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

This study aimed to optimize the formulation of chitosan-caffeic acid nanogel containing Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin. The independent variables (the concentration of chitosan nanogel, Shirazi-thyme, and nisin) were optimized based on the highest zeta potential and encapsulation efficiency, besides the lowest particle size and IC50(DPPH) values. The results of The Box-Behnken experimental design and Stepwise-response surface model showed the optimal nanogel formulation was as follows: chitosan concentration= 0.4 g; ZEO= 157.1 ppm and nisin= 10.1 ppm. The particle size, zeta-potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan-ZEO-nisin nanogel were 411.39±18.11 nm, 32.90±1.10 mV, 0.79±0.06 mg.mL-1, 71.06-82.69% respectively. Moreover, the addition of optimized nanogel to the Iranian white cheese formulation showed that the treated cheese samples with ZEO and nisin (free or encapsulated in chitosan nanogel) improved the microbial quality of chess. The antimicrobial activity of the ZEO and nisin encapsulated in chitosan-caffeic acid nanogel was higher than a free form of ZEO-nisin. The Coliforms population of cheeses treated with sodium nitrate and chitosan nanogel containing ZEO-nisin was acceptable during 60 days of storage. During the storage period, the most changes in the color and texture (hardness) of the cheese samples were related to the control sample, and the least change was obtained for samples treated with sodium-nitrate and chitosan nanogel (P < 0.05). Also, the sensory quality of the sample containing ZEO and nisin was acceptable for the sensory evaluator. The sample containing chitosan nanogel received an acceptable sensory score (> 3) during 60 days of storage. In general, the potential of the nanogel in increasing the shelf-life of Iranian white cheese was comparable with sodium nitrate.

 Curcumin, as a natural polyphenolic nutraceutical has been shown many health-promoting effects, mainly associated with its chemical structure. In various studies, different properties of this compound, including anti-tumor and anti-cancer activity, reduction of blood and liver cholesterol levels, increase of immune function, prevention of cardiovascular diseases, prevention of damage to biological membranes against peroxidation and anti-inflammatory properties have been reported. Despite possessing a potential health benefits to humans, the susceptibility of this polyphenol towards environmental conditions and low chemical stability has restricted the direct usage of curcumin into aqueous-based food formulations. The encapsulation of curcumin in liposomes is a potentially effective way to protect them from degradation during passing the digestive system.

Curcumin (powder, purity greater than 99%, 368.38 g/mol), lecithin, cholesterol (C3045-25G), pancreacin (extracted from porcine pancreas, P7545-25G), bile salts (B8756-10G) and calcium chloride (CaCl2) was obtained from Sigma Aldrich (USA). Consumable ethanol was purchased from Pars Ethanol Company (96%, Iran). Lipase enzyme (extracted from pig pancreas, L8070) and pepsin (activity 3500-3000 NFU/g, P8390) were obtained from Solarabio (China). Potassium chloride, dipotassium hydrogen phosphate (K2HPO4) and alpha-amylase enzyme with a purity of at least 99% were obtained from Merck, Germany, sodium chloride (NaCl), sodium bicarbonate (NaHCO3) and calcium chloride were obtained from Sigma. The effect of lecithin content (0.02- 0.08 g), lecithin cholesterol ratio (0.5- 4), curcumin level (1.5- 6mg) and ultrasound treatment time (1-5 minutes) on production of liposomes containing curcumin was evaluated. The particle size, particle size distribution, zeta potential and efficiency were determined by response surface methodology. Furthermore, physical nature, molecular structure, physical stability at 4ºC and 25ºC and release behavior of curcumin loaded-liposome in mouth, stomach and intestines were explored.

 The results showed that all independent variables had a significant effect on liposome particle size and increasing the ratio of lecithin: cholesterol caused more uniform particle size. Lecithin was determined to be the only component affecting the zeta potential of liposome particles, and increasing the ultrasound time increased the efficiency of curcumin encapsulation in liposomes. The optimal point of liposome preparation conditions in the amount of 0.08 g lecithin, 4: 1 the ratio of lecithin: cholesterol, 4.16 mg curcumin and 5 minutes the ultrasound treatment was introduced by Design Expert software. In addition, curcumin was amorphous in optimal liposome spherical particles. Furthermore, the results of TEM showed that the liposomes are in the form of single-layer particles, spherical and without membrane rupture. This makes the bilayered nature of the vesicles clearly visible in this micrograph. The size of the particles obtained from this method was consistent with the data obtained from the dynamic light scattering method. From the results of infrared spectroscopy, it can be seen that curcumin is trapped in the liposome through hydrogen bonding in the double-layered vesicle of the liposome, the phenolic ring of curcumin with the phospholipid head group, as well as the hydrophobic interactions of the aromatic rings with the acyl phospholipid chains. Liposomes were more stable at refrigeration temperature. A very small amount of curcumin was released in the simulated oral phase, which is probably due to the short time and lack of specific enzymes to disrupt the phospholipid bilayers of the liposome. Although the pepsin enzyme is unable to penetrate the liposome membrane, acidic conditions change the angle of the head and tail groups of the lipids and lead to a change in the surface charge of the liposomes. The release of curcumin from liposome vesicles was greatly increased in the intestine. This sudden increase is due to the presence of bile salts as an emulsifying agent that can disrupt the phospholipid membrane and make the membrane more fluid. In addition, pancreatic lipase is adsorbed on the surface of lipids and then hydrolyzes the phospholipid into 2-acyl and 1-acyl lysophospholipids and free fatty acids. The release behavior of curcumin under gastrointestinal conditions was based on the Fick mechanism.

