orang eyvaz zadeh

In this study, the effect of different concentrations of three types of gas mixtures (carbon dioxide, nitrogen, oxygen),as well as vacuum conditions, and ordinary packagings as control, containing sodium lactate, and also three flexible multi-layer containers for extending shelf life of fresh turkey meat at 4 0C were evaluated. Ordinary conditions as control samples, were compared with four kinds of modified atmosphere packaging 1)75% CO2 + 25% N2 , 2) 25% CO2 + 75% N2 , 3)%49CO2+49% N2 + 2%O2 and 4) under vacuum condition, along with or samples without sodium lactate. These samples, were packaged in different flexible multilayer films,PET12/AL7 /OPP20/ LLD85, PET12 /AL7/PET 12/LLD95 and PET12/AL7/PA15/LLD85 . Experiments were performed on samples as follows microbial test (aerobics and anaerobic count) , chemical pH ,TVN and PV test and sensory evaluation during 16 days. The shelf life of tukey meat samples were reported in 4-layer container 118 μ under gas compositions , 75% CO2; 49% CO2 & 25% CO2; 16, 15 ,13 days, respectively, in vacuum and ordinary conditions were 11 ,6 days, with 126 μ under gas compositions, 75% CO2 ,15 days , in conditions 49% CO2 & 20% CO2 13 and 11 days, in vacuum and control were 10 , 5 days, samples in 124 μ , under gas compositions 75% CO2; 49% CO2 & 25% CO2; 13, 11, 9 days in vacuum and ordinary conditions were 7 , 3 days, respectively.The best treatment belonged to samples containing sodium lactate under conditions 75% CO2 in 118 μ container along with poly amid in spite of less thickness , and had desirable effects on physicochemical and microbial properties of samples. The worst treatment belonged to packed samples under non-gas and sodium lactate condition, in 124 μ flexible container.

Corn starch derivatives, including glucose syrups, are nowadays widely used in food industry. Glucose syrup is used in food industry, not only due to its sweetening power and nutritional value, but also for its functional properties (moisture stabilization, softening ability, improving texture and preventing sucrose crystallization). Floury (soft) corn is usually used to produce glucose syrup, but the most imported corn in Iran is flint or hard corn which is all the year round available and consequently, using both corn flour types would be inevitable. Therefore, the purpose of this study was to investigate the effect of using flint (hard) and floury (soft) corn flour to produce glucose syrup. Four treatments including hard flour + soft flour in four ratios of 30% + 70%, 50% + 50%, 70% + 30% and 100% soft flour as control were prepared and the physicochemical and organoleptic properties of the produced syrups were evaluated. According to the obtained results, using flint corn flour affected physicochemical and organoleptic properties of the samples. Increasing the ratio of flint corn flour had significantly decreased DE (Dextrose Equivalent), soluble solids and pH of glucose syrups. Also induced the increasing of color parameters and sulfated ash values of the produced syrups. However, cost estimates indicated a reduction in the cost of raw materials and consequently general reduction in production costs by replacing hard corn flour. It can be concluded from the results that hard flour can be used on all surfaces, but the best treatment was 50% replacement level or a bit more, in the production which had a good effect on the properties of glucose syrup and showed more similarity with the control sample. All of these, along with being cost effective, appeared this treatment to have the potential of supposing as a sugar substitute in food industry.

Enrichment of food products with algae, which are inexpensive substances for human consumption and are rich in protein, carotenoids, antioxidants, omega-3s and fatty acids, are very important in terms of nutritional value. The aim of this study was to investigate the physicochemical and sensory properties of Fermi pasta containing Donalina salina (0, 1.5, 3, 4.5 and 6%) and to determine the best formulation in terms of physicochemical and sensory properties. Therefore, 5 treatments were prepared and the results were analyzed by Duncan's one-way analysis of variance in Mini-Tab 16 software and a 5% probability level. The results showed that different concentrations of Donalilla salina in pasta on changes in fat, moisture, protein, carbohydrates, ash, iron, calcium, color index a *, b * and L *, loss of cooking and texture firmness of pasta samples were significant. (P≥0.05) so that with increasing the percentage of algae Donalila salina, the amount of fat, moisture, protein, ash, iron, calcium, color index a *, b * and significantly (p 050.05) increased Carbohydrate content, L * color index and cooking loss, tissue firmness decreased significantly (p≥0.05). Also, different concentrations of Donalilla salina in pasta had a significant effect on changes in sensory evaluation of color, taste and overall acceptance of pasta samples (p≥0.05) while on changes in sensory evaluation of texture of pasta samples. Was not significant (p <0.05).

