seyyed hossein hosseini ghaboos

In this research, the effect of protease enzyme type (pepsin and pancreatin) and hydrolysis time (40-200 minutes) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, Fe reducing power and total antioxidant capacity) of flaxseed meal protein hydrolysates was investigated. The results showed that increasing the hydrolysis time increased the degree of hydrolysis, and the samples obtained from pancreatin had a higher degree of hydrolysis than pepsin. The highest activity of Fe2+ chelating (53.71 ± 0.45%) and Fe3+ reduction (1.32 ± 0.02, absorbance at 700 nm) was achieved by pancreatin after 200 minutes of hydrolysis. Pancreatin samples were more capable of inhibiting DPPH free radicals than pepsin, and their activity increased with increasing time up to 160 minutes. The highest total antioxidant capacity (1.36 ± 0.08 absorbance at 695 nm) among the samples was obtained after 160 minutes of hydrolysis with pancreatin. The antioxidant capacity of flax seed protein hydrolysates in inhibiting DPPH radical, Fe chelating activity, and total antioxidant capacity was lower than the antioxidant capacity of vitamin C at a concentration of 50 (mg/ml), but it had more Fe reducing power than vitamin C. Therefore, it can be concluded that compared to pepsin, pancreatin had a greater ability to produce flaxseed protein hydrolysates with significant antioxidant properties. According to the results, flaxseed protein hydrolysates from pancreatin enzyme and a hydrolysis time of 160 minutes have the ability to be used in food formulations to produce functional products.

In this study, the effect of microwave pretreatment at the power of 500 and 900 W on the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate was investigated in the period of 30-210 minutes. In the next step, the effect of different concentrations (20-100 mg/ml) of the optimum treatment on the antioxidant properties (total antioxidant capacity, Fe reducing power, DPPH radical scavenging activity and Fe chelating activity) was investigated and was compared with the antioxidant capacity of vitamin C as a synthetic antioxidant and unhydrolyzed flaxseed protein. The results showed that microwave pretreatment at a power of 500 W significantly increased the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate, but higher microwave power (900 W) led to reduction of antioxidant activity in comparison to the sample without pretreatment or the sample with microwave pretreatment with a power of 500 W. The sample with microwave pretreatment with a power of 500 W and hydrolysis time of 180 minutes was selected as the optimum treatment with the highest total antioxidant capacity and DPPH radical scavenging activity. Investigating the effect of concentration on the antioxidant properties of hydrolyzed protein showed that the highest DPPH radical scavenging activity (52.7 %), total antioxidant capacity (1.35 absorbance at 695 nm), Fe reducing power (0.859 absorbance at 700 nm) were achieved at the concentration of 60 (mg/ml) and the highest Fe chelating activity (50.83%) was obtained at the concentration of 80 (mg/ml). As a result, the flaxseed protein hydrolysate with considerable antioxidant capacity, can be used in the production of functional food products, nutritional supplements for athletes and the elderly.

Unlike the traditional processing methods, whose goal is to increase the digestibility of food, the recent trend of food processing containing starch has gradually changed to design foods with low glycemic index. The aim of this study was to investigate the simultaneous effect of ultrasound/microwave processes on the production of resistant starch type 3 (RS3) in rice and subsequently the production of Reshteh Ashi containing different levels of RS3. The produced starch was evaluated in terms of microstructure and crystal structure, and the rheological characteristics of Reshteh Ashi were analyzed. The results showed that at the 95% confidence level, the linear effect of both the ultrasonic power and microwave power variables, as well as the two-way interaction of ultrasonic power and microwave power, had a significant effect on the amount of RS3 in different samples (p<0.05). The amount of RS3 in different treatments of rice starch varied from 31.65 to 64.29%. The SEM studies showed that the starch granules had polyhedral or irregular shapes with a size in the range of 2.2-9.8 µm and an amorphous structure was formed by increasing the power of the two devices and subsequently increasing the amount of RS3 production. The application of ultrasound/microwave treatment led to the creation of new peaks and changes in the intensity of the peaks in the XRD spectrum. Alveograph results of Reshteh Ashi samples showed a significant change in the indices, including maximum overpressure, average abscissa to rupture, swelling index, area under the curve, configuration ratio and elasticity index. The results of this research showed that the use of resistant rice starch at the level of 10% can improve the technological characteristics of Reshteh Ashi in terms of textural characteristics, and as a result, the enrichment of Reshteh Ashi at the level of 10% RS3 is recommended.

