جستجوی مقالات مرتبط با کلیدواژه « بهینه سازی » در نشریات گروه « صنایع غذایی »

The aim of this research was to produce a diet beverage based on aloe vera and investigate its physicochemical, microbiological, antioxidant, and sensory properties. To achieve this goal, aloe vera gel at concentrations of 5%, 5.7%, and 10% underwent heat treatment at 80°C for 30 minutes (Treatment A) and 90°C for 3 minutes (Treatment B). Aspartame was added at concentrations of 100, 150, and 200 ppm, and the beverages were stored for a period of 31 days. The study was conducted using a fractional factorial design with 34 samples under investigation. Optimization was performed based on a maximum amount of 10 gr of aloe vera, 200 ppm of aspartame, and a minimum amount of 5 gr of aloe vera and 100 ppm of aspartame. The use of the sweetener aspartame was highly effective in improving the taste of the beverage, as it provides a much sweeter sensation compared to saccharide sugars and is beneficial for diabetic patients. Based on the microbiological test results, the heat treatment (pasteurization) was successful. Furthermore, sensory evaluation showed improvements in taste, aroma, texture, and mouthfeel with the addition of aloe vera gel to the samples with no undesirable characteristics observed. After determining the models and variable combinations using the Design Expert software, an optimized sample was introduced, containing 200 ppm of aspartame, 10 gr of aloe vera, and the optimized pasteurization process, which was Treatment B for 30 minutes. The results of this study indicate that a vegetable-based diet beverage containing aloe vera can be successfully produced as a beneficial product with desirable sensory characteristics that are acceptable to consumers.

In this study, basil seed gum (BSG) alone, and in combination with sesame protein isolate (SPI) were used in ratios 1:0 and 1:1 in order to encapsulate corn tassel extract (CTE) using the response surface method in the central composite design template was used. Also, the quadratic equation was used to optimize and investigate the effect of the concentration of corn tassel extract and homogenization time on the response of particle size and efficiency. At first, total phenolic content (TPC), antioxidant activity and antibacterial activity of corn tassel extract were investigated. In addition, the measured antioxidant activity (DPPH&FRAP) showed a very high potential of these compounds (FRAP=288.11, DPPH=85.05) for encapsulation. The content of total phenol and flavonoids obtained from the test results were 1968.23 and 1346.20, respectively. The analysis results showed that the nanoparticles obtained from coating basil seed gum had the lowest particle size (494.4nm). Also, the highest coating efficiency (76.2%) belongs to the sample coated with basil seed gum. The value of zeta potential increased (+44.57) in the use of composite coating, and reached its highest value. During the storage of encapsulated Nano emulsion in the period of 0,3,7,15 and 21 days, the stability of nanoemulsions decreased with the passage of time, in such a way that, the highest stability related to encapsulated Nano extract in the combined coating (94.85 per day zero and 33.8 for day 21). The result of this study showed that nanoencapsulated of corn tassel extract with basil seed gum is more effective than the combined coating. But by checking other parameters (such as stability), It is suggested to use this gum in combination with other wall materials, including sesame protein isolates, to achieve the desired results.

Peptides obtained from protein hydrolysis have many bioactive properties and have strong antioxidant activity against free radicals and prevent oxidation processes that cause damage to biological macromolecules and degradation and loss of food quality. Due to the large amount of rice production in the world, a large amount of rice bran is produced and available. As a suitable and cheap protein source, rice bran can be used for the production of plant-derived peptides. Optimizing conditions of enzymatic hydrolysis of rice bran protein by alcalase enzyme was done with the aim of achieving maximum antioxidant properties. In order to check the antioxidant activity of the obtained peptides, iron 3 reduction power tests and DPPH free radical inhibitory activity and total antioxidant activity were used. In order to optimize the process, Design Expert software and response surface method were used with three independent variables: enzyme concentration to substrate 1-3%, temperature 40-55 degrees Celsius and hydrolysis time 30-210 minutes. The optimal treatment was obtained under the determined conditions including temperature of 51.5 degrees Celsius, time of 131.5 minutes and concentration of enzyme to substrate of 3%, which has maximum DPPH free radical inhibition of 37.172%, total antioxidant activity of 1.109% and reductiveness of 2.084%. The obtained results showed that the hydrolysis process of rice bran protein by alkalase enzyme has led to the production of peptides with high and significant antioxidant properties that can be used in the production of useful foods and pharmaceutical industries and can also replace synthetic antioxidants.

