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

In this research, cress seed gum in three concentrations (0.1, 0.2 and 0.3%) as a stabilizer and egg white powder in four levels (1, 2, 3 and 4%) was used to produce orange juice foam and then the optimal foam sample (minimum density, maximum stability and overrun) was selected. Next, the optimal sample for drying by foam mat drying method was dried at three different temperatures (40, 55 and 70 C) by hot air dryer. The results showed that by decreasing the concentration of cress seed gum and increasing the concentration of egg white protein, the overrun increased significantly and the density decreased (p<0.05). Also, by increasing the concentration of cress seed gum and egg white protein, the stability of the foam improved. Among all the treatments, the sample containing 4% egg white powder and 0.1% cress seed gum, in addition to low drainage (drainage volume 0.5 ml), has low density (0.321 gr/cm) and high overrun (308 percent) which was selected as the best treatment for the production of orange powder. The drying time of orange pulp at temperatures of 40, 55 and 70 degrees Celsius was 100, 150 and 280 minutes, respectively. The effective diffusion coefficient in the temperature range of 40 to 70 degrees Celsius was in the range of 1.38 x 10-7 to 2.938 x 10-7 m2/s. The results showed that by increasing the temperature from 40 to 70 degrees Celsius, the solubility of the powder increased, while the water activity of the powder, density and reabsorption of water decreased significantly (p˂0.05). Also, the results of color analysis showed that with increasing drying temperature, color indices (L*) and (a*) increased significantly and color index (b*) decreased. Our results showed that food powders with good properties can be gained by foam mat drying.

 Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Food-derived bioactive peptides, can play an important role in the oxidative systems. Ultrasound, as a cheap and green technology, is widely used to extract proteins and antioxidant compounds. Ultrasound pretreatment before enzymatic hydrolysis can open the protein structure and increase the intensity of proteolysis by increasing the exposure of peptide bonds prone to enzymatic hydrolysis; which increases the production efficiency of bioactive peptides. Ultrasound treatment changes the three-dimensional structure of proteins. Therefore, a combination of pretreatment with ultrasound and sequential enzymatic hydrolysis can be a promising way to modify the function of proteins.

 In this research the effect of hydrolysis time and ultrasonic pretreatment on enzymatic hydrolysis of edible mushroom protein by pancreatic enzyme to produce peptides with high antioxidant capacity was evaluated. First edible mushroom was turned into powder and then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity, the hydrolysis was performed 30, 60, 90, 120, 150, 180 and 210 minutes with a ratio of enzyme to substrate of 1% (based on the result of previous research) and at 40°C in four conditions (1- without ultrasound pre-treatment, 2- with ultrasound pre-treatment with 40% power, 3- with ultrasound pre-treatment with 70% power and 4- with ultrasound pre-treatment with 100% power) by ultrasound probe in 5 minutes before adding the enzyme. In the next step, the antioxidant capacity of hydrolyzed proteins was measured at different times by DPPH free radical scavenging activity, iron ion reduction power, iron ion chelation and total antioxidant capacity.

 The results showed that the highest DPPH free radical scavenging activity in untreated and treated samples with 40, 70 and 100% ultrasound power were 69.1, 77.45, 79.07 and 80.27, respectively. In most of the hydrolysis times, DPPH free radical scavenging activity in ultrasound treatment with 100% power was higher than the samples treated with 40 and 70% power. The highest total antioxidant capacity in untreated and treated samples with 40, 70 and 100% ultrasound power were 0.871, 1.025, 1.05 and 1.2 (absorption at 695 nm), respectively. In most of the hydrolysis times, the total antioxidant capacity in the samples treated with ultrasound with 100% power was higher than the samples treated with 40 and 70% power. The results showed that the highest reducing power of Fe3+ in untreated and treated samples with 40, 70 and 100% ultrasound power were 2.03, 2.40, 2.44 and 2.51(absorption at 700 nm), respectively. The highest iron ion chelation power in untreated and treated samples with 40, 70 and 100% ultrasound power were 25.22, 30.40, 26.52 and 41.10%, respectively. By increasing the ultrasound power in most of the hydrolysis times, the chelating power of iron ions in the ultrasound treatment with 100% power was higher than the samples pretreated with 40 and 70% power. The results showed that samples pretreated with 100% power ultrasound have the highest antioxidant properties compared to samples without pretreatment and pretreated with 40% and 70% ultrasound power. Based on the results, using ultrasound treatment with 100% power and during hydrolysis time of 60 minutes, a product with high antioxidant capacity was obtained and selected as a suitable treatment.