The physical, chemical and textural properties of cheese analogue depend on their source as well as the formulation conditions. Recently, cheese analogue has attracted the attention of consumers due to its nutritional, textural, sensorial and health properties. The aim of this study was to investigate the interaction effects of independent parameters such as rice milk (70 to 75%), chia seed (15 to 18%) and hazelnut oil (4 to 6%) to evaluate the optimal cheese analogue formulation using the response surface methodology. According to the obtained results, it was observed that with the increase concentration of independent variables, the overall acceptance of the samples initially increased and then showed a downward trend. Also, the textural characteristics of cheese analogue samples such as hardness, cohesiveness, springiness and gumminess showed rice milk and chia seed improved the textural properties, but the concentration of hazelnut oil had the negative effect on these parameters. The concentration of chia seed and hazelnut oil decreased L*, while the concentration of rice milk increased brightness index. The a* index showed a reduction trend in high concentrations of rice milk. The results observed that the optimum formulations of cheese analogue determined rice milk 71.87%, chia seed 17.62% and hazelnut oil 4.86%. Also, the estimated responses containing L*, a*, hardness, cohesiveness, springiness, gumminess, and total acceptability parameters were 68.08, 3.56, 4.79, 2.47, 1.42, 2.96 and 2.67, respectively. Generally, According to the results found in the present study, it can be concluded that the response surface methodology was able to predict the optimal of cheese analogue formulation with high desirability (0.85).

The aim of this research was to fabricate wheat gluten based active film containing free and encapsulated Marjoram essential oil (MEO). The MEO was encapsulated by lipid nanocarrier (nanoemulsion) and protein-based nanocarrier (Pickering emulsion by WPI) and used at the concentrations of 1, 3 and 5% in the formulation of gluten films. The free MEO was used at same concentrations. The physical properties of active films and also their performance in the control of microbial spoilage in the real food models including UF cheese and red meat during 9 days of storage were evaluated. The results indicated that the water vapor permeability (WVP) increasesd by increasing free MEO but the encapsulated MEO caused to significant decrease in the WVP values (p<0/05). The tensile strength, Young’s modulus and elongation to break of films decreased by adding free MEO but the encapsulated samples caused to improve the mechanical properties. Moreover, the results of the colony counting of E.coli and L. monocytogenes cultured on the surface of UF cheese and red meat wrapped with active films, indicated that for all samples, the microbial growth had increasing manner during storage and by increasing the concentration of MEO, the microbial count decreased significantly in comparison to the control sample (p<0.05). The encapsulation had no adverse effect on the antimicrobial activity of MEO. Generally, the results of this research indicated that loading of encapsulated MEO causes to improve the physical properties of active gluten film and is able to control the microbial growth in Ultra-refined cheese and meat.

In this study, the effect of adding whey protein concentrate and soy protein isolate at three levels (0, 5 and 10%) with basil seed gum (0, 0.5 and 1%) on some quality characteristics of dough (density, firmness, consistency and stickiness) as well as the quality characteristics of gluten-free cake based on rice flour (specific volume, porosity, firmness, elasticity, color characteristics and general acceptance) were evaluated. The results showed that with increasing basil seed gum, whey protein concentrate and soy protein isolate, the density, firmness, consistency and stickiness of the cake dough increased (p <0.05). The results showed that by increasing basil seed gum at each concentration level of whey protein concentrate or soy protein isolate, the porosity and firmness of the cakes produced increased. In the samples containing 5% and 10% whey protein concentrate, by increasing basil seed gum in the formulation, first the specific volume of the samples increased and then decreased. It was also found that samples containing 5 and 10% soy protein isolate had a higher L* index than samples containing 5 and 10% whey protein concentrate. With increasing basil seed gum, except in samples containing 5% and 10% whey protein concentrate and 5% soy protein isolate, the elasticity of the samples increased. Finally, cake samples containing 5 and 10% soy protein isolate or whey protein concentrate with 1 and 0.5% basil seed gum, respectively, which were selected as the best samples from the evaluators' point of view can be suggested as an alternative to regular cakes for people with celiac disease.

