جستجوی مقالات مرتبط با کلیدواژه « Physicochemical » 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.

In recent years, consumers in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. In this study, the effect of 5 variables including inulin, storage time, type of fruit (apple, cherry), type of microbe (Lactobacillus acidophilus and Lactobacillus casei) and type of coating (encapsulated and free) on the quality control of total count were discussed. Analysis of variance of data at 5% level showed that in all graphs, independent variables had significant effects (p) on the dependent variable in this study. The results showed that by considering inulin, the amount of microorganisms increases and in the presence or absence of fruit type, there are no significant changes in the overall count, but fruit type can affect the number of microorganisms. The number of Lactobacillus acidophilus was observed in the environment more than Lactobacillus casei. By considering the type of fruit and increasing the fermentation time, we have a decrease in microorganisms, which is related to the pH of the environment of these fruits. With increasing storage time and considering encapsulation in the early stages, it is less than non-encapsulated microorganisms and the difference between them is significant. Considering the type of fruit, the total count in Lactobacillus casei is more than Lactobacillus acidophilus because in the early stages, the growth of Lactobacillus casei, which has a more balanced pH growth than acidophilus, decreases over time as the pH decreases.

Vegetable, fruit and medicinal plant based snacks,  have more acceptance and attractiveness than other ones. Citrus aurantium due to its Functional and nutritional factors, demand to consume it product. The aimed of this study was the production of Citrus aurantium based product which we named it Citrus aurantium Mill pastille. For this purpose, gelatin-pectin Mix Ratio (%5/5,7/3,9/1 and 10)and suger and isomalt was used as sweetner..The results showed by increasing the level of pectin, moisture was decreased, acidity and brix were increased. The results also suggest that texture characteristics with increasing pectin Hardness, Cohesiveness, Springiness and Chewiness increased. According to the results obtained from samples containing isomalt with ratio gelatin 9 pectin 1 a better ability to replace sugar And due to the appropriate nutritional characteristics,The pastilles known as functional food.

In recent years, consumers, in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. Today, probiotic juices have not received much attention in the industry and have little research history. Therefore, choosing apple and cherry juices as a high pH range can be a model for other juices.

In this study, the effect of 5 variables including fruit type (apple, cherry), inulin, type of probiotic microorganisms (Lactobacillus acidophilus and Lactobacillus casei) and probiotic addition method (encapsulated and free) and storage time (1, 7, 14 and 21 days) were investigated). Some physicochemical properties of juices (turbidity, viscosity, total sugar and vitamin C) were studied. The D-Optimal response surface methodology with incomplete factorial was used to design the experiment and its analysis was performed with SAS 4.5 software.

Analysis of variance at 5% level of significance showed that except for turbidity, other independent variables had significant effects (p < 0.05) on dependent variables in this study. In the microorganisms of cherry encapsulation, the amount of turbidity is constant (approximately 4) and in free cells this amount is reduced (1.5). In apple fruit, the amount of turbidity is constant in encapsulated and free (2.8). The viscosity results showed that apple juice has a minimum viscosity (1.25) and cherry juice has a high viscosity (1.32), which depends on the type of fruit composition and its formulation. Also, the results of total sugar showed that apples have the highest percentage of sugar (10.2) and cherries have the lowest percentage of sugar (4.1). Within a month, these values were higher in the encapsulation than in the free, which was due to less fermentation by microbes. The vitamin C chart shows that apples had the lowest amount (4%) and cherries had the highest amount (18%). Encapsulated and free microbes had little effect on vitamin C.

The results of this study showed that synbiotic juice can be introduced to the market as a profitable new product with a maximum expiration time of one month according to physicochemical analysis. In addition, samples containing encapsulated microorganisms have better storage time and organoleptic properties than others. Also, in acidic fruits, this shelf life is reduced, which from the twenty-first day onwards, the physicochemical analysis of the juice changes significantly and becomes unusable.

Strained or concentrated yoghurt is a traditional milk product that its popularity and consumption has increased during recent years due to its higher nutritional value, longer shelf life, desirable textural and sensory properties, and today it is widely produced industrially. This product can be produced from many different animal milks such as buffalo, cow, goat, ewe and camel. The milk of various animals differs in composition and therefore this factor can affect the characteristics of the final product. Identical to the other dairy products, strained yoghurt manufactured from buffalo milk has the higher quality than those produced from cow milk due to the higher total solids and fat content; but its utilization has limited because of its higher cost. Transglutaminase enzyme (TG), by createing inter- and intra-molecular cross linkages among proteins is known as an effective strategy to improve the functional properties of dairy products. TG treatment has been considered as a practical technique instead of increasing the total solids of utilized milk (by adding skim milk powder). Therefore, the aim of this study was to investigate the effect of TG enzyme treatment on physicochemical and sensory properties of strained yoghurt prepared from cow and buffalo milk mixture and to introduce the best product with the lower buffalo milk substitution (the lower of cost).