 The ultrasonic mechanism is attributed to its thermal effects, cavitation and mechanical efficiency, so that it can increase the mass transfer and increase the contact between the substrate and the enzyme or change the spatial structure of the substrate. The results showed that samples pretreated with ultrasound with 100% power have the highest antioxidant properties compared to samples without pretreatment and pretreated with 40 and 70% power. Therefore, the use of high-power ultrasonic pretreatment shortens the hydrolysis time to achieve peptides with higher antioxidant capacity and thus increases the efficiency of enzymatic hydrolysis.

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.

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

The aim of this study was to investigate the functional yogurt containing olive oil (0%, 3%, and 6%) and celery seed powder (0%, 1.5%, and 3%) and The effect of each experimental treatment 1, 7, and 14 days after production on physicochemical properties. According to the obtained results, the formulation of functional yogurt using different concentrations of olive oil and celery seed powder caused a significant difference (P ˂ 0.05) in physicochemical properties affected by the amount of olive oil and celery seed powder over storage time. So that storage time was directly related to acidity and watering and had an inverse effect on pH. While the amount of celery seed powder was directly related to lean dry matter, protein and hydration. Also, the percentage of olive oil with fat had a direct effect and had an adverse effect on hydration and samples containing olive oil had a higher acidity index than the control sample. Regarding the analysis of fatty acids, by adding olive herbal oil to the control sample, the amount of short and medium chain fatty acids such as 14: 0, 16: 0, 12: 0, 10: 0, 8: 0, 6: 0 showed a significant decrease. But the amounts of fatty acids 18: 1 and 18: 2 increased significantly. The results of this study showed that by using different concentrations of olive oil and celery seed powder in the formulation of functional yogurt, physicochemical properties with different properties can be created, each of which can be considered according to the definition of the desired product properties.

Lentil consumption has been constantly growing due to its nutritional composition and functional properties. Lentil seeds are rich in several bioactive compounds with an effect on decreasing the symptoms of diabetes, cardiovascular disease, and aging. In this study, the effects of acetone extract (GLA extract), soluble fiber (GLSF), and protein (PGL) extracted from green lentils (concentration of 50 mg/ml) on anti-diabetic properties were investigated by measuring the inhibitory activity of alpha-amylase and alpha-glucosidase. There was no significant between the inhibitory activity of alpha-amylase activity by GLA extract and PGL (p < 0.05). Also GLA extract had the greatest effect on inhibition of glucosidase activity (67.08%). Fluorescence quenching had studied the changes in the tertiary structure of alpha-amylase and alpha-glucosidase using different concentrations (0, 0.25, 0.50, 1.00, 2.00, 4.00 mg/mL) of GLA extract, GLSF, and PGL. The results showed that all three compounds extracted from green lentils play as a natural source to inhibit the activity of alpha-amylase and alpha-glucosidase enzymes and be used in the production of functional foods.

