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

Bakery products are widely produced and consumed around the world due to their ease of cooking and suitable nutritional value. The aim of the present study was to produce a functional Yazdi cake enriched with green tea extract at different levels (0, 2.5, 5 and 10%) and then the amount of total phenolic compounds, texture characteristics, stability oxidative (peroxide value and acid value) and its antimicrobial effect were studied during storage at 2, 4 and 6 days after cooking. The results of evaluating the amount of phenolic compounds to evaluate the amount of antioxidant properties indicate that with increasing the percentage of green tea, the amount of phenolic compounds in the product increased. The average of phenolic compounds increased from 0.657 in the control sample to 0.919 in the sample with 10% green tea level. The rate of change of peroxide value and acid value in the oil extracted from Yazdi cake samples gradually increased until the end of storage time for all samples; but on the last day of storage, the lowest amount in both parameters in the cake contained 10% of green tea extract, which was significantly different from other samples (P<0.05). In terms of texture characteristics, different levels of green tea extract and time and interactions have no significant effect on any of the properties of hardness, adhesiveness, springiness, gumminess and chewiness (P>0.05). The amount of mold and yeast on the last day of storage in the cake containing 10% of green tea had the lowest amount compared to other samples and the control sample had the highest amount of mold and yeast (9.84±0.27 log cfu g) among other samples. Based on the obtained results, green tea extract can increase the shelf life of Yazdi cakes by delaying lipid oxidation and microbial growth at room temperature and are very effective inhibitors of lipid oxidation.

Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35oC, and also in pure apple vinegar for 10 minutes at 35oC. Then they dried using a hot air circulation dryer at a temperature of 50oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.

In this research, Lactobacillus casei and Lactobacillus acidophilus bacteria were added to watercress drink and the physicochemical properties, antioxidant activity, viability of probiotic bacteria and sensory characteristics of the samples were investigated in the period of 1, 15 and 30 days after production. The results showed that the pH in all samples decreased significantly with time. Brix of the samples containing higher amounts of watercress was more, and with the passage of time, the turbidity of all samples decreased significantly. The samples containing higher amounts of watercress had higher total phenol and antioxidant activity, and with the passage of time, the IC50 of all samples increased significantly and their total phenol decreased significantly. On the 1st and 15th days, the highest viability rates of both microorganisms belonged to samples containing 75% watercress. Watercress extract helped the viability of Lactobacillus casei and Lactobacillus acidophilus with its antioxidant activity and significant phenolic compounds. The results of the sensory evaluation showed that there was no statistically significant difference in the score of flavor, aroma, texture, color and overall acceptability of the samples on all the days investigated.

The use of medicinal plants or the components extracted from them in different sectors of the food industry has received special attention. Therefore, in the present research, linseed oil was used in two forms, free and microcoated with alginate, in the formulation of cocoa cream. The aim of this research was to produce an functional chocolate ganache containing natural preservatives. The extraction efficiency of linseed oil was 27.73 %. The main component of linseed oil was α-linolenic acid (47.1%) and the least fatty acid detected in it was myristoleic acid (0.06%). The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (S. Typhi, E.coli, S. aureus, A. niger, and C. albicans) and gram-negative bacteria were more resistant to linseed oil than gram-positive ones. In this regard. Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The sample containing 3% encapsulated linseed oil had more favorable sensory peroperties than the sample containing this oil in free form. However, the free form showed higher antibacterial activity but in the regard to the protection of bioactivity of oils from the undesirable condition, controlled release and marketability of product, loading the oils in alginate bead is a suitable way for application of black seed and linseed oil in food products.

In this study, the effect of adding different amounts of honey bee pollen (0, 3, 6, 9, 12 and 15%) on quality characteristics, bioactive compounds and shelf life of corn starch-based gluten-free cakes was investigated. The results showed that the amount of phenolic and flavonoid compounds as well as antioxidant activity of the samples increased significantly (p < 0.05) with increasing the percentage of bee pollen. The phenolic compounds were increased from 2.79 to 11.83 mg GAE g-1, free radical scavenging power was increased from 17.8 to 25.8%, and flavonoid compounds were increased from 0.316 to 0.450 mg RUE g-1 in cakes enriched with highest percent of bee pollen incorporation. Cake crumb firmness was decreased in cakses stored at ambient temperature with increasing bee pollen percentage upon staorge time. The highest and lowest firmness values on day 14 were related to 15% and 3% treatments with 0.16 and 0.20 N, respectively. However, storage inside refrigerator caused the cake samples to harden with increasing pollen percentage upon storage time, and the highest firmness value of 0.23 N was obtained on day 14 for 15% sample. Increasing the amount of bee pollen to 15% decreased the brightness index (L) from 61.6 to 50.0, the redness index (a) from -7.00 to -2.33, and the yellowness index (b) from 39 to 48. Incorporating bee pollen significantly increased the shelf life of samples in the case of resistance to mold apperance. The control and 15% cake samples had the lowest and highest resistance to mold growth, respectively.

