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

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.

Considering the ever-increasing frauds in honey production and the huge price difference between natural honey and nutritional honeys and the lack of a national standard for it, a laboratory study and investigation to determine the physicochemical characteristics of the product with the aim of spreading the production of a healthy product, according to the standard And informing consumers is very important. Six authentication features including sucrose, sugar before hydrolysis, fructose to glucose ratio, diastase, proline and hydroxymethylfurfural were tested. Also, the parameters of humidity, free acidity and electrical conductivity, which have a great impact on the diagnosis of honey quality, were measured. In this research, the effect of factors such as the type of region, the type of nutrition and the time of honey harvesting on the authenticity factors of honey according to the Iranian standard has been investigated. The results of the test on honey samples obtained from feeding with sugar syrup showed that if a lower concentration of sugar syrup is used (2 parts of sugar and 3 parts of water) and the harvesting time is observed, only the parameters of sucrose, sugar before hydrolysis, the ratio of fructose to Glucose and in some areas proline do not fall within the permitted range of the natural honey standard. In addition, except for the characteristic of sucrose, other characteristics did not have much difference with the allowed amount. However, the amount of sucrose in the best conditions was about 15, which is much higher than the standard limit of natural honey. On the other hand, by changing the way of feeding and choosing longer periods of time and fewer meals for the bees, the bees will be given the opportunity to collect nectar and will do more processing on the honey. The resulting honeys were called semi-nourished honey, whose characteristics were much closer to natural honey. The range of sucrose of the samples of the second harvest varied in the range of 8.5-10.5% by weight, and the ratio of fructose to glucose and reducing sugars were within the standard permissible range. Diastasis values were within the standard range except in Golpayegan region; probably due to geographical conditions and vegetation. Even though the amount of proline was found to be lower than that of natural honey, it was within the allowed standard range. According to the obtained results, taking into account the best conditions in terms of sugar syrup concentration, feeding method and harvesting time, sucrose parameters, fructose to glucose ratio and in some cases proline were affected and their values were within the permissible limits of the national standard. They are not suitable for natural honey. For the sucrose of feeding honeys with sugar at least 12%, the ratio of fructose to glucose at least 0.8 and proline at least 170 ppm is suggested.

One of the most important applications of artificial neural networks is to design a model based on which the value of one or more dependent variables can be predicted using independent variables. A genetic algorithm is one of the methods for optimizing problems and models, based on natural selection and some essential concepts of genetics. The performance of artificial neural networks (ANN) was reported by some researchers. They said that these approaches can estimate the characteristics of various fruits and vegetables with high precision. It has been shown that nonlinear techniques based on ANN are far better in generalization and estimation than empirical models. Determination of the best number of neurons in hidden layers of ANN models is generally carried out by trial and error. The genetic algorithm optimization method can be used to overcome this inherent limitation of ANN (Hafezi et al. 2020; Amini et al. 2021; Satorabi et al. 2021). Osmotic dehydration is an easy method for removing water from fruit and vegetable particles. At the same time, the correct term is “osmotic dewatering” while the final product still has high water content (Salehi et al. 2015). Ultrasound (sonication) treatments support the removal of intracellular water from fruit or vegetable particles to the surroundings as a result of a quick series mechanism of compressions and expansions (the phenomenon of cavitation). The use of continuous high-frequency ultrasound improves the mass transport rate during osmo-concentration. Also, the reduction of dehydration time and, as a result, processing costs have lately been reported at the laboratory scale after research conducted on some fruit and vegetable particles (Fernandes et al., 2008; Awad et al., 2012; Mohsen et al., 2017; Azarpazhooh et al., 2019; Salehi, 2020b; Salehi et al., 2022). In this study, the genetic algorithm-artificial neural network method was used to predict the weight reduction percentage, water loss percentage, solids gain percentage and rehydration percentage of kiwifruit slices dehydrated by the osmosis-ultrasound way.