The aim of this study was to optimize the formulation of coating of bulked corn products using maltodextrin, corn and spinach in order to improve the nutritional characteristics of puffed snacks. oil (55-65%) and powder materials (35-45%) as fixed components (80%) including milk powder, whey powder and salt (25, 50 and 5%, respectively) – and variable components (20%) including cheese powder, maltodextrin and corn starch were used to prepare the coating. Optimization was done with cross statistical design. After the physicochemical and sensory tests and selecting the optimal sample, spinach powder was added to the optimal formulation at 4, 6, and 8%, and sensory tests and uniformity evaluation were performed. The results showed that the oil absorption, hardness, redness, colloidal stability and sensory characteristics of the sample was increased by use of corn starch in the coating formulation, but overall acceptance was reduced, while redness and sensory characteristics increased by use of maltodextrin and oil absorption and hardness was reduced. The oil absorption, hardness, colloidal stability and flavor increased by use of cheese powder in the coating and redness and sensory characteristics reduced. Increasing the percentage of oil to 63% increased oil absorption and decreased the redness index (p<0.05). Increasing the percentage of oil to 60% significantly increased texture hardness, colloidal stability and color factor (p<0.05). The best optimal coating containing 10% each maltodextrin and cheese powder and 55% oil was obtained. The scores of sensory factors in the formulation containing 8% spinach powder were significantly higher than the others (p<0.05) and adding 8% of spinach powder to the optimal coating was recognized as the best sample. The results showed that in order to improve the uniformity and stability of the coating emulsion, maltodextrin and corn starch can be used and its nutritional value can be increased by using spinach.

The use of nanotechnology in the food industry provides facilities such as encapsulation, targeted transfer of plant compounds and extracts without unfavourable sensitive effects. In this study, the essential oil (EO) of Santalum album (Santalum album linn.) was used to prepare a nanoemulsion. The nanoemulsion characteristics were evaluated and the data was optimized. To conduct the research, Design-Expert 12, statistical method of response surface, Central composite design with variables such as ultrasound frequency (25-31 kHz), ultrasound duration (10-20 sec.), and Santalum album EO (1%-10%) were used. After extraction of EO and identification of its effective compounds; percentage of antioxidant activity, viscosity, color indexes and the particle size of nanoemulsions tests were done. After optimization, stability test was performed on the optimized sample. The optimization results showed that with 5.5% Santalum album EO, ultrasound frequency of 28 KHZ, ultrasound duration of 15 seconds a nanoemulsion having optimum characteristics can be produced. After repeating the experiments for the obtained point, resulted in production of a nanoemulstion having particle size of 230 nm, the viscosity of 3.10 mPa.s, the brightness index of 78, the whiteness index of 58, and the antioxidant activity of 70%. It is believed these nanoemulsions have the potential to be used in the cosmetics, pharmaceutical and food industries.

Celiac disease is the most common disease caused by gluten consumption and the only way to prevent it is to use gluten-free foods. The aim of this study was to optimization the formulation of gluten-free bread based on quinoa flour, laccase enzyme, and xanthan gum. For this purpose, the sensory properties and texture of bread under the influence of independent variables including quinoa flour (0-50%), xanthan gum (0-0.5%), and laccase enzyme (0-2 units of enzyme activity per gram of flour (U/g) were evaluated using the response level method based on the central composite design. Then some qualitative characteristics of gluten-free bread sample in optimal conditions were compared with the control sample (gluten-free bread containing rice and corn flours without quinoa flour, laccase enzyme, and xanthan gum) for 7 days of storage. The results showed that quinoa flour and laccase enzyme had a significant effect on sensory properties including crust color, porosity, taste, aroma, firmness, and overall acceptibility (p<0.05) of breads. While the effect of quadratic level of gum on overall acceptibility as well as the interaction of laccase enzyme and xanthan gum on bread firmness was significant (p<0.05). The optimal bread formulation consisted of 40% quinoa flour, 0.46% xanthan gum, and 2 U/g laccase enzyme. Comparison of the gluten-free optimal sample with the control gluten-free sample showed that the enthalpy and peak temperature of the control bread was higher than the optimal bread, which indicates more staleness. In terms of textural properties and sensory evaluation, the optimal sample was significantly better than the control sample. However, in terms of L* color indice, the control sample showed higher values (p<0.05).

