مجله علوم و صنایع غذایی ایران
سال شانزدهم شماره 5 (پیاپی 90، امرداد 1398)

The aim of present study was to evaluate the effect of organogelator concentrations and cooling rate on textural properties of beeswax and ethylcellulose oleogels to find a similar products with animal fat. For this purpose, oleogels were produced from sesame oil along with ethylcellulose and beeswax organogelator in 5, 7.5 and 10% concentrations. Then, they were cooled at 4 and 25 oC. The penetration and back extrusion forces of the oleogels were evaluated and compared to flank and shank animal fat. Results indicated that with enhancement of organogelator concentration, the hardness of oleogels increased. The cooling at 4 oC in comparison with 25 oC could increase the penetration force of oleogels and decrease the back extrusion force. Rheological properties were also affected by the rate of cooling and organogelator concentration. The comparison of animal fat with oleogels showed that the amounts of loss and storage modulus in animal fat were greater than that of oleogels, and even had a lower phase angle and greater relative elasticity than the oleogels. Although the oleogels did not have the same textural properties as the animal fat, only 10% organogelator-containing oleogels had a back extrusion force similar to that of animal fat.

Dates are one of the oldest fruit trees grown in warm and subtropical regions of the world. Each year in date-producing countries, a significant amount of palm kernel is produced as a byproduct in palm fruit processing. Due to its significant amounts of carbohydrates, vitamins, minerals and fiber, as well as low cost and ease of access, date palm kernel has been considered today as a functional source of high economic justification for food products. In this research, this by- product was used in the production of functional cookies. So that the effect of replacing 0 to 30 percent of date palms flour in the formula on the moisture, ash, raw and diet fiber content, phenolic compounds, antioxidant properties, colorimetric indices, firmness and sensory properties of treatments, was investigated. The results of this study indicate that increasing the replacement of palm kernel flour increased ash, phenolic compounds, antioxidants, fiber types, total acceptance, texture firmness and color index a *, and also reduced the moisture content and the index L * and b *. The evaluation of the findings especially the taste, showed that the replacement of palm kernel flour up to 20% caused producing high-quality, nutritious and durable cookies.

Identification of standard physicochemical and microbial characteristics in food products is important. Since the chemical composition of honey varies from origins, it is necessary to review and revise its properties in accordance with these factors. In this study, the physicochemical properties and microbial characteristics 30 honey samples were evaluated from different vegetation sources (Milkvetch, Jujube, thymes, Orange blossom and Multi -flower) and compared with the characteristics defined in the International Standard Codex. The results showed that the moisture content of Orange blossom e honey was higher than other herbaceous species and did not conform to the International Codex Standard (maximum 20%). Also, sucrose content in Milkvetch, Jujube, thymes and multi-flower was higher than the International Codex Standard (maximum 5%). Hydroxymethylfurfural in all specimens, with the exception of Orange blossom honey, were higher than the maximum (40 mg/kg). Diastase in Milkvetch, Jujube, thymes and Multi -flower was below the standard (minimum G08). Proline in all specimens, with the exception of Milkvetch, was within the permissible International Codex Standard (minimum 180 mg/kg). The amount of microbial contamination of honey samples is not dependent on plant origin and there is a significant difference between samples (p>0.0).According to the results, it is suggested that the existing standards regarding to the physicochemical characteristics of honey be reviewed and evaluated according to its herbaceous origin, and the plant origin should be considered in determining the acceptable tolerances of each feature.

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is  generally  lower than the recommended value. The main objective of this study was to include  sugar-beet fiber  in  the  sponge cake  recipe  and  to  determine  the chemical, physical and sensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, basis on flour) were used as a replacement of wheat flour in the cake recipe. Increasing the level of fiber resulted in the increase in ash, crude fiber, dietary fiber, cell Density, moisture, hardness and cake volume. In addition, cake crust and crumb became darker. Cake hardness increased, while cohesiveness decreased .Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% sugar-beet fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples(P > 0.05).

