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

In this research, the production of Lavash bread enriched with pumpkin seed powder and its physicochemical properties were investigated. Independent variables include different concentrations mouseout="msoComment Hide  onmouseover="msoCommentShow('_anchor_1','_com_1')">[mh1]  of pumpkin seed powder (2.5, 5, 7.5, and 10 grams per kilogram of flour) and storage time during one week according to the statistical design table, and dependent variables include pH, acidity, water absorption, percentage Protein, ash, fat, sugar, zeleny, gluten and gluten index were. All experiments were done in three replicates (n=3) with completely random sampling. Data analysis was done using Design Expert13 software. The results of the tests showed that in this research all the answers were significant (p<0.05). An increase in pH from 6.26 to 6.29 and a decrease in flour acidity from 2.6 to 1.6 were observed. In addition, the increase in the use of the enrichment agent caused changes in water absorption from 127.1 to 127.8 percent, protein from 1.371 to 1.377, ash from 1.031 to 1.041, fat from 1.029 to 026. 1, sugar from 0.24 to 0.31, Zeleny index from 89.2 to 89, wet gluten from 29.1 to 32.7, gluten index from 81 to 83 in flour (p<0.05) . Also, the mutual effects of the amount of pumpkin seed powder and storage time on the amount of protein, fat and sugar of bread showed a significant difference, which caused an increase in fat and protein and a decrease in sugar. The overall results showed that the use of pumpkin seed powder significantly improved most of the physical and chemical quality parameters of enriched Lavash flour and bread. It was also found that the use of pumpkin seed powder as a relatively cheap and efficient source can be used to produce quality bread with nutritional value and desirable physicochemical properties.

Rainbow salmon is one of the species with commercial value and is one of the farmed fish belonging to cold and clear waters, and it is of great importance in terms of having optimal nutritional compounds. For this purpose, to extract protein from fish by pH-shift method, (pH = 3.5) acid treatment and (pH =10.5) alkaline treatment were used, and two groups of acid and alkaline treatments were at the levels of 0.5%, 1% and 1.5%. It was added to cow's milk and then physicochemical characteristics such as moisture percentage, pH, acidity, protein content, fat content, microbial count, textural properties (hardness, cohesiveness, stickiness, chewability and gumminess), color and sensory indicators ( (such as smell, taste, texture, consistency and overall acceptance) of the cheese samples were evaluated. The results showed that by adding different percentages of acid and alkaline treatment protein, moisture content and acidity, fat, redness index (a*) and lightness (L*) of the samples decreased and protein and pH of the cheese samples enriched significantly increased (P≤0.05). Also, the count of coliforms was less than the defined limit, and the total amount of forms in samples enriched with acid treatment was lower than alkaline treatment. In the samples of cheese enriched with acid and alkaline treatment protein, the degree of hardness, stickiness, cohesiveness, gumminess and chewability of the samples increased significantly. Iranian white cheese is one of the most important and widely consumed milk dairy products, and in order to enrich and improve its physicochemical, sensory and textural characteristics, various methods are used. Among the proteins of rainbow salmon, it is more interesting due to its favorable nutritional characteristics.

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.

The present study aimed to prepare powder from silver carp fish bone applying alkaline method and investigate its nutritional, sensory, and microbial characteristics. In this research, calcium carbonate was used as a control. The amounts of protein (18.51%), fat (5.11%), moisture (5.58%) and ash (70.82%) were determined in the fish bone powder. The efficiency of powder preparation was determined to be 66.98%. Unlike fish bone powder, the mineral elements silicon, aluminum, barium, and chromium were not observed in the control sample. Phosphorus in bone powder (81580 mg/kg) was more than the control (310 mg/kg) (P<0.05). However, calcium in the experimental treatment was lower (325000 mg/kg) compared to the control (388000 mg/kg) (P<0.05). In terms of overall acceptance and color no significant difference was observed between experimental and control treatments (P<0.05). Among saturated fatty acids, monounsaturated and polyunsaturated fatty acids, respectively, palmitic acid (22.73%), elaidic acid (43.74%) and linoleic acid (7.35%) had the highest amounts in bone powder. Also, the total amount of essential amino acids including threonine, valine, lysine, isoleucine, methionine, histidine, and phenylalanine was 218.29%. The no microorganisms such as fungi, Escherichia coli, and Salmonella in the treatments were observed. Since bone powder can be produced in large quantities from different types of fish and is rich in nutritional compounds, it is suggested to the food industry for enriching food products.