Fresh kiwifruits of the Actinidia deliciosa variety were harvested in a patch located in Sari, Mazandaran Province, Iran. Before the experiments, the fresh and uniform-size kiwifruits with no external damage were selected, and with the aid of an industrial slicer (Girmi, Italy), cut into 0.5 cm thickness slices. The fresh kiwifruit slices moisture content (MC) was 84% w.b. (was calculated at 105°C for four hours, in an air forced oven, Shimaz, Iran). The ultrasonic treatments were carried out using an ultrasonic bath. The operating frequency of the bath was 40 kHz. The temperature of the osmotic solutions was maintained at 50°C. Treatments were structured in combinations of 8 time intervals: 10, 20, 30, 40, 50, 60, 70, and 80 min; three osmotic solutions concentrations: 20, 30, and 40 °Brix; and three sonication power levels: 0, 75, and 150 watts. Treatments performed at 0 W were not subjected to sonication and were considered as control samples. The osmotic solutions were prepared by adding food-grade sucrose to water until concentrations of 20, 30, and 40 °Brix (% w/w) were attained. Each kiwifruit slice was immersed in the ultrasonic bath filled with 4L of treatment solution. Neurosolution software (version 5, NeuroDimension, Inc., USA) was employed for making the genetic algorithm–artificial neural network (GA-ANN) model. In the hidden layers and output layer a hyperbolic tangent activation function was used. The Levenberg–Marquardt optimization method was applied to network training. The crossover probability and the mutation probability operators were adjusted equal to 0.9 and 0.01, respectively. Also, a sensitivity analysis was done to supply the measure of relative significance between the inputs of the ANN model and to show how the model output changed in response to input changes. Genetic algorithm structure-artificial neural network with three inputs of ultrasound treatment time (in eight times of 10, 20, 30, 40, 50, 60, 70 and 80 minutes), sucrose solution concentration (in three levels of 20, 30 and 40 °Brix) and ultrasound power (at three levels of 0, 75 and 150 watts) was developed to predict the characteristics of dehydrated kiwifruit slices.

It was considered that the weight reduction of kiwifruit slices increased with the enhancement in sonication powers. Also, it was observed that weight reduction increased with the enhancement in osmotic solution concentration from 20% to 40%. With increasing the ultrasonic power to 150 W, the average moisture loss percentage of the samples increased by 27.51% (P<0.05). With increasing the osmotic solution concentration from 20 to 40%, the average moisture loss percentage in the samples increased significantly from 16.58% to 35.33% (P<0.05). The results of modeling showed that a network with eight neurons in a hidden layer and using the hyperbolic tangent activation function could predict the dehydration process parameters of kiwifruit slices. The values of coefficients of determination (r) calculated to indicate the weight reduction percentage, water loss percentage, solids gain percentage and rehydration percentage of kiwifruit slices dehydrated using the genetic algorithm-artificial neural network method were 0.983, 0.989, 0.992 and 0.979, respectively.

Based on the results of the sensitivity analysis test, the rehydration parameter was the most sensitive parameter to changes in osmotic solution concentration and increasing the ultrasonic treatment time. The results obtained from this method show that the genetic algorithm-artificial neural network method is a suitable solution for modeling the kiwifruit dehydration process by the osmosis-ultrasound technique.

The intensity and application time of ultrasound treatment before the osmotic dehydration process and the use of osmotic solutions of different concentrations can result in different dehydration intensities and sucrose gain in the orange slices and also can influence important qualitative parameters. In this research, the effect of ultrasound pretreatments (three levels of ultrasound intensity and at three different times) and the sucrose solution concentration (20, 30, and 40%) on the weight loss percentage, the solid gain percentage, the amount of removed moisture and the rehydration percentage of orange slices during osmotic dehydration process was investigated. By increasing the concentration of sucrose solution from 20 to 40%, the solid gain percentage of dehydrated orange slices increased from 7.94% to 16.29% (P<0.05); But with increase in the sonication power from zero to 150 W, the value of this parameter decreased. By increasing the sucrose solution concentration from 20 to 40%, due to the increase in the osmotic pressure of the solution, the amount of weight reduction and the moisture loss percentage of orange slices increased from 5.17% to 10.58% and from 13.11% to 27.14%, respectively. With increasing the ultrasound treatment time, the amount of removed moisture from the samples increased (P<0.05). With increasing ultrasound power, the rehydration of dried samples increased from 169.9% to 186.2%, but the ultrasound time had the opposite influence, and with increasing the ultrasound treatment time, the rehydration amount of samples decreased from 181.5% to 168.9%. In general, applying 5 min of ultrasound with a power of 150 W, due to the reduction of solid gain and increase in rehydration percentage, is recommended before the osmotic dehydration process of orange slices with a solution containing 40% sucrose.

