جستجوی مقالات مرتبط با کلیدواژه « physicochemical properties » در نشریات گروه « صنایع غذایی »

Isfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple. Determining the quality parameters of agricultural products requires the use of various methods, which are different according to the nature and characteristics of each product. The two main categories for dividing these methods include analytical (objective) methods and sensory (intrinsic) methods. Both qualitative assessment methods can be used in destructive and non-destructive ways. Apple is one of the fruits that can be stored for a relatively long time. Physiological changes during the storage period are inevitable and cause  change to some quality characteristics of the fruit, such as firmness, moisture content, density, pH, and soluble solids. Using the methods of determining and extracting the quality characteristics of fruit during storage and monitoring the changes created, provides a suitable criterion for selecting and preparing the necessary conditions for storage and storage at the disposal of users and producers. X-ray imaging technique is among the methods used and computed tomography, which is now well-known in evaluation of various agricultural commodities and food quality. X-rays are electromagnetic waves with a short wavelength (0.01 to 10 nm) and high energy (from 120 electron volts to 120 kilo electron volts) that can penetrate many materials.

In order to determine the relationship between the physicochemical properties and the CT number of Golden Delicious apples, 280 Golden Delicious apples were collected from an orchard located in Semirom city of Isfahan province and stored in a cold room at 0 and 4 ºC and a humidity of 85±5%. These apples were harvested and collected from several trees after the fruit ripened completely. The weight and volume of apples were randomly selected based on the apples on the trees. The samples of stored apples were examined in 4 stages and based on the duration of storage on zero (the beginning of storage), 45, 90 and 135 days.. These tests included non-destructive tests of CT scan imaging and destructive tests to extract the physicochemical properties of apples, including CT number, pH, firmness, moisture, density, and soluble solids. In order to prepare CT scan images of apple samples (non-destructive X-ray test), a GE Healthcare multi-slice CT scan machine model 5122080-12 with 80 kV and 10 mA was used in the CT scan center of Al-Zahra Hospital in Isfahan. Moisture content was determined by weighing the samples and recording their moisture changes before and after drying in the oven at 105 ºC s for 24 hours. Total soluble solids were measured by refractometer device and reported as Brix degree. In order to measure the density of fruits, the weight and volume of each fruit was recorded. A digital pH meter was used to measure the pH of fruit. Penetrometer device was used to measure the firmness of apples. At the end, with the specified values, Pearson correlation coefficients between CT number and other physicochemical properties were determined. Also, by plotting the mentioned values, the most suitable regression equations with the highest coefficients of determination were obtained.

Based on the results, the average value of CT number, pH, firmness, moisture, density and total soluble solid of apple at two temperatures of zero and 4 ºC were -115.02 and -166.86, 3.85 and 3.86, 76 37.36 and 33.36 N, 0.82 and 0.80%, 0.76 and 0.72 g/cm3  and 15.30 and 15.79% Brix, respectively. The results showed that the CT number has a negative linear correlation with pH and total soluble solid and a positive linear correlation with the properties of apple firmness, moisture and fruit density. Based on the results, at two storage temperatures of 0 and 4 ºC, the coefficients of determination (R2) obtained from the linear regression model of CT number with pH levels of 0.75 and 0.55, apple firmness 0.32 and 0.57, moisture content 0.78 and 0.85, fruit density 0.82 and 0.84 and total soluble solid 0.85 and 0.62 were obtained.

These results shown that the non-destructive test of X-ray imaging can be used with a suitable approximation to determine some quality properties of apple products.

The importance of functional foods, Except for their nutritional role, is due to providing physiological benefits or reducing the risk of chronic diseases. Cake is a popular product among consumer meals. Therefore, reducing the amount of sucrose in the cake by making it functional with citrus fiber and essential oils is an effective step in the grain industry. The breakfast cakes containing isomalt, orange fiber and cinnamon essential oil were prepared in 8 groups. The physicochemical, color and sensory properties of breakfast cakes were investigated. The results showed that the pH of the prepared cakes was not significantly different from the control group (p>0.05). While the variables of orange fiber, isomalt, and cinnamon essential oil were effective in maintaining the moisture content of cakes (p<0.05). As expected, the fiber content of breakfast cakes increased with the addition of orange fiber (p<0.05). The fat and protein content of the treatments was lower than the control sample. The protein of the treatments did not have a significant difference(p>0.05); however, they showed a significant difference with the control treatment(p<0.05), but their ash was significantly higher than these groups (p<0.05). A significant decrease in sucrose content was reported by replacing part of it by isomalt (p<0.05). Improvement in baking volume and weight loss of breakfast cakes containing orange fiber, isomalt, and cinnamon essence was also reported (p<0.05). Examining the color index of breakfast cakes showed an increase in the L* and b* values while the a* value decreased (p<0.05). Sensory evaluation showed an increase in the acceptability of cakes containing orange fiber, isomalt, and cinnamon essential oil compared to the control sample. Considering the total results, the breakfast cake containing 2% orange fiber, 2% isomalt, and 0.1% cinnamon essence was introduced as the best treatment in this research.

 Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses are soft cheeses that ripen in brine. Brined ultrafiltered cheese, as a popular product, has attracted a broad consumer market in our country. The use of thermal processes to prolong the shelf life of foods has long been considered, but these methods lead to a decrease in nutritional value and product quality. Emerging non-thermal technologies, including ultrasound, pulsed electric field, high hydrostatic pressure, cold plasma and ozone have revolutionized the food processing sector. These processes can improve the safety and quality of food products and increase their shelf life by reducing food spoilage. In addition to expanding food shelf life, these technologies are experiencing more orogress  in the industry due to reduced energy consumption. Ozone is one of the most effective disinfectants known that does not leave any dangerous residue on food or other surfaces in contact. Ozone treatment does not require heat and therefore saves energy. Ozonation, as a novel technology, is widely used in preserving meat, processing oysters, inhibiting microbial growth, and oxidizing phenolic compounds. Ozone has been mainly used in the dairy industry to reduce or inhibit the growth of pathogenic or spoilage microorganisms. However, its effect on the non-microbial properties of dairy products has not been studied much. 

 Cheese production was carried out by ultrafiltration technology in the Hamedan Pegah dairy complex (Hamedan, Iran). The starter culture used in cheese production was R708 (containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis), which was obtained from Christian Hansen, Denmark. Microbial renin enzyme (Proteria, Handry Company, Belgium) was also used for coagulation. Analytical grade chemicals were also purchased from Merck, Darmstadt, Germany. Ozone gas at concentrations of 2 and 5 ppm was used in different stages of brined ultrafiltered cheese production and then the samples were subjected to physicochemical (total solids (TS), ash, pH, salt, protein, fat, acid degree value (ADV)), microbiological and organoleptic (based on the 5-point hedonic scale) analyses at 35-day intervals during a ripening period of 105 days. The studied treatments were: Ozonization of retentate simultaneously with starter inoculation (OA), Ozonization of retentate before starter inoculation (OB), Ozonization of retentate (before starter inoculation) and brine (OC), Ozonization of brine (OD) and control (C). Statistical analysis (One-way ANOVA and Duncan) was performed at a significance level of 95% by the SPSS package program (v. 20.0, Chicago, IL, USA).

 Based on the results, the amounts of total solids, ash, salt, ADV and syneresis of cheeses increased significantly (p ≤ 0.05), while the protein and fat contents of the samples decreased significantly (p ≤ 0.05) during the ripening period. The pH of the samples decreased from day 0 to 35 and then increased in most samples until the end of the ripening period. The total counts in the samples increased initially until day 70 but then decreased until the end of the ripening period. In general, during the ripening, cheeses treated with 5 ppm ozone had lower microbial load and higher lipolysis compared to samples treated with 2 ppm ozone. In addition, in most treatments, the sensory scores of cheese samples at the end of the ripening period were significantly (p ≤ 0.05) higher than those at the beginning of the ripening period. The application of ozone treatment was able to improve some of the sensory properties of the cheeses. In general, this improvement was not statistically significant compared to the control, especially at the end of the ripening period.The positive microbial and physicochemical effects of ozone treatment on cheese samples leading to increase the shelf life of brine cheese up to 105 days (30 days more than usual) without having a negative effect on its sensory properties. Therefore, ozone can be used as a non-thermal treatment to extend shelf life and improve some physicochemical characteristics of cheese.