Dairy products, due to high daily consumption among the people as a carrier of beneficial compounds and probiotics can be the first option for enrichment. In this study, the production of beneficial products was investigated in cocoa milk containing vitamin D3 at four levels (IU 0, IU 300, IU 400, IU 500 and IU 600) with probiotic Lactobacillus acidophilus (108 CFU / ml). The results showed that the use of vitamin D3 even at a concentration of 600 IU had no significant effect (p> 0.05) on the microbial growth of cocoa milk treatments. The results of physicochemical tests showed that the pH decreased and the acidity increased (p≤0.05). However, other physicochemical parameters such as dry matter percentage and fat content of treatments did not show significant changes (p> 0.05). However, the viscosity of probiotic milk cocoa treatments reached 8.46 milliseconds on the tenth day. Sensitivity to oxidation of the treatments did not show a significant change (p> 0.05) due to the high level of saturated fatty acids in milk, however, probiotic treatments had a higher peroxide index on the tenth day. The results of sensory evaluation showed that enrichment of probiotic and non-probiotic milk cocoa treatments with vitamin D3 had no significant effect. According to the results of tests performed on cocoa milk treatments, the production of probiotic milk fortified with vitamin D3 in the amount of 600 IU was introduced as the superior treatment.

In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p < 0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p < 0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss, so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional gluten-free cakes with desirable sensory and technological characteristics.

The aim of this study was to enrich and improve nutritional and technological properties of sponge cake. Wheat flour was replaced with okra flour at levels of 0, 15 and 30%, and okra gum was used at levels of 0, 2.5 and 5% to improve texture and sensory sensory properties of the final product. The results showed that replacing wheat flour with okra flour and increasing its consumption level led to an increase in ash (from 0.54 to 1.35%), protein (from 7.56 to 93.9%) and antioxidant activity (from 79 4.5 to 49.2%) of samples. Okra flour and gum, especially at 30 and 5% level, were effective in moisture of the cakes during the baking and shelf life. The lowest moisture loss was observed in the sample containing 5% okra gum (without okra flour) and moisture of this sample decreased from 21.7% to 18.5% during two weeks. The highest specific volume (5.2 cm3 / g), porosity (31.8) and texture softness during 2 hours and one and two weeks after baking ( 1.4, 4.9 and 7.1 N) were showed in samle containing 15 % okara flour and 2.5 % okara gum. Also, in the sensory evaluation, the highest score of sensory properties and finally overall acceptance were showed in to the sample containing 15% okra flour and 2.5% okra gum and 30% okra flour without the presence of okra gum.

Today, with the rise of awareness and changing attitudes, the demand for healthy foods has increased. The effective compounds of black seed with its antioxidant and antimicrobial properties are of interest to many researchers. The aim of this study was to benefit from the functional properties of black seed oil in a food model. In the first phase, the peroxide index, color and antimicrobial properties of free and alginate encapsulated black seed oil were investigated. In the second phase, microbial and sensory properties of 4 chocolate ganache samples (preservative free (G or Control), preservative free + inoculated microorganisms (GM), containing 3% free black seed oil + inoculated microorganisms (GOM) And containing 3% of encapsulated black seed oil + inoculated microorganisms (GOM)) were compared. The results of the first phase showed that MIC and MBC of free black seed oil on Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Aspergillus niger and Candida albicans were higher than the encapsulated black seed oil. Also, the highest and lowest antimicrobial effects of black seed oil were observed on Candida albicans and Escherichia coli, respectively. The peroxide index and color of free black seed oil was more than encapsulated black seed oil . Also, the results of the second phase showed that the presence of black seed oil in the chocolate ganache formulation reduced the microbial load of the produced samples. However, the antimicrobial action of free black seed oil on the microbial load of the food model was more than encapsulated black seed oil. Finally, the results of sensory evaluation showed that chocolate ganache containing encapsulated black seed oil had better sensory properties compared to the sample containing free black seed oil.