In this research, the possibility of cinnamaldehyde encapsulating with high amylose starch using ultrasound treatment was studied. The resulting microcapsules had an average size of 636.36±59.041 nm. The included cinnamaldehyde was 53.44±1.29, which only increased by 3 percent during 28 days of storage. Also, cinnamaldehyde release was investigated under simulated mouth conditions including temperature, saliva composition, and shear stress, using SPME-GC-MS, which was followed by analytical modeling. Among analytical kinetic models, zero-degree, Korsmeyer-Peppas, and Makoid-Banakar models during in-mouth release, and Korsmeyer-Peppas model during storage had the greatest agreements with release profiles. Using the results a  3 phase, 2D, constant source , reservoir model was simulated and solved using Comsol Multiphysics 5.6. Mesh independence analysis and low RMSE (1.78×10-6) alongside high R2 (0.997) indicated the model’s success in predicting the release of cinnamaldehyde in simulated mouth conditions. Investigating the role of physiological factors and microcapsules properties revealed that interpersonal differences play a more important role in determining the release behavior of cinnamaldehyde from high amylose starch capsules. Model parameters were also optimized using the SNOPT algorithm.

The current research was conducted to produce a gel emulsion with reduced saturated and Trans fatty acids that can be used as shortening. Hydrocolloids of guar gum, κ-carrageenan, CMC, and maltodextrin were used to prepare gel emulsion. For emulsion stability, PGPR (1%) was used as an emulsifier. In the first phase of the research, for the production of gel emulsion using guar gum from 0 to 0.25%, κ-carrageenan from 0 to 2%, CMC from 0 to 3%, and maltodextrin from 0 to 20%, different formulations were determined by Design Expert software and by Response surface method and optimal design, and samples formulations were produced. Sensory and hardness evaluation tests were performed and regression models for predicting hardness (sensory) responses, overall acceptance, and hardness were presented and the optimal formulation was determined. In the second phase of the research, the optimal formulation of gel emulsion at the levels of 25, 50, 75, and 100% was used to produce biscuits, and the physicochemical, sensory, and peroxide value were investigated. The results showed that by replacing 50% of shortening with biscuit gel emulsion with less amount of fat and saturated fatty acid and without Trans and in terms of physicochemical and sensory properties, it is obtained similar to the sample containing shortening.

 Gelatin is one of the most widely used colloidal proteins, which has unique hydrocolloidal property. Gelatin is derived from collagen by changing the thermal nature. This product is widely used in food, pharmaceutical, biomedical, cosmetic and photography industries. Global gelatin demand for food and non-food products is increasing. Two important properties of nanoparticles are: Increasing the surface-to-volume ratio of nanoparticles causes the atoms on the surface to have a much greater effect on their properties than the atoms within the particle volume. The effects of quantum size, which is the second feature. Methods for preparing nanoparticles from natural macromolecules: In general, two major methods for making protein nanoparticles have been reported Emulsion-solvent evaporation method and sedimentation or phase separation method in aqueous medium. Numerous methods have been reported for the preparation of nanoparticles from natural macromolecules. The first method is based on emulsification and the second method is based on phase separation in aqueous medium. In the first method, due to the instability of the emulsion, it is not possible to prepare nanoparticles smaller than 500 nm with a narrow particle size distribution. Therefore, coagulation method or anti-solvent method which is based on phase separation was proposed to prepare nanoparticles from natural macromolecules.