In this research, sage seed gum was extracted using the dry method (friction-based) and the extraction conditions was optimized by the response surface method and using the box-Behnken design. Dry extraction method was used to achieve an economical, inexpensive, fast, eco-friendly (green technology), continuous, easy usage and automated method. The independent variables in this research were rotor speed (750, 825, 900 rpm), angle of friction (0, 10, 20 degree) and friction distance (1.5, 2, 2.5 mm). The effects of these variables on extraction yield, protein content and apparent viscosity (at a shear rate 46 1/s) were investigated. The results showed that quadratic polynomial models adequately explained the data variation and represented the actual relationship between independent variables and responses. The optimum conditions with maximum extraction yield and apparent viscosity and minimum protein content were achieved when the rotor speed, angle of friction and friction distance were 900 rpm, 6.9 degree, 2.2 mm, respectively. At the optimized conditions, the extraction yield, protein content and apparent viscosity were obtained 10.61%, 7.02%, and 112 mPa.s, respectively

Mixing wheat flour with other food sources in order to achieve useful nutritional properties to improve physiological and metabolic effects of Cereal products is highly significant. Flour tortilla is a light, flat, non-fermented, and round bread which is mainly made of wheat, Corn and barley flour. In this research, the Mixture Design Technique was used to analyze the effect of simultaneous replacement of soy flour and whey powder on textural and sensory properties of flour tortillas. The independent variables were wheat flour (٪0-%100) soy flour (5%-15%) and whey powder (2 - %%10) .The results show that changing the ratio of all variables had significant effects on the physicochemical properties studied, statistically. By increasing the replacement level a decrease in Aw of product was observed. So that, use of whey powder and soy flour in their highest proportion, significantly reduced the sample thickness whereas adding high proportion of wheat flour led to the production of thicker samples. The results from the TPA tests revealed that there is a meaningful relationship between all variables and texture properties. Samples containing less whey powder demonstrated better mouthfeel and taste. Finally, optimization displayed  that the best formulation of the production of protein-rich tortilla contains 83.2% wheat flour, 12.6% soy flour and 4.2% whey powder.

Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, and fiber and protein rich foods. Masghati is one of the Iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, considering its high sugar content, its consumption is restricted in obes and diabetics. In recent years, a number of artificial sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and introduced to replace sugar.  One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization. Sucralose, the only noncaloric sweetener originated from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Isomalt is a sweet, low-calorie bulking agent with properties and characteristics similar to sucrose. It is a sugar alcohol that is odorless, crystalline, and non-hygroscopic. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum is a wood-degrading mushroom that is treasured as a functional food since primitive times. Ganoderma is a rich source of protein, carbohydrate, fat, fiber and ash. No research has been done on the use of Ganoderma lucidum and substituting sucrose with sucralose-isomalt, as well as substituting wheat starch with potato starch in Masghati formulation, Therefore, the aim of this study was to investigate the possibility of enrichment this product with Ganoderma lucidum and sucrose substitution with sucralose-isomalt and wheat starch substitution with potato starch.

Materials used in Masghati formulation consisted of wheat and potato starch (Shahdineh Aran Co), isomalt, sucralose, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulation of Masghati include wheat starch (9.34%), sugar (46.72%), oil (9.34), saffron (0.02%), cardamom (1.4%), rosewater (23.36%) and vanilla (0.48%) were selected. To produce Masghati, the mixture of sugar, oil and water was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the wheat starch was added and mixed. At the end, saffron, cardamom, rosewater and vanilla were added. The prepared mixture was molded and placed at 18°C for 24h. Moisture, protein and sugar were determined according to AOAC (2000) and AACC standard numbers, 46-12 and 01-50-80. The density was also determined according to (Le-Bail et al., 2010). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with sucralose-isomalt (0-100%), wheat starch replacement with potato starch (0-100%) and Ganoderma lucidum (0-1%) on physicochemical and textural properties (density, hardness, adhesiveness, springiness) were investigated by response surface methodology (RSM) in the form of a central composite design with 6 central  point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as moisture, protein, sugar, vitamin D, density, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during  0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software.

The results revealed that increase in the percentage of wheat starch replacement with potato starch and replacing sucrose with sucralose-isomalt in higher amounts resulted in an increase of the density. The variables of sucrose substitution with sucralose-isomalt and wheat starch with potato starch at the assessed levels did not have a significant effect on the adhesiveness and springiness of the produced samples. The interaction effect of sucrose substitution with sucralose-isomalt and wheat starch with potato starch showed that, in 75% level of wheat starch substitution with potato starch and 25% sucrose substitution with sucralose-isomalt had a significant effect on reducing hardness and softening samples. Treatments obtained by the model contain 62% sucrose substitution with sucralose-isomalt , 40% wheat starch substitution with potato starch and 0.46% Ganoderma lucidum and 52% sucrose substitution with sucralose-isomalt, 36% wheat starch substitution with potato starch and 0.53% Ganoderma lucidum, were introduced as optimal samples to maintain the quality characteristics and increase Masghati nutritional value. Considering the results, substitution a part of the sucrose with sucralose-isomalt and using Ganoderma lucidum in Masghati formulation led to a successful reduction of total sucrose, and an increment of protein and vitamin D.

Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with polysaccharides containing negative groups below the protein isoelectric point (PI) (LEE, MORR, and HA 1992), Leads to the formation of macromolecular particles by creating molecular aggregates rich in biopolymers suspended in the aqueous phase, called complex coacervate, which cause the coagulation and spontaneous separation of the phase. The ratio of protein-polysaccharide biopolymers and the pH of the mixture are important factors influencing the adsorption and compatibility of protein- polysaccharides as well as the characteristics of their aggregates (Shu et al. 1996). For this purpose, the optical density (turbidity) of protein-polysaccharide mixtures and the yield of dried sediments in this study as a basis for optimizing the complex coacervate process as in previous studies (Wang, Adhikari, and Barrow 2014; Huang et al. 2012) were used. In the present study, the optimization of complex coacervate formation conditions of whey protein concentrate-cress seed gum as well as the foaming properties of complex coacervate were studied for the first time. Whey proteins, as amphiphilic macromolecules, can adsorb at the interface (Scheer, Kruppke, and Heib 2001; Tamm et al. 2012; Wierenga and Gruppen, 2010) and form a viscoelastic adsorbent layer (Wilde 2000). Also, whey protein acts as a foaming agent with the ability to be adsorbed at the joint water-oil and water-air interface through hydrophobic interactions or disulfide bridges, and intermolecular bonds (Nicorescu et al. 2008; Nicorescu et al., 2008; Dickinson, 1992; Forschen, 2017). Cress seed gum has rheological, emulsifying, favorable foaming properties and is stable in a wide range of heat, cold, salt, and pH with synergistic effects in the presence of sugars (sucrose, lactose). These properties are important in stabilizing emulsions and foams. The general purpose of this study was to achieve the optimal point of electrostatic interaction of different ratios of whey protein concentrate with cress seed gum in the pH range of 2 to 7 using response surface methodology and to investigate the foaming properties of the coacervate complex at the optimal point in comparison with Pure control protein in the same ratio.

The raw materials of this study included cress seed, whey protein concentrate with 80% purity (from Milli com., Germany), and hydrochloric acid with 37% purity (from Merck Com.). Different protein-polysaccharide mixtures were prepared to optimize the electrostatic interaction with the ratio of biopolymers (1: 5 to 5: 1 w / w) and pH of interaction (2 to 7). Mixtures, in the ratio determined by the software and the total concentration of biopolymer (0.3%), were prepared, and after 15 minutes of stirring and equilibration with the environment, were adjusted by hydrochloric acid of 0.1, 0.5, and 1 (n) to the desired pH, and stirred for 5 minutes at each pH with a magnetic stirrer at 400 rpm. Optical Density (OD) of protein: polysaccharide mixtures was evaluated by visible-ultraviolet optical spectrophotometry (Unico, Model S-2150, USA). To optimize the electrostatic complex coacervation process, the coacervation yield was determined. The result of the interaction of whey protein concentrate and cress seed gum as a function of pH and protein to gum ratio was investigated by measuring the sediment phase. For investigation of the foaming properties, the dispersions were homogenized using a homogenizer (Ultra Turrax T25 Digital) for 5 minutes at a speed of 10,000 rpm. After recording the sample volume in the dimension and before homogeneity, the foaming capacity was calculated. To determine the stability of the foam, changes in the volume of the samples were recorded and calculated after 30 minutes of foaming. In this study, the effect of two independent variables including the ratio of biopolymers in the range of 0.2-5 (w/w) and the pH within the range of 2 to 7 were analyzed using Design-Expert software based on two responses including turbidity and yield by the combined central design (CCD) with 5 replications to optimize the electrostatic interaction of whey protein concentrate with cress seed gum.

The results obtained by using response surface methodology showed that the independent variables (ratio of whey protein to cress seed gum and pH) in this study affected the studied responses (turbidity and sediment percentage), although pH had the greatest effect. Optimal conditions for the formation of the maximum protein-polysaccharide coacervate complex were obtained in the ratio of protein to polysaccharide 5: 1 (w / w) and pH 4.24. The results of foaming properties at the optimal point showed an increase in foaming capacity and foam stability compared to pure protein (control sample). This increase in foaming properties is probably due to the presence of cress seed gum and its effect on the formation of a thick viscoelastic film, improved protein adsorption at the interface, and increased bulk phase viscosity.