Today, consumers increasingly believe in the effects of food on their health, and food should provide the necessary nutrients to prevent nutrition-related diseases as well as improve their physical and mental condition. Therefore, functional foods have been considered with the aim of improving the nutritional status, most of which is related to low calorie foods. Like many popular dairy products, yogurt consumption shows significant growth; The popularity of this product is primarily due to its high content of calcium, vitamins, minerals and low levels of fat, and secondly due to its health-promoting effect and inhibition of harmful bacteria. In the fresh mass of the pumpkin (Cucurbita moschata), total carotenoid content, a major contributory factor in the high nutritional value of pumpkins, ranges from 2 to 10 mg/100 g, the content of vitamins C and E accounting for 9–10 mg/100 g and 1.03–1.06 mg/100 g, respectively (Hosseini Ghaboos et al., 2016; Nawirska et al., 2009). Pumpkin fruit is also a valuable source of other vitamins, e.g., vitamin A, B6, K, thiamine, and riboflavin, as well as minerals, e.g., potassium, phosphorus, magnesium, iron and selenium (Mirhosseini et al., 2015; Obradović et al., 2015). Since pumpkin is a valuable micronutrients source, dried pumpkin could be processed into powder for foods to increase fibers, vitamin A and mineral contents. In addition, pumpkin powder can be used in bakery products because of its highly-desirable flavor, sweetness and deep yellow-orange color (Salehi, 2020).

At first, the pumpkin and spinach were dried and powdered in controlled conditions. Fresh pumpkins (Cucurbita moschata) were purchased from local market. The pumpkin slices with 5 mm thickness were dried in an oven (45°C). The dried pumpkins were milled, powdered and passed through a 125 mesh screen (Hosseini Ghaboos et al., 2016). To prepare yogurts containing pumpkin, skimmed milk was used form yogurt production factory with 1.5% fat. In fact, milk that was homogenized with a homogenizer (at a temperature of 70-60 ° C and a pressure of 150-160 bar) and by a pasteurizer (temperature at 92 ° C for 5 minutes) was pasteurized in the required amount in 5 liter containers. The starter culture (2% at 42°C) and squash powders (0, 2.5, 5 and 7.5%) were added to the milk. Then they were filled and closed. Approximately 100 samples were prepared at each time. Then, incubation was performed until the sample acidity reached 65°Dornic. For this purpose, the acidity of the sample was measured every 5 minutes at the end of the predicted fermentation time (experimentally). The used cold-room was an industrial cell greenhouse. The samples were placed in such a way that all the samples were on the same level and position in the greenhouse, which is very important for the uniform heating of the samples. After incubation, the samples were refrigerated at 4°C. Viscosity was measured using a viscometer with an LV64 spindle at a constant shear rate of 40 rpm and a temperature of 8°C. For this purpose, 250 ml of the sample was poured into a 250 ml glass beaker and stirred with a plastic spoon for 20 seconds. After turning on the device, and 30 seconds, the viscosity in centipoises was reported. Acidity was measured every 30 minutes to measure the fermentation time since the samples were incubated. When the acidity reached 70 degrees Dornic, the acidity was measured once until the acidity reached 80 degrees of Dornic. For yogurt, 10 g of the sample was titrated in the presence of phenolphthalein using 0.1 normal NaOH and the result was expressed based on °Dornic degree.

In this study, pumpkin powder in the amount of 0, 2.5, 5 and 7.5% in the formulation of 1.5% fat yoghurt was used and its chemical and rheological properties were studied for 20 days of storage. The results showed that the highest rate of syneresis (41.68%) was related to the interactions of the control sample with a shelf life of 20 days. The highest viscosity (3194 cp) was related to 7.5% pumpkin powder sample. The highest pH (4.39) was related to pumpkin powder 5%. The results also showed that the highest amount of acidity (74 °Dornic) was related to the control sample. The highest amount of total phenol (10 mg/g) and antioxidant activity (75%) was related to pumpkin powder 7.5%. The results showed that by adding 2.5% pumpkin powder to the yoghurt, the gel strength of sample was decreased and with increasing concentration up to 7.5%, its gel strength was increased but it is still less than the control sample. The results of comparing the means, the interaction effects of shelf life and pumpkin powder show that the highest rate of syneresis (41.68%) was related to the interaction effects of the control sample with a shelf life of 20 days. The results also showed that the lowest amount (39.98%) was related to the interaction effects of 5% pumpkin powder at a shelf life of 1 day, which was statistically 7.5% with a pumpkin powder at a shelf life of 1 day and pumpkin powder 5 and 5. 7.7% had no significant difference in shelf life of 12 and 20 days. According to the results of comparing the means, the highest viscosity (3173 cp) was related to the shelf life of 20 days and the lowest (3170 cp) was related to the first day of shelf life, which is statistically different from days 7 and 12. Based on the results of analysis of variance, the data showed that the effect of different levels of pumpkin powder and shelf life in terms of total phenol in yogurt showed a significant difference (P<0.05). As the results of comparing the means shows the highest amount of total phenol (10 mg/g) was related to pumpkin powder 7.5% and the lowest amount (8 mg/g) was related to pumpkin powder was at 0%.