In this research, mantle flour and elderberry kernel were used to increase the nutritional properties and fiber of ice cream. Elderberry mantle and core were separately converted into flour, added to ice cream at levels (2, 1, and 3%) and its physicochemical properties such as: viscosity, aurran, colorimetry were investigated and the best treatment was determined during the sensory evaluation. The physicochemical results of ice cream containing elderberry flour (shell and core) showed: increasing the percentage of elderberry core and mantle caused a decrease in pH. The lowest pH value was related to the sample containing 3% kernel flour and the highest pH value was related to the control sample. The highest amount of viscosity (1327.5 centipoise) was related to the treatment of 3% elderberry mantle flour and the lowest amount was related to the control sample. The highest specific weight (1.15) was related to the treatment of 2% and 3% of elderberry mantle flour and the lowest amount was related to the control sample. Also, the highest coefficient of volume increase was observed in the control sample (38.97%) and the lowest overrun was observed in the sample containing 3% of Sanjad mantle flour. With the sensory evaluation, the treatment containing 2% elderberry kernel flour was more acceptable than other treatments.

Vegetable oils play an important role in food preparation and food formulation and play a significant role in diet and health. Identification and cultivation of new oilseeds is an important step in the direction of supplying the required oil in the country. Milk thistle plant with the scientific name of Silybum marianum is a one-year or two-year herb that has many medical, medicinal and industrial uses since ancient times. Due to its biological characteristics, this plant requires very little fertilizer and is particularly resistant to dry conditions and weak soils, and it is compatible with the climate conditions of most regions of Iran. Milk thistle seed contains a significant percentage of oil (20-30%) with high nutritional value due to the presence of essential fatty acids such as linoleic acid (40-60%), oleic acid (20-32%) and antioxidant and bioactive compounds such as tocopherols, carotenoids and sterols. Therefore, the oil obtained from milk thistle seed can be considered as a new edible oil due to its long-term consumption in different societies and its bioactive compounds. In this review article, a brief look at milk thistle plant, oil percentage and its composition in different regions has been discussed. According to scientific reports and articles, the cultivation and development of this new and valuable oil seed with good economic value is recommended as a new source of edible oil.

Due to the damages caused by additives, artificials and chemical flavors, replacing them with medicinal plants is a good solution to improve quality properties and physicochemical characteristics. Despite the nutritional properties and high caloric value of ice cream, the amounts of its antioxidant compounds are very low, which can be added by adding plant and vegetable extracts. The aim of conducting this research was to investigate the effect of using Hymenocrater platystegius Rech.f. plant extract (0.1, 0.5 and 0.9%) on physicochemical (pH, overrun, melt resistance and color indexes), textural (hardness and adhesiveness), rheological (viscosity, consistency coefficient and flow behavior index), and sensorial properties of ice cream in comparison with the control sample. According to the results, with increasing Hymenocrater platystegius Rech.f. extract amount, pH of ice cream samples decreased and overrun and resistance to melting increased significantly. In the texture analyzing test, adding the Hymenocrater platystegius Rech.f. extract to the formulation of ice cream, Hardness and adhesiveness of samples increased significantly (P<0.05). The results showed that all samples exhibited non-Newtonian and shear-thinning behavior and the power law model was highly effective in describing their rheological behavior. In the colorimetric test, increasing the Hymenocrater platystegius Rech.f. extract in ice cream formulation caused a decrease in L* and b* index and an increase in a* index. Also, the sensory evaluation results showed that samples with 0.5% of Hymenocrater platystegius Rech.f. extract, received the highest scores in the case of overall acceptance. Overall, Hymenocrater platystegius Rech.f. extract could be used for producing functional ice cream at the levels of 0.5% that had no negative effect on physicochemical and sensory properties.

Considering the sensitivity of fish meat to rapid spoilage, storage conditions and type of packaging are very effective factors in maintaining its quality and nutritional value after catching. In this research, rainbow trout fillets packed with aluminum and polystyrene as treatment and polyethylene bag as control were kept at 4°C for 12 days. Physical, chemical and microbial factors of fillets by recording changes in moisture, total protein, fat, total ash, free fatty acids, peroxide (PV), pH, Thiobarbituric acid (TBA), Total Volatile Basic Nitrogen (TVB-N) and also total microbial load It was measured. The results showed that with the passage of time, moisture and fat decreased significantly. Total protein, total ash, free fatty acids, PV, TBA, TVB-N and total microbial load increased significantly during storage. Also, pH had an increasing trend, but this increase was not significant. The highest amount of TVB-N on the twelfth day was related to the control package with a value of 24.52 mg/g. The lowest amount of total microbial load on the twelfth day was related to aluminum packaging with a log value of 6.86 cfu/g. According to the results, the priority of using packaging to increase shelf life and maintain the nutritional value of fillets was first with aluminum packaging and then with polystyrene. The polyethylene bag was declared unrecommended for consumption due to the lack of nutritional value and reduced product quality. Aluminum packaging worked significantly in maintaining the physicochemical and microbial properties of the product and according to the declared permissible limits of TVB-N and total microbial load, which are important indicators of spoilage, only fillets packed with aluminum containers could be consumed until the end of the storage period.