However, the beneficial effects of fish oil, which is fortified in omega-3 fatty acids, is known. But its high sensitivity to oxidation and the formation of undesirable compounds has limited its use in food systems. Therefore, the purpose of this study was the encapsulation of fish oil in chitosan-stearic acid nanogel, by Pickering emulsion method and import it into a food system (Gummy candy) and investigation the physicomechanical properties of the product. Initially, chitosan-stearic acid nanogel was created by self-assemble method and the results of FTIR confirmed the successful connection between chitosan and stearic acid. Also, SEM image showed that the nanoparticles formation was spherical nearly. In the next step, fish oil Pickering emulsions were prepared in different concentrations using chitosan-stearic acid nanogel and used in formulation of gummy candy and in continue, the texture profile analysis (TPA) and also the measurements of the color indexes of the samples were performed. The results of TPA showed that the existence of the nanogel, increased the Springiness (from% 88.5 to% 92.5) and adhesion (from Ns 0.33 to Ns 0.63) and reduced the hardness (from N 178.6 to N 125.8) of texture of gummy candy samples. On the other hand, the presence of fish oil reduced all of the texture indexes. About the color indexs, the nanogel decreased the L (from 58.13 to 56.46) and a (from -5.5 to -4.4) indexes. Also, the results showed that fish oil in combination with nanogels reduced the color indexes.

Despite the high nutritional value of shrimp, its per capita consumption in the country is low. Therefore, it is necessary to investigate the reasons for this shortage and to propose ways to increase per capita consumption in order to maintain the health of the population. To this purpose, the behavior of shrimp consumers must first be evaluated. This study was conducted to evaluate the behavior of shrimp consumers in the country by using the general framework of the theory of planned behavior. The statistical population of the study was the whole country which selected 10 cities (Mashhad, Tehran, Gorgan, Bandar Abbas, Yazd, Shiraz, Kermanshah, Ilam, Birjand and Tabriz) by randomized sampling and completed 1000 questionnaires by citizens. Statistical analysis were performed using the Structural Equation Model and Liserl software. The results showed that attitude, subjective norm and perceived behavior control had a positive and significant effect on the intention to shrimp consumption. In addition, the perceived behavior control was also effective on increasing of shrimp consumption. It was found that only two assumptions about the significant effect of convenience of cooking on the attitude and the significant effect of income on the subjective norm were rejected and other assumptions (significant effect of quality, packaging and type of supply and processing on attitude, significant effect of price and positive and negative beliefs on subjective norm, significant effect of consumption time, availability and experimental records on perceived behavior control and significant effect of intention to consumption on increasing of shrimp consumption) were confirmed.

Gelatin is one of the most common natural macromolecules which is extensively used for preparing the nanoparticles. In the present study, type B gelatin-based nanoparticles were prepared using a two-step desolvation method and to optimize the nanoparticles, gelatin concentration, consumed acetone, temperature, and stirring speed were examined. Subsequently, vitamin D3 was encapsulated in obtained nanoparticles. Findings of the study indicated that the most optimum conditions for producing the Nanoparticles with 20 mg/ml gelatin concentration were 15 ml acetone consumed volume, 40  temperature and 1000 rpm stirring speed. The size of a produced particle under these conditions was reported as 88.6 nanometers. Also, the morphology of the obtained Nanoparticle was spherical with a smooth surface which was observable through the scanning electron microscope. The size of the afore-mentioned particle increased to 177.2 nanometers followed by the addition of vitamin D3 to the produced nanoparticle which represents the encapsulation of the nanoparticle.

In recent years, using additives and different components to improve quality and nutritional properties of macaroni have been used. Therefore, the objective of this study was to evaluate the effect of enrichment with Dunaliella salina microalgae powder and potato fiber on physicochemical and sensory properties of macaroni. For this purpose, different levels of these two additives (0.5, 1, 1.5% and combined concentration) were replaced with semolina flour in macaroni formulation and physicochemical and sensory characteristics of all treatments were studied. The obtained results of chemical tests showed that increasing potato fiber and algae powder levels in formulation lead to increase the content of moisture, ash and fiber in samples. By adding the different levels of potato fiber in macaroni, protein content significantly was decreased (p<0.05), but, significant changes in the amount of fat was not observed. However, by increasing the D. salina algae powder in formulation, the amounts of protein and fat were increased. The hardness amounts of samples containing different levels of potato fiber and algae powder were lower when compared with those of control sample. By adding potato fiber to macaroni formulation, the L* amount was increase, but the b* amount was decreased. The results of sensory evaluation of macaroni samples showed that treatments containing high levels of D. salina algae powder (1 and 1.5%) had lower scores than other samples. With the exception of the samples containing 1 and 1.5% alae powder, other examples in terms of sensory characteristics were acceptable. From the above results it can be concluded that the addition of D. salina algae and potato fiber to macaroni improved the cooking property and nutritional quality of the macaroni products. Finally, the combined sample containing 0.5% potato fiber and 0.5% D. salina algae powder can be introduced as the best treatment in this study.