In general, adding pumpkin powder to yogurt formulation can reduce the syneresis of the product and also increase its nutritional value.

Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, basil seed gum (Ocimum basilicum) was used to improve the characteristics of cake containing pumpkin. So, firstly, the cake batter containing 10 % pumpkin containing different percentages of basil seed gum (at four levels 0, 25, 0, 5, and 75%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Prepared cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing basil seed gum percentage in cake formulation, the viscosity of batter increased (P<0.05). With increasing the basil seed gum from 0 to 0.75 %, cakes batters viscosity at shear rate of 30 s -1 ware increased from 11.7 to 22.5 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing basil gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 0.75 % gum were 87.48, 0.612 and 51.89, respectively. According to the sensory evaluation results, pumpkin cake containing 0.75 % basil seed gum had the highest total acceptance score. Pumpkin cake containing 0.75% basil seed gum significantly had more acceptability than other samples (P<0.05).

Fruit fibre have better quality due to higher total and soluble fibre content, water and oil holding capacity and colonic fermentability, as well as lower phytic acid content and caloric value (Sharoba et al., 2013). In the fresh mass of the pumpkin (Cucurbita moschata), total carotenoid content, a major contributory factor in the high nutritional value of pumpkins, ranges from 2 to 10 mg/100 g, the content of vitamins C and E accounting for 9–10 mg/100 g and 1.03–1.06 mg/100 g, respectively (Hosseini Ghaboos et al., 2016; Nawirska et al., 2009). Pumpkin fruit is also a valuable source of other vitamins, e.g., vitamin A, B6, K, thiamine, and riboflavin, as well as minerals, e.g., potassium, phosphorus, magnesium, iron and selenium (Mirhosseini et al., 2015; Obradović et al., 2015). Since pumpkin is a valuable micronutrients source, dried pumpkin could be processed into powder for foods to increase fibers, vitamin A and mineral contents. In addition, pumpkin powder can be used in bakery products because of its highly-desirable flavour, sweetness and deep yellow-orange colour (Salehi, 2020). The influence of replacement of wheat flour with pumpkin powder (at five levels of 0, 2.5, 5.0 7.5 and 10 %) on textural properties and sensory qualities of biscuit was studied by Kulkarni and Joshi (2013). As the replacement level of wheat flour with pumpkin powder increased, the firmness and fracturability values were increased. Biscuits with more pumpkin powder had a more yellow colour than those with less pumpkin powder. According to the sensory evaluation results, biscuits containing 2.5 % dried pumpkin powder had the highest total acceptance score. The iron and β-carotene content of biscuits increased with increasing pumpkin powder levels. Spinach is a good source of minerals (Fe, Mn, Zn and Mg), vitamins (E, A, C, K, B1, B6 and B2), protein, fibers and antioxidants, making it a suitable ingredient to be used in the formulation of food products with high nutritional and biological values (Slavin and Lloyd, 2012). El-Sayed (2020) studied the effect of spinach nano-powder (0.5-2%) addition on the quality of ultra-filtered soft cheeses. The author demonstrated that by increasing of spinach powder concentration with retentate, the content of fibers, minerals, total phenolic content, and antioxidant activity of samples was enhanced. In this study, pumpkin and spinach powders were used to improve and enhance the quality of sponge cake due to their high nutritional value, fiber, β-carotene and minerals (calcium and iron).