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.

Ultrasound is composed of sound waves with frequency beyond the limit of human hearing. Ultrasound (sonication) can be used directly for drying or as a pretreatment before the drying process. In this study, the effect of sonication power (at three levels of 0, 75 and 150 watts), ultrasound treatment time (at three times of 10, 15 and 20 minutes) and sucrose solution concentration (at three levels of 30, 45 and 60 °Brix) on the weight reduction percentage, solid gain percentage, amount of moisture removed and rehydration percentage of banana slices treated by osmotic-ultrasound treatment were investigated. With increasing ultrasonic power, increasing in treatment time and also increasing osmotic solution concentration, the weight reduction percentage and consequently the amount of moisture removed from banana slices were increased. The weight reduction percentage of banana slices increased from 8.53% to 14.28% by increasing the ultrasonic device power from zero to 150 watts (P<0.05). With increasing sonication power, the solids gain of the samples decreased, which indicates a decrease in sucrose absorption by dehydrated samples. The solids gain percentage of banana slices decreased from 2.8% to 1.4% by increasing the ultrasonic device power from zero to 150 watts (P<0.05). With increasing osmotic treatment time, more moisture was removed from banana slices and as a result, the moisture loss percentage for these samples increased. With increasing sonication power, rehydration percentage of the samples increased, but no significant difference was observed between the samples (P<0.05).

Honey is one of the most important bee products that have a high nutritional value and many beneficial drug properties. And perform a variety of fraud in honey because of concerns over quality control of the product. In the present study, the Honey Tree (A1) sample with its counterfeit samples was compared with 10% substitution with sucrose powder (A2), 20% replacement with sucrose powder (A3) and 30% replacement with sucrose powder (A4), respectively. The results of this study showed that the amount of reducing sugars before hydrolysis in the range of 77.51-62.8 g%, the reducing sugars after hydrolysis in the range of 1.61 to 22%, the ratio of fructose to glucose from 0.44 to 0.33, 1, ash in the range of 0.04%, electrical conductivity in the range of 0.21-0.20%, diastase in the range of 11.47 to 20.25 (DN), Hydroxymethylfurfural (HMF) 2. 28 to 62 mg / kg. By adding different amounts of sucrose powder, the amount of reducing sugars before hydrolysis, moisture, acidity, fructose, glucose, fructose to glucose ratio, proline, antioxidant activity, samples decreased significantly and the amount of reducing sugars after hydrolysis, Diasteric, hydroxymethylfurfural and viscosity of the samples increased significantly (P<0.05). In the present study, all the factors studied, except for the amount of pre-hydrolysis regenerative sugars, fructose-glucose ratio and hydroxymethylfurfural ratio were within the standard range and could not be useful for detecting cheating the addition of sucrose to honey.

At the present study the quality and the physicochemical properties of the honey from east Azarbaijan markets were evaluated. In this study, 15 honey samples from Ahar, Tabriz and Kaleibar were collected randomly. At first the samples were transferred to the laboratory and preparation for tests such as solids content, moisture, pH, specific gravity, acidity, reducing sugars and non-reducing sugars (sucrose) and hydroxyl-methyl-furfural were performed. The results indicated that the moisture content for all samples are lower than world standards. Honey Samples from Ahar and Tabriz regions significantly had higher content of soluble solid compounds and specific gravity in compared to Kaleibar honey samples. The samples from Tabriz and Kaleibar significantly had high acidity and lower pH in compared to Ahar samples (P <0.05). Furthermore, all samples had desirable content of reducing sugars, non-reducing sugars (sucrose) and hydroxyl-methyl-furfural according to Codex and International Standards. The results of this study showed that the honey samples that were obtained from Tabriz, Kaleibar and Ahar regions have desirable quality characteristics according to national and international standards.