Due to the importance of diet in consumer health, the use of functional foods has become widespread. Foods containing probiotics are a good example of these foods, which have both high nutritional value and prevent disease. In addition, the use of bioactive compounds in food formulations is also technologically important. Natural protection with the use of biological preservatives, in addition to improving food safety and increasing its shelf life, as a technological effect, also has a positive effect on promoting consumer health. The mechanisms by which probiotic bacteria develop health-promoting properties can be complex and multifaceted. These beneficial microorganisms produce a potential and almost unlimited source of bioactive substances that can directly or indirectly affect human health. In this regard, active and live cultures of probiotic bacteria can be used to produce postbiotic bioactive compounds, such as exopolysaccharides, enzymes, organic acids, bioactive and antimicrobial peptides such as bacteriocins and unsaturated fatty acids such as conjugated linoleic acid. In recent years, new concepts related to probiotics, such as postbiotics, have been used to describe inanimate microorganisms or extracts free of bacteria that may provide benefits to the host by providing additional bioactivity to probiotics. Therefore, the present review article investigates various aspects of postbiotics and their bioactivity with the aim of expressing the valuable and practical potential of these compounds for the food industry.

Chocolate is one of the most widely consumed snacks in the diet. In recent years, with the introduction of healthy foods, researchers have sought to enhance products with alternative ingredients to enhance their health effects. The aim of this study was to replace Arabica coffee grounds powder with chocolate formulation and to investigate its properties. Arabica coffee grounds were added to the chocolate formulation at four levels of 0.20, 40 and 60% and its antioxidant, textural and sensory properties were evaluated. The results showed that with increasing the amount of coffee grounds, the level of polyphenols, flavonoids, as well as the percentage of free radical scavenging of DPPH, increased in the presence of coffee grounds. Also, the results of sensory analysis showed that coffee pulp did not have a significant negative effect on the textural properties of chocolate and from the point of view of feeling the oral texture of chocolate was desirable. Despite the unfavorable effect of coffee grounds, the treatment had the lowest score of 60% in terms of general acceptance, but due to the favorable taste of Arabica coffee on chocolate, the treatment received the highest score of 20%. According to the test results, this product can be used as an increase in nutritional health and human health. Therefore, the use of amounts less than 20% is recommended to improve the quality and antioxidant properties.

Preparing ready- to -eat foods with higher quality and nutritional value is one of the purposes of food technology. In order to achieve this goal, the producing functional foods, especially snacks prepared from wheat flour, is so important. The aim of this research was to find out the possibility of producing functional fermented doughnut by using chia seed flour in levels of 0, 5 and 10% and replacing kombucha beverage with water in levels of 0, 50, and 100%. Physicochemical and sensorial characteristics of final product were evaluated in the form of a completely randomized design with factorial arrangement (P ≥0.05). The results showed that by increasing the amount of chia seed flour and the replaceing of kombucha beverage with water in fermented doughnuts, the moisture content, the total phenolic compounds and the antioxidant activity of final products were increased. In addition, the samples containing of 5% chia seed flour and 100% of kombucha beverage had the highest amount of specific volume and porosity and lowest firmness during 1, 3 and 7 days after preparation. The amount of oil in the final product decreased by increasing kombucha beverage. Also, by adding chia seed flour and replacing kombucha beverage with water, L* and a* values decreased and increased respectively, while the b* value increased by using 100% kombucha beverage. Finally, the panelists accepted the samples containing 5% of chia seed flour and 100% of kombucha beverage as the best samples.

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm3) and porosity (24.17%) and similar to the control sample (4.86 mg/cm3). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking.  Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.