To minimize the use of antibiotics, additives, and chemical preservatives , it is possible to incorporate natural antimicrobial substances into packaging. Recent studies focusing on developing and evaluating edible films have highlighted the effectiveness of essential oils like clove, cinnamon, ginger, and basil in protecting against microbial growth, preventing food spoilage (both chemical and microbial), and reducing food waste. Films containing gelatin display impressive mechanical strength, making them suitable for edible film production due to their ability to form a gel-like structure, which is attributed to the presence of certain amino acids like proline and hydroxyproline. Taking into account the plentiful availability and affordability of thyme, oregano, and sage essential oils in our country, as well as the low cost of gelatin, this particular composition of film has yet to be extensively researched and could serve as a model for widespread implementation in the food industry.

In this study, we investigated the impact of various concentrations of thyme, oregano, and sage essential oils on thr properties of the resulting gelatin-based films. The study examined different concentrations of essential oil ranging from minimum 0% to highest 4% as the independent variable. The dependent variables included a range of physicochemical tests such as solubility, water permeability, thickness, opacity, and color parameters, as well as mechanical tests including elongation to breaking point, tensile strength, and Young's model. The study utilized a mixed experimental design known as simplex lattice and employed Design Expert13 software for experimental design, analysis of variance, diagram creation, and examining the interactions between variables.

In this research, the highest tensile strength (12 MPa), elongation at break point (26%) and Young's modulus (80 MPa) were found in high concentrations of oregano essential oil (4%). Among the treatments, the lowest solubility was in the high concentration of oregano essential oil in the mixture (4% area) and the lowest vapor permeability was in the area of low concentration of oregano essential oil in the mixture. The difference in the amount of turbidity of the resulting films was not significant, although it was the highest in the lowest concentration of oregano essential oil. The highest amount of thickness was obtained in the concentration of oregano essential oil in the region of 4%, which was statistically significant. By increasing the concentration of essential oil thyme in the mixture, the hue angle, whiteness index and saturation decrease, and its highest amount is in the area of 4% oregano and sage. The changes of a* and b* parameters have a trend similar to color indicators, but in relation to L*, the concentration of essential oils has no effect on the changes of this parameter.

The results of this research showed that adding a high concentration of oregano essential oil to the gelatin film compared to thyme and sage essential oils produced films with sufficient strength that have the highest efficiency and desirable characteristics compared to thyme and sage essential oils. It has a flower and can be used as a suitable coating for food protection by delaying the oxidation of lipids, mechanical properties and favorable color changes.

In This study the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion (0.25-0.5% Span 80 and Tween 80) and homogenization time(5 and 10 min) by ultrasounic waves was investigated. In order to homogenize the emulsion particles, ultrasonic waves were used and the effect of homogenization time, oil concentration and emulsifier concentration on The pH, acidity, rheological properties,Apparent viscosity and textural properties of the fortified yogurt were studied for 10 days of storage at 4 °C. Fitting rheological models, the Herschel Bulkly model was the best model to study the fluid behavior of our samples. The flow behavior index in all treatments at 25 °C was less than 1. All of them had non-Newtonian (pseudoplastic) behavior, which was confirmed by increasing the shear rate, viscosity was reduced and weak gel behavior in all samples was confirmed. The results showed pH was reduced by incorporating sweet almond and sesame oil nanoemulsion, while the acidity was increased. The yogurt sample amplified in the absence of emulsifier has smaller casein micelles and more voids, which increases the product's leaching. It makes it more fragile. Also, by increasing pH, due to the dominance of hydrophobic bonds over the electrostatic force of the sample, it has shorter protrusions and a smoother and softer surface, so yogurt fortified with sesame oil with a concentration of 2% has more roughness than yogurt fortified with sweet almond oil. Overall, sesame oil with 0.25% of the emulsifier and 10 min of ultrasound is suggested for the production of fortified yogurt.