Cakes including muffin are the most important and high-quality cereal products and a product of wheat flour but due to high levels of fat and sugar in their formulation, continuous and prolonged consumption of these foods appears harmful. In this research the effect of different concentrations of date sap and glucose syrup (at levels of 0, 25, 50, 75 and 100%) was investigated in order to improve the qualitative and sensory properties of muffin cake with new formulation. Based on the results, the highest and the lowest viscosity were obtained in treatments containing 100% glucose syrup and 100% sucrose (as control), respectively. On the other hand, the highest and the lowest density were measured in control and the treatment containing 100% date sap, respectively. Also after muffin production, the highest amount of moisture, ash, a*, b* and volume were investigated in samples containing 100% date sap. In addition the the lowest and the highest staling was indicated in treatments containing (50% date sap and 50% glucose syrup with together) and control, respectively. According to the results, the highest sensory scores was belong to samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap. Finally and based on all properties, the samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap can be introduced as the best treatments in this research.

Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates. One of the ways to produce more healthy food products is to remove or replace some of the energy-rich compounds, such as sucrose, and replace it with other non-energy or low energy sources.

The treatments included the samples containing 100% of sucrose (C), 50% of sucrose with 50% of erythritol and sucralose (M), 50% of sucralose and 50% erythritol (SE), 100% of erythritol (E) and 100% of sucralose (S) that then the dough samples were subjected to rheological tests and the bread samples were subjected to physical, chemical and organoleptic tests.

According to the results, the control and M treatments had the highest (2.35 and 2.19 g/cm3), but the treatment E had the lowest density (1.29g/cm3) (P≥0.05). Also, the treatment E had the highest (39.93Pa.s), but C, M, SE and S treatments had the lowest viscosity (P≥0.05). According to the results, the highest moisture contents(27.11 and 26.72%) were observed in the control and M treatments but the lowest moisture content (20.20%) was measured in S treatment (P ≥0.05). Also, the highest amounts of fat (20.02 and 19.59%) were observed in E and S treatments, but the lowest (18.46%) was observed in treatment C. According to the results of mean comparisons, E, S and SE treatments had the highest amount of ash (0.88, 0.85 and 0.83%) and protein (10.14, 9.93 and 9.79%), respectively. After that, M and control treatments had the lowest amount of ash (0.75 and 0.70%) and protein (8.78 and 8.25%). Then the treatment E had the highest amount of luminance (L*= 55.65), but the treatment C had its lowest amount (L*=46.15) (P ≥0.05). In the same way, the treatment C had the highest amount of redness (a*=2.22), yellowness (b*=33.52) and total color difference (ΔE = 7.4), but the treatment E had the lowest amount of redness (a*=1.1), yellowness (b*= 21.54) and total color difference (ΔE=1.2)(P≥0.05). Also, the highest volume (910.32cm3) was observed in control treatment C and then the lowest volume(551.26cm3) was observed in SE treatment(P≥0.05). Meanwhile, the highest (6400 calories) and the lowest amount of energy (1500calories) were measured in control and S treatments (containing 100% sucralose), respectively. According to the results, in the first, third and seventh days, the highest amounts of staling were obtained by instrumental method in treatments E(26.517N) and S(26.446N), but its lowest amounts were observed in treatments C(9.908N) and M (10.25N) (P≥0.05). In addition, the control and M treatments had the highest score of texture and structure (8.6), chew ability (9), taste and flavor (9), porosity (9), shape and form of appearance (8.8) freshness (6), but the treatment E (with significant difference with other treatments) had the lowest scores of texture and structure softness (1), chew ability (1), taste and flavor (3.4), porosity (3.8), shape and form of appearance (4) and freshness (1) (P≥0.05). Notably, no significant difference was observed between all treatments in terms of properties of upper level and the properties of cake center (P<0.05).

According to the results of physicochemical, rheological, staling and sensory tests, the treatment containing 50% of erythriol and sucralose and 50% of sucrose (M) showed the highest similarity to the control treatment in terms of the properties such as density, viscosity, moisture content, ash, protein, and staling (sensory and instrumental) and all sensory properties and were recommended as the best treatment.