 Type B (cow) gelatin was purchased from processing company with Bloom 260-240 food and pharmaceutical Iran solvent gelatin solution of 25% aqueous acetate glutaraldehyde from Iran Neutron Company. Two-stage anti-solvent method was used to produce gelatin nanoparticles. Then, to form nanoparticles, acetone was added dropwise while stirring until the dissolved acetone begins to change color and eventually turns white, which indicates the formation of nanoparticles. Finally, glutaraldehyde solution was added for cross-linking and finally centrifuged.

 The results showed that with increasing gelatin concentration, nanoparticle size and PDI increased significantly. According to the announced results, the solvent has a direct effect on the size. Therefore, the best mixing speed is determined to achieve the smallest particle size. Zeta potential is the best indicator for determining the electrical status of the particle surface and a factor for the stability of the potential of the colloidal system because it indicates the amount of charge accumulation in the immobile layer and the intensity of adsorption of opposite ions on the particle surface. If all the particles in the suspension are negatively or positively charged, the particles tend to repel each other and do not tend to accumulate. The tendency of co-particles to repel each other is directly related to the zeta potential. Fabricated gelatin nanoparticles have a stable structure, and are heat resistant. These nanoparticles are ready to be used to accept a variety of aromatic substances, compounds with high antioxidant properties, a variety of vitamins and heat-sensitive substances.

The results of this study showed that the optimal conditions for the production of a particle of 88.6 nm at 40 ° C, the volume of acetone consumption was 15 ml, concentration 200 mg and speed 1000 rpm, and the morphology of gelatin nanoparticles have resistant, spherical polymer structure and mesh with a smooth surface that can be clearly seen under an electron microscope.

Medicinal plant extracts contain effective compounds such as phenolic, antioxidant and antimicrobial. To extract the extracts from plants, traditional methods such as soxhlet and maceration or new nonthermal technologies such as ultrasound can be used. The type of extraction method affects the quantity and quality of the extract. The aim of this study was to evaluate the efficiency of using ultrasound in the aqueous extraction of phenolic and antioxidant compounds of Capparis spinosa leaves and roots. Response surface methodology (RSM) and Box–Behnken design were used to optimize the extraction factors, including extraction time (10, 25, 40 min) and sound intensity (40, 70, 100 %) with aqueous solvent. The results showed sound intensity was more effective factor than time. By increasing of sound intensity and the time of extraction the yield increased. The optimum conditions for extraction of phenolic and antioxidant compounds were as follows: extraction time 36 min and sound intensity 91 percent. Total phenolic content was obtained 21.80 mg/g in leaf and 14.96 mg/g in root and IC50 was obtained 11.75 µg/mg in leaf and 52.17 µg/mg in root.

The aim of the present study was to optimization of enriched yogurt with chia seed oil and mucilage. This purpose was done with the aim of maximizing omega-3 level and minimizing changes in physical and chemical properties (pH, titrate acidity, syneresis, dry matter, peroxide values and color changes) compared to the control sample. First, in order to increase the oxidative stability, chia seed oil was encapsulated with sodium alginate and chia seed mucilage using emulsification/ internal gelation method. The physical characteristics results showed that the enrichment caused a decrease in the syneresis, an increase in the water holding capacity and viscosity. Then, yogurt was enriched and optimized with free and encapsulated chia seed oil (0 to 4%) and chia seed mucilage (0 to 0.25%). The sample without chia seed mucilage and oil used as a control sample. The results of scanning electron microscopy images showed that the successful alginate-sodium-mucilage microfiber coating of chia seeds has been made with a uniform structure. Yogurt contained 3.41% encapsulated chia seed oil and 0.213% chia seed mucilage was selected as an optimum treatment. The results showed that the number of starter bacteria of optimum sample were not significantly different from the control (p˃0.05). The texture of the yogurts was found to be viscoelastic. The flow behavior index in all samples was less than one, which indicates the non-Newtonian (pseudoplastic) behavior of the samples. Herschel Balky model had R2 and lowest RMSE in both samples, which indicates the suitability of this model to investigate the shear flow behavior in terms of shear velocity of samples.