At first, the pumpkin and spinach were dried and powdered in controlled conditions. Fresh pumpkins (Cucurbita moschata) were purchased from local market. The pumpkin slices with 5 mm thickness were dried in an oven (65°C). The dried pumpkins were milled, powdered and passed thru a 125 mesh screen (Hosseini Ghaboos et al., 2016). The ingredients used in the formula of sponge cakes were cake flour (100 g), sucrose (70 g), sunflower oil (60 g), fresh eggs (70 g), whey (4 g), baking powder (1.5 g), vanilla (0.5 g), water (40 g) and nonfat dry milk (20 g) powder. Sucrose and sunflower oil were poured into a bowl, and mixed for 10 min. Whole egg was added to the bowl, and then mixed for 4 min. The sifted cake flour, whey, baking powder, vanilla, water and nonfat dry milk powder was gradually poured into a bowl, and mixed for 3 min. Water was added to the bowl, and then mixed for 1 min. For each cake, 45 g of cake batter was poured into a cake pan and baked at 195°C for 25 min in a oven toaster. The cakes were allowed to cool for 20 min, and then were removed from the pans. The cooled cakes were packed in polypropylene bags at room temperature before physico-chemical and sensory evaluation analyses. The test sponge cake samples prepared with 0% (control), 5%, 10%, 20 and 30% replacement of cake flour with blend of pumpkin and spinach powder. The blend of pumpkin and spinach at concentrations of 0, 10, 20 and 30% were used in sponge cake formulation and the dough viscosity and physicochemical, color, texture and sensory properties of the product were studied. The texture profile analysis of sponge cake samples from the midsection of the cakes were performed using a texture analyzer (TA-XT Plus, Stable Micro Systems Ltd., Surrey, UK) with a 36 mm diameter cylindrical probe, 50% compressing and a test speed of 1.0 mm s−1 . The crust of cake samples was removed in cake texture determination. A double cycle was programmed and the texture profile was determined using Texture Expert 1.05 software (Stable Microsystems). Other parameters were defined as: pre-test speed 2.0 mm s−1, post-test speed 2.0 mm s−1 and trigger force 5 g. The texture parameters recorded were firmness, cohesiveness, springiness and resilience, and the texture parameter of cake was averaged from 3 replications. Statistical analysis was performed in factorial arrangement based on completely randomized design and comparing was performed at the average at 5% level using Duncan's multiple range test.

With increasing percentage of pumpkin and spinach powder in sponge cake formulation showed that fiber, iron and calcium percentages of samples were increased from 1.60 to 10.04%, 9.78 to 50.93 ppm and 0.19 to 0.42, respectively and there was a significant difference between treatments (p < 0.05). Also, β-carotene, protein, moisture and density of cakes increased significantly with increasing percentage of powder replacement (p < 0.05). By increasing the percentage of substitution of powders in sponge cake formulation from 0 to 30%, the viscosity of cake batters at shear rate of 90 s-1 was significantly increased from 16.72 to 30.82 Pa.s (p < 0.05). According to the results of image processing, as the percentage of pumpkin and spinach powder increased in the formulation, the a* index decreased and became negative indicating that the samples became greener with increasing replacement percentage.

The firmness of cakes enriched with pumpkin and spinach powder was obtained in the first day and on the 14th day in the range of 2.071-5.427 N and 3.354-6.207 N, respectively. Based on the sensory evaluation results, the sample containing 20% pumpkin and spinach powder had the highest overall acceptance score.

Yogurt is popular because of its high levels of calcium, vitamins, minerals and low levels of fat, as well as its health-promoting effects and inhibiting harmful bacteria and helping to prolong life. Pumpkin is a good source of β-carotene, water-soluble vitamins and amino acids. In this study, syneresis, pH, acidity and rheological properties of yogurt (1.5% fat) containing 0, 2.5, 5 and 7.5% pumpkin powder were investigated. The results showed that the highest amount of acidity (74° Dornic) was related to the control sample. The results showed that by adding 2.5% pumpkin powder to the control sample, the strength of the formed gel decreased and with increasing concentration up to 7.5%, this property was increased. In the study of the viscoelastic behavior of the samples, it was found that by adding a concentration of 2.5% powder to the control sample, the ratio of viscous to elastic component increases, but with further increase in concentration, this ratio remains almost the same and therefore the viscoelastic behavior remains balanced. The values of loss tangent in the viscoelastic region for the control sample, 2.5%, 5% and 7.5%, were 0.173, 0.308, 0.317 and 0.319, respectively. Therefore, with greater structural cohesion, the consumer feels the same flexibility of the gel regardless of the gel concentration. Also, in all samples, in the whole frequency range, the elastic behavior prevailed over the viscous behavior, which increased by adding 2.5% powder to the control sample, the type of gel structure (b) increased, and the strength of the structure (a) decreased. This means that the yogurt gel becomes weaker and with increasing concentration of the powder, b decreases and a increases; Therefore, the strength of our structure increases.