Nowadays, people's willingness to consume healthy and high-quality food products has led food producers to use natural ingredients with good functional properties in food formulations. Mulberry syrup has lower sucrose content in comparison with sugar and contains potent phenolic and antioxidant compounds. In this research, and in producing chocolate milk, mulberry syrup replaced with sugar at the same concentration (9%); tragacanth and basil gums (0.3% and 0.5% respectively )each one alone and in combination (0.4% of each) were used as a replacement with commercial hydrocolloids. Physicochemical characteristics, phenolic compounds, free radical concentration (IC50) and sensory evaluations were investigated on the first day of production of chocolate milk. The results indicated that by replacing mulberry syrup with sugar and using tragacanth and basil gums in chocolate milk formulation, the amounts of sucrose, IC50, sediment and L* levels decreased (p≤0.05) and the phenolic compounds, viscosity, a* and b* increased significantly (p≤0.05). The results of the sensory evaluation indicated that tragacanth and basil gums in concentrations of 0.3 and 0.5% respectively did not affect all sensory characteristics of the treatments as compared to the control treatment. In comparison to control treatment, low-fat chocolate milk treatment, containing mulberry syrup and 0.5% of basil gum, showed the highest amount of phenolic compounds and the lowest rate of IC50, lower sugar content and sediment, and proper qualitative properties (odor, taste, color, texture and overall acceptance); so, this treatment was consider as superior treatment in terms of health, qualitative and desirable properties.

There are many concerns about sucrose and HFCS metabolism and their potential health effects on human health in recent years. Also several hypotheses about the role of HFCS in obesity incidence has beenpublished which most of them are the result of studies on the US obesity rate and pure fructose-fed animals. Since then, a broad scientific consensus has emerged that there are no metabolic or endocrine response difference between HFCS and sucrose related to obesity or any other adverse health outcome.Both sucrose and HFCS55 contain equal amounts of fructose and glucose, contain the same number of calories, possess the same level of sweetness and are absorbed identically through the gastrointestinal tract. Reports about the negative effect of HFCS on human health are mostly based on comparison of pure fructose and glucose metabolism whereas pure fructose is not consumed in the human diet. Whether there is a link between sucrose and HFCS55 and increased risk of metabolic syndrome or fatty infiltration of the liver remains in dispute with different studies using different methodologies arriving at different conclusions. The purpose of this review is to summarize the current knowledge about HFCS and sucroseand their potential health effects on human health.

White sugar is one of the most used raw materials in production of different food staffs, But researches showed thatconsumption of white sugar is related to occurrence of different diseases such as diabetes, obesity and etc. The aim of this research was to study physicochemical and antioxidant properties of nonrefined sugar-beet brown sugar produced in Iran as substitute for white sugar. For this purpose, nonrefined brown sugar samples were supplied from three large sugar factories in north-west of Iran and physicochemical properties of the samples such as total soluble solids, moisture, total ash, total hardness, sucrose content, purity, pH, protein, total phenol, total anthocyanin, antioxidant activity, apparent color and solution color were studied. White sugar was used as control. The results showed that protein, total phenol, total anthocyanin and antioxidant activity of the brown sugar samples were about 7.85 to 9.85 mg BSA/g sample, 0.55 to 0.77 mg GAE/g sample, 1.028 to 187/11.187 mg/kg sample and 4.07 to 4.46 per 10 g from kg of brown sugar solution respectively. Also, solution color and the apparent color of unrefined brown sugars were 4285.25-9399.59 ICU and 127-103 CTN respectively. It was concluded that unrefined brown sugar has higher nutrition value in comparison to white sugar.

Starch is extensively used in food products which usually contain sugars. The functional properties of these productsare affected by the sugar used in their formulation. Therefore, in this project the effects of sucrose and glucose (0, 10, 20, 30 and 40% of dry starch weight)on water absorption, gel syneresis, pasting and textural properties of maize starch gels were studied. The results indicated that the water absorption of control sample was 8.70 which decreased to 5.99 and 6.70 for samples containing 40% sucrose and glucose respectively. Peak viscosity, breakdown, setback and final viscosity were decreased in the presence of sugarsand these effects were more obvious in higher sugar levels. The pasting temperature in maize starch lacking sugar was 65.55 and increased to 71.12 and 68.90 in the presence of 40% sucrose or glucose respectively.By the increase in sugar level textural parameters such as hardness, cohesiveness, gumminess and chewiness were reduced while springiness was not affected by sugar concentration.The syneresis of control starch gel after 5 freeze thaw cyclesreached 24% which significantly reduced to 10in the presence of sucrose and 14% in samples with glucose. Generally, in all the measured parameters the influence of sucrose was greater than glucose.