Strained yoghurt samples with different amounts of buffalo milk replacement with cow (0, 25, 50, 75 and 100%, v/v) and using TG enzyme (0 and 0.015%, w/v) were produced and 10 experimental treatments evaluated for physicochemical (pH, acidity (% lactic acid), syneresis (%) and dry matter (%)) and sensory properties (texture, colour, odour and flavour) during 21 days of storage (1, 7, 14 and 21 days) under refrigeration conditions. The obtained mean values were analyzed using a random factorial design and compared by Duncan test at 5% level.

The results showed that increasing the substitution amount of buffalo milk with cow milk caused a significant increase in acidity and dry matter while it expressively reduced the pH and syneresis of yoghurt samples (p<0.0001). Also, with increasing the TG enzyme concentration, the amount of acidity and syneresis decreased and the pH increased significantly (p<0.0001), but this variable had no significant effect on dry matter (p>0.005). Over time, the pH decreased significantly and its initial value of 4.11 at the first day of storage reached to 3.98 at the end of 21 days of storage. The initial values of acidity, dry matter and syneresis as 0.98%, 20.69% and 4.45% increased till the end of storage and reached to 1.23%, 22.16% and 10.35%, respectively. In terms of sensory acceptability, increasing the concentration of enzyme caused a significant increase in texture score of the samples (p<0.0001), while the enzyme had no significant effect on other sensory scores of the samples. With increasing the mixing rate of buffalo milk, the texture, colour and flavour scores of the samples increased significantly (p<0.0001) and the aroma score decreased (p<0.0001). Furthermore, during the storage period, the sensory properties of the samples decreased significantly (p<0.0001).

According to the results of this study, by replacing 75% of buffalo milk with cow milk and using transglutaminase enzyme treatment (0.015%), it is possible to produce a strained yoghurt with suitable quality characteristics.

In this study, the aqueous-alcoholic extract of thyme in yogurt was used with the aim of increasing the acceptability of consumption and improving its quality characteristics. Due to the better quality of local BkezIlam yogurt, inulin was added to its formulation in concentrations (0.05%, 0.075%, 0.1% and 0.125%). The produced samples were evaluated from the point of view of quality tests and compared with the control sample (yogurt without inulin and thyme). For this purpose, thyme extract in concentrations (2%, 4%, 6% and 8%) was added to the milk used in the preparation of yogurt.PH, acidity, hydration, water holding capacity, acetaldehyde, viscosity and total bacterial count were evaluated at 1, 6, 11 and 21 days after production.The results showed that in the experimental treatments, the results of pH, acidity, synersis, water holding capacity, acetaldehyde content, viscosity and total bacterial count during storage were significantly different from each other (P <0.05). However, there was no significant difference in organoleptic properties except odor and other properties as taste, consistency, color,  mouthfeel and general acceptance is not significant, which were evaluated by 10 trained judges (P <0.05). According to the results of this study, yogurt sample contains 0.125% inulin and 2% thyme has the lowest pH and increased acidity and water holding capacity for 16 days. Also, the sample containing 0.15 inulin obtained the lowest percentage of synersis and the highest number of bacteria after 21 days. In terms of viscosity and acetaldehyde, samples containing 0.125% inulin and 6% thyme had the highest values ​​at 7 and 16 days, respectively (P <0.05). The experimental results showed that during storage, with decreasing pH in the treatments, dry matter increases and fat decreases in the samples and the percentage of synersis decreases, which increases the viscosity.

Foxtail millet contains amounts of nutrients such as starch, protein, vitamins and minerals. The aim of this study was to investigate the physicochemical properties of refined wheat flour (RWF) replaced by different ratios of foxtail millet flour (FMF) from 10% to 30%. The composite flour samples were analyzed for proximate composition, color, falling number, wet and dry gluten content, damaged starch content and alveo-consistograph characteristics. Correlation coefficients between flour analytical parameters and alveo-consistograph characteristics were obtained. Crude fiber, fat, protein and ash content increased not significantly (p>0.05) with increasing the amount of FMF. No significant difference (p>0.05) of b* value was observed between the flour samples. Adding the FMF, not significantly reduced (p>0.05) falling number, damaged starch content, wet and dry gluten content. Consistograph test indicated that addition of the FMF decreased water absorption capacity, maximum pressure and tolerance, however, drops in pressure at 250s and 450s became greater. Alveograph test revealed that with adding FMF, dough resistance to extension and dough strength decreased but an increase in dough extensibility obtained at FMF30%. The results of rheological properties by alveograph indicated the rate of the FMF influenced the rheological behavior.