The results of this study showed that the highest amount of linoleic acid in the offspring resulted from the cross between female parent genotype of MSG15 with pollinizers of MKG24 was 57.42 % and the lowest value in the pollinizer of MKG10 was 47.11%. Also, the highest amount of oleic acid was found in the MKG10 pollinizer in the amount of 27.33 % and the lowest in the offspring resulted from the cross between female parent genotype of MKG15 with pollinizers of MKG24 was observed 19.78%. The highest amount of linolenic acid was obtained in pollen parent of MKG10 with 19.30% and its lowest value with 13.88%was found in the offspring of MKG24 parent that pollinated by self-pollen. The highest amount of palmitic acid with 5.80% resulted in self-pollination of MKG24 parent and the lowest value was observed 3.30% in MKG10 pollinizer. The maximum amount of stearic acid with 3.11% was obtained in the offspring from self-pollination of MKG24 and the minimum value with 1.27%was found in the MKG5 pollinizer and offspring resulted from the cross between seed parent genotype of MKG23 and pollinizer of MKG5.

Enzymatic modification of protein-base materials is fast emerging as a promising tool for chemical catalysts based on increasing knowledge in enzyme reaction and devotion to achieve sustainable systems. Enzymes actively used in protein modification include proteases, especially keratinases, and their most interesting features include ability to degrade keratin to finer molecules. This review summarizes strategies for the modification of keratin using keratinase to increase functional protein-based feedstocks up-to-date.

Keratinases are useful safe agents for feather waste modification in animal feeds. Modification can be carried out either using whole microbial cells or enzyme activities throughfermentation processes in costeffective environmental-friendly manners. In this study, promising outcomes in feather waste management were achieved and hence studies can be continued to treat wastes of other sources.

In recent years, legumes have been highly considered as a good source of protein, fibers, minerals and other bioactive compounds in order to develop novel foods with improved nutritional properties. There is some evidence that legume consumption reduces the risk of diabetes, cardiovascular disease and some cancers. Vicia faba has about twice protein content as cereals and can be a good alternative to meat and protein-rich ingredients. It should also be noted that the amount of insoluble fiber is higher than soluble fibers in legume. Vicia faba belongs to the Fabaceae family .Vicia faba contains high protein (21-41% dry content of the bean), carbohydrates (51-68% dry content of the bean), fiber (5-5.8%), B-vitamins and minerals. Recently, the protein function of Vicia faba, especially its protein isolate, has been studied on a laboratory scale for use in food products, due to its good ability in hydration, solubility, emulsification, viscosity, and foam and gel formation. Research has also shown that the protein in Vicia faba has better ability to emulsify water and oil and foaming capacity and foam stability compared to bean and pea flour. The structural and functional properties of the protein isolates and concentrates of legumes such as Vicia faba are strongly influenced by their preparation, extraction and drying methods. One of the ways to improve extraction and optimization of protein properties can be ultrasound and an enzymatic controlled hydrolysis. Due to the importance of dietary fiber, various methods have been developed for their decomposition, many of which are very precise and special, some of which have high-purity enzymes and selectively release oligosaccharides and polysaccharides containing dietary fiber. In this  study, the possibility of using ultrasound and limited enzymatic hydrolysis in order to produce value added product and increase the extraction efficiency and improve the functional properties of protein and fiber of Vicia faba, were evaluated.

In this study, ultrasound and enzymatic hydrolysis were used to optimize extraction and modify physicochemical properties of protein and fiber of VaciaFaba. The proteins were affected by ultrasound at 200, 300 and 400 W for 15, 25 and 35 minutes, and the Alcalase enzyme 2.4 LFG at 0.15, 0.3 and 0.45% doses were extracted at 15, 25 and 35 minutes and the design of the treatments was done by Designer Express software. Solubility, oil absorption capacity, emulsification and zeta potential of protein samples were measured. Vicia faba fiber extraction under alkaline conditions was obtained from solutions of 0.0012, 0.012 and 0.12% sodium hydroxide until reaching pH 12, 11 and 10 and Termamy 2x enzyme was used for enzyme hydrolysis. Water retention capacity and rheological properties of Vicia Faba fiber samples were investigated.

The results showed that the use of ultrasound and enzymatic hydrolysis had a positive effect on solubility, oil absorption capacity and emulsion properties of the protein samples. Zeta potential was also negative for all treatments, which indicates that the Vicia faba protein treatment solution contains more negative amino acids than positive-loaded amino acids. Among the fiber samples of the ViciaFaba, a fiber sample with a pH of 10 had the highest water retention capacity and G-level than the other two samples, indicating a more solid and elastic quality. Also, in all fiber samples, increasing cutting speed reduced the viscosity and the samples showed a dilution action with cutting or pseudoplastic.

