homa behmadi

The demand for gluten-free products has increased as the number of people with celiac disease rises and consumers tend to eliminate allergenic proteins from their diet. Therefore, the aim of this study is to formulate, produce and evaluate the quality characteristics of enzyme-modified gluten-free Fermi pasta based on rice flour and pseudo-cereals.

Enzyme-modified gluten-free pasta sample using a mixture of 25 % rice flour and 75 % semi-cereal flour in equal proportions (chia, teff, quinoa, amaranth and buckwheat) with different weight percentages of the enzyme transglutaminase (0, 500, 1000, 2000 and 4000 ppm) and 0.5 % by weight of xanthan gum. The commercial control sample was made from wheat flour. Color properties were examined in the CIELab system, texture based on average hardness, breakage and the ratio of breakage to hardness in the uniaxial compression test, performance by measuring average glaze count and bake count, and sensory properties including appearance, color, aroma, taste and texture in a 5-point hedonic test.

The results showed that as the enzyme concentration increased, the color brightness index (L*) in the cooked sample increased and the b* and a* indices remained unchanged (p<0.05), resulting in an increase in the whiteness of the product and final yellowness. With the increase of the amount of enzyme, the hardness and breakage of the samples increased and decreased significantly (P<0.05). The highest level of hardness and breakage of enzyme-modified gluten-free pasta was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the glaze number decreased and the baking number of the samples increased significantly (P<0.05). The highest level of stiffness and breakage of gluten-free pasta modified with enzyme was related to the treatment containing 4000 ppm and without enzyme (zero ppm), respectively. By increasing the amount of enzyme, the number of glazes decreased and the number of baking samples increased significantly (P<0.05). The highest number of glazing and cooking number of gluten-free pasta modified with enzyme was related to the treatment without enzyme (zero ppm) and 2000 ppm of enzyme, respectively. The highest level of overall desirability of gluten-free pasta modified with enzyme was related to the treatment containing 2000 ppm of enzyme.

Enzyme-modified gluten-free pasta based on optimal amounts of pseudo cereal flour is a product with properties similar to commercial pasta. The increase of transglutaminase enzyme in the formulation has a positive effect on the chemical-functional properties, baking and texture characteristics, although it causes a drop in the colorimetric indices and whiteness of the product. Considering that none of the treatments included all the desired positive effects, pasta containing 2000 ppm transglutaminase enzyme was chosen as the ideal sample.

Phosphates are used as stabilizers and emulsifiers in many processed foods. Phosphates are used in more than 65% of meat products. Due to the potential health risks of phosphate consumption and the tendency of consumers to buy phosphate-free or phosphate-reduced products, several studies have been conducted in recent years to replace phosphate in meat products. Due to the unique functional properties of phosphates, their complete removal is technologically challenging. The aim of the present study was to partially replacement of phosphate in cocktail sausages with modified potato starch. Effect of adding three types of starch including: Acetylated distarch adipate, Hydroxypropyl distarch phosphate and Starch sodium octenyl succinate at two levels of 1.35 and 2.7% compared to samples of sausages produced with commercial phosphate (Control sample - no modified starch) on physicochemical properties of sausage including pH, cooking loss, tissue firmness, microbial characteristics (coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, Salmonella and mold and yeast) and sensory characteristics (color, odor, texture and acceptance) were evaluated in a 5-point hedonic system during 30 days of storage (zero, 15 and 30 days after production). Replacement of phosphate with modified starch did not make a significant difference in the pH of the samples with the control. No significant difference (p <0.05) was observed in the cooking loss of samples containing 1.35% of modified starch with the control sample. The cooking loss was significantly higher in sausages containing 2.7% of modified starch with higher moisture content. All samples were microbiologically in accordance with Iranian national standards. Formulated sausage samples were not significantly different (p <0.05) from the control at time zero. After 30 days of storage, the microbial load of treatments containing 1.35% of acetylated diastarch adipate and hydroxypropyl diastarch phosphate were less than the control. Increasing the amount of starch to 2.7%, regardless of their type, increased the microbial load.  In this study, the most desirable formula in terms of quality were sausages containing 1.35% modified hydroxypropyl diastarch phosphate starch and sausages containing 2.7% modified sodium starch actinyl succinate starch were less desirable compared to other formulations.