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

Bread is one of  the most important foods based on the wheat  that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing  some of the necessary nutrients of  the people. this study aimed to examine  the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and  sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were  performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation  made  moisture content, specific volume and overall acceptance  increase  and  a* decreased. Also the effect of sugar beet pulp on b* was less than  sourdough and time and sourdough  had more  effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.

These days, consumers' concerns about the toxic and carcinogenic effects of artificial additives and their desire for healthy foods encourage manufacturers to use natural, healthy additives and produce functional foods. In fact, the most common way to develop functional foods is to enrich food products with bioactive compounds during production. Many bioactive compounds contain antioxidant, antimicrobial, flavoring, coloring, nourishing and therapeutic properties that are widely used in the food industry. Bioactive compounds have many health benefits, but their many disadvantages, including high organoleptic effect due to the bitterness and spicy taste of some compounds, low solubility, stability and bioavailability, limit their use in food and on the other hand Many of these compounds are sensitive to heat and are lost during food processing. Therefore, to overcome these challenges and improve the performance and high bioavailability of natural bioactive compounds, researchers have proposed their encapsulation as a suitable solution that this can be classified to micro-encapsulation and nano-encapsulation based on nanoparticles size. Although the current use of nanoemulsions in food products is relatively limited, these colloidal systems have significant potential for application in several fields. Nanoemulsions have long been popular because of their widespread use in drugs, pesticides, cosmetics, food, dyes, and environmental applications. Applications of nanoemulsion systems in the food industry can be attributed to their role in the formulation of foods and beverages with beneficial compounds encapsulated such as coenzyme Q1, lycopene, lutein, beta-carotene, omega-3 fatty acids, vitamins A , D3, E, phytosterols and isoflavones. Nanoemulsion-based carrier systems must be compatible with the food matrix and have minimal impact on the organoleptic properties of the food, such as taste, appearance, and texture. In general, the encapsulation may promote the protection and sustainable delivery of active compounds in food formulations, improve the stability of these compounds during processing and storage, and may also help control and maintain the release of natural compounds in food matrices, therefore, provides their effect for a longer period of time. In the food industry, nanoemulsions have been studied for the encapsulation, stabilization, and delivery of compounds such as flavorings, omega-3 fatty acids, vitamins, preservatives, and nutrients. Therefore, this study summarizes the recent advances in the use of nanoemulsions of bioactive compounds as a natural additive in various food products, including oil-based products, dairy products, meat products and juices. According to the results, the application of natural bioactive compounds in the form of nanoemulsions in the formulation of these food products has led to the improvement of antioxidant and antimicrobial activity, bioavailability and sensory and nutritional properties of fortified foods.

Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various health benefits. Ganoderma lucidum is an annual medicinal fungus which belongs to the Ganodermataceae family. G. lucidum also known as Reishi in Japan, Ling-zhi in China, Ling chih, and Ling chi mushroom in other countries. It is popular among consumers in Japan and is widely used by Asian physicians and herbalists. This medicinal mushroom has been used in Asia for thousands of years to increase energy, stimulate the immune system, and promote health and longevity. In the US, G. lucidum is included in the American Herbal Pharmacopoeia and usually recommended for its immune-supporting effects. In Poland and other countries outside Asia, G. lucidum is used as a daily food supplement that adapts itself to correct imbalances in the body. Influenced by an increasing number of studies on G. lucidum, modern application of G. lucidum include but not limited to treatment of coronary heart disease, arteriosclerosis, hepatitis, arthritis, nephritis, bronchitis, hypertension, cancer and gastric ulcers. The major chemical constituents of G. lucidum are polysaccharides, triterpenes, sterols, lectins and some proteins having beneficial properties for the prevention and treatment of a variety of ailments. Both triterpenes and polysaccharides contain anticancer properties thus making them important nominees for the researches. Spores, fruiting body and mycelium have been investigated for biological active compounds. Ganoderma lucidum is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects.In recent years, a number of researches were performed for the identification of biological compounds and medicinal properties of Ganoderma lucidum. 