Lifestyle changes related to modification in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases such as obesity, diabetes and cardiovascular disease. Considering the consumer’s demand, food scientists are now focusing on developing suger free or low- carbohydrate, fat free and low calorie foods which rich in fiber, protein, minerals and vitamins. Luz is one of the iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, due to the its high sugar content, its consumption is limited for obesity and diabetes peoples. In recent years, a number of synthetic sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and identified to replace sugar. Stevioside is extracted from the leaves of S. rebaudiana Bertoni that has a great potential as a new agricultural crop for health promoting foods is increasing, and proximate analysis has shown that Stevia also contains substantial amounts of proteins, potassium, and other essential nutrients. It is a white, crystalline, odorless powder, which is approximately 300 times sweeter than sucrose. Steviol glycosides are noncaloric sweeteners, which makes them an attractive sugar substitute for food industry. Isomalt is a sugar alcohol, low-calorie bulking agent with properties and characteristics similar to sucrose. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum an oriental fungus, has a long history of use for promoting health and longevity in the world. Ganoderma is a rich source of protein, carbohydrate, fat, fiber, minerals and vitamins. Considering that now, no research has been done on the use of Ganoderma lucidum and substituting sucrose with stevioside-isomalt in Luz formulation, Therefore, the aim of this study was to investigate the possibility of almond substitution with Ganoderma lucidum and sucrose substitution with stevioside-isomalt.

Materials used in Luz formulation consisted of coconut powder, isomalt, sucrose, stevioside, almond, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulations of Luz include coconut powder (38.74%), sugar (25.83%), sorbitol (29.63%), almond (2.57%), vanilla (0.2%), cardamom (0.2%), cinnamon (0.26%) and chlorophyll (2.57%) were selected. To produce Luz, the mixture of sugar and sorbitol was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the coconut and almond powder was added and mixed. At the end, cardamom, cinnamon, vanilla and chlorophyll were added. The prepared mixture were molded and placed at 18°C for 24h. Protein, fat and sugar were determined according to AACC standard numbers, 46-12, 30-10 and 80-50. The density was also determined according to (Islam et al., 2012). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with stevioside-isomalt (0-100%), almond replacement with Ganoderma lucidum (0-100%) and temperature (50-70°C) on qualitative characteristics (density, texture, colour) were investigated by response surface method (RSM) in the form of a central composite design with 6 central point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as protein, fat, sugar, vitamin D, calcium, phosphorus, density, peroxid value, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during 0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software.

The results revealed that the an increase in the percentage of almond replacement with Ganoderma lucidum resulted in an increase the density and hardness. Independent variables had not a significant effect on the adhesive force and (b*) of the produced samples, and only almond substitution with Ganoderma lucidum had a significant effect on increasing adhesiveness. Springinesss, gumminess and chewiness, and also (L*) and (a*) increased with increasing sucrose substitution with stevioside-isomalt and almond with Ganoderma lucidum. The lowest density was belonged to sample contains 25% level of almond substitution with Ganoderma lucidum and 75% sucrose substitution with stevioside-isomalt. The interaction effect of sucrose substitution with stevioside-isomalt and almond with Ganoderma lucidum showed that, springiness increased with reducing substitution levels of sucrose with stevioside-isomalt and almond with Ganoderma lucidum. Treatments obtained by the model contain 68% sucrose substitution with stevioside-isomalt , 25% almond substitution with Ganoderma lucidum and 55°C temperature and 38% sucrose substitution with stevioside-isomalt , 0% almond substitution with Ganoderma lucidum and 60°C temperature, were introduced as optimal samples to maintain the quality characteristics and increase Luz nutritional value. Comparison between treatments showed that the optimal and control samples had not significantly different (P>0.05), in terms of protein content and density. During storage time, peroxid value of optimal samples were lower than the control sample (p < 0.05). Based on the results of sensory evaluation, the optimal and control samples had not significantly different (P>0.05), in terms of colour and sweetness, but the optimal samples received a lower overall acceptance score than the control sample (p < 0.05). In the microstructure evaluation of the optimal samples, due to the presence of Ganoderma lucidum, the uniformity of the structure of the samples was reduced and a gel network with larger particles and more pores was formed.

According to the results of qualitative characteristics evaluation of the treatments, substitution a part of the sucrose with stevioside-isomalt and almond with Ganoderma lucidum in Luz formulation led to a successful reduction of total sucrose and fat, and an increment of calcium, phosphorus and vitamin D.

Removing sugar color is one of the most important goals of raw sugar refineries. Also, color and ash have the most important effect on the quality of crystallized sugar. In order to produce high quality products, every year, a lot of equipment and operating costs and spend for the remove of the color and ash in every sugar mill and refinery. The quality of sugar depends on the quality of the sugar syrup that is produced from it, so the effective refine process, which has the ability to produce bright syrup with a low amount of color, is necessary in the sugar industry. In this research, Treatments of Brix in three level (40, 50 and 60), syrup Flow rate in three level (4, 6 and 8 ) and the Temperature in three level (40, 50 and 60 °C) were considered and color, Invert, pH, ash and purity were measured according to ICUMSA methods and based on the efficacy of each treatments in decoloration and also according to the characteristics of the syrup, optimization was done by the surface response method. The model offered by response surface for the responses of color, pH, Invert sugar, and purity were significant and it was found that the use of ozone in important parameters in the sugar industry includes a reduction in color has a positive effect and on other parameters such as ash, pH, Invert Sugar, and purity have very little effect. The optimal treatment introduced by the model was temperature 43 °C, flow rate 4.2 and the Brix 54, and it was found that no significant effect between amount of specified by software and experimental samples(p>0.05) and optimization points specifiedtruly.