 The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures should be taken to increase milk consumption in society and increase the diversity of these products (Keshtkaran et al., 2013). Gelatin as one of the gelling agents used in dairy desserts is a hydrocolloid with unique functional properties and has been used in various industries for a long time (Karim & Bhat, 2008). Gelatin is extracted from the partial hydrolysis of skin collagen, white connective tissue, and animal bones. One of the problems with using gelatin in dairy desserts is the instability at ambient temperature. Therefore, it is necessary to evaluate the characteristics of other native hydrocolloids as an alternative. Tragacanth is a dried gum secreted from several plant species and Iran is the largest exporter in the world. Structurally, the material is regular, odorless and hard. It can be used in various food products. The simultaneous utilization of hydrocolloid mixtures is used to create a synergistic property and to improve these products. Starch originated from a variety of sources , including corn, rice, wheat, potatoes, cassava, bananas, and sorghum (Murphy, 2000) is used in the food industry. Among the sources of starch production, wheat is cultivated in large quantities in Iran.

 In this study, pasteurized milk was purchased from Salamat Dairy Products Company, gelatin made in Pakistan, tragacanth gum and Gonabad wheat starch were purchased from Kian Shimi Company and sugar and vanilla were purchased from confectionery stores located in Mashhad. Ingredients for dessert production include 80% milk, 10% sugar, 0.1% vanilla, tragacanth gum at concentrations of 1.3%, 1%, and 0.7% and starch at concentrations of 3% , 2%, and 1% by weight (powder selection) according to the method of Tarrega et al. 2004 with a slight modification. A sample containing 1.5% gelatin was considered as a control sample. The mixture was heated to 90 ° C for 20 minutes, stirring at medium speed. The samples were then placed in special containers and cooled to ambient temperature. Prior to testing, the samples were refrigerated (4-5 ° C) for 24 hours. The samples were coded based on the concentration of gum and starch (: T% of tragacanth gum and: S% of wheat starch).

 The flow behavior in all dairy dessert samples was similar to the control  and was pseudoplastic type. The Power model was selected as the best model (R <98, RMSE> 1.6). As the concentrations of tragacanth gum and wheat starch increased, the parameters of hardness, consistency, adhesion and adhesion strength increased significantly, and the samples 0.7T2S, 0.7T3S and 1T, 1S had the same value in terms of all textural parameters. At constant concentration of starch, with increasing tragacanth gum from 0.7% to 1.3%, the rate of syneresis of samples decreased from 0.34% to 0.06% and at constant concentration of gum, with increasing concentration of wheat starch, Syneresis decreased significantly from 0.34 to 0.24%. Increasing the shelf life of the samples naturally led to an increase in syneresis. In the samples 0.7T3S, 1T3S, 1T2S, and 1.3T3S, the increase of syneresis occurred to a lesser extent.. According to the results of analysis of variance, the effect of gum on zeta potential was very significant (p <0.05). Increasing the concentration of hydrocolloids in most samples led to an increase in the amount of negative charge and zeta potential. In most samples, at a constant concentration of tragacanth gum, with increasing the concentration of wheat starch from 1% to 3%, the span decreased, while at a constant concentration of starch, the increase in tragacanth gum from 0.7% 0 to 1.3% led to increase the span. Among the dairy dessert samples, 5 dairy dessert samples include: 0.7T2S, 0.7T3S, 0.7T1S, 1T2S and 1.3T1S, were selected the best in terms of physical and rheological characteristics to the control sample. They were more similar, selected and used for sensory evaluation. The results of comparing the mean of the data showed that different concentrations of tragacanth gum and wheat starch had a significant effect on the sensory characteristics of the samples including: color, flavor, sweetness, adhesion, gum state and overall acceptance (P> 0.05) and increasing the concentration of tragacanth gum and wheat starch had no significant effect on other sensory properties (p> 0.05).

 In general, due to the similarities of the physical, rheological and sensory properties of the treatment samples with the control, 1S1T sample  was selected as the most suitable sample to replace the sample containing gelatin.