Yogurt is one of the widespread dairy products, which is especially important in people's diets due to its high nutritional value and health-promoting effect. In this study, the physicochemical, quality, sensory, and microbial characteristics of yogurt containing sesame oil (1, 2, and 3%) after homogenization at two pressures of 100 and 200 bar, for 21 days storage was investigated. The samples with sesame oil had higher pH and this value increased with increasing homogenization pressure. During storage, acidity of all yogurt samples increased. Moreover, peroxide value of yogurt increased and this value was higher in sesame oil samples. Syneresis was higher in yogurts with sesame oil, but this value decreased with increasing oil especially in yogurt containing milk fat. Power law was fitted appropriately by experimental data of rheological properties. Sesame oil addition resulted in no significant effect in hardness value of samples in comparison with milk fat. The lightness of yogurts showed that only the sample contained 3% sesame oil and treated at 100 bar pressures had significant difference with other samples (P<0.05). Microbial characteristics of samples were in accordance with institute of standards of Iran. Although, sensory evaluation of samples showed that yogurt containing sesame oil had better texture than yogurt containing milk fat; however, taste and mouthfeel of them showed lower scores. Sesame oil addition caused reducing overall acceptability of yogurts that may be related to the applying of oil without deodorization.

In recent years, adequate intake of vitamin D has become an important issue that has been the cause of the strong development of bone disease worldwide (Pearce & Cheetham, 2010; Clarke & Page, 2012). Bone softness is a progressive disease in childhood that results in bones softening and bending under body weight (Wharton & Bishop, 2003). Extensive studies have shown that high dietary calcium intake is associated with reduced risk of osteoporosis, hypertension, colon cancer, and renal stones (Singh & Muthukumarappan, 2008). The absorption of calcium in the blood takes the form of calcium ions from the intestinal wall. Increased calcium absorption is due to vitamin D, which is why calcium supplements usually contain vitamin D, so if you consume sources that contain these two substances, the calcium in them will be better absorbed. If there is a substance in the food called oxalate, its calcium absorption is reduced. The regulation of calcium levels in the body is caused by hormones secreted by the thyroid gland (Lau et al., 2000). Vitamin D3 is required to regulate the absorption of calcium and phosphorus from the diet and placement of bone in it. Inadequate calcium intake can also lead to bone softness in children and bone pain, muscle weakness and osteoporosis in adults. The daily requirement for vitamin D3 per adult is 10 micrograms or up to 2000 units per day. This is even higher in childhood and aging (Braegger et al., 2013; Glerup, 2000). Enriching popular foods among children and adolescents, such as snacks and confectionary products, can be a good solution to this problem. Vitamins are one of the most important micronutrients that are vital to human health and are essential for survival in the body. Vitamins are organic compounds that are essential to the metabolism of nutrients, vital to the body, and to the growth and development of health (Dennehy and Tsouronis, 2010). Adding one or more micronutrients to the staple diet is said to be one of the most effective strategies to prevent micronutrient deficiency (Jafarpour and Mazandarani, 2013).

For pastel production, 6 g of gelatin was first dissolved in bloom 260 in distilled water (twice the weight of gelatin) using a magnetic stirrer at 60 ° C in 12 g of water. Simultaneously, sugar syrup (boiling liquid glucose (35 g), sugar (35 g) in 20 ml of water and bubbling to 77-78) was prepared and after lowering the temperature, the gelatin solution was added and the resulting mixture was added to the water bath. Heat (70 °C) (Abbasi et al., 2011) and to reach pH 3± 0.25, citric acid (1.5 g), cherry color (0.03 g) and cherry essential oil (07 (0) g) was added with vitamin D3 (100, IU 100, 70, 40 g) and calcium (1000, 750, 500 g, 100 g / 100 g) and mixed gently to prevent air bubbles from entering . Calcium-free and vitamin D3 samples were used as controls. It should be noted that the calcium consumed was calcium carbonate and the vitamin D3 used in this study was powdered and water soluble. After mixing, the gelatin-sugar solution was poured into the mold with 40 × 5 3 3 mm dimensions and placed in the oven at 37 ° C for 24 hours at room temperature for 24 hours and then cooled to room temperature. The mold came out (Demars & Ziegler, 2001). Chemical tests (amount of brix, acidity and ash) and tissue properties (hardness, cohesiveness and chewiness) were evaluated on the first day, and tests of calcium and vitamin D3 stability and sensory properties (color, taste and odor, texture and acceptance overall) were evaluated at the first day of production, 30 and 60 days. In order to evaluate the quantitative and qualitative characteristics of the data with 10 treatments and 3 replications, one-way ANOVA was used and for comparing the mean of data, Duncan's test was used at 95% confidence level and the two-way ANOVA was used to evaluate the interaction of factors It turned out Minitab 16 software was used to analyze the statistical data and Excel software was used for drawing graphs.