This study aims at evaluating the impact of pumpkin powder (12%) and Balangu seed gum (BSG) (0.00, 0.50, 1.00 and 1.50 %) on the physicochemical, rheology, textural properties and sensorial parameters of the sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (65°C) and samples were powdered and used in the sangak bread formulation. Pumpkin bread dough formulated with BSG showed pseudoplastic and thixotropic behaviour. The bread dough viscosity increased from 13.31 to 23.65 Pa.s with increasing BSG percent from 0.00 to 1.50 % (P<0.05). With increasing BSG concentration, the density of baked breads was reduced from 880.10 to 704.29 kg/m3. The surface color of samples was affected by addition of BSG. The pumpkin bread with 1.00 % BSG demonstrated a colour, with L*, a* and b* indexes equal to 65.38, 6.86 and 44.43, respectively. The weight, moisture content (MC) and volume values of breads increased from 52.83 to 57.02 g, 30.04 to 35.56 % and 65.38 to 80.99 cm3, respectively. BSG improved porosity of the breads and resulted in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity and appearance, and the bread with 1% BSG had the highest satisfactory in terms of flavour, textural properties and total acceptance (P<0.05).

Due to environmental problems caused by the use of artificial films, researchers have begun to produce natural edible coatings for the preservation of food, including fruits and vegetables, and one of the sources of their preparation is plant gum. This research was carried out to investigate the effects of Balangu and Basil seeds gum coating on storage life and some quantitative and qualitative properties of peach during cold storage. For this purpose a factorial experiment in a completely randomized design with three replications was conducted separately for fruit. Each experiment consisted two factors including treatments and storage time. Treatments were applied with dipping of fruits for 5 minutes in prepared solution at 25˚C. After drying, the fruits were packed in plastic containers and stored in cold storage at 5˚C and 90% RH. Second factor was storage time with 4 levels including 1 (beginning of storage), 10, 20 and 30 days after storage. In each of the mentioned dates the fruits were removed from storage and the following quantitative and qualitative parameters were evaluated: soluble solids, titratable acidity, ethylene production, respiration rate, total phenols and sensorial evaluation. The results showed that application of Balangu and Basil seeds gums had a significant effect on reducing respiration rate of peach. The effect of storage time on all evaluated traits in peaches were significant. At the end of storage, the soluble solids and phenols in fruit were increased, and titratable acidity decreased. According to the results, the use of 0.1% Balangu and Basil seeds gums is recommendable as a natural edible coating to preserving quality and extending storage life of peaches.

Drying is one of the ways of storing of persimmon. In this study, to increasing shelf life of persimmon and producing high-quality products, infrared dryer was used and mass transfer kinetics, density, rehydration and color of samples were measured. The results showed that radiation lamp power and distance of lamp from sample had significant effect on the moisture loss kinetics and drying time (P<0.05). With increasing in radiation power, as well as reducing the distance of samples from the source of radiation, drying time decreased. The average density and rehydration for the dried samples in infrared were 639 kg /m3  and 270 %, respectively. The average calculated color changes (ΔE) for the power of 200, 300 and 400 w were 14.43, 10.09 and 20.04, respectively. The results of modeling by genetic algorithm-artificial neural network showed that artificial neural network combined with genetic algorithm provides better results and with combine them the speed of analysis and accuracy of modeling process increases. Using a network with 15 neurons in the hidden layer and using the hyperbolic tangent activation function and percentage data used to training/validation/testing equal 20/20/60 may be predicted drying kinetics of persimmon.