Among the foods consumed on a daily basis, milk has the most appropriate and balanced ingredients, that is the reason milk called whole food. Milk is the only known substance in nature that can provide the human body with complete and balanced nutrition. Recombined milk is a milk replacement product. Recombined milk components are more easily adjustable than milk components. The electrical conductivity is referred to as conductivity of specific material against the electric current, which is expressed in micro Siemens units per cm (mS/cm). Using electrical conductivity, valuable information is available about the quality of different materials, including food. In addition, by this method, as a simple and practical tool, the quality of many foods can be controlled. The aim of this study was to investigate the electrical conductivity of recombined milk affected by temperature, protein percentage, and lactose content.

In order to investigate the effect of protein percentage (1, 2 and 3%) and percentage of lactose or sugar content (4, 6 and 8%) on the electrical conductivity of milk, pure dry milk powder without dietary supplementation was used. Lactose powder was used to increase the lactose content of dry milk powder. Sodium caseinate was used to increase the protein content of dry milk powder. Distilled water was used to increase the volume of samples. Total experiments were carried out at three temperature levels (50, 55 and 60 ºC). Data analysis was also done using SPSS 16 software.

The results showed that temperature, protein percentage, and lactose percentage had a significant effect on the electrical conductivity of recombined milk. The electrical conductivity of the recombined milk ranged from 2.31 to 5.7 mS/cm at 50°C, 8% lactose, 1% protein, and 60°C, 4% lactose, 3% protein, respectively. The greatest and least effect on the electrical conductivity of recombined milk was related to the effect of protein percentage and lactose percentage, respectively. By increasing the temperature, the electrical conductivity of the reconstituted milk has increased significantly. The greatest changes in electrical conductivity (16%) of recombined milk occurred by the influence of temperature factor in protein 1% and lactose 4% and its value ranged from 2.44 to 2.83 mS/cm. In addition, the lowest changes in electrical conductivity (6%) of recombined milk were obtained by the temperature factor of 3% protein and 8% lactose, and it was increased from 4.68 to 4.95 mS/cm. By increasing protein content, the electrical conductivity of recombined milk has increased significantly. The most changes in electrical conductivity (107%) of recombined milk occurred by the influence of protein percentage at 55 °C and 6% lactose and its value ranged from 2.42 to 5.6 mS/cm. In addition, the lowest changes in the electrical conductivity (100%) of reconstituted milk occurred by the influence of protein percentage at 55 °C and 4% lactose, and its content increased from 2.5 to 5 mS/cm 5. These results indicate that the protein percentage factor has the most effect on the electrical conductivity of recombined milk (compared to two temperature factors and lactose percentage). By increasing lactose content, the electrical conductivity of recombined milk has decreased significantly. The greatest changes in electrical conductivity (13%) of recombined milk occurred by the influence of lactose percentage at 60 °C and protein 3% and its content decreased from 5.7 to 4.95 mS/cm. Also, the smallest changes in electrical conductivity (1.5%) of reconstituted milk occurred by the influence of lactose percentage at 55 °C and 2% protein, and its content decreased from 5.55 to 4.48 mS/cm. The maximum and minimum amount of electrical conductivity of reconstituted milk was 5.7 mS/cm at 60°C, 4% lactose and 3% protein, and 2.31 mS/cm at 50°C, 8% lactose and 1% protein, respectively.