In this study, 23 local genotypes of sour cherry from collection in Meshkin Dasht-Karaj in terms of physical and chemical characteristics including weight, flesh to core ratio, firmness, total soluble solids, dry matter content, titratable acidity, pH, flavour index, respiration rate, color indices of fruits and juices (L*, b*, a*, Hue and Chroma) and their correlations were examined. The results showed that all genotypes had significant differences (p ≤ 0.05) in terms of the studied characteristics. Based on the correlations in the color indices, a* index alone can be used to evaluate the red color differences of various genotypes. According to the results, genotypes of KB-100, KB-450, and KB-213 with suitable characteristics such as weight (>2.8 g), flesh to core ratio (>8.5), flavour index (>9.5) and acidity (<1.75%) are more suitable for fresh consumption and genotypes of KB-232 and KB-247 with suitable weight (>3.7 g), dry matter content (>15%) and respiration rate (<9000 mg CO2/kg.hr) are more applicable for processing. Also, genotypes with high acidity (>3%) such as KB-157, KB-121, KB-234, and KB-152 are more suitable for pickling and fruit roll-up processing. Genotypes with high dry matter content (>21%) and intense redness (a*<9 for skin and a*<16 for fruit juice) such as KB-136 and KB-449 are more suitable for the production of powder, dried sour cherries, syrup and nectar. Late harvested genotypes with firmness (>6N) such as KB-343 and KB-353 are also recommended for compote and jam processing, respectively.

In the production of ice cream as one of the well-known desserts, the role of hydrocolloids and sweeteners is very important. In this study, the effect of Alyssum homolocarpum seed gum (AHSG) at 0, 0.1, 0.2, 0.3 and 0.4% as carboxymethyl cellulose substitution and stevia at 0, 25, 50, 75 and 100% as Sugar substitution on physicochemical and sensory properties of soft ice cream was investigated. The results showed that the highest solids content of ice cream was 0.3% AHSG and 0% Stevia. In contrast, all levels of stevia replacement resulted in a significant reduction in specific gravity compared to the control sample. The highest and the lowest ice cream melting resistance was observed in the sample with 0.4% AHSG (102.34) and control sample (94.45), respectively while the ice cream volume is significantly increased with growing the percent of AHSG. Using stevia and AHSG had a significant impact on ice cream sensory characteristics and improved them.

Peanut is one of the most widely used products worldwide because of its high sensitivity, concerns about its contamination with pathogens, as well as the oxidation of trans and non-trans oils in this valuable nutrient Peanut chemical spoilage is one of the most important factors limiting its consumption and trade due to its unsaturated acids. The purpose of this study was to investigate the antioxidant activity of chitosan and chitosan nanoparticles on the physicochemical properties of peanuts. In this research, physicochemical properties (moisture, weight changes, peroxide index, thiobarbituric acid, total volatile nitrogen) of peanuts were studied by coating 0.5, 1 and 1.5% chitosan and nano-chitosan levels. For this purpose, peeled peanuts (manually) with chitosan and chitosan nanoparticle 0.1 weight in acetic acid 0.1 volume are covered by immersion method and inside cellophane packages at ambient temperature and darkness on 0, 14, 28, 42 days were maintained and at these intervals the relevant tests were performed.Statistical results showed that moisture content, weight changes, peroxide index, thiobarbituric acid, total volatile nitrogen, affected by chitosan and chitosan nanoparticles were significant at 1% probability level (p <0.01). In general, it can be concluded that 1.5% chitosan nanoparticles is suitable for use as edible coating in nuts, including peanuts, in terms of antioxidant properties.

Meat products are a major part of the world’s food consumption. Due to the desire of consumers to natural and healthier food products, meat industry and industry experts are looking for solutions to produce products with lower amount of fat and nitrite. Therefore, this study is aimed to produce plant-based sausages using Konjac gum and to evaluate its physicochemical, rheological and sensory properties. For this purpose, different concentrations of Konjac gum (0.25, 0.5, 0.75 and 1%) was used and compared with the control sample (without gum). The results showed that by adding Konjac to the sausages, the amount of moisture and texture characteristics (firmness, cohesiveness and chewiness) increased compare to the control sample, while pH, water activity and cooking loss of the samples significantly decreased (p<0.5). Also, the results of color evaluation showed an increase in the Lightness index and in sensory evaluation, the sample containing 0.5% of Konjac gum had the highest score. Therefore, by using Konjac gum in vegetable-based sausages, it is possible to produce products that are low in fat and also have no nitrite that in addition to having acceptable physicochemical, textural and sensory characteristics, it is also nutritionally important.