Cakes are one of the most consumed foods in the world, and their health-oriented product is of great importance. Due to the high amount of sugar and fat in these products, efforts have always been made to produce these products with less fat and sugar (Lebesi and Tzia 2011). Due to the undesirable side effects of synthetic antioxidants such as butylated hydroxyl anisole (BHA) and butylated hydroxy toluene (BHT), natural antioxidant have recently received attention as a source of bioactive compounds such as anti-cancer and anti-mutagenic. Consumers are gradually becoming more aware of natural ingredients (Kallel et al., 2014), which has critical implications for the food industry. Many types of aromatic plants as suitable alternatives are used in food products (Kordsardouei et al., 2013). In addition to the health benefits, it has been shown that the unique functional properties of these materials can lead to improved texture, consistency, and stability in food production and storage (Jahanbakhshi and Ansari 2020). Therefore, researchers are always looking to identify, extract and purify plant compounds for their use in the food industry (Ashfaq et al., 2021). One of these medicinal plants, which is used as a spice in food worldwide, is cinnamon. It is a valuable substance with high therapeutic potential and various medicinal and industrial applications (Jumbo et al., 2014). Many studies have shown the therapeutic effects of cinnamon including its antioxidant, anti-microbial, anti-bacterial, anti-viral, anti-fungal, anti-tumor, anti-diabetic, anti-hypertensive, anti-lipemic, gastroprotective, and immune modulators effects) Hajimonfarednejad et al., 2019; Singletary 2019). In different types of food products, cinnamon is used as a flavoring agent, coloring agent, and food preservative (Saleem et al., 2015). It seems that its bioactive compounds can be suitable for use in food products, such as oil cakes. The purpose of this study was to investigate the physicochemical and sensory properties of oil cake enriched with different percentages of cinnamon extract for applications in the food industry.

Numerous researches have been done to identify suitable extraction methods with high efficiency and environment friendly. Aqueous extraction is a cheap, non-toxic, green extraction technique and a highly acceptable method for consumers (Kallel et al., 2014; González-Centeno et al., 2015). Therefore, an aqueous extraction method was used in this study. The cake samples were prepared with the sugar-dough according to the Peyghambardoust method (2010). The drying of samples was done in an oven at 45ºC for 12 hours. Then, the dried cake samples were powdered and pH, protein, fat, and carbohydrate were measured for each sample. The pH of the dried cake samples was measured by Benchtop pH Meter. The moisture content of fresh cake samples was measured by the weight method. The water activity of the cake samples was measured at 25°C using a Water Activity Meter. Protein, fat, and carbohydrate contents were determined using the Kjeldahl method, the Soxhlet extraction method, and the Lane-Eynon method, respectively. The total ash content was determined by burning the samples in a furnace at 550º C. The content of acid-insoluble was also obtained by adding 25 ml of hydrochloric acid 5N to the raw ash. Sensory evaluation of food products is necessary to test the acceptability of foods (Nakov et al., 2020). Due to the high importance of sensory evaluation in the food industry, the sensory properties of oil cake enriched with different concentrations of cinnamon extract were also investigated in this research. In the current study, a completely random design was used with five different concentrations of extract cinnamon (0.05, 0.10, 0.15, 0.20, and 0.25 % W/V) and the control sample, each with three replications. SPSS 21.0 software was used for statistical analysis, and the one-way ANOVA and Fisher's LSD post hoc test were applied to compare samples. The data were reported as mean ± standard deviation, and the significance level of the tests was p<0.05.

According to the measured variables, there was no significant difference in the pH of different samples, and this value varied from 7.41 to 7.49. The measured moisture content of the cake samples was higher than the control sample, and the results showed a significant difference between the control samples with 0.15 % and 0.25 % (p<0.05). The obtained water activity values showed that with the increase in the extract concentration, the water activity value decreased compared to the control sample. So that the highest amount of water activity belonged to the control sample. The sample containing 0.25% of the extract showed a significant difference in protein values compared to the control samples, 0.05 and 0.01 % (p<0.05). The fat percentage has decreased compared to the control sample for all samples, except for the 0.05% sample. So, this value was obtained at 13.46% and 13.03% for the control sample and the sample 0.25% extract, respectively. Also, carbohydrates decreased from 42.65 % in the control sample to 39.82 % in the 0.25 % sample. No significant difference was found in the total ash content of the samples. On the other hand, the extract percentage was directly related to the increase of acid-insoluble ash in the cake; this value increased from 0.16% for the control sample to 1.18% for the sample containing 0.25% extract. The results of the sensory evaluation showed that the color of the samples improved with the increase in the extract percentage. There was a significant difference between the control and other samples in the odor score. The highest and lowest taste scores were observed in samples containing 0.20% and 0.05% of the extract, respectively. All of the samples, compared to the control cake, had higher scores in the texture. The overall acceptability for the control sample showed a significant difference (p<0.05) compared to the 0.15, 0.20, and 0.25 % samples, so the best scores were related to the samples of 0.20%, and 0.25% extracts. In general, adding cinnamon extract improved the sensory characteristics of the oil cake.

Based on the investigated physicochemical and sensory properties, it seems that there is a possibility of enriching aqueous cinnamon extract into oil cake as a functional food ingredient in the food industry.