Urtica is a genus of flowering plants in the family Urticaceae. They have a long history of use as an medicinal plants. The main varieties of the Urtica genus are Urtica dioica L., Urtica urens L., Urtica pilulifera L., Urtica cannabina L., Urtica membranacea Poiret, and Urtica kiovensis Rogoff). Roman nettle (Urtica pilulifera) is widely used in folk remedy to treat hypertension, hyperglycemia and inflammation of some organs while the seeds of this plant can be considered as a potential source for mucilage extraction. Given that in recent years, many studies have focused on finding new hydrocolloids and investigation of their physicochemical and functional properties, the aim of the present study was to optimize the mucilage extraction conditions from Roman nettle seeds in order to achieve maximum extraction yield and optimal physicochemical and functional properties of this hydrocolloid.

The U. pilulifera seeds were purchased from a local market in Chaharmahal andBakhtiari Province, Shahrekord, Iran. The seeds were identified at Medical Plants Research Center. Then the seeds were manually cleaned to remove all foreign matter and stored in a plastic bag at refrigerator before to analysis. At first, proximate analysis of seeds including moisture content, crude oil, crude protein, crude fiber and ash content were determined using the AOAC official methods. Total of carbohydrate was determined by difference. Then, using the response surface method (RSM), the optimal conditions for extracting Roman nettle mucilage were determined. D- Optimal design analysis of the effects of four independent variables, including water to seed ratio (1:5-1:30), temperature (30-85 °C), soaking time (30-240 min) and pH (3-10) was studied on mucilage extraction yield, protein content, emulsion stability and color indices of extracted mucilage. For emulsion stability determination at first, 0.5% solution of mucilage was prepared at 70 ° C. The solution was then cooled and kept at 4 ° C for 24 hours to completely hydration. Oil-in-water emulsion (20% by weight) was prepared and then the emulsion was placed in a hot water bath at 80 ° C for 30 minutes, centrifuged at 1200 g for 10 minutes and finally stability of emulsion was calculated. Color indices including lightness (L*), redness (a*) and yellowness (b*) were measured by Hunterlab model Color flex (US).

According to the obtained results, increase in temperature to a certain extent, water to seed ratio and pH had a significant effect (p<0.05) on mucilage extraction yield. Increasing the water-to-seed ratio allows more polysaccharide compounds to be hydrated due to the availability of sufficient water, which increases the thrust force to remove mucilage from the seed. Mucilage extraction yield increased at higher pH which can be due to the release of protein materials and easier release of mucilage. Ttemperature showed a quadratic effect on mucilage extraction yield, so that with increasing temperature to a certain extent, first the amount of mucilage extraction increased, which can be due to the decrease in the viscosity of mucilage attached to the seed and also higher mass transfer rates of soluble polysaccharides at higher temperature. However, a further increase in the extraction temperature showed the negative effect and reduced the extraction yield. This may be due to breaking and hydrolysis of the mucilage structure due to thermal stress in the aqueous medium. The most important and significant factors (p <0.05) on protein content were linear effect of pH, linear effect of time, effect of pH-time interaction, effect of water to seed ratio- time interaction and, quadratic effect of extraction temperature. At lower pH, the protein content of mucilage was significantly (p <0.05) higher than alkaline pH. In general, extraction of mucilage at higher pH and shorter time will lead to extraction of mucilage with minimal protein content may be due to the solubility of proteins in the alkaline pH range. Increasing the water-to-seed ratio also reduced the amount of protein in mucilage, which is probably due to the possibility of more solubility of the protein in the aqueous medium. Among the studied variables, the linear effect of pH, temperature and water-to-seed ratio showed a significant effect on the stability of emulsion containing mucilage (p <0.05). In addition, the interaction of pH and water to seed ratio as well as the interaction of extraction temperature and time, the quadratic effect of pH and the quadratic effect of water to grain ratio were also significant on the changes of this response. Since the presence of proteins with hydrocolloid can show a positive effect on the stability of the emulsion, therefore, the obvious decrease in the stability of emulsions prepared with mucilage extracted at higher pH is probably due to the lower protein content in these samples. What is clear is that when higher water-to-seed ratio and higher pH are used to extract mucilage, it will lead to the weakest emulsion stability. Increasing the water to grain ratio in the extraction stage can lead to the removal of more impurities from the grain and their entry into the mucilage, and thus have a negative effect on the stability of the emulsion. In the study of changes in L* and a* indices, it was found that pH was the only effective variable and with increasing pH, a significant decrease and increase (p<0.05) in lightness and redness indices were observed, respectively. Based on the numerical optimization method, optimized conditions for extraction of Roman nettle seeds mucilage were determined in terms of pH of 4.23, soaking time of 239.9 min, soaking temperature of 45.79 °C, and water to seed ratio of 1:5. Under the optimum conditions, extraction yield, protein content, the highest emulsion stability and L* and a* indices were 11.08%, 14.55%, 50%, 47.59 and 15.05, respectively, which was in good agreement with the predicted values.