In this study, baguette bread with 0.5, 1, 1.5, 2 and 2.5 % Ganoderma lucidum powder was used in baguette bread formulation. The aim of this study was to investigate the possibility of enriching baguette bread using Ganoderma lucidum and to investigate the physicochemical, rheological, texture analysing, microbial, stale and sensory evaluation properties. Therefore, 5 treatments were designed with a control treatment and tests were performed on the treatments in three replications. In order to analyze the data, one-way ANOVA analysis of variance and Duncan at 95% confidence level were used in Minitab 16 software. 

Examination of the rheological properties of the dough showed that different percentages of Ganoderma lucidum significantly affect the rheological characteristics of the dough (p≤0.05) and addition of  Ganoderma lucidum reduced the above indices. According to the results, addition of Ganoderma lucidum caused a significant increase (p≤0.05) of phenolic compounds and fiber in bread samples. The results of microbial evaluation showed that with increasing Ganoderma lucidum level in baguette bread, the number of coliforms and molds in the treatments decreased significantly (p≤0.05). The results of sensory evaluation showed that the increase of Ganoderma lucidum level in baguette samples caused a slight decrease in taste, color, odor and general acceptance compared to the control sample.Fungi are rich in protein, pigment, carbohydrates, fatty acids, vitamins and minerals that can be used in food enrichment. Due to the growing human tendency to use natural substances, fungi can be a suitable source to meet this need. According to the results, up to 2.5 % of Ganordama lucidum can be added to baguette bread formula and higher fiber content, more phenolic compounds, more freshness, less microbial load in baguette bread were obtained without having an adverse effect on its sensory properties. Therefore, the treatment mentioned in this study was selected as the best treatment in terms of safety, health and quality properties.

Recently increasing the nutritional value of spaghetti is significantly important. Lentils are a good source of nutrients and protein. They contain high levels of vitamins and have antioxidant properties. In this work, spaghetti was made from semolina, containing 5%, 10%, 15% lentil flour. Rheological, chemical, cooking and sensory characteristics were measured. Rheological evaluations showed that by increasing the lentil, content of dough stability, starch gelatinization, the stability of the hot –formed gel, starch retrogradation, gluten strength increased. According to chemical analysis of spaghetti, increasing the level of lentil improved protein and fibre contents but moisture content did not changed significantly. Also by increasing the lentil, content of ash were increased. Results showed that the addition of lentil flour increased cooking time and cooking loss. Sensorial evaluation showed that the spaghetti enriched with lentil flour up to 5% had very good quality and this blend can successfully be used in nutritionally valuable spaghetti formulation.

The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of the population. Biscuits are the most popular bakery products worldwide. Biscuits are ready to eat, cheap and conventional food. Protein fortification of biscuits is of current interest, because of increasing awareness of consumers towards health. Fish protein products such as FPP are low cost animal protein with high quality, so it can be used as a protein supplement to increase nutritive value of foods. This research was aimed to evaluate the quality and sensory properties of biscuits enriched with fish protein powder (FFP).

For this purpose, Fish protein power (FPP) of silver carp was used in production of biscuits by replacing it with wheat flour by 0 % (as control treatment), 2.5% (treatment 1) and 5% (treatment 2). Amino acid profile, PV, TBA, chemical composition and sensory analysis was done during 3 months storage at room temperature.

Seventeen kinds of amino acids were identified in fish protein powder of silver carp. The total content of amino acids fish protein powder were 975.19 mg/100 gr. Total essential and non-essential amino acids in control treatment were 36.50 mg/100 gr, that after using fish protein powder in enrichment of biscuits at the level of 2.5 and 5% increased to 50.91 and 67.37 mg/100 gr, respectively. Evaluation of sensory characteristics of biscuits samples did not showed a significant difference between control and enriched treatments (P>0.05).