Fibers obtained from the waste of fruits and grains are valuable sources in the preparation of various useful products such as yogurt. Considering the importance of consuming fibers in providing health, the purpose of this research was to investigate the physicochemical, textural and sensory properties of fat-free yogurt enriched with bamboo fiber. For this purpose, bamboo fiber was added to fat-free yogurt with percentages of 1, 2, and 3 %, and experiments including pH, acidity, total dry matter, syneresis, viscosity, colorimetry, and sensory evaluation were carried out during 3 weeks of storage in the refrigerator (4±1 °C). Produced samples were compared with fat-free yogurt and high-fat yogurt without fiber additives. Data showed that the addition of fiber to the yogurt samples significantly increased (P<0.05) the amount of acidity, total dry matter, viscosity, color index LÛ, aÛ and bÛcompared to non-fat and high-fat control samples. In addition, the results showed that the addition of fiber in yogurt samples significantly (P<0.05) reduces the syneresis, so that the non-fat control yogurt with 12.3% and the sample containing 3% fiber with 8.58 % showed the highest and lowest syneresis on the first day of production, respectively. In the sensory evaluation, the sample containing 2% bamboo fiber with the highest score was introduced as the best sample. Therefore, the application of bamboo fiber with a concentration of 2%, in addition to improving the textural, physical and chemical properties of yogurt, can also lead to consumer satisfaction. Hence, bamboo fiber can be used in the formulation of dairy products, including yogurt.

One of the most important research areas in the production of sweet bakery products is the use of sugar substitute sweeteners and the use of other plant sources flour as a substitute for wheat flour in the production of these products. In this study, sugar and wheat flour were substituted with isomalt and quinoa seed flour in cake powder formulation at four levels (25, 50, 75 and 100%). Based on the statistical results, replacing wheat flour with quinoa flour and replacing sugar with isomalt had a significant effect on the moisture content of cake powder samples as well as viscosity and density of dough (P <0.05). While sugar substitution with isomalt had no significant effect on insoluble ash content, pH and the total count of microorganisms in cake powder samples (P> 0.05).The results showed that replacement of wheat flour with quinoa flour reduced the moisture percent and increased ash content, pH and the total count of microorganisms of cake powder samples. Also, it increased viscosity and density of dough. The replacement of sugar with isomalt increased the moisture content and reduced the ash percentage of the cake powder sample. While the viscosity and density of the cake dough obtained from the cake powder increased. According to the considered characteristics of cake powder in this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as the optimal treatment.

The increase in the needs of the population for protein causes research on natural and plant products that can be a good substitute for animal proteins. Lentil is a rich source of proteincontaining 20/6 to 31/4% protein. As a result, trying to investigate the physicochemical properties of its protein and replacing animal proteins is considered important. In this research, the optimization of water and oil absorption capacity of Bilesawar green lentils was investigated using the response surface method and Design Expert 11 software. For this purpose, central composite design with three independent variables and 6 central points was used. 20 treatments resulting from the combination of three independent variables pH (8/5-10) and centrifugation time (20-60 minutes) and centrifugation temperature (4-30°C) were evaluated. The results showed the decreasing effect of pH and time on the water absorption capacity, indicating that with the increase of pH and time, the water absorption capacity decreased. Temperature and pH had decreasing effect and time had an increasing effect on oil absorption capacity. Applying the optimized conditions, the oil and water absorption capacity for the optimum point were obtained 1/235 and 1/373, respectively. For validation, optimized predicted and experimented data were compared using T student test (p<0/05).

Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up-to-date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross-linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45oC). While the release rate of beverage phenolic compounds at temperature of 45oC, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25oC respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC50) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25oC). Generally, the chitosomal structure due to biodegradability, biocompatibility and non-toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery.

The increase in the need for starch in the food processing industry has led to the recognition of the effect of other food compounds on the processing of starch-based foods. Xanthan and sugar are commonly used as hydrocolloids and sweeteners, respectively, in starch-based foods. These constituents can affect the structural, thermal, adhesive (dough) and rheological properties of these types of foods. The purpose of this study is to analyze the effect of sucrose and xanthan on the physicochemical, rheological and morphological characteristics of starch pastes. In addition, the comparison of the effect of the combination of xanthan and sucrose on corn and wheat starch pastes has been done in this study. In this research, the concentration of xanthan was 1% by weight and sucrose was 5% by weight, and the mixtures were prepared based on starch (corn or wheat starch). The results showed that in the presence and absence of xanthan 1% by weight and sucrose 5% by weight, the starch dough had a significant difference in terms of solubility, swelling power, water absorption, and dough transparency (p < 0.05). Rheological tests revealed that all pastes exhibited shear thinning behavior. By adding xanthan and sucrose, the apparent viscosity, storage modulus and loss modulus of starch pastes increased. Fourier transform infrared spectra showed the change in the intensity and wavelength of absorption peaks due to the addition of xanthan and sucrose. The measurements of scanning electron microscope and X-ray diffraction proved that as a result of adding xanthan and sucrose during gelatinization, changes were made in the network structure. The results of this study can improve processing and find optimal processing conditions to produce food based on Starch like baby food, bread, sweets, etc. help.