Post-harvest fruit drops have often created many problems in economic and food security. Processing and converting grade 2 and 3 fruits into vinegar can be a useful and effective strategy to reduce waste and increase their potential. This study aimed to evaluate the quality of vinegar obtained from jujube and compare it with an industrial vinegar sample. The yeast Saccharomyces cerevisiae was used for fermentation. The acidity, pH, reduction sugar percent, brix and alcohol content of jujube fruit and its vinegar were exprimented. Phenolic compounds, anthocyanins, vitamin C and mineral such as calcium, potassium, magnesium and iron were measured and compared in the samples. The results showed that fermentation increased the phenolic bioactive compounds and organic acids in jujube vinegar. The quality characteristics of jujube vinegar were significantly higher than apple vinegar. The acidity and pH values of jujube vinegar with 0.139% and 3.57, were lower and higher than apple vinegar with 0.263% and 3.02, respectively. Phenolic compounds of jujube vinegar (0.26 mg / ml), vitamin C (1.3 mg / 100 g) and anthocyanins (5.53 mg / 100 g) were higher than apple vinegar (0.17, 1.04, 0.006), respectively. Judges evaluated the sensory characteristics aroma, taste, color and total acceptance of two vinegars and gave the highest scores to jujube vinegar. Overall, Jujube vinegar was selected as the better sample for its sensory and physicochemical properties.

Cheese is a dairy product that is susceptible to contamination by pathogenic and spoilage microorganisms. Microbial contamination can reduce its shelf life and Cause serious health risks to consumers. Thymus vulgaris essential oil has high antioxidant and antimicrobial activity and can improve and enhance the storage time of food systems. In order to evaluate the effect of thymus vulgaris essential oil on physicochemical, microbial and sensory properties of cream cheese, different percentages of thymus essential oil (0, 0.005, 0.01% and 0.015%) were added to cream cheese. Cheese sample were analyzed in the first, fourth and seventh weeks of storage. The results showed that Changes in essential oil percentage had significant effect (P<0.05) on acidity, dry matter, adhesiveness, IC50 and peroxide. With increasing essential oil percentage, a decrease in the level of acidity, adhesiveness, peroxide and IC50 was observed. Changes in essential oil percentage had no significant effect (P<0.05) on pH, fat, hardness and protein content of cheese. The results showed that storage period had a significant effect (p<0.05) on acidity, pH, dry matter, IC50, peroxide, adhesiveness, but had no significant effect (P<0.05) on protein, fat and hardness. During the storage time, Acidity, dry matter, protein and IC50 increased and pH and adhesiveness decreased. The addition of thymus essential oil did not have a significant effect (P<0.05) on coliforms but significantly decreased (P<0.05) mold and yeast and total count. The results showed that the addition of essential oil to cheese did not have a significant effect on color and texture but had a significant effect on taste and acceptance of cheese and improved the taste and acceptance. High percentage of essential oils reduced the sensory characteristics of cheese. In general, the treatment containing 0.005% essential oil was the best treatment for the sensory properties.

In this study, grapes juice of royal and Soltani with soft skin of pistachio(Ohadi,kallequchi) mixture; and then mixed with high-speed mixers for 5 minutes. The feeds were converted into powder by a pilot scale spray drier, andPhysicochemical and microbial characteristics of the prepared powders were studied.The results of the analysis of variance indicated that the produced powders contain about 50% carbohydrates, 20% protein, 10% fat and 10% ash.There was a significant difference between the treatments for the mentioned compounds (P<0.05).However,tannin was about 6% in the green skin of pistachios, But blanching of the green skin led to a significant decrease of about 1.5% in the powder. There was a significant difference between treatments for particle size, density and solubility (P<0.05). Powders also have a solubility in the range of 75% , particle size of 200 microns and density of 0/39 gr/ml. In the microbial part, no mold, yeast, and E. coli were observed in powder samples.Only in the total count was positive results, which was not more than standard. Finally, the results showed that soft and green skin of pistachios as a protein and fiber-high waste, can be a good supplement for grape juice in the process of spray dryers.