Dairy desserts are very popular among different age groups. There is about 10-12% sugar in the formulation of desserts and since sugar plays an important role in the taste, texture, color and other characteristics of food, removing or completely replacing them causes problems in the physico-chemical properties of the final product (McCain et al., 2018). In such products, a combination of low-calorie sweeteners can be used along with bulking agents to provide sensory and textural properties (Di Monaco et al., 2018). One of the most widely used sweeteners in low-calorie products is sucralose, which is derived from sugar, tastes very close to sucrose, is 6 times sweeter than sucrose, and has no aftertaste (Shankar et al., 2013). Due to the low molecular weight of sucralose, it is possible to use sorbitol, which is a 6-carbon sugar alcohol and is slowly metabolized in the body, to improve the textural and sensory characteristics of the dessert (Sheet et al., 2014). One of the statistical methods to minimize the number of trials is the D-optimal mixed design method, which was used to optimize the sensory characteristics and syneresis of the final dessert (Mannarswamy et al., 2010). The aim of this research was to investigate the use of a combination of sweeteners as a substitute for sucrose to achieve a low-calorie dairy dessert with optimized sensory and textural properties with the mixed design method. Finally, the rheological characteristics of the optimized dessert were compared to control dessert samples containing common sweeteners such as fructose, and some rheological models were fitted to predict the behavior of the optimized dessert.

In order to prepare the dessert, first all the fixed powder components including skim milk powder (2%), starch (3%) and kappa-carrageenan (0.5%) were combined together to prevent clumping and dissolve better. Then, using a Thermomix device, the powder components were dissolved in fat-free milk (71.5%) and 40% fat cream (10%) at a temperature of 10°C for 5 minutes, and after adding sweeteners (sweetening strength equivalent to 13 % of sugar) according to Table 1-2 were dissolved for 30 minutes at 350 rpm at a temperature of 45°C and finally pasteurized at a temperature of 73°C for 30 seconds and immediately packed in 100 gram containers and at a temperature of 4 °C were kept for 2 days. In order to prepare the sucralose-sorbitol sweetener solution (C), before the dessert production, different percentages of sucralose (from 0.005 to 0.06) were prepared in 20% sorbitol solution and the sample that had the sweetness equivalent of 20% sucrose solution was determined by sensory evaluation method and was used in this research. Then, according to Table 1 the formulations obtained from the experimental design were prepared then syneresis and sensory evaluation including texture, taste, aroma, appearance, sweetness and overall acceptance were performed. The rheological properties of the dessert samples were measured with a MCR-301 rheometer (Anton Paar GmbH, Graz, Austria) and a cone and plate probe with a diameter of 50 mm, an angle of 1 degree, and a gap distance of 0.05 mm.