Fruit jams are high-calorie food products and thus, many attempts have been made for manufacturing low-calorie jams by replacement of sucrose with alternative sweeteners. However, low-sugar fruit do not enjoy wide popularity, owing to their poor textural and organoleptic properties. The present study was thus aimed to investigate the effect of substitution of sucrose by different extents of sucralosemaltodextrin (0, 25, 50, 75 & 100%) on the physicochemical characteristics (sugar content, pH, acidity, brix & viscosity), Hunter lab color parameters (L*, a*, b* BI &
E), organoleptic properties (Flavor, sweetness intensity, color, texture & total acceptability) and calorie of apple jam. The results indicated that increasing sucrose replacement was accompanied by significant reduction in calorie of apple jam (p

Sugar with low price in compare to the amount of calories, producing is as one of the important nutrients in the daily diet especially for poor communities. On the other hand in the sugar industry due to consumer demand for high quality and variety in products ion exchange technigues are used wich affect the chemical properties of sample. So the aim of this study was to investigate the physicochemical properties (Brix, pH, color and electrical conductivity) of raw and white sugar by a cationic resin, heating for two hours in 70 ◦C and the anionic resin. The results showed that the brix of samples was decreased by using resin. The results also showed that cationic resin were effetive in decreasing the pH value and increasing the parameter by using anionic resin. In addition reduction in color of both sugar solution was observed by resin. In the case of white sugar color reduction was in direct contact with pH and white sugar slight increase in color was observed after using anionic resin. On the other hand the results indicated the electrical conductivity was increased by cationic resin. So the treatment by cationic resin and heating in 70 ◦C had the highest electrical conductivity.

Hydrocolloids are defined as high weight macromolecules which could dissolve in water and give solutions with highviscosity or gels. In this study, the effect of sucrose, fructose, glucose and lactose at concentrations of 0, 1, 2, 3 and 4% w/w on the rheological properties of Balangu seed gum solution (1%) were investigated. Rheological properties of solutions were measured by a Brookfield rotational viscometer. Results showed that at all solutions, with increasing shear rate, the apparent viscosity decreased, indicating the pseudoplastic behavior of Balangu seed gum. Synergistic interactions between gum and sugars improved the viscosity of solutions and the amount of viscosity change depends on type of sugar. Apparent viscosity clearly increased from 23.1 to 35.1 mPa.s with increasing glucose concentration from 0 to 4 % (shear rate=61.2 s-1). Power law model well described non-Newtonian behavior of Balangu seed gum in the presence of sugars. Fitting with power law model showed that the consistency coefficient (k) and flow behavior index (n) were influenced by the type and sugars content. Addition of sucrose, fructose and lactose led to decreases in flow behavior index and increases in pseudoplastic properties of solutions. Interaction between Balangu seed gum and glucose was maximum and this solution showed the highest apparent viscosity.

In this study, colloidal suspensions with a concentration of 15% whey protein concentrate as wall material and d-limonene as the core was prepared in water. The emulsion was microencapsulated using spray drying and its particle characteristics were studied. In order to determine the stability of the wall and the release rate d-limonene, prepared microcapsules kept at room temperature for 6 weeks. Results showed that the addition of carbohydrate release rate d - limonene reduced. Scanning electron micrograph showed samples containing inulin and sucrose have roundness and smooth surfaces than samples with glucose and without carbohydrates. However, samples without carbohydrate were wrinkled and with gaps and holes in the surface.

The goal of this research was comparing physicochemical stability of non alcoholic carbonated beverages contained high fructose corn Syrup and sucrose during storage. Soft drinks were made with three formulations of lemon, cola and orange soft drinks and in their formulations, sucrose was replaced with 60%, 80% and 100% of HFCS (55%) and were stored at 4 ºC, 25 ºC and 40 ºC for one, two and four months. Samples were analysed for titrable acidity, pH, density, brix and color stability. pH, brix and density decreased although titrable acidity increased during storage. There was no significant difference between samples contained HFCS and sucrose(P>0.05). Results showed that color of samples were stable at different temperatures (4 ºC, 25 ºC and 40 ºC) of storage up to four months(P<0.05) but exposing to sun light made Carmoisine unstable and HFCS intensified this effect.