The pomegranate fruit with scientific name Punica granatumL. has attracted the attention of many researchers, traders and industry owners due to its health-promoting and useful compounds such as anthocyanins and phenolic compounds.Export of pomegranate and its products have had a special place in the country's non-oil exports. The occurrence or extend of some physiological abnormalities causes a decrease in quality and causes irreparable damage to pomegranate production and supply chain activists. The phenomenon of browning, commonly known as pomegranate raisins, is a physiological complication in which the loss of the edible part of the fruit causes softening, discoloration, deformity and altering the taste and aroma of the seeds. The damaged fruit is not suitable for consumption; while there are no apparent signs of abnormality in their skin and shape.Hence,evaluation of the physical characteristics of pomegranate fruit and seeds, physicochemical properties of pomegranate seeds and physiological test of respiration on pomegranate fruit were performed on the samples of the Neiriz area(Fars provience) pomegranates during 55 days in cold storage.The results showed that pH, total soluble solids, acidity and pomegranate anthocyanin were in the range of standards and previous researches.Storage time significantly increased the amount of soluble solids, respiration rate, and significantly reduced the amount of moisture and anthocyanins.By the end of the storage period, large and medium-sized pomegranate fruits retained their hard texture, but small-sized pomegranate fruits were softer than both medium and large sizes.Arill browning of pomegranate was observed in a significant percentage of pomegranates with a very marketable appearance.

Consumers are seeking healthy, natural and fresh food matterials requiring minimal energy and time to be prepared. Onions and their products, rank first among edible alliums due to their medicinal properties. The aim of this study was to investigate the effects of disinfection, packaging and storage period on physicochemical properties of onion puree. For this purpose, onion puree were disinfected with different solutions including: (chlorine + citric acid + ascorbic acid), (nisin + citric acid), (acetic acid + menthol), (sodium sulfate + ascorbic acid + citric acid + calcium chloride), (calcium chloride + calcium Ascorbic + citric acid + water (80 ° C) and (control, without pretreatment). The products were then packaged in low density polyethylene in two ways under normal vacuum and conventional atmospheric packaging and stored for 21 days. The total amount of soluble solids (Brix), weight loss of total phenolic compounds, antioxidant activity (%) and microbial test (total microbial count and mold and yeast) were measured on the samples once a week. Statistical analysis of data by factorial experiment in a completely randomized design showed that in all treatments, chemical properties decreased during storage and the total number of live microbes and the total number of mold and yeast increased. The results showed that in onion puree sample, pretreated with calcium chloride (0.5 g / 100 ml) + ascorbic acid (1 g per 100 ml) + citric acid (1 g per 100 ml) at 80 °C, chemical, phenolic compounds, antioxidant properties were preserved and had the lowest rate of microbial growth. Quantitative, qualitative and microbial properties in vacuum packaging were more appropriate than in conventional atmospheric packaging.

The aim of this study was to monitor the accumulation of minerals and to measure nitrite and nitrite anions in different organs of Salicornia plant in Tehran province (Varamin) to study the pattern of accumulation of these elements in different organs for human consumption of this plant. Measurements of iron, copper, zinc, magnesium, manganese, calcium, sodium and potassium elements, and also nitrate and nitrite anions were performed using Atomic Absorption Spectrophotometer (AAS), Flame Photometric Spectrophotometer and Spectrophotometer respectively. The highest amount of ash in shoot (22.95 ± 0.49%) and the lowest in root (7.36 ± 0.12%) were based on dry weight. Generally, the nitrite content of different organs of Salicornia has been significantly less than nitrate in the same organ. Due to the presence of sodium and potassium ions, and useful nutritional elements, it can be a good alternative to table salt. Based on the results of this study, the green aerial parts of Salicornia can be used as source of minerals. Considering the highest level of nitrite and nitrate in the shoot (317.14 and 16.67mg/100gr dry weight respectively) and comparing them with the their comparison with international standard values was in the range of very low-nitrate vegetables (lower than 200 ppm) such as artichoke, asparagus, pepper and tomato and it can be consumed without problem.