Nowadays algae, which are Phototroph  diatom, are capable of converting nonorganic photos into organic matter, have found many applications in the food, pharmaceutical and sanitary industries. In this study, the effect of adding different levels of Dunaliella salina microalgae biomass on the physicochemical and sensory properties of yogurt during a 21-day storage period was investigated. Dunaliella salina mass powder was added to milk at 4 levels (0, 0.5, 1 and 2% by weight) in the pre-pasteurization stage. Tests including pH measurement, water holding capacity, tissue measurement and colorimetry of samples performed on the first, seventh, fourteenth and twenty-first days after production and evaluation of viscosity and sensory characteristics on the first day after production on the produced yogurt. The results showed that the addition of Dunaliella salina biomass at different levels caused a significant decrease in pH. The water holding capacity of the samples decreased with increasing algal level and storage time (P <0.05). The amount of stiffness, viscosity and color parameters of the yogurt samples showed a significant decrease with increasing algal surface (P <0.05). Sensory evaluations showed that with increasing biomass levels, sensory scores and overall acceptance from consumers decreased. Due to the unique nutritional properties of Dunaliella salina powder, the use of bioactive compounds of this microalgae can also be one of the proposed approaches for use in various food products, including yogurt.

Drying is one of the oldest methods of food and agricultural products preservation, which increases their shelf life by removing a part of the product water content. Long-term storage, minimizing the storage and packaging needs, reducing the transport costs, and producing a variety of products are the most important reasons of food drying. Application of some pre-treatments before drying such as osmotic dehydration is suggested to improve the quality of the dried food products. Osmotic dehydration is a process that used for partially dehydration of fruits and vegetables, by immersing them in a concentrated solution of sugar or salt (Sutar and 2007). Reducing the drying time, limiting the heat damages, improving the textural quality and vitamin retention, flavor enhancement and color stabilization are some advantages of the osmotic pretreatments (Sutar and Sutar 2013). Osmotic dehydration removes water from the fruits and vegetables up to a specific level, which is still high for food preservation, so this process must be followed by further processes in order to lose the most portion of the fruits and vegetables water content. Air drying can be used to remove the remaining water from the osmo-dehydrated product (Shahade et al 2015). Salts and sugars are the common solutes that mostly used for osmotic treatment. The quality characteristics of final product in salt-treated samples are higher than sugar-treated products and the preventing of the undesired reaction products formation are from advantages of salt over other solutes (Shahade et al 2015). Onion is a famous spice that is grown all over the world and consumed in various forms. This vegetable is used as an appetizing, healthful and digestive food because of its high nutritional quality and therapeutic properties. Onion is a product that is consumed throughout the year, but its production is seasonal. This product is a perishable food due to its high moisture content. Some environmental factors such as microorganisms, enzymes, and surface vaporization of moisture content leads to spoilage of onion during the storage (Shahade et al 2015; Sahu et al 2017). Drying is a major processing operation in the food industry that can be used to enhance the storability, improve the quality and minimize packaging and handling costs of onion. Drying of onion with the usual drying method causes undesirable changes in sensorial properties such as texture, color, taste and serious decreases in nutritional value of dried product. Pre-drying treatments, such as osmotic dehydration has been suggested to improve the quality of dried onion. It seems that the osmo-air drying can be an appropriate method to increase the shelf life and improve the quality of dried onion without adversely affecting its sensorial and nutritional value (Sahu et al 2017). The effect of osmotic dehydration process parameters on onion dehydration kinetics and optimization of process conditions has been investigated by some researchers (Alam et al 2013; Hussein et al 2018; Patil et al 2012; Revaskar et al 2014; Shahade et al 2015). But the few studies on the characteristics of dried onion with osmotic pretreatment have been done. The purpose of this study was investigating the effect of osmotic solutions compositions on dehydration amount and quality attributes of osmo-air dried onion slices.

Fresh yellow onion was procured from the local market. The onions were peeled carefully and washed and then cut into 3.0±0.1mm thick slices using a manual stainless steel cutter. The osmotic solutions of different compositions were prepared by dissolving required amounts of salt, sugar and citric acid in distilled water. Five solutions of different compositions were used for osmotic dehydration of onions (T2 (10% NaCl), T3 (10% NaCl and 10% sucrose), T4 (1% citric acid), T5 (10% NaCl and 1% citric acid) and T6 (10% NaCl, 10% sucrose, and 1% citric acid). Solution to sample ratio was kept as 2.5:1 in each experiment. The samples were immersed in osmotic solutions for 1 h at room temperature (25 °C). All Samples were weighed after removal from osmotic solutions and dried in a laboratory oven at 65 °C until to reach 6% moisture content (Shahade et al 2015). The moisture content of the fresh and osmotically dehydrated onion slices was measured by oven drying method at 105 °C and the amount of water loss, solid gain and weight reduction of the samples were calculated. The dried onion slices were evaluated in terms of physicochemical (rehydration rate, pH, color, vitamin C and total phenolic compounds) and sensorial (Color and appearance, texture, Taste and flavor and Overall acceptability) properties. The rehydration ratio of dried onion was calculated after flooding 10 g of dried samples in 1000 mL of distilled water at 22±1 °C for 5 h (Patil et al 2012). The pH value was measured by a digital pH meter. The color measurement was done using a colorimeter (TES-135A, Taiwan). In order to determine the total phenolic contents, the Folin–Ciocalteu method was employed and measurements were done at 765 nm with a spectrophotometer (UNICO 2802, China) (Taga et al 1984). The vitamin C content was determined by Indophenol method and measurements were done at 515 nm with a spectrophotometer (Klein and Perry 1982). The sensorial evaluation was carried out by 5-point Hedonic Scale. The dried onion slices were investigated for the sensorial attributes by 20 trained panelists. The panelists were asked to evaluate the samples and score them between 1 (most disliked) to 5 (most liked). The statistical model that used was completely randomized design. The experiments were performed in 3 replications and analysis of variance (ANOVA) of data was conducted using MSTAT-C software. Differences between the means values were also determined using Duncan’s Multiple Range test (p < 0.05).