Marmalade is a processed product of some plant organs such as fruit, flower, fruit peel and tuber in which the plant parts used are small and well homogenized. Sugar is used as a sweetener in the preparation of marmalade. In this study, the use of date syrup as a substitute for sucrose used in marmalade formulation was studied. The constrained mixture design was used to achieve the optimal formulation and the effect of sugar substitution with date palm syrup on properties of marmalade was studied. The ingredients used in the formulation were plum paste (35-65%), sugar syrup (0-65%) and date syrup (0-65%). Ten formulas were produced based on the constrained mixture design and their physical, chemical and sensorial properties were investigated. The results showed that plum paste had the greatest effect on increasing the viscosity and total acidity of marmalade, while total soluble solids decreased with increasing the amount of plum paste in the formulation. The L* index of the samples decreased with increasing date syrup and plum paste and the redness of marmalade increased with increasing plum paste. Sensory evaluation of the produced formulations showed that the increase in plum paste increased the consistency, spreadability, color and overall acceptance, while the sweetness and taste and flavor were more affected by the increase in date syrup. Optimal formulation was obtained in the ratios of 58% plum paste, 12% sugar syrup and 30% date syrup and in the optimal formulation the total acidity, total phenolic compounds, and viscosity of marmalade at 20 °C were equal to 2.07 g citric acid/100 g, 112.4 mg gallic acid/100 g, and 3961 cp, respectively.

The gums extracted from different sources have different functional and rheological properties compared to each other, and the extraction conditions have significant effects on these properties. Therefore, the study on the method of extraction and optimization of new sources of gums, due to different gum behaviors towards each other, has become more important. In this study, the optimization of extraction conditions for glucomannan of Eremurus Luteus powder (Serish) as a new source of hydrocolloid has been studied. For this purpose, the effect of temperature (30-80°C), water-to-solid ratio (50-100%) and time (1-4 hours) on the extraction yield, apparent viscosity, and solubility were optimized using the response surface methodology. The results showed that the quadratic model is the best model to describe the data. The optimized conditions were temperature of 79°C, water to solids ratio of 98.3 to 1 and extraction time of 3 hours and 12 minutes. Under these conditions, the apparent viscosity of 250 mPa.s, solubility of 53.99% and extraction yield of 72.43% were obtained. The results of chemical composition analysis showed that the optimal sample based on dry weight had 86.25% carbohydrates, 6.22% (protein), 6.13% (moisture) and 4.17% (ash). The results of monosaccharide analysis showed that in Eremurus root gum, the ratio of glucose to mannose was 1.1 to 1 and belonged to the glucomannan family.

In this research, production process of pumpkin concentrate (Tanbal cultivar) was studied. To do this purpose, the extraction process of extract was optimized using response surface methodology (RSM) by applying variables of mixing ratio of flesh to solvent (ranging from 1:1 to 1:3) and extraction temperature (ranging from 55-85oC). In order to optimization of pumpkin concentrate production process, quality properties of extraction yield, pH, acidity, vitamin C, HMF, protein, sugar, lycopene, beta-carotene and DPPH free radical scavenger were evaluated. The results show that, during the extraction process of extract, increasing the mixing ratio from 1:1 to 1:3 cause to decreasing and increaseing of quality parameters of (extraction yield, acidity, formalin number, vitamin C, protein, HMF, beta-carotene, lycopeneand DPPH free radical scavenger) and (pH, reduction sugar, total sugar and sucrose), respectively. Also, increaseing extraction temperature from 55oC to 85oC, increased the quality parameters of (acidity, formalin number, protein and HMF) and decreased the quality indices of (pH, vitamin C, reduction sugar, total sugar, sucrose, beta-carotene, lycopene and DPPH free radical scavenger). Oprimization results show that the best extraction temperature and mixing ratio were determined 55oC and 1:1, respectively. Also in optimum condition, the quantity of quality indices of extraction yield, acidity, pH, formalin number, vitamin C, protein, reduction sugar, total sugar, sucrose, HMF, beta-carotene, lycopene and DPPH free radical scavenger were 43.03%, 0.47 g/100g, 7.07, 16.8 g/100g, 0.477 mg/100g, 0.948%, 9.3 g/100g, 33.66 g/100g, 23 g/100g, 0.85 mg/kg, 0.63 mg/l, 0.17 mg/l and 32.32%, respectively.