The use of quinoa seeds and its derivatives in the bakery products formulation, in addition to improving the nutritional value of the final product, reduces dependence on plant sources with high water requirements such as wheat and rice, so in this study the effect of rice flour replacement by whole quinoa enzymatic malt at levels of 0, 2.5, 5, 7.5 and 10% on physicochemical and textural properties and internal structure of gluten-free bread was investigated. The results showed that by increasing the amount of quinoa malt (up to 10%) in the product formulation no significant effect on moisture content and water activity was observed. However, the firmness of the texture in 2 and 72h after baking increased by 10% of quinoa malt. Also, the specific volume and porosity of the product was reduced only at level of 10% of quinoa malt flour. On the other hand, by increasing the amount of quinoa malt flour, the enthalpy of the samples decreased (2 and 72h after baking), while the enthalpy increased with increasing product storage time. The results of crust color evaluation showed a decrease in the amount of L* value and an increase in the amount of a* and b* values by increasing the amount of malt flour in the formulation, which indicates more turbidity of the product. The results of images obtained by Scanning Electron Microscope showed the average values ​​of diameter and pore area of ​​the product decreased by addition quinoa malt. Finally, the panellists gave the highest overall acceptance score to three samples containing 0, 2.5 and 5% of quinoa malt, which indicates the improvement of quantitative and qualitative properties of the final product using enzymatic derivatives and gluten-free quinoa.

The high-pressure process is a novel non-thermal technology by which food is subjected to a pressure of 100-600 MPa. In this research, the effect of bacterial alpha-amylase on the degree of hydrolysis, crystallinity, morphological and thermal characteristics of natural corn starch before and after high pressure processing (300 and 600 Mpa) was investigated. The results showed that with increasing pressure, the effects of processing on the physicochemical and thermal properties of starch were increased. Also, starches treated with high pressure process were more sensitive to enzymatic hydrolysis. The results of SEM analysis showed that the starches treated with a pressure equal to 600 MPa had the highest porosity, indentation and roughness on the surface of the starch granules and showed the highest sensitivity to enzymatic hydrolysis. The amount of crystallinity in the starches treated with high pressure and enzyme was lower than the natural starch sample due to the destruction of the starch crystal structure. The results of the thermal characteristics of starches showed that with the increase of the applied pressure, the parameters of TO, TP, TC and enthalpy decreased significantly. The high- pressure processing can create favorable physical modifications on the starch, and because of these modifications, a lower amount of alpha-amylase can be used for starch hydrolysis.

Spirulina platensis is biomass rich in protein, iron and amino acids, vitamins, unsaturated fatty acids, antioxidants, and minerals. The aim of producing dairy desserts with Spirulina platensis is to create varieties in consumer food products, develop dairy products, and create enjoyable foods with nutritional characteristics appropriate for various age groups, especially children. The effect of multiple levels of spirulina (1-3% by weight), stevioside sweetener (0.5-1.5% by weight), and corn starch (1-3% by weight) on the characteristics of a dairy dessert were examined. Moreover, formulation optimization with variables at different levels was determined by applying the response surface method (RSM). The results indicated that the most influential parameter in the color, protein, and iron of dessert samples was the amount of spirulina. The amount of corn starch significantly affected the dessert tissuechr('39')s springiness, gumminess, chewing ability, stiffness, and viscosity in all samples (p<0.05). According to the results, the optimal sample formulation was selected with stevia composition at 0.05%, Spirulina platensis at 3%, and corn starch at 1% with a utility coefficient of 0.96. The optimal sample in the production laboratory and chemical, rheological, and color parameters were also evaluated. The results showed that the difference between the samples produced based on the optimal formulation and the values predicted by the software was not significant, indicating the modelchr('39')s high efficiency in predicting the quality properties of the produced dessert.