The experimental design used in this study included three factors with two levels to investigate the relationship and effect of sucrose, fructose, sucralose-sorbitol sweeteners as independent variables on the obtained responses, including syneresis and sensory evaluation as dependent variables. was used (Table 1). The best fitted regression model, which was statistically significant (p<0.0001), was the Special cubic model for syneresis and the Quadratic model for other responses. Formulation optimization was done with the aim of the minimum percentage of sucrose, the minimum amount of syneresis, the best texture, taste, aroma, appearance, the most sweetness and the highest overall acceptance. The optimized formulation containing 9.2% sucrose, 9.3% fructose and 81.5% sucralose-sorbitol was obtained. According to the three-dimensional contour diagrams (Figure 1), the use of the combined sweetener sucralose-sorbitol in high amounts along with fructose syrup improves the textural properties. The graph related to other responses, increasing the concentration of C from low to high level leads to improvement of sensory evaluation results of taste, aroma, appearance, sweetness and overall acceptance. Therefore, it can be concluded that sucralose-sorbitol sweetener is a suitable substitute for sugar to be used in dairy desserts. Oscillatory and steady rheometric tests on 4 samples including dessert with 100% sucrose (sample 1), dessert containing 100% fructose (sample 2) and dessert containing 100% sucralose-sorbitol sweetener (sample 3) and optimized dessert (sample 4) was done. With the increase of shear rate, the apparent viscosity decreased in all samples, which indicates the non-Newtonian (pseudoplastic) behavior. The highest viscosity corresponds to the optimized sample. The effect of sweeteners on the rheological behavior of dessert was fitted well with Hershel–Bulkley, Cross, Carraeu models. Among them, the Cross model due to its high R2 (0.99) and low RMSE, can be a very suitable model for describing the rheological behavior in this research. The results of the investigation of thixotropic properties showed that the largest hysteresis loop area is related to sample number 4 and the lowest is related to sample number 3. Therefore, the presence of different sweetener has led to the production of desserts with higher viscosity but more thixotropic. For oscillatory rheological properties the linear viscoelastic region limit was determined as 1% strain by strain sweep analysis at 1 Hz frequency. We saw an increase in the values for the optimized sample, which indicated the positive effect of the optimized combination of sweeteners on the above parameters.

The design expert software and the D-optimal mixture design method were very efficient for designing the formulation of dairy desserts with alternative sweeteners in this research. Special cubic model for syneresis and Quadratic model for other responses of texture, taste, aroma, appearance, sweetness and overall acceptance were reported to be statistically significant. The composition of sugar substitute sweetener was obtained in the optimized formulation including 9.2% sucrose, 9.3% fructose and 81.5% sucralose-sorbitol. In order to check the rheological properties of the rheometric tests on the optimized dessert, the dessert containing 100% sucrose, the dessert containing 100% fructose sweetener and the dessert containing 100% sucralose-sorbitol sweetener were performed. The highest viscosity, the highest degree of pseudoplasticity was related to the optimized sample. Among the fitted models, Cross model is the most suitable model to describe the rheological behavior of dessert in this research due to the highest explanation coefficient (0.99) and the lowest RMSE. The results of oscillatory shear flow tests show the strong gel structure of the produced desserts.