The results of this research showed that the compositions of osmotic treatments had a significant effect on weight loss, water loss, solid gain, physicochemical characteristics and sensorial properties of dried onion slices. The highest weight loss, water loss and solid gain were related to the pretreated onion by the solution containing three solutes (salt, sucrose and citric acid). The presence of citric acid in the osmotic solutions significantly decreased the pH value of the final product. Although the osmotic pretreatments decreased the L* value, but the dried onion slices pretreated with sucrose and salt solution had the highest b* value. The Millard's browning reactions produced brown pigments in the dried product and the evaluation of the browning index showed that the application of the osmotic pretreatments especially with citric acid containing solutions increased the browning index of the dried onion slices. The least undesirable color changes were observed in onion slices pretreated with salt solution. Also, the osmotic dehydration with T6 treatment (salt, sucrose and citric acid) had the greatest effect on preserving of vitamin C and total phenolic compounds. As compared with control the use of the osmotic pretreatment reduced the rehydration ratio of the product. The most rehydration ratio after control was related to onions treated with citric acid solution (T4). Also, the results showed that the presence of sucrose in the osmotic solution increased the rehydration ratio of dried onion slices.Althoughthecolorscoreofosmoticdriedonionsliceswaslowerthanthecontrol, butthe osmoticpretreatmentsimprovedthetasteandincreasedtheoverallacceptabilityofthedriedproduct.

Osmotic pretreatment of onion slices with a multi-component osmotic solution (salt, sucrose and citric acid) caused the optimal results in terms of sensory and physicochemical properties.

Red meat is one of the most vital ingredients of human diet because of being an important source of protein, Further studies have proven that methods of cooking and processing of meat are effective not only on the fat, but also in increasing its oxidation index, as well. Freezing is a common practice in the meat industry because it preserves meat quality for an extended time and offers several advantages such as insignificant alterations in product dimension, and minimum deteriorations in product color, flavor, and texture. The limit of storage or shelf life of meat has been prevented from being reached by microbiological and physicochemical spoilage under conditions such as refrigeration and freezing. Today, due to the lack of time and employment of women, one of the concerns of home cooking is how to store meat. Usually the meat is kept frozen at home, and whether the meat is cooked in the frozen state or raw is one of the questions facing most women. Therefore, the purpose of this study was to compare the effect of freezing on the quality characteristics of raw and cooked meat to determine the quality characteristics of frozen and then cooked meat. In this research, effects of freezing treatment on beef was investigated in 6 replicates with two different treatments, precooked and then frozen (T1), pre-frozen first and then cooked (T2). The samples physicochemical features have been studied during 5 months of storage. A control sample was prepared without any treatment.

pH measurement, moisture content, fat, protein content and peroxide value of meat samples were all analyzed according to national Iranian standards.TBA index was measured according to the method described by AOAC (1990).Iron content was measured with a flame atomic absorption spectrometer according to national Iranian standard. Color measurement as ΔE was analyzed by image processing with Photoshop 8. Texture analyzing test was performed using a texture analyzer (Brookfield LFRA 4500, USA). In this method, the specimen was placed 2 cm in diameter on a porcupine and under a hemisphere. The test was accelerated to 1 mm / s, and the infiltration of the specimen was performed; the infiltration of the specimen and its perforation were reported at high power (Honika, 1997). Analysis of variance (ANOVA) was performed in a completely randomized design using linear plot (G.L.M) with Minitab 16 software. Comparisons of means were performed using Tukey's test at 95% confidence level. Treatments were performed in six replications.