In this study, the formulation of fresh low-fat yogurt containing Balangu seed gum was modeled and optimized. In this study, first the independent variables of balangu seed gum (0 to 0.1%) and fat (0 to 2%) were modeled completely randomly in the form of a central composite design and each of the response variables (syneresis, pH, flavor, color, texture, and overall acceptance) were presented in the form of a polynomial regression model as a function of independent variables.The results showed that with increasing balangu seed gum, syneresis and pH of the samples decreased and the flavor, color, texture, and overall acceptance of the samples increased. Also, the increase in fat only decreased the syneresis of the samples. Then, the obtained models were optimized by multi objective particle swarming algorithm and numerical optimization algorithm in response surface methodology, so that minimum syneresis and maximum texture, flavor, color and general acceptance scores were obtained. The results of comparing the mean of three optimal points of the two algorithms showed that in general, in optimizing the formulation of low-fat yogurt containing balangu seed gum, the multi-objective particle swarming algorithm has a better performance than the numerical optimization algorithm in response surface method. The average optimal amount of balangu seed gum and fat in the multi-objective particle swarm algorithm was 0.85 and 1%, respectively, and in the method of optimization algorithm in response surface methodology, was 0.89 and 1.94%.

 In baked foods, hydrocolloids have been used for retarding staling and improving the quality of fresh products ((Ba´rcenas et al 2003, 2004). Researchers found that all hydrocolloids are able to hold moisture loss during crumbing of bread and reduce the rate of water loss and moisture to increase the bread crumb (Arendt, 2013).  Ocimum basilicum L., and Amygdalus scoparia., commonly known as Basil and Farsi gums, are a good source for pharmaceutical, food and industrial applications. The aim of this study was to evaluate the effect of Ocimum Bacilicum and Farsi gums on optimization of loaf bread production by decreasing the hardness and increasing the special volume, porosity and extensibility values by using the response surface method.

The Ocimum bacilicum seeds were first cleaned, then seeds were soaked in distilled water to obtain a water to seed ratio of 37:1 at 40 ˚C and pH = 7. Separation of the hydrocolloid from the swollen seeds was achieved by passing the seeds through an extractor equipped with a rotating plate that scraped the gum layer on the seed surface. The extracted solution was then filtered and dried in an air forced oven at 60˚C and finally the powder was milled, sieved using a mesh 18 sifter, packed and kept at cool and dry condition (Karazhiyan et al., 2010, Mohamad Amini et al., 2007). Farsi gum in powder were bought from Rihan gum Parsian co. The effect of Basil and Farsi seed gum concentration (0-1%) on water activity, moisture, specific volume, hardness and extensibility of bread was investigated. For Data Analysis used SPSS software and Duncan test, for mean comparisons.

The results revealed that the water activity in bread was decreased while an enhancement was observed in moisture, hardness and extensibility with an increase at gum concentration. Further, the specific volume and porosity of bread were increased and then decreased by adding the gum with higher level. In order to reach to a minimum hardness and maximum specific volume, porosity and extensibility, the concentration of Basil and Farsi seed gum should be 0.46 and 0.35% respectively. The results of this study showed that any increase in concentration of gum in the formulation, makes moisture content, hardness and elongation to be increased, but the activity of water decreased. However, with the increase of Farsi gum, the amount of specific volume and porosity increased and then decreased. In the end, it can be stated that, in order to obtain optimal conditions for bread formulation, the percentage of basil and Farsi gum seeds should be 0.42 and 0.35% respectively.

The Cholesterol in our diet is a risk factor for the prevalence of cardiovascular diseases. One of the effective ways to reduce the incidence of such diseases is to remove cholesterol, including animal fats, from our food sources. In this research, attempts were made to investigate the effect of operational factors on reducing cholesterol in cream by beta-cyclodextrin using RSM and to examine its physicochemical properties. The variables in this study were beta-cyclodextrin concentration, mixing temperature and mixing time.

The 3.5% fat raw milk was pasteurized at 72°C for 16 s, and then it was cooled to 55°C. The milk cream was separated by a separator and adjusted to 36% fat. Beta-cyclodextrin was added in 0.5, 1, 1.5% concentration in water bath at three levels of 10, 30, 50 ° C. It was mixed at three time intervals of 5, 15, 25, min. Cream containing beta-cyclodextrin was centrifuged to eliminate the complex formed in different periods and the beta-cyclodextrin and cholesterol complex was isolated. Beta-cyclodextrin of 99.2% purity was purchased from Sigma-Aldrich and all chemical agents from Merk, Germany. To measure cholesterol content in the preparation phase, hexane and ethanolic solution of potassium hydroxide (Merk) and the standard solution of cholesterol (Merk) were used. To determine the level of cholesterol in the samples, Lee et al. (1999) method was used after a few modifications. Firstly, cholesterol was extracted from the specimens and the cholesterol levels in the samples were determined with a chromatography apparatus equipped with flame ionization. The quantitative measurement of cholesterol was conducted by comparing the peak areas with a response from the internal standard. The experiments were designed, using the response surface method and the Box-Behnken Design (BBD), to achieve a high-efficiency process in reducing the highest cholesterol level and determining optimum conditions. The viscosity was determined using a Brookfield viscometer, and the over run and foam stability of the cholesterol cream samples were determined using a Graduated cylinder.