Yogurt contains valuable compounds, some of which enter yogurt whey and if discarded, remains unused. Yogurt whey has a high nutritional value due to its high quality biological proteins which can be a good source of bioactive peptides. Bioactive peptides are food-derived peptides that are small in size and usually consist of 3- 20 amino acids. These peptides are considered as functional ingredients. Bioactive  peptides have antioxidants and antimicrobial properties. The aim of this study was to investigate the effect of adding bioactive peptide derived from enzymatic hydrolysis of yogurt whey on physicochemical, sensory and microbial properties of doogh during storage.

In this study, peptide derived from tryptic hydrolysis of yogurt whey protein fractionated by RP- HPLC was used. Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) of this peptide were determined against Staphylococcus aureus and Escherichia coli. This peptide was incorporated to heated doogh at concentrations of 12, 20, 24, 40, 48, and 80 mg/mL. Moreover, doogh samples were inoculated with 106 CFU/mL Staphylococcus aureus and Escherichia coli. Doogh samples were stored for two months. During 60 days storage, bacterial count, pH, acidity, ABTS radical cation inhibitory activity and sensory properties (taste, odor, texture, color and overall acceptance) of doogh samples were studied.

The MIC of yogurt whey peptide against Staphylococcus aureus and Escherichia coli was 12.2 and 24.4 mg/mL, respectively. Moreover, the MBC of yogurt whey peptide against Staphylococcus aureus and Escherichia coli was 12.2 and 48.8 mg/mL, respectively. Addition of this peptide to doogh showed that during storage period, the Staphylococcus aureus and Escherichia coli counts, pH and ABTS cation radical inhibitory activity of the samples were significantly decreased, but acidity was increased (p<0.05). The peptide of yogurt whey showed good antioxidant and antibacterial activities in doogh samples. By increasing the level of peptide in samples, the ABTS cation radical inhibitory activity was significantly increased (p<0.05).  During storage, the control sample (without bioactive peptide) showed the highest reduction in antioxidant activity and the lowest reduction was related to the sample containing 48.8 mg/mL bioactive peptide. The ABTS cation radical inhibitory activity of the control sample and sample containing 48.8 mg/mL bioactive peptide was 9.72 and 3.66 Unit/mL, respectively on the 60th day. By increasing the levels of bioactive peptide, pathogenic bacteria counts were decreased (p<0.05). The sample containing the highest level of peptide (48.8 mg/mL) was free of Staphylococcus aureus and E. coli on the 20th day of storage. The control sample and samples containing 12.2 and 24.4 mg/mL bioactive peptide were free of these pathogenic bacteria on the 60th and 40th days,  respectively. The highest rate of acidity and pH changes was related to the control sample and sample containing 48.8 mg/mL bioactive peptide had the lowest changes during storage. The acidity of control sample and sample containing 48.8 mg/mL bioactive peptide was 0.68 and 0.56% lactic acid, respectively on the 60th day.The results of sensory evaluation showed that in the control sample and sample containing the lowest level of peptide (12.2 mg/mL), the score of sensory characteristics decreased during the storage period, however, the use of the highest level of yogurt whey peptide (48.8 mg/mL) in the doogh formulation was able to reduce the rate of loss of sensory properties and maintain product quality over time. The sample containing 48.8 mg/mL bioactive peptide had the highest score of overall acceptability. Finally, the concentration of 48.8 ppm peptide can be considered as the best level to enrich the doogh in terms of physicochemical, microbial and sensory properties. Therefore, it is concluded that bioactive peptide derived from yogurt whey can be used as a natural antioxidant and antimicrobial agent in fermented dairy products like doogh.

