فهرست مطالب shahedi m

Celiac disease (CD) is a kind of entropathy which is result of gluten intake from widely prevalent food sources such as wheat, rye, barley, and possibly oat. The sole treatment for celiace patient is using of a gluten free diet. The aim of this study is investigate staling of a gluten - free bread prepared from different percentages of chickpea flour and potato. Bread staling was evaluated through texture profile analysis crumb and crust moisture (after 2, 24 and 48) and starch retrogradation by differen tial thermal analysis. The result of texture profile analysis showed that the factorability, hardness, resilience, adhesiveness, springiness, and chewiness of samples were decreased by chickpea flour reduction. Moisture analysis showed that, with increasing amounts of potato crumb moisture was increased and after 48 hour crumb moisture was signifi cantly decrease. The results of thermal analysis showed that, after 5 day, enthalpy of samples was decreased but in control sample it was increased.

In this research, effect of susceptor on quality properties of cupcake such as weight loss, color parameters, height, porosity, and crispiness at 300, 600, and 900W during microwave baking, were studied. Results showed that weight loss rate increased with power and using susceptor. Also, crispiness occurred when the microwave oven assisted by susceptor. Results showed that browning index increased with power during baking. Moreover, color parameters of surface changed the most compared with others. Moreover, all colour parameters changed more than microwave baking process. Results showed that sample height increased at first and then gradually decreased at the end of process time. Regarding the sample weight decreased simultaneously, therefore, yield factor and density increased and porosity reduced.

Juices are kinds of popular beverages in world but are poor in term of fiber content. Generation of food products which contains relatively high amount of dietary fiber, due to its healthy properties, remains a challenge because of negative effects of dietary fiber on appearance and stability of these products. In this study, stability of fruit based beverages containing different percent of basil seeds, as a dietary fiber source, was evaluated. Gum Tragacanth (GT) and Carboxymethyl cellulose (CMC) was used for stabilized seeds. Then change in stability of beverages during time was evaluated by measuring of zeta potential, rheological properties, height percent of seeds and color changes. Results showed that GT was more effective than CMC for preventing sedimentation of seeds, although zeta potential of CMC was higher and consistency index of both hydrocolloid was similar. However existence of GT in samples caused to darkening of the color samples but CMC had not effect on color.

With regard to possibility of the acrylamide carcinogenicity, increasing expansion of fried potato products industry and high consumption of these products in the country, the study and modeling of phenomena involved in the process of these products are seems necessary. The aim of this study was to investigate the kinetics of decreasing of reducing sugars, acrylamide formation and color changes during frying of potato strips. The results showed that decreasing of reducing sugars and acrylamide formation are occurring with the exponential patterns during frying and increasing temperature and time of frying are intensifies these phenomena significantly (P

Mung bean (vigna radiata) is an annual crop belonging to Fabaceae family. Germination process is a conventional and inexpensive way to improve nutritional value of legumes. Mung bean sprout is one of the popular products. It is rich in protein (20-33%) and is excellent sources of essential fatty acids, tocopherols, esterols, sugars and organic acids. In this study, the change of chemical composition, antioxidant activity, total phenolic compounds, minerals, ascorbic acid and organic acids content were determined in raw, soaked and germinated mung bean. Also, the profile of fatty acids was recognized. The results showed an increase in moisture, protein and ash and a reduction in fat and carbohydrate due to the energy consumption during 4-day germination, significantly. Total phenolic content and antioxidant activity indicated 2.5 and 1.5 fold increase in mung bean sprout compared to raw seed. Ascorbic acid content varied from 8.9% to 19.6% and organic acids increased significantly during germination process. Analysis of fatty acids composition showed that mung bean sprout contained 17% and 36% linolenic and linoleic acids, respectively and so, this product can be introduced as an excellent source of omega-3. The results of this work revealed the high nutritional value and consumption importance of mung bean sprouts.