Due to the cavity in the central part of beta-cyclodextrin molecular arrangement, it can form a stable cholesterol-insoluble complex and help to isolate it from the product. The results showed that time, mixing temperature, and beta-cyclodextrin concentration all had a positive effect on reducing the level of cholesterol, and the effect of independent factors was almost the same, as the time factor had the highest effect, supported in Makoto et al. (1999). Concentration factor had the least effect on cholesterol reduction, contrary to studies by Aryafar et al. (2007) and Yen et al. (1995). Among the interactions of the investigated factors, the highest effect was due to the simultaneous effects of temperature and time (88.9%) and the least effect was due to the simultaneous effect of concentration and temperature (85.5%). Findings of this study showed that the use of beta-cyclodextrin resulted in a successful reduction of cholesterol from the product without affecting tissue properties, increasing viscosity and volume, or reducing stability of the foam. The absorption of cholesterol by beta-cyclosporine depends on its concentration. The mixing time and temperature also boosts the effect. After examining the effects of each independent variable, it can be concluded that all three investigated variables have an incremental effect on the level of cholesterol in the evaluated levels. Increasing mixing time has the highest effect on increasing cholesterol and increasing the concentration of beta-cyclodextrin has the lowest effect on cholesterol reduction. Investigating the interaction effects of variables also showed that the simultaneous effect of temperature and time with the proper concentration of beta-cyclodextrin could have a significant effect on cholesterol reduction. The response surface method and Box-Behnken Design as statistical optimization and modeling techniques enabled the researchers to predict the optimal conditions for maximal removal of cholesterol by beta-cyclodextrin at the decided levels. The optimal operating condition obtained by the model for 36% fat cream contains 42.1% beta-cyclodextrin concentration, 76.75 ° C temperature and 87.83 min of mixing time. The predicted cholesterol reduction in these conditions was 89.92%, which was very close to the experimental value obtained in predicted optimal conditions. It indicates the accuracy and predictive power of the intended model.

In this research extraction process optimization of chamomile (Matricaria recutita) flowerhead extract by supercritical CO2 technique was carried out at different levels of process variables using response surface methodology based on central composite design. Hence, the effects of pressure (80–240 bar), temperature (35–55 ◦C), and dynamic extraction time (30–150 min) were evaluated with respect to extraction yield and bisabololoxide A content in the obtained extract. According to the results, the pressure had the most significant effect (p < 0.05) on the extraction yield followed by dynamic extraction time and temperature. Also the linear effect of temperature and the quadratic effects of dynamic extraction time, temperature and pressure on the bisabololoxide A content were significant (p < 0.05). As a result of the optimization process, it found that the highest amount of extraction yield (1.29%) and bisabololoxide A content (47.12%) was obtained by applying pressure, temperature and dynamic extraction time at 240 bar, 49.7 ◦C and 66.4 minute, respectively.

The objective of the present study was to investigate the effect of concentration of osmotic solution (30, 45 and 60%, w/w), temperature osmotic solution (30, 40 and 50°C), immersion time (4, 5 and 6 h) on water loss (WL), solids gain (SG), weight reduction (WR), vitamin C content, shrinkage, rehydration ratio (RR), and color indexes (L, a, b) during osmotic dehydration-drying of turnip slices. Response surface methodology (RSM) was also used to find out the optimum condition. The results showed that during osmotic dehydration of turnip samples, the variables of temperature of osmotic solution, solution concentration and time of immersion had significant effects on mass transfer parameters (WL, SG, and WR), vitamin C content, shrinkage, RR, and color index (L). Optimal conditions of osmotic dehydration for turnip were found to be: solution temperature of 45 °C, osmotic solution concentration of 58.29, and immersion time of 20 min. Under these conditions, the amounts of WL, SG, WR, shrinkage, rehydration ratio (RR), vitamin C content, and color indexes (L, a, b) were 83.10, 12.91 and 70.19%, 27.76, 4.19 and 11.64 (mg/100 g solids), 33.85, 25.49 and 15.91, respectively. The results of this study can be used in the minimal processing of turnips slices using osmotic dehydration and subsequent drying of samples.

The aim of this study was to investigate the effect of ultrasound power at 40 to 80 percent (equal to 232-464 W), extraction temperature (50 to 80 °C) and extraction time (10 to 30 min) on the soluble polysaccharide extraction from the Pleurotus ostreatus. The response surface methodology using Box-Behnken design (with three variables, three levels and 5 replications at central point) was applied to optimize extraction conditions and evaluation of the effects of main factors and their interactions. Antioxidant activity (scavenging ability of OH and DPPH) of extracted polysaccharide were also evaluated. Optimization of polysaccharide extraction yield using response surface methodology indicated that combination of the ultrasonic power of 58.06 percent (~337 W), extraction temperature of 65.15 °C and extraction time of 21.72 min resulted in maximum extraction yield (17.71%). Among three independent variables, ultrasonic power had the highest and temperature had the lowest impact on the rate of extraction. The results from antioxidant activity evaluation showed that even though extracted polysaccharide had lower absorbance capacity of the free radicals in comparison with control samples (ascorbic acid and BHT), but it revealed an acceptable antioxidant property.