In recent years, Identification of Aloe Vera's health properties has led to an increase in researchers' attention to its potential for enriching food products. The aim of this study was to produce a functional orange beverage enriched with Aloe Vera gel. The effect of different concentrations of Aloe Vera gel (20, 25, 30 and 40%) on antioxidant properties (DPPH radical scavenging activity, phenolic and flavonoid compounds and ascorbic acid) and physicochemical properties of beverage (acidity, pH, brix, moisture, ash and viscosity) were evaluated. The results showed that by increasing the concentration of Aloe Vera gel in the formulation, the antioxidant properties of the beverage increased, so as the concentration of Aloe Vera increased from 20 to 40%, the DPPH radical scavenging activity increased from 42.79% to 65.26%. the amount of phenolic and flavonoid compounds and ascorbic acid content of sample containing 40% Aloe Vera was 69.66, 6.93 (mg/ml) and 77.1 (mg/100ml), respectively. The amount of these compounds in all samples decreased significantly after pasteurization. The results of physicochemical tests showed that by increasing the concentration of Aloe Vera gel, the amount of acidity, brix, viscosity and color brightness index of the samples increased and pH decreased, significantly. The sensory evaluation results showed that the sample contained 30% Aloe Vera gel showed the highest overall acceptability. Therefore, it can be concluded that the Aloe Vera gel with its antioxidant properties can be used successfully in the production of functional beverages.

Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

Todays researches on products that have health effects are growing. Food product that widely have consumed are a good tool for nutrients sources. Among these products biscuits have potential of enrichment. Biscuit is one of the products widely consumed worldwide due to its good taste, Easy to use and reasonable price. The aim of biscuit enrichment is to reach a product that is widely accepted by consumers and target groups who need it most. There are three aspects to biscuit enrichment: Biscuit enriched with vitamin, fiber, protein. Many protein sources have been studied for this purpose, including various flours, protein concentrates, protein isolates and hydrolyzed proteins. In this study we attempted to investigate the research on protein-enriched biscuits. The addition of protein whether in the form of (very common) composite flour or protein concentrate, hydrolyzed protein or hydrolyzed proteins, affect the technological characteristics and dough behavior in finished product and in general, it leads to a weaker dough, changing its viscosity, because the gluten proteins and the starch are diluted

Bread has an important role especially in the nutrition of the low income population. Daily increased consumption of industrial breads has led to the use of different methods to fulfill the different deficiency of nutrients especially minerals in such breads. Minerals are necessary for different biological activities and their deficiencies lead to various physiological disorders in the human body. Fish protein concentrate is a rich source of minerlas. In this study, the effect of using different dietary inclusion levels of silver carp protein concentrate (SCPC), 0 (control), 2, 3 and 4 percent (in treatments A, B, C and D, respectively) on the mineral profiles of the toast bread including Ca, P, K, Na and Mg and trace elements such as Fe, Zn, Cu and Mn was studied through implementing a completely randomized design. Results showed that the highest and the lowest Ca levels in 100 g bread belonged to treatment D (118.44 mg) and control (45.77 mg), respectively. The highest and the lowest Zn levels in 100 g bread belonged to treatment D (2.77mg) and treatment B (1.84 mg), respectively. The levels of K, Na, Cu and Mn were significantly increased (P<0.05), when SCPC was added in the bread, whereas the levels of P and Mg were not changed. None of the organoleptic variables were changed in the enriched breads. In conclusion, by increased inclusion levels of SCPC, the levels of most minerals were substantially increased in the enriched breads. Due to the highest inclusion levels of useful minerals for the body in treatment D, this treatment is recommended for enrichment of various foods including pasta, biscuits etc. It is suggested to use more SCPC for the enrichment of industrial breads in the future.

Pasta is one of the most popular foods consumed in the world because of its low price, easy cooking and good taste. It is rich in calories (complex carbohydrates), but it is poor in dietary fibers, minerals, phenolic compounds and vitamins. Due to the limited number of raw materials in pasta production, its popularity among all segments of society as well as the simple production process, it can be used as a suitable carrier for enrichment. In this study, the effect of pasta enrichment using fruits and vegetables on physicochemical and nutritional properties of the pasta was investigated. The results of this study showed that the addition of vegetables and fruits to formulation of past considerably increased content of bioactive compounds such as phenolic compounds as well as antioxidant activity. In between pasta production steps, pasta cooking had the most impact on the reducing of bioactive compounds. Vegetables and fruits can leach into boiling water (cooking water) or can be thermally degraded. The enrichment has a dilution effect of the gluten network, leading to changing of cooking and texture properties. Due to the type of compounds added to the pasta formulation, their effect on glycemic index was different. Therefore, enrichment is successful only if processing conditions are optimized to keep in the final product the desired nutritional characteristics of the vegetables and fruits