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the sample containing 0.05% of gum tragacanth, 0.05% of  xanthan gum and 0.1% of basil seed mucilage and the sample containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum. Also, in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. With increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p < 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, application of 0.05% of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.

In this study some selected chemical properties such as total soluble solids, pH, total acidity, formalin index, reduced sugar content and ascorbic acid of major sour cherry cultivated grown in different provinces of Iran corresponding were investigated.  Minerals K+, Na+, Ca2+, Mg2+, Cu2+, Fe2+ and Zn2+ were determined by graphite furnace atomic absorption spectrophotometer. The result showed that some chemical properties of Sour cherry such as total soluble solids, pH, total acidity, formalin index content, reduced sugar content and ascorbic acid, were within the range of 12.4–17.4 g/100ml, 3.05–3.78, 0.5–1.1g/100ml, 4.09-6.01 g/100g, 3.80–5.49 g/100g, 3.59–5.06 g/100g, respectively. Fe2+ and Ca2+ were significantly higher than other minerals (K+, Na+, Mg2+, Cu2+ and Zn2+) in major varieties of sour cherry. In addition, the average concentration of Ascorbic acid, TA, total soluble solids, pH, reduced sugar and formalin index were respectively 3.36 g/100g, 0.76 g/100ml, 14.77 g/100ml, 3.36, 4.70 g/100g and 4.44 g/100g.

The aim of this study was to determine the effect of different levels (0, 2& 1%)of dried waste of the red grape juice’s processing as a functional ingredient on the physicochemical parameters and functional properties of beef sausage. For this purpose, physic-chemical analysis including measurement of moisture, protein, fat, carbohydrate, pH and calorie content were carried out. Then, samples from the point of functional properties including Water Holding Capacity (WHC), Expressible Moisture Content (EMC) and cooking loss were evaluated. The results showed that the addition of dried waste from the processing of red grape has no significant effect on physic-chemical properties of samples except for ash and pH (p> 0.05) and improved the functional properties through a significant increase in WHC, the reducing EMC and cooking loss in sample. Pearson correlation coefficients indicate a direct relationship between cooking loss and EMC and a reverse relationship between these two factors with WHC. Therefore, the use of the red grape dried waste as a rich source of fiber may improve the properties of technology, functional andnutritionalvalue ofthesausage.

This study aimed to investigate the effect of 1-methylcyclopropene (1-MCP) to reduce of postharvest losses of apples. The split plot in time design based on complete randomized design with three replications and using (1-MCP) on two levels (0 and 1ppm) and two varieties of apples (Red Delicious and Golden Delicious) were investigated. Treated and untreated samples were placed in cold storage at ±0.5 °C and 90% R.H. for 5 months separately. The samples were taken before cold storage period and once a month. Qualitative evaluation including (skin color indices (L * a * b *), firmness, pH, acidity, total soluble solids) was analyzed. Concentration of vitamin C and ethylene production rate were determined at the beginning and end of storage. The results at the end of the fifth month of storage showed that 1-MCP treatment resulted insignificant differences in the brightness of the Golden Delicious variety and b * in both varieties. Application of 1-MCP treatment prevents the development of red color (a *) and maintain firmness in both varieties. The lowest amounts of pH, soluble solids, ethylene and the highest amounts of acidity and vitamin C were found in the apples treated with 1-MCP, respectively. The treatment of 1-MCP, causing delay in the ripening and resulted maintaining of a better quality in both varieties of apple.