The abundance of important biological compounds in algae provides new opportunities for the production of high-yield dairy products. Meanwhile, doogh is important as a traditional Iranian nutritional drink. Dough (with temperature 44°C), the amounts of spirulina algae (0.3, 0.5 and 0.8 W/W), Lepidium sativum seed gum (0.01, 0.02 and 0.03 W/W) and Lactobacillus acidophilus La5 and Bifidobacterium lactis LAFTI B94 were powdered to the samples. The probiotic microorganisms were added and then added to the dough treatments as a percentage by weight. Five treatments were evaluated in three replications. Data were analyzed using completely randomized design, SPSS21 was used for analysis of variance and Duncan's multiple range test at 95% level was used for analysis and comparison of means. The results showed that the type of sample (different concentrations of Lepidium sativum seed gum with different amounts of Spirulina platensis algae) and storage time had a significant effect on pH, acidity on dry matter, viscosity, two-phase percentage, viability of probiotic bacteria and sensory evaluation (Appearance) were doughy (p<0.01). In all samples, with increasing shelf life, dry matter percentage, viscosity percentage, two-phase percentage increased significantly (p≤0.05) and also with increasing amount of Lepidium sativum seed gum and Spirulina platensis algae, dry matter content, viscosity of samples. Dough increased significantly (p<0.01). Spirulina platensis algae increased significantly with increasing percentage of two-phase (p≤0.05). In all samples, the viability of probiotic bacteria decreased significantly with increasing shelf life and with increasing levels of Lepidium sativum seed gum and Spirulina platensis algae (p≤0.05). Treatments containing 0.05% by weight of Spirulina platensis, 0.02% by weight of Lepidium sativum seed gum and probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis at a concentration of 108 cfu/ml were identified as superior treatment based on physicochemical, microbial and sensory results.

Phenols are important natural compounds with antioxidant and other biological properties. Phenolic compounds have great advantages in food, chemistries, pharmaceutical and medical industries. Previous studies revealed that many phenolic compounds effectively scavenge hydroxyl and peroxyl radicals and prevent fats oxidation. The aim of this study was to optimize the laboratory different conditions including salinity (1, 3 and 5 M), light intensity (35, 127.5 and 220 μmol) and nitrogen source (200, 500 and 800 mmol/l) on the phenolic content of the algae. Therefore, 15 treatments were designed according to the Box-Behnken response surface methodology in 16 mini tabs. The results showed that laboratory different conditions (salinity, light intensity, and nitrogen content) had significant effect on the number of phenolic compounds in Donaliella salina. The highest amount of phenol, 0.43 gallic acid/g, was obtained at light intensity of 220 μmol photon, salinity of 3 M and nitrate concentration of 200 μmol/L. By optimizing the culture medium of Dunaliella salina, optimal light radiation conditions of 178 μmol photon, salinity of 3.26 M and nitrogen concentration of 327 μmol/L the number of phenolic compounds could be increased (0.46 mg gallic acid/g).

Donalilla algae, especially Donalila salina, is one of the most studied algae cultivars for mass cultivation of Donalila as a food source.

Culture medium conditions with salinity (1, 3 and 5 M), light intensity (35, 127.5 and 220 μmol) and nitrogen source (200, 500 and 800 mmol / l) on the level of antioxidant activity (DPPH) Donalilla salina was optimized. Therefore, 15 treatments were designed according to the Bonken box response level method in 16 minitabs.

The results showed that different culture conditions (salinity, light intensity and nitrogen content) had a significant effect on the amount of antioxidants in Donalilla salina so that the amount of antioxidants decreased significantly with increasing nitrogen in algae culture medium. And increased significantly with increasing salinity and light and varied in the range of DPPH 18.02 to DPPH 20.95.

The highest level of antioxidants (20.79% of DPPH) can be achieved by creating optimal conditions of light irradiation of 165 micromol photons, salinity of 3.34 M and nitrate concentration of 375.75 macromol per liter.

Honey is one of the most important bee products that have a high nutritional value and many beneficial drug properties. And perform a variety of fraud in honey because of concerns over quality control of the product. In the present study, the Honey Tree (A1) sample with its counterfeit samples was compared with 10% substitution with sucrose powder (A2), 20% replacement with sucrose powder (A3) and 30% replacement with sucrose powder (A4), respectively. The results of this study showed that the amount of reducing sugars before hydrolysis in the range of 77.51-62.8 g%, the reducing sugars after hydrolysis in the range of 1.61 to 22%, the ratio of fructose to glucose from 0.44 to 0.33, 1, ash in the range of 0.04%, electrical conductivity in the range of 0.21-0.20%, diastase in the range of 11.47 to 20.25 (DN), Hydroxymethylfurfural (HMF) 2. 28 to 62 mg / kg. By adding different amounts of sucrose powder, the amount of reducing sugars before hydrolysis, moisture, acidity, fructose, glucose, fructose to glucose ratio, proline, antioxidant activity, samples decreased significantly and the amount of reducing sugars after hydrolysis, Diasteric, hydroxymethylfurfural and viscosity of the samples increased significantly (P<0.05). In the present study, all the factors studied, except for the amount of pre-hydrolysis regenerative sugars, fructose-glucose ratio and hydroxymethylfurfural ratio were within the standard range and could not be useful for detecting cheating the addition of sucrose to honey.