The results showed that the type of treatment (different percentages of calcium and vitamin D3) had a significant effect on chemical properties (brix, acidity and ash content), tissue properties (hardness, cohesiveness and chewiness), calcium and vitamin D3 stability and sensory properties Color, taste and smell, texture and overall acceptance) was positive (p<0.05) while maintenance time had no significant effect (p>0.05). Also, there was a significant difference between control treatment and other treatments (p<0.05). Increasing the amount of calcium, the amount of brix, ash, acidity, tissue properties (hardness, cohesiveness and chewiness), calcium stability and sensory properties of the posterior tissue increased (p<0.05), while there was a significant difference between treatments (p<0.05). The amount of bricks in the present study was higher than the minimum standard of 2682 (80%) in all treatments. The amount of ash obtained in all treatments was lower than the maximum value of 2682 (0.5%) in all treatments. It should be noted that the amount of acidity in the present study was lower than the maximum value of 2682 (2.5%) in all treatments. As the amount of calcium increased due to the increase in calcium, tissue density increased and eventually resulted in increased chewing ability of pastel (Rezaee et al., 2011). There was no significant difference in vitamin D3 between treatments (p>0.05). With the increase in calcium content, the sensory properties of color decreased and there was a significant difference between treatments, while there was no significant difference between the samples with increasing vitamin D3 levels. With the increase of vitamin D3, vitamin D3 increased in Gummy candy, while there was no significant difference between treatments with increasing calcium. By increasing the amount of calcium and vitamin D3, the taste and odor scores and overall acceptance decreased. Treatments 10 (containing 100 mg/100 mg of calcium and 100IU/100mg of vitamin D3) were identified as superior treatments for acidity, ash, brix, vitamin D3 and calcium stability and sensory evaluation (overall acceptance).

According to the results of this study calcium in 1000 mg / 100g and vitamin D in 100 mg IU / 100mg can be used in pastill formulation without adverse effect on sensory properties (general acceptance).

This study aims to produce drinkable flavored milk using berry juice (as a source of functional compounds), cacao and various hydrocolloids such as inulin, guar gum and gelatin as stabilizing in both low and high fatty formulation. The stabilizers included inulin, guar and gelatin (at levels of 0.25 and 0.5%). In all samples, the amount of berry juice was the same. The results showed that application of stabilizers significantly (P< 0.05) decreased pH and increased acidity. Studies also showed that the viscosity and sedimentation rate of the samples were completely dependent on the presence of hydrocolloids and fat in their formulation. So that, increasing the amount of hydrocolloids and fat in the formulation significantly increased the viscosity of the samples and reduced the deposition of the particles in the product, thereby stabilizing the final product. High-fat formulation with high levels of sustainability yielded higher overall acceptance in the study of sensory properties, too. In general, the treatment containing 0.5% inulin, 0.5% guar and 0.5% gelatin as a stabilizer resulted in improvement of the physical and sensory properties of the functional drinkable milk.

Kefir is a fermented dairy beverage with a sensory attributes similar to that of doogh, but with the higher nutritional and therapeutic properties due to the microorganisms used during manufacturing process. Nowadays, advantageous effects of functional dairy products such as kefir have been proven with many researches (Kesenkaş 2011; Prado et al. 2015; Yilmaz-Ersan et al. 2018; Gamba et al. 2020). It is confirmed that kefir is useful for anorexia, vigilance and nervous syndromes (because of presence of B vitamins, calcium and magnesium) and is helpful for preventing of blood pressure, bronchitis and biliary complaints (Yilmaz-Ersan et al. 2018). Furthermore, tryptophan presented in kefir has a relaxing effect on the nervous coordination. The phosphorus of kefir is also potent for operating of the important organs such as kidneys and liver throughout the function of phosphorus on fat, carbohydrate and energy metabolisms. High lactic acid bacteria count in kefir capable to quandary the cholesterol which consequently decreases cholesterol in the gastrointestinal tract. In addition, kefir has bacteriostatic and bactericide effects due to its competition for nutrients against other microorganisms and also due to different produced metabolites by kefir microorganisms such as lactic acid, acetic acid, H2O2, antibiotics and bacteriocins (Vardjan et al. 2018). Soybean soluble polysaccharide (SSPS) extracted from soybean are acidic polysaccharides having a pectin-like structure with 18% galacturonic acid (Nakamura et al. 2003). The SSPS has the property of being able to disperse and stabilize proteins under acidic conditions, and has recently been used in acidic beverages (Nakamura 2011). On the other hand, soy products particularly at its fermented form are good sources of proteins and isoflavones (Jooyandeh 2011). These products have attained substantial deliberation for their vital function in cultivating health risks such as hazard elements for vascular syndrome. Therefore, in case of using soymilk instead of dairy milk, a functional kefir with noticeable nutritional-pharmaceutical properties can be produced.