The treatment effect was significant on all the analyzed parameters: pH, moisture, fat, protein, peroxide, TBA and cooking loss (p < 0.05). Results of the mean comparison showed that fat, pH and iron had significantly decreased (p < 0.05), while protein content, peroxide and TBA had remarkably increased (p < 0.05) during storage. The decrease in moisture after slaughter is inevitable due to the decrease in pH (close to the isoelectric pH of proteins), the completion of ATP, and the effects of myofibrillar contractions. These factors all lead to the release of water, which subsequently releases water into the extracellular and sarcoplasmic reticulum of proteins. Water retention was less for frozen samples. Although frozen foods are microbial-resistant, they are subject to chemical changes and their enzymatic activities continue at low intensity. The reason for the decrease in fat was due to the lipid oxidation Fresh meat fat was higher than frozen meat and cooked meat. Certainly, fat removal during baking causes this decrease. Fat content of treatment 2 was higher than treatment 1 and oxidation in treatment 1 was higher. In fact, initial cooking resulted in more fat removal in treatment 1 than in post-freezing cooking (treatment 2), which also differed during the storage period, resulting in lower fat content in the fifth month. Freezing damage the structure of muscle cells by releasing lysosomal and mitochondrial enzymes, iron and other peroxidants, which increase the intensity and speed of protein oxidation. In treatment 1 due to the thermal process initially and inactivation of some enzymes, the proteolysis process is slower. However, in treatment 2, the process of proteolysis has improved. The non-frozen water portion is important in determining oxidation, since some chemical reactions can also occur during freezing storage, primary oxidation during baking, for example, can lead to secondary lipid oxidation during melting (Own & Laurier 1975). As treatment 1 was first cooked and then frozen, oxidation began at the initial heating stage and continued at a lower rate during freezing. For this reason, it had a higher peroxide index than treatment 2 overall. In the overall study, the lowest thiobarbituric acid was in control and the highest in treatment 2 (frozen and cooked) after 5 months of storage. Both treatments (1 and 2) had oxidative corruption within 5 months of storage, although the severity of treatment 2 was higher than that of treatment 1. In fact, the initial curing by enzymatically deactivating was able to reduce the intensity of oxidation during frozen storage. The results of this study showed that the amount of iron decreased significantly over time. Freezing time in particular affects the retention of vitamins and minerals. Iron is in the structure of myoglobin, denaturation leads to increased sensitivity of myoglobin to auto-oxidation and co-oxidizes with iron myoglobin oxidation (Otter et al. 2012). In texture analysis, the results showed the meat become more stiff during storage. The raw state showed more stiffness due to the effect of annealing on protein deterioration. Finally, raw meat (treatment 2) showed higher firmness after 5 months and the nearest firmness to control raw meat. Increased stiffness of meat due to lower moisture content is one of the most common problems that occur due to freezing and storing of frozen fresh meat in the meat texture (Akhtar et al., 2013). Regarding the color, treatment 2 showed less difference with the raw meat which can be concluded that the raw meat in the freezer retains its color better.

This research showed that both samples had an oxidative spoilage within 5 months, which offers not to store frozen meat more than 3 months. Considering nutritional features expected from meat, it could be concluded that sample T1 which was the meat that was first cooked and then frozen was preferred to sample T2 because of preserving more iron, protein and having lower TBA index. In sum, cooking meat before freezing is recommended.

Over the recent decades, prevalence of obesity and obesity-related comorbidities such as coronary heart disease, diabetes, hypertension and certain types of cancer has resulted in growing demands for low-calorie foods. However, removal or reduction of high-calorie ingredients from food formulations adversely affect the sensory properties of the final product. The purpose of this study was to develop a low-calorie fiber-enriched breakfast cake with desirable organoleptic properties. To this end, different amounts of apple fiber (0, 10 and 20%) and guar gum (0, 0.5, and 1%) were incorporated into the formulation of a breakfast cake, and the physicochemical, textural, microbial and sensory properties of the resultant samples were investigated in comparison with the control sample. The findings showed that inclusion of apple fiber in formulation of breakfast cake was accompanied by decrease in protein and carbohydrate contents but the fat content was not affected significantly. Conversely, partially substitution of fat with guar gum did not influenced the aforementioned three parameters. While the highest hardness was obtained for the sample with the highest fiber and the least gum (sample T2), the lowest compression resistance was recorded for the sample containing the most gum and the least fiber (sample T2). Moreover, the storage duration had an increasing effect of the hardness of all the samples. Apple fiber and guar gum both decreased the calorie of the product but the former had a more pronounced effect, so that the sample with the highest fiber and gum (sample T6) showed the lowest calorie. The results of sensory evaluation revealed that the samples did not significantly differ in terms of taste, odor and color scores; however, the samples incorporated with higher apple fiber and lower guar gum had lower texture and total acceptance scores