In this research, the effects of solvent type, solvent to seed ratio, temperature and time of extraction on the yield, the color purity and the yield of bixin/ norbixin of annatto were studied. Central Composite Design with 4 parameters including of solvent type (acetone, NaOH and acetone-NaOH), solvent to seed ratio (1:1 to 5:1 ml/g), time (2-6 h) and temperature of extraction (25-65 ºC) in three levels (-1, 0 and +1) was employed. The results indicated that the quadratic model was significant for the yield of annatto and R2 = 0.915, indicating that 91.5 % of the change in the responses could be predicted by the fitted model. In addition, the temperature and time of extraction had no any significant effect on the extraction yield. The maximum yield was predicted by NaOH under the 46.41 ºC, 2.05 h and solvent to seed ratio of 5:1, which was 13.31 %. The quadratic model was significant for the color purity of annatto and R2 = 0.848. By changing the solvent from acetone to NaOH and increasing the solvent to seed ratio, the color purity increased. Furthermore, bixin/ norbixin yield, which is the weight ratio of bixin or norbixin to annatto seed, was determined and calculates as a comprehensive response. The most effective factor in the color change of annatto powder was determined as light and if it removed, using suitable packaging, it would be possible to maintain the best quality of the powder .Similar results were obtained regarding the stability of annatto dye in the whey powder.

Free radicals and hydroperoxides originate from oxidation reactions could reduce food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Demand for natural and safe antioxidants such as bioactive peptides has increased dramatically due to concerns about the safety and long-term health implications of synthetic antioxidants such as BHT and BHA. Bioactive peptides are defined as hydrolyzed proteins that, after entering the body, show potential ability to stimulate desirable and health promoting activities.

The aim of this study was to optimize the hydrolysis conditions of edible mushroom (Agaricus bisporus) powder protein with alcalase enzyme in order to produce hydrolyzed protein with potential antioxidant properties. To conduct this research, first, edible mushrooms were turned into powder after purchase from the market and conducting related processes. Then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity using response surface methodology, the independent variables selected as time, temperature and ratio of enzyme to substrate and dependent variables was selected as the antioxidant capacity of the hydrolyzed sample (using DPPH free radical scavenging methods, iron ion reduction power and total antioxidant capacity). The temperatures used were in the range of 40-55 °C, the hydrolysis time between 30 to 210 minutes and the enzyme to substrate ratio 1 to 3%, which was optimized by the surface response methodology. In this research, Design Expert statistical software was used to apply the response level of statistical design. The statistical design was prepared with a central composite design with 20 experimental treatments that included a central point with six replications.

The obtained results showed that all the studied parameters (enzyme concentration, temperature and time of hydrolysis) had a significant effect on the antioxidant activity of the hydrolyzed product. The results showed that for the production of hydrolyzed protein of edible mushroom with high antioxidant activity (DPPH free radical scavenging methods, reducing power of Fe3+ and total antioxidant capacity) by the alcalase enzyme, the optimal conditions include temperature of 47.5 ° C, the hydrolysis time of 197 minutes and the enzyme-to-substrate ratio 2.1%, which with desirability of 100% was equal to DPPH free radical scavenging of 10.661%, reducing power of Fe3+ equal to 2.45 (absorption at 700 nm) and the total antioxidant capacity of 1.224 (absorption at 695 nm).

The results showed that by hydrolysis of protein of edible mushroom under optimal conditions a product with suitable antioxidant capacity can be obtained, which can be used as natural and functional additives in food formulations.

To control the excess oil uptake and avoid the health problems associated with consumption of foods with unsafe amount of oil, some additives have been used. The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC) on oil uptake and quality of bighead carp (Hypophthalmichthys nobilis) nuggets. Twenty-seven treatments with a 3×3 factorial design was used to optimize CMC at 0.25, 0.5 and 0.75% in meat, 0.25, 0.5 and 0.75% in batter and 25, 50 and 75% in pre-dust wheat flour and coating medium. All nuggets were subjected to deep-frying at 180 ºC for 3 min. some parameters in deep-fried nuggets were measured. The oil uptake after pre frying ranged from 2.86 (treatment 5) to 0.99 (treatment 18) indicating moisture loss in some samples. Shrinkage was affected by formulation and formulation × coating medium. Also, results indicated no difference in surface oil among samples (p > 0.05). However, the amount of absorbed oil was significantly different among nuggets. Nuggets produced using 0.75% CMC showed the highest moisture content (p < 0.05). Coating layer stickiness ranged from 87.73 to 65.06% and with the exception of wheat flour, the effect of all variables and their interactions significantly influenced stickiness (p < 0.05). Therefore, the use of CMC at 0.75% in product formulation, 0.75% in coating medium and 0.25% in wheat flour could be a promising process for lowering oil uptake and improving quality of experimental nuggets.