In this research, soy-kefir samples produced from soymilk and kefir grains. Concisely, after heat treatment (90 oC for 10 min), soymilk cooled and inoculated with 3% kefir grain (w/v) and incubated for 24 h at 25°C (Ghasabnezhad et al. 2020). Four kefir samples containing different levels of soluble soybean polysaccharide (SSPS; levels of 0, 0.5, 1 and 1.5%) was produced and some physicochemical characteristics (pH, acidity and viscosity), color parameters (a*, b* and l* values), microbial counts (lactic acid bacteria (LAB) and yeast counts) and organoleptic properties (taste, odor and overall acceptability) of the product were studied during one-month cold storage. Furthermore, the fatty acid compositions of soymilk and soy-kefir sample containing 1% SSPS were also determined using gas chromatography (GC) method after 30 days of storage (Metcalfe et al. 1966).

It was observed that by increasing the amount of SSPS, the acidity of kefir samples increased and the pH decreased significantly (p < 0.05). Also, until 20th days of the storage, the acidity increased but thereafter it decreased significantly (p < 0.05). The highest acidity (0.5% lactic acid) was recorded for sample containing 1.5% SSPS at 20th days of storage while the lowest acidity (0.23% lactic acid) was verified for control sample (without SSPS) at the beginning of the storage. Similarly, the lowest pH (4.18) was recorded for sample containing 1.5% SSPS at 20th days of storage while the highest pH (4.92) was noted for control sample at the initial days of storage. The results also showed that both experimental variables (SSPS concentration and storage period) had significant effect on the viscosity, color indexes and microbial populations. By increasing the level of SSPS and the storage period, the viscosity was noticeably augmented in kefir samples. The viscosity of soy-kefir chaged from 27.19 cP (in control kefir without SSPS at the first day of storage) to 37.29 cP (in kefir containing 1.5% SSPS at the end of storage). The count of bacteria and yeasts were also depended on SSPS percentage and storage. By increasing the SSPS value and the storage, the bacteria and yeasts counts increased significantly. However, like the acidity, the maximum populations of LAB at different SSPS concentrations were observed at 20th days of storage. By increasing the amount of SSPS and storage, all sensory properties i.e. odor, taste and overall acceptability increased significantly (p < 0.05). The tested two variables also caused an increase in b* value (p < 0.05) and decrease in l* (p < 0.05) and a* (p>0.05) values. The a* values of kefir samples were increased with increasing the SSPS level and storage time. Based on obtained results from different tested parameters (physicochemical, viscosity, microbial quality/yeasts and LAB counts and sensory attributes), no differences were found between kefir samples containing 1% and 1.5% SSPS. Therefore, soy kefir sample with 1% SPSS was selected as the best sample and its fatty acid composition was compared with soy milk after 30 days of storage at refrigerator (4 oC). Determination of fatty acids composition of soymilk and its prepared kefir (containing 1% SSPS) showed that soy kefir had significantly the lower amount of saturated fatty acids (SFA) and the higher amount of unsaturated fatty acids (UFA) as compare with soymilk (p < 0.05).

Today, food is not contracted to only fulfill starvation and to afford essential nutrients for people, but also it considers to inhibit nutrition-linked disorders and to promote physical and mental well-being of purchasers. Even, consumers nowadays are more concerned about mental well-being than physical fitness. The distinct well-being situation is an essential consumer aspect that affects its personal entanglement. Therefore, consumers are looking for functional ingredients/foods. In the other word, functional foods deliver nutraceutical ingredients that impart health benefits to consumers. The advantageous effects of functional dairy products such as kefir have been proven with many researches. By producing kefir from the soymilk, a functional beverage with the higher nutraceutical properties could be produced. On the other hand, by utilizing soluble soybean polysaccharides (SSPS) as prebiotic component, the growth of probiotic microorganisms in kefir may be promoted. Therefore, in the current research SSPS was incorporated in kefir and its effect on kefir characteristics were evaluated. The results showed that by using soymilk containing 1% SSPS, a kefir with acceptable physicochemical, sensorial and microbial properties might be produced and this product can be introduced as a functional food. The count of LAB and yeasts in all the treatments containing the higher level of SSPS (1 and 1.5% SSPS) was more than 108 logcfu/ml at the end of cold storage period.