Cakes including muffin are the most important and high-quality cereal products and a product of wheat flour but due to high levels of fat and sugar in their formulation, continuous and prolonged consumption of these foods appears harmful. In this research the effect of different concentrations of date sap and glucose syrup (at levels of 0, 25, 50, 75 and 100%) was investigated in order to improve the qualitative and sensory properties of muffin cake with new formulation. Based on the results, the highest and the lowest viscosity were obtained in treatments containing 100% glucose syrup and 100% sucrose (as control), respectively. On the other hand, the highest and the lowest density were measured in control and the treatment containing 100% date sap, respectively. Also after muffin production, the highest amount of moisture, ash, a*, b* and volume were investigated in samples containing 100% date sap. In addition the the lowest and the highest staling was indicated in treatments containing (50% date sap and 50% glucose syrup with together) and control, respectively. According to the results, the highest sensory scores was belong to samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap. Finally and based on all properties, the samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap can be introduced as the best treatments in this research.

This study was aimed to study the effect of wheat flour replacement with Quinoa flour at ratios 0,5,10,15 and 20%(w / w) on rheological properties of baguette breads including Farinograph test (water uptake, paste development time, stability time, The degree of softening of the dough) and the extensograph test (energy consumption, tensile strength and ratio). The results indicated that water absorption improved with the addition of quinoa flour. Development and stability time of dough and the degree of softening after 10 and 12 minutes were increased and then decreased with a high percentage of quinoa flour. extensograph test showed that addition of Quinoa flour, the energy decreased compared to the control sample, and extensibility increased untile 5 and 10% and then decreased. Texture of breads containing quinoa flour were softer than the control sample. The best partial replacement of wheat flour by Quinoa flour is up to 5%.in baguette bread.

Because of importance of bread, shelf life and quality control be noticeable for bread specialist, cause of this research was assaying synergistic effect of apple pomace and sodium stearoyl -2-lactylate on rheological properties and the shelf life of oven based Barbary bread. three percent of dried apple pomace (%5,%8,%11) was ready on cabinet drier on 58°c, and SSL was added up to %1,%5 (w/w of flour). rheological properties of dough was studied with two experimental method (farinograph, extensograph) and texture of the bread sample analyzed for shear by instron (Universal Testing Mashine) at, 0,24,48,72 hours at room temperature sensory evaluation of bread for sample and control wasstimated in 1,2,3 days with 5 panelist. respect to rheological properties,sample with %8 apple pomace and %0/5 SSL was acceptable to panelist. all sensory evaluations was upper than control. and analytical resultsby instron indicated that this sample delay staling than control. results indicated by the use of apple pomace in flat breads delayed the staling rate and addition of Appropriate emulsifier has synergistic effect and itimproved the rheological properties.:

The usage of pesticides has increased during the recent years. One the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. Therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. A gas chromatograph with electron capture detector was used to determine of residue of butachlor herbicide and diazinon insecticide in washed white rice, steeped white rice, cooked white rice to abkesh cooking method. The method consist of: 1- preparation calibration standards, 2- draw calibration curve, 3- Samples preparation 4- liquid phase extraction, 5- clean up, 6- analysis with GC electron capture. The average percent  of  loss of the  butachlor herbicide in washed white rice, steeped white rice, abkesh white rice were  69.99% , 81.00% , 90.73% and 66.22% , 72.67% , 88.90%  for diazinon insecticide, respectively. The results obtained from effect of processes on the residual contents of butachlor herbicide in white rice indicated that the highest and lowest residual contents of pesticides in white rice were related to control treatment and abkesh cooking treatment, respectively. The results of present study proved that rice processing treatments such as washing, steeping, and cooking lead to a significant reduction of pesticides’ residue. Therefore, more process treatments, caused more reduction pesticides residue in white rice treatments.