Consuming ready-to-eat breakfast cereals has become very popular. Considering that children and teenagers are their main consumers, it is necessary to improve their nutritional value. In the food industry, during food production, preparation and consumption, especially in the process of fruits and vegetables, a large scale of byproduct is obtained, which contains a large amount of protein, essential fatty acids, dietary fibers and minerals that are beneficial for health. In this research, a central composite design was used to investigate the effect of formulation variables including cantaloupe seed flour (20-10%), moisture content (20-12%) and screw speed (120-180 rpm) on the responses of expansion ratio, bulk density, hardness. Texture, water absorption index, water solubility index, color, porosity and sensory acceptance were used. The results showed that increasing the level of cantaloupe flour in the corn grits-wheat flour mixture increases the bulk density, hardness and redness index of the product and decreases the expansion ratio, porosity, and water absorption index in the product. The optimal conditions of the extrusion process were determined at 10% cantaloupe seeds, 19.68% feed moisture and screw speed 180 rpm.

In the present study, to optimize the lycopene and phenolic compounds extraction from tomato paste, pulsed electric field in different intensities including 2, 4, 6 KW. Cm-1 and different pulse numbers including 10, 30, 60 were designed and applied. Therefore the extraction efficiency of lycopene and phenolic compounds, DPPH free radical scavenging activity as well as ferric reducing activity of the extracted oil were predicted. The statistical analysis and optimization process with the use of response surface methodology were performed. The achieved results presented that with enhancements in pulsed electric field intensity, at the beginning parameters including the efficiency of lycopene extraction and phenolic compounds extraction, DPPH free radical scavenging activity and ferric reducing power increased and then showed reductions. With enhancements in pulse number, at the beginning lycopene extraction slightly decreased then showed enhancements, but the phenolic compounds extraction rate as well as DPPH free radical scavenging activity increased slightly. The achieved results of optimization process expressed that to obtain extracts with high quantities of lycopene and phenolic compounds, pulsed electric field and pulse number should be set on 3.7 KW. Cm-1 and 6 respectively to achieve the desirability value equals to 0.915. Finally the achieved results of the comparison of control sample with the treated ones expressed that,  treated sample with pulsed electric field presented higher quantities for the extracted lycopene and phenolic compounds, DPPH free radical scavenging activity as well as reducing power (111.4, 45.64, 146.28 and 73.43) compared to the standard samples.

The nutritional fats are essential for good health and normal functioning of the human body, hence understanding the relationship between diet to heart disease CVP to a major change in the pattern of consumer food and they demand more towards low calorie food. In this study, the emulsifier DATEM ranging from 0.05 to 0.5 % weight and maltodextrin ranging 0.3-1.3 weight as a fat replacer was used in the formulation of low-fat biscuits and decreased fat content of 0/5-5% total weight of the dough. physical characteristics (size and weight (, texture, color and sensory parameters were evaluated. To compare the formulations under investigative the response surface methodology was used to compare the formulations tested. The results indicate that the reduction of fat in the formulation, there were no significant difference in physical characteristics, texture and color compared to the control sample. The organoleptic test was conducted by Friedman non-parametric test results were analyzed using SPSS software. The difference between treatments was significant ratings. According to optimize results, the optimal amounts of fat reducing and maltodextrin utilization rate of 3% emulsifier DATEM 3/2% weight was determined.