Black cumin is one of the most important and valuable herbal plants that are wildly found in regions of Iran with dry weather such as Kerman, Fars, Isfahan and Yazd. Black cumin seed in traditional medicine is used as anti- flatulence, anti-diarrhea, antipyretic, blood fat and cholesterol reducer, anti-allergic and digestive enhancers. Essential oils are oily liquids that are obtained from different parts of the plant. Different compounds in the essential oil of black cumin include cumin-aldehyde, gamma trypinene, paracymon and other active ingredients, which are often terpene compounds and have numerous uses as anti-bacterial and antioxidant agents. In recent years, consumers have become more concerned with the health issues and are looking to eat foods with higher functional characteristics, as well as higher nutritional value. Therefore, it can be suggested that essential oil of Cumin as a natural and vegetable preservative was used in food. Because cheese is a nutritious environment for the growth of microbes, it always has microbial degeneration.

Identification of essential oil compound was performed by GC/MS chromatography. In order to evaluate the effect of Black Cumin essential oil on physicochemical, microbial and sensory properties of cheese, different percentages of Black Cumin essential oil (0, 0.05, 0.1% and 0.15%) were added to cheese. Iranian white cheese production was done by ultrafiltration method in Arjan Fars Company. Cheese sample were analyzed at days 3, 30 and 60 of storage time. Acidity, pH, fat, protein and dry matter were measured according to National Standard No. 2852, 2852, 8785, 1811, 1753 respectively. To measure the inhibition of free radicals of DPPH, method of Rezai et al(2012) was followed. Microbial characteristics were performed according to the standard microbial milk and dairy products number 2406. The color analysis was performed based on Hosseini et al (2019) method. The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. The sensory attributes were evaluated by 9 panelists. A five-point hedonic scale rating (1= very bad, 2=bad, 3= neither bad nor good, 4= good, 5= very good) was carried out. Data analyzed with SPSS: 22 software and Means were compared with Duncan multiple range test (p<0.05).

The analysis of black cumin essential oil with GC/MS chromatography showed that the main ingredients of it were α-Thujene, p-Cymene, Linalool, Thymoquinone, Carvacrol and Longifolene. The results showed that Changes in essential oil percentage had significant effect (p<0.05) on acidity, pH, IC50. With increasing essential oil percentage, an increase in the level of acidity and decrease in the level of IC50 and pH was observed. Changes in essential oil percentage had no significant effect(p<0.05) on protein, fat, salt and dry matter content of cheese. The results showed that storage period had no significant effect (p<0.05) on protein, fat and salt content. Increasing the essential oil percentage of cheese significantly decreased the L* index and increased the b* index. The microbial analyses showed no microbial contamination (coliforms, sataphylococcus aureus, mold and yeast) was found during the storage time therefore, the essential oil of Cumin can be used as a natural preservative in cheese production. Analyses of the sensory characteristics during storage time showed that the addition of essential oil to cheese did not have any significant effect on color and texture but had a significant effect on taste and acceptance of cheese. In all treatments, the taste score changed significantly with time (p <0.05). Over time, the flavour rating began to increase until the twentieth day, and then decreased to the end of the storage time. In general, the treatment containing 0.05% Black Cumin essential oil has the highest acceptance in sensory evaluation and since its other characteristics were standard, it was selected as the best treatment.

Frying and roasting are two common heat processes to improve sensory properties of nuts and subsequently change other properties including physicochemical, nutritional and antioxidant. According to the nutritional value of nuts, it seems necessary to investigate these changes. In this study some physicochemical, nutritional and antioxidant properties of raw and roasted cashew kernels including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, peroxide value, energy, fatty acid profile, measurement of total antioxidant power and some mineral elements such as potassium, sodium, iron and calcium were investigated. Obtained results based on dry matter shows that raw samples contain higher amount of fat (43.89±0.04 g/100g), moisture and volatiles (1.64±0.01 g/100g) and fiber (3.22±0.08 g/100g), while roasted samples had higher amount of total ash (mineral elements) (2.76±0.07g/100g), carbohydrate (31.44±0.01 g/100g), peroxide (0.912±0.07 mEq. O2/kg of oil) and energy (597.29±0.009 Kcal/g). Antioxidant activity was investigated with DPPH and FRAP tests, both tests confirm each other and showed higher antioxidant activity of the roasted samples (IC50= 3388.6 mg L-1 and CFe2+= 0.15 mM). Based on the obtained results it can be said that, roasted cashew can be recommended as a snack with high nutritional value and low fat.