In recent years dietary fibers have been considered due to its beneficial effects. Since the amount of fiber in dietary diet is usually less than the recommended amount (30 gr/day), fortification of bread with fiber can play an important role to achieve its health benefits. This project was studied to investigate on the possibility of supplementation of flour with dietary fibers. Two different source of fiber, a soluble fiber (psyllium) and an insoluble fiber (sugar beet) were selected based on the least adverse effects on bread quality. Important criteria for selecting the source of fiber were cost, color, flavor, water holding capacity after cooking. Flour and fiber characteristics including moisture content, ash and color indices (L*, a*, b*, a*/b*) were determined. The effects of supplementation on the rheological properties of dough including farinography [Consistency, Development time, Stability time, Degree of softening (10 min after begin, Degree of softening (ICC 12 min after max, farinograph quality number] and extensography [maximum resistance (Rm), resistance to stretching (Rs), Extensibility, (Rs/Ex), Energy (E)]. Statistical design were completely randomized design based on full factorial test with two levels of fiber, four levels of added fiber (0, 2, 4, 6 percent). Results showed that adding fiber in general improved rheological propertied of dough.

Sodium nitrite and potassium nitrite have been traditionally used for inhibition of Clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. Nowadays, application of natural preservatives in order to reduce the nitrite content in meat products is increasing. Thus, we used dry red grape pomace (DRGP) as a natural alternative to sodium nitrite.
The effect of two levels of DRGP (1 and 2%) on the proximate composition, microbial counts, pH values and residual nitrite level of the samples formulated with two levels of sodium nitrite (30 and 60 mg/kg), as well as the comparison of these sausages with the blank (nitrite-free) and control (full nitrite added) samples on the 1rst, 10th, 20th and 30th days of storage at 3-5 °C were evaluated.
The results showed that all chemical compositions were in the ranges reported by other researchers, and nitrite was very effective in preventing the microbial growth. Also about 50 % of the ingoing nitrite could be analyzed in the samples after processing. Moreover, the residual nitrite level declined both during the storage of sausage and after the addition of DRGP.
The use of DRGP in combination with nitrite for sausages was more effective in keeping the quality and safety of the refrigerated consumer products as indicated by the lower nitrite levels, microbial count and similar composition as compared to the samples treated with nitrite and without nitrite.

With regard to the hazards of nitrite, application of natural preservatives in order to reduce the microbial load of meat and meat products is increasing. Owing to their anti-bacterial properties, red barberry and the dried residue of red grape could be suitable replacers for nitrite. Agar dilution method was employed in order to determine the minimum inhibitory concentration (MIC) of the barberry extract and the dried residue of red grape. The anti-microbial effects of the barberry extract (0-600 mg/kg), the dried residue of red grape (0-2%) and nitrite (30-90 mg/kg) were investigated on the total viable counts of Clostridium perfringens, as well as on the psychrophilic bacteria after 30 days of storage at 4°C. Finally, the effects of the three independent variables in the optimal sample were examined on the growth of the inoculated C. perfringens. The MIC of the barberry extract and the dried residue of red grape on Staphylococcus aureus was 3 and 6 (mg/ml), respectively. In the case of Escherichia coli, it was 4 and 7 (mg/ml), respectively. The barberry extract and nitrite reduced the growth of the living aerobic bacteria significantly. The spores of the inoculated C. perfringens had no growth in the optimum sample during storage. The barberry extract and the dried residue of red grape as natural preservatives, could partially substitute for nitrite in order to reduce the microbial load of sausage.

In Iran and some other countries bread is considered a staple food. Therefore by increasing the nutritional value، decreasing the wastage، improving the quality and shelf life، bread might provide the nutritional need of the consumer to a great extent. The addition of molasses as a good source of minerals and vitamins improves the nutritional quality and consequently affects the health of the people. This research is aimed to investigate the effects of molasses addition molasses on dough rheological properties and quality of Toast Bread. Molasses was added to wheat flour at 1، 3، 5 and 7 percent levels. Chemical properties of molasses and wheat flour were determined. Rheological properties of dough formulations were evaluated. Specific volume and firmness of bread were measured over the periods of 0، 2، 4، 6 days. Sensory characteristics of breads were evaluated after the periods of 24، 48 and 72 hours. The results indicated that the dough made with molasses was more stable than the control that was made from wheat flour. The bread that contained molasses showed an increase in specific volume and higher acceptability. During the storage breads supplemented with molasses maintained higher degree of softness. It was concluded that the addition of %5 molasses improved dough rheological properties and shelf life of the produced bread، Therefore molasses might be employed as a quality improver in production of bread.