Protein as an important ingredient in wheat plays main role in the production of wheat’s products. Because of the production of various products from wheat, fast and online measuring of wheat grain quality is very important   to control of flour production process and choosing an appropriate variety. Also in precision farming, combination of quantity and quality maps lets farmers to evaluate and control the plant production, well. Therefore, the purpose of this study was to evaluate the use of infrared spectroscopy in reflectance mode to predict protein and moisture content of wheat grain. In this study about 108 samples were collected from three varieties   namely Mihan, Gazkojhen and Pishgam in the region near Hamedan province in Iran. Grain proteins content were measured with a DA7200 near infrared spectroscopy apparatus. This spectroscopy collects reflectance over a wavelength range of 650-1650 nm in 5 nm increments. Results show that the best models were obtained using the PLSR method and its preprocessing SG+SNV+D1 and MA+D2+SNV for protein and moisture content, respectively. The correlation coefficient (R2), root mean square error of prediction (RMSEP) and Standard Deviation Ratio (SDR) were obtained 0.84, 0.835 and 2.54 for protein content, whereas 0.96, 0.994 and 5.34 for moisture content, respectively. Results showed that there are no significant differences among proteins of three varieties. But the sampling places have a significant effect on the protein content at the significant level of 5%. These results indicated that the infrared spectroscopy method is an efficient method and has a strong potential for rapid detection of protein and moisture content of wheat grains

In this study germinated quinoa flour in five levels (0, 5, 10, and 15%) was replaced by part of flour in gluten-free pan bread formulation. For this purpose, protein, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and overall acceptability were evaluated. Protein and moisture were increased by increasing of germinated quinoa flour in the formulation. The samples containing 10 % germinated quinoa flour had the highest specific volume and overall acceptability score and the lowest firmness after 1 and 72 hours after baking. Also, the result indicated the samples containing 10 and 15 % germinated quinoa flour had the highest porosity.

The use of enzymes for hydrolysis of protein sources is one of the common methods in the food processing. A hydrolysed protein is a complex mixture of peptides and amino acids that are obtained from hydrolysis by various enzymes, acids or alkali. These peptides play important biological role in the body. The orange seed is largely available from the orange juice industries wastes, and its defatted flour contains about 26% protein and can be used as a rich and cost-effective source for production of proteins and peptides of plant sources. In the present study, a protein isolate with high purity was extracted from defatted orange seed flour and then the protein was hydrolysed by using Alcalase enzyme in concentrations of 1, 1.5 and 3% and the hydrolysis time of 2-5 hours at temperature of 45-55 ° C at suitable pH for enzyme activity. Then the optimal conditions for the production of hydrolysed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity and total antioxidant) were determined. Optimum treatment at determined conditions (temperature 54.8 °C, time 3.35 hr and ration of the enzyme to the substrate 1.7 % v/w) with antioxidant properties (DPPH radical scavenging activity (45.85%), radical OH scavenging activity (91.82%), ferric reducing activity (89.35%) and total antioxidant (39.68%) was obtained and antioxidant tests were performed on the optimal treatment for confirmation of the proposed values by software. The results showed that the hydrolysed protein derived from orange seed could be used in the foods formulation as a natural additive and also it can be used as a nutraceutical with high antioxidant ability.

Wheat gluten is one of the most important plant proteins of fairly low price consisting of glutenins and  gliadins. The hydrophobic nature and low water solubility of gluten has limited its applications in many food and non-food products. In order to improve the applications of gluten, it was first fractionated into its main components; gliadins and gluteneins and then they were acetylated using acetic anhydride. In the next stage, the rhelogical properties of these proteins at different pH values (3, 6 and 9) were compared with their corresponding controls. The pH had a great impact on the degree of acetylation. Glutenin had the highest, while gliadin had the lowest degree of acetylation at different pH values. Moreover, all these proteins were de-aceytelated at pH 3. Hardness, gumminess, chewiness and elasticity of the acetylated gluten and glutenin decreased significantly at pH 3.