In the present research, the optimization of formulation of fortified chocolate using Chia seed Oil as source of Omega-3, vitamin D3 and calcium was investigated by surface response method.Different amounts of calcium (60, 95 and 130 mg), vitamin D3 (0.5, 0.75 and 1 μg) and Chia Oil (1, 3 and 5 mg) were added to the chocolate in the 20 formulations designed by Design Expert software and the sensory properties of the fortified chocolates were then tested by the evaluators. Based on the analysis of response surface method, 24 optimized samples were proposed by the software, all of which contained Omega-3 in the minimum range (1 mg) and calcium in the maximum range (130 mg) and three formulas were selected that they differed only in the amounts of vitamin D3 (0.5, 0.75 and 1 μg). Texture and thermal analysis, colorimetery, moisture, water activity and peroxide value tests were performed on these samples at first and 3 months later. Evaluation of sensory properties showed that the taste, texture and overall acceptance parameters of fortified chocolates were reduced compared to control (p <0.05). The whiteness index and water activity compared to the control were increased and decreased, respectively. However, the hardness and the peroxide values of the treatments were not changed significantly with respect to the control. The start temperature of melting of the fortified chocolate decreased compared to the control, while their melting points were the same. Due to taste and flavor of Omega-3, the overall acceptability of the fortified chocolates seems to decrease.

Yogurt is one of the most popular dairy products that is widely consumed around the world, which has received much attention due to its high nutritional value and economic importance. Therefore, in this study, by considering different indicators, in order to improve the nutritional properties of yogurt and produce products with desirable and uniform quality, by adding essential oils to control acidity, prevent and cover the acidity over time and also achieving antioxidant properties.

In this study, after preparing probiotic yogurts containing saffron, thyme and black cumin essential oils at four levels (0, 0/5, 1 and 2), physicochemical properties (PH, acidity, color, hydration and viscosity) and sensory properties were studied in a completely randomized manner in three replications over 21 days.

The results of the evaluations of this study showed a significant effect of independent variables and also their synergistic effect at the level of 0.5% on the properties of yogurt. In the study of color parameters, it was observed that the brightness decreased with increasing the concentration of essential oil so that the control sample had a higher L* index, also a* and *b index increased with increasing essential oil concentration. The increase in b* index was more due to the presence of carotenoid pigments in saffron essential oil. The pH changes of yogurt treatments were completely affected by microbial growth in the treatments, which significantly reduced and increased the acidity over a period of 21 days (P ≤ 0.05).

Enrichment of probiotic yogurt formulated with essential oil can be a good option in improving the functional properties of the final product and enhancing its antioxidant   properties.

Cakes, as one of the most widely consumed products in societies, may have some disadvantages such as lack of dietary fibers and high level of sucrose contents. Therefore reducing sucrose and increasing dietary fiber contents of cakes while retaining its favorable sensory properties is one of the major challenges for the food industry. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing inulin (0, 2.5, 5 and 7.5% of wheat flour) and grape molasses (0, 20, 40 and 60% sucrose), and to review the effects of the variables on the cake-batter viscosity, physical and chemical (moisture content, weight loss, pH, reducing sugars, sucrose, total ash, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of inulin and the grape molasses in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing the amount of substitution of flour with inulin, as well as the substitution of sucrose with grape molasses, the levels of moisture content, reducing sugars, total ash, and dietary fiber in cake-samples were increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples were decreased. The results showed that by increasing the concentration of inulin up to 5%, the L* parameter of the samples were increased and in concentrations above 5% and by increasing the concentration of grape molasses, the L* parameter showed a decreasing trend; Also increasing the concentration of inulin and grape molasses increased the parameter a* and decreased the parameter b* of the samples., so that there was no significant difference in overall acceptability between the control sample and those containing 5% inulin and 40% grape molasses.