Ice cream is a dairy dessert which has high nutritional value. The aim of this study was to enrich ice cream with phytosterol and to produce functional product. For enrichment of ice cream, different concentrations of phytosterol (1, 2, 3 and 4 percent) were added. The ice cream samples were kept at -18°C for two months. The physicochemical characteristics (acidity, total solids, over run, viscosity, and melting resistance) and sensory quality (flavor, odor, overall acceptance) of the samples were studied. The results showed that as the phytosterol content increased, acidity, fat, total solids, viscosity and melting resistance increased significantly (p < 0.05). Adding phytosterol decreased overall acceptance score of test samples, compared to control sample. During storage, acidity, viscosity, melting resistance increased significantly and overall acceptance decreased significantly (p < 0.05). The ice cream sample containing 4% phytosterol was selected as the best treatment regarding fat content, melting resistance, over run and viscosity. However, use of flavors can improve sensory quality of this functional sample.

To investigate of enrichment of breast and thigh meat using vegetable oil sources and effect on oxidative stability of meat during storage, the experiment using 1-old day chickens Arian commercial strain was conducted. Experimental diets were prepared with canola oil or pumpkin seed oil and their fatty acid profiles were determined. The chicks were fed one of two diets during the breeding period in four replicates per treatment . The results showed that thigh meat of broilers were fed with canola oil, significantly contained higher linolenic acid , oleic acid, and total unsaturated fatty acids (USFAs) and those were fed with diets containing pumpkin seed oil contained significantly (p<0.01) higher linoleic acid, arachidonic acid (omega 6) and total polyunsaturated fatty acids (PUSFAs). The amount of linoleic acid and linolenic acid in the breast meat was not affected by the type of oil. But, oleic acid values (omega 9), ratio of USFAs / SFAs and ratio of PUSFAs / SFAs in canola oil-fed chickens and arachidonic acid (omega-6) in chickens pumpkin seed oil-fed were higher (p<0.01). The amount of malondialdehyde (MDA) in thighs and breasts were increased during storage at refrigerated temperature. Thigh meat MDA value of canola oil-fed broiler was significantly higher at the end of storage period (p<0.05). At freezing temperature, the oxidative stability of thigh and breast meat of broiler were fed pumpkin seed oil was significantly higher (p<0.05). Therefore, by manipulating the combination of dietary fatty acids with vegetable oil sources, can be altered the pattern of thigh and breast fatty acids profile. During the storage period, oxidation spoilage increases in meats enriched with PUSFAs, especially omega-3 fatty acids. Key words: Oxidation, Fatty acid profile, Omega 3, Oxidative stability, Vegetable oil, Enrichment

The aim of this study primary was to evaluate the production possibility of high quality protein powder type A (an almost odorless and tasteless powder with a maximum fat content of 0.75%) from milled meat of common carp through isopropanol solvent extraction method, and then the replacement of produced fish protein powder  (FPP) together with the transglutaminase enzyme instead of flour in the formulation of cake and evaluation of the sensory quality, physicochemical properties and nutritional value at ambient temperature. For experiments, 1 control and 6 experimental cakes treated with 6 and 8% concentrations of fish protein powder by adding 0.5 and 1% transglutaminase levels were considered. The control treatment was free of fish protein and enzyme powders. Factors such as fat, protein, ash and moisture content were significantly different in enriched and control treatments (P<0.05). Peroxide value and pH increased significantly in experimental treatments containing 8% FPP in comparison with other treatments and acidity decreased significantly (P<0.05). Sensory factors including taste, color, texture, odor, and overall acceptability of treatments contain 6% FPP and  0.5% transglutaminase enzyme had no significant difference compared to the control sample (P>0.05). Wih adding transglutaminase enzyme to cakes containing fish protein powder improved the physicochemical properties of the samples.With considering the results and the absence of a significant difference between samples contain 6% FPP and 0.5% enzyme transglutaminase compared to control, this treatment can be recommended as a suitable combination for fish cake.

The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.