Apple is a rich source of fiber and polyphenols. Dried apple powder can be used for increasing nutritional value of sponge cake. In this study to improving rheological, appearance, textural and sensory properties of sponge cake contained apple powder, different percent of guar gum were used. First guar gum at four levels 0, 0.25, 0.5 and 0.75 % were added to sponge cake contained 15% apple powder and then batter rheological properties, and physicochemical, color, texture (puncture test and texture profile analysis) and sensory properties of cakes were studied. With increasing guar gum in formulation of apple cake, viscosity of batter increased significantly (p<0.05). With increasing the guar gum from 0 t 0.75 %, sponge cakes batters viscosity at shear rate of 20 s-1 were increased significantly from 19.3 to 31.88 Pa.s (p<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (p<0.05). With addition gums brightness of cakes increased, as well as decreased yellowing of the samples (p<0.05). The L*, a* and b* indexes for sample containing 0.75 % guar gum were 86.36, 2.53 and 35.32,. With increasing gum content, the firmness of the cakes was reduced, but the amount of springiness, cohesiveness and resilience of the cakes increased significantly due to the formation of proper and soft texture by gum in the cakes (p<0.05). According to the sensory evaluation results, samples containing 0.75 % guar gum had the highest total acceptance score.

Carrot is a good source of carotene, water-soluble vitamins and amino acids. Carrot powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, Balangu seed gum was used to improve the characteristics of carrot cake. So, firstly, the carrot cake batter containing different percentages of Balangu seed gum (at four levels 0, 0.5, 1.0, and 1.5%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Carrot cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing Balangu seed gum percentage in carrot cake formulation, the viscosity of batter increased (P<0.05). With increasing the Balangu seed gum from 0 to 1.5 %, cakes batters viscosity at shear rate of 40 s-1 ware increased from 16.93 to 32.88 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing Balangu gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 1.5 % gum were 82.00, 4.12 and 60.24, respectively. Carrot cake containing 1.5% Balangu seed gum significantly had more acceptability than other samples (P<0.05).

Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be converted to powder with longer shelf-life. Pumpkin flour is used because of its highly-desirable flavor, sweetness and deep yellow orange –red color. In this study, kinetic modeling of pumpkin drying in an infrared-hot air dryer was investigated. Malting is a result of biochemical processes that includes steeping, germination and kilning of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. The aim of this study was to determine the physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (0, 10, 20 and 30 %) of pumpkin and malt powder
Fresh pumpkins (Cucurbita moschata) were obtained from local market. Slices of pumpkin with 5 mm thickness were prepared with the aid of a steel cutter and were immediately placed into the dryer. The pumpkin slices were dried in a hot air dryer (65°C). The effect of pumpkin and malt powder replacement with wheat flour on physicochemical and sensory properties of sponge cake including pH, fat, protein, moisture, ash, fiber, β-carotene, mineral, carbohydrate, texture and color were evaluated. The ingredients used in the sponge cakes formulation were cake wheat flour, sucrose, sunflower oil, fresh eggs, whey, baking powder, vanilla, water and nonfat milk powder. In this study pumpkin and malt powders at four levels of 0, 10, 20 and 30 % as wheat flour replacer were used. For each cake, 40 g of cake batter was poured into a cake pan and baked at 180-200°C for 20-25 min in an oven. Cakes were then allowed to cool for 40 min, and removed from the pans. The cooled cakes were packed in polypropylene bags at room temperature before performing physico-chemical and sensory evaluation s. Moisture content of the samples was determined in an oven at 105°C for 4 h (AOAC, method no. 934.06). For measuring β – Carotene content 1 gram of cake was dried and then crushed in 10-15 ml of acetone with the help of pestle and mortar and few crystals of anhydrous sodium sulphate were added. The supernatant was decanted into a beaker. The process was repeated twice and combined supernatant was transferred to a separating funnel, then 10-15 ml of petroleum ether was added and mixed thoroughly. Two layers separated out on standing. The lower layer was discarded and upper layer was collected in 100 ml volumetric flask. The volume was made to 100 ml with petroleum ether and optical density was recorded at 452 nm using petroleum ether as blank. The crumb color determinations of cake samples from the midsection of the cakes was measured with HP Scanner (Hp Scanjet G3110). L* (lightness/darkness that ranges from 0 to 100), a*(redness/greenness ranges from -120 to 120) and b* (yellowness/blueness ranges from -120 to 120) were measured. In this study, the image analyses of sponge cakes were performed using Image J software version 1.42e, USA. The texture analysis of sponge cake samples (2.5 × 2.5 × 2.5 cm) from the midsection of the cakes was performed using a texture analyzer (TA-XT Plus, Stable Micro Systems Ltd., Surrey, UK) and a test speed of 1.0 mm s−1. The crust of cake samples was removed in cake texture determination. The textural properties were determined using Texture Expert 1.05 software (Stable Microsystems). Each measurement was conducted in triplicate, except for the sensory evaluation (n=16). The experimental data were subjected to analysis of variance (ANOVA) for a completely random design using SPSS 19 and Excel 2010. Duncan’s multiple range tests were used to determine the difference among means at the level of 0.05.
The results showed no significant differences between treatment on fat, protein and pH. With increasing of pumpkin and malt powder in sponge cake formulation, significant difference was observed between the fiber contents of cakes. Fiber contentof all treatments was in the range of 0.28-1.13. Redness (a*) and yellowness (b*) indexes of cakes were increased but lightness (L*) index was decreased. Significant difference (P

Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be converted to powder with longer shelf-life. Pumpkin flour is used because of its highly-desirable flavor, sweetness and deep yellow orange –red color. In this study, kinetic modeling of pumpkin drying in an infrared-hot air dryer was investigated. Malting is a result of biochemical processes that includes steeping, germination and kilning of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. The aim of this study was to determine the physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (0, 10, 20 and 30 %) of pumpkin and malt powder
Fresh pumpkins (Cucurbita moschata) were obtained from local market. Slices of pumpkin with 5 mm thickness were prepared with the aid of a steel cutter and were immediately placed into the dryer. The pumpkin slices were dried in a hot air dryer (65°C). The effect of pumpkin and malt powder replacement with wheat flour on physicochemical and sensory properties of sponge cake including pH, fat, protein, moisture, ash, fiber, β-carotene, mineral, carbohydrate, texture and color were evaluated. The ingredients used in the sponge cakes formulation were cake wheat flour, sucrose, sunflower oil, fresh eggs, whey, baking powder, vanilla, water and nonfat milk powder. In this study pumpkin and malt powders at four levels of 0, 10, 20 and 30 % as wheat flour replacer were used. For each cake, 40 g of cake batter was poured into a cake pan and baked at 180-200°C for 20-25 min in an oven. Cakes were then allowed to cool for 40 min, and removed from the pans. The cooled cakes were packed in polypropylene bags at room temperature before performing physico-chemical and sensory evaluation s. Moisture content of the samples was determined in an oven at 105°C for 4 h (AOAC, method no. 934.06). For measuring β – Carotene content 1 gram of cake was dried and then crushed in 10-15 ml of acetone with the help of pestle and mortar and few crystals of anhydrous sodium sulphate were added. The supernatant was decanted into a beaker. The process was repeated twice and combined supernatant was transferred to a separating funnel, then 10-15 ml of petroleum ether was added and mixed thoroughly. Two layers separated out on standing. The lower layer was discarded and upper layer was collected in 100 ml volumetric flask. The volume was made to 100 ml with petroleum ether and optical density was recorded at 452 nm using petroleum ether as blank. The crumb color determinations of cake samples from the midsection of the cakes was measured with HP Scanner (Hp Scanjet G3110). L* (lightness/darkness that ranges from 0 to 100), a*(redness/greenness ranges from -120 to 120) and b* (yellowness/blueness ranges from -120 to 120) were measured. In this study, the image analyses of sponge cakes were performed using Image J software version 1.42e, USA. The texture analysis of sponge cake samples (2.5 × 2.5 × 2.5 cm) from the midsection of the cakes was performed using a texture analyzer (TA-XT Plus, Stable Micro Systems Ltd., Surrey, UK) and a test speed of 1.0 mm s−1. The crust of cake samples was removed in cake texture determination. The textural properties were determined using Texture Expert 1.05 software (Stable Microsystems). Each measurement was conducted in triplicate, except for the sensory evaluation (n=16). The experimental data were subjected to analysis of variance (ANOVA) for a completely random design using SPSS 19 and Excel 2010. Duncan’s multiple range tests were used to determine the difference among means at the level of 0.05.
The results showed no significant differences between treatment on fat, protein and pH. With increasing of pumpkin and malt powder in sponge cake formulation, significant difference was observed between the fiber contents of cakes. Fiber contentof all treatments was in the range of 0.28-1.13. Redness (a*) and yellowness (b*) indexes of cakes were increased but lightness (L*) index was decreased. Significant difference (P