Rice bran is an inexpensive, underutilized major by product of milling, consisting approximately 10% weight of rough rice. Protein concentrates were prepared from defatted rice bran and analyzed for their functional properties. Rice bran proteins were prepared by alkaline extracted. The yield of rice bran proteins Hashemi were 76%. The water solubility of Hashemi was less at pH 6.0 and increased gradually below pH 6.0 and above pH 6.0. Above pH 8.0, the solubility continued to increase but at a slower rate. The pH was found to influence the emulsifying activities and emulsion stabilities of Hashemi. The emulsifying activity of Hashemi significantly increased at pH 8.0. Maximum emulsion activity increased in Hashemi (0.135). As emulsifying stability data showed, maximum emulsion stabilities increased at pH=8, (110.6 min). At pH=10 protein exhibited the best foaming capacity, the foaming stability was not desirable. At pH=8 the most emulsifying activity and the most emulsion stability was observed. The results indicated that RBP isolate of Hashemi can be effectively used for various food formulations like weaning foods, dry mixes, baked foods, whipped toppings, salad dressings etc. due to its high foaming and emulsifying properties. Furthermore, the functionality of RBP was also affected by pH and approaching to alkaline conditions can be improved the various functional properties and extension field of application in food systems.

The extraction of proteins from plant sources, in areas of the world where access to animal protein is limited, because of cost and availability is very important. Kidney beans are good sources of protein and contain a good profile of amino acids that can be used in this field. In this study the effect of different ratios of water to flour (5, 10 and 15 times) and different pH (8, 10 and 12) in alkaline extraction step on the physicochemical properties of the protein was investigated. The results showed significant effect (P <0.05) independent variables on efficiency, Purity, emulsifying properties, water and fat absorption and also total color change of produced protein. Process optimization showed that the use of water to flour ratio of 15 times, and pH of 8.8 to produce the extraction of proteins from kidney beans with 12.76 percent efficiency, which contains a 84.95 percent purity, power emulsifying 21.5 percent, 2.9 percent fat absorption, water absorption 1.2% and 46.26 of overall color change in the 0.700 level of desirability.

Faba bean is a plant from the legumes (Fabaceae) family, and like other legumes, the protein of its pulse has two albumin and globulin components. Its high starch and digestible protein contents are two other reasons for its widespread cultivation. In this study, the effect of temperature at three levels (55, 65, 75°C) and hot-air speed at two levels (1 and 2 m/s) on qualitative and sensory properties of faba beans were investigated during drying process. Results showed that the highest protein content (3.21) belonged to the T2 treatment (drying at 55°C and 2 m/s). As for discoloration (ΔE), T1 (drying at 55°C and 1 m/s) with 27.66 had the lowest results. Moreover, the lowest drying time belonged to T6 (drying at 75°C and 2 m/s) with 29 minutes. The best model for drying and shrinkage were Page and Garzera, respectively. The highest shirinkage (15.2%) was in T5 (drying at 75°C and 1 m/s). According to results, the highest effective moisture diffusion coefficient 4.53 × 10-8 m2/s and the lowest activation energy 15.9 kJ/mol were reported in T6, respectively. In addition, T4 (drying at 65°C and 2 m/s) was the best treatment in all sensory properties. However, as there is no significant difference between some of treatment, Study findings suggest that T4 can be introduced as the best treatment.

Jelly is semi-slid and transparent products that prepared with the use of sugar or juice and pectin or gelatin and may be added the flavor and color. In this study the effect of replacing pumpkin powder instead of gelatin in a ratio of 0.5, 1, 1.5, 2 and 2.5 % in jelly were investigated. The results pumpkin powder analysis showed that the used powder contained significant amount of nutritional compounds such as iron, calcium, fiber and β-carotene. In the next step pumpkin powder ratios effect on jelly properties were investigated. For this purpose some jelly characteristics such as moisture content, ash, protein, Brix, acidity, sugar, color and sensory characteristics of the product were studied. The results showed that the use of different ratio of pumpkin powder in the preparation jelly had no significant effect on the amount of moisture, protein, Brix, sugar and acidite of products, while the color characteristics of the samples significantly changed. Image processing results showed that the use of the pumpkin can reduce the brightness of the sample color and the color is more yellow (increase in β- carotene). According to the results obtained can be samples containing 1.5% of pumpkin introduced as good examples.