Chocolate is a unique food and one of the important sources of biologically active substances which have shown a special antioxidant effect in the human body. In recent years, with the advent of functional foods, researchers are seeking to strengthen micronutrient products to increase their health effects. The proposed research is for the enrichment of chocolate, oleaster powder in levels of 5, 10, 15 and 20% instead of sugar. The researchers proved that oleaster is rich of polyphenols, flavonoids, vitamins, tannins and especially fibers. And used in traditional medicine as an anti-nausea drug due to its high tannin content. In this study, to increase the antioxidant and sensory properties, Mentha extract with constant dose added to all treatments and functional chocolate was produced. The results of the experiments indicated that polyphenols, flavonoids, anthocyanins increased, as well as an increase in the free radical DPPH concentration in the presence of oleaster powder. In this research, due to the positive effect of tannin in eliminating nausea, the tannins and the kinetics of its decomposition (constant K) and the half-life of tannin T1/2 in chocolate were measured that the results indicate that this composition is stable in mint chocolate. Due to the undesirable gass taste caused by high tannin, the mint extract had a positive effect on improving the sensory properties and the mind of the audience was primarily concerned with the mild extract coldness. According to the results, this product can use as a nutritional and nutritional health enhancer.

In this study, the antimicrobial effect of Ocimum basilicum essential oil with different qualitative and quantitative methods (disc diffusion, minimum inhibitory concentration and minimum bactericidal concentration) as well as the effects of its interaction with tetracycline and chloramphenicol antibiotics on Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli were evaluated. The chemical compounds, antioxidant activity and total phenolic content of Ocimum basilicum essential oil were measured. The results showed that Ocimum basilicum essential oil contained 31 compounds. Estragole was the major constituent of the essential oil with a percentage of 30.75. The antioxidant activity of Ocimum basilicum essential oil was 70% based on free radical scavenging capacity (DPPH). The total phenolic content of the essential oil was 29.05±0.50 mg GAE/g. The most sensitive and the most resistant bacteria with diameter inhibition zone 21.95 mm and 10.00 mm were Bacillus cereus and Escherichia coli respectively. The effects of interaction of Ocimum basilicum essential oil with tetracycline and chloramphenicol antibiotics on gram negative bacteria showed synergistic status. The minimum inhibitory concentration of the essential oil was equal to 12.5, 6.25, 6.25, 200 and 200 mg/ml for Listeria innocua, Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa and Escherichia coli respectively. The minimum bactericidal concentration of Ocimum basilicum essential oil was equal to 50, 12. 5, 12.5, 400 and 400 mg/ml for bacteria respectively.

Water plays a key role in dough formulation and bread quality. Particularly in gluten-free doughs containing hydrocolloids, water is important in regulating the solubility of the components, dough consistency and resulting bread texture and quality. Therefore, the texture and quality of gluten-free bread is strongly influenced by the selection of its ingredients, especially the amount of water. The purpose of this study was to investigate the effect of adding different amounts of water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of gluten-free bread. Rheology results showed that by increasing the amount of water from 80 to 130%, the consistency of the dough decreased and the leavening ability of the dough was improved. An increase in the amount of water up to 130% increased the amount of bread specific volume from 1.86 to 3.14 mL/g. In terms crumb structure, an increase in the amount of water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0.325 N to 0.273 N by increasing the amount of water. The results showed that samples containing high amounts of water (120 and 130%) were more susceptible to mold growth than those with low water content (80 and 90%). Sensory results showed that increasing the amount of water from 80 to 130% improved sensory characteristics such as bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130% water in formulation, received the highest overall acceptance scores.

Drying is one of the long-term food preservation methods that keeps the properties of the material. In this study, kiwifruit irradiated with different doses of 0, 2 and 4 kGy and were cuted offas slices  at 3, 5 and 7 mm and then dried using oven dryer at 55, 65 and 75 ˚C. During the experiment, the weight of kiwi slice and drying time were recorded and using the response surface method was carried out the effect of the main and the interaction effects of drying temperature, irradiation and sample thickness on drying time and fruit weight. The surface response method predicted the drying time and weight of kiwi fruit with accuracy of 99 and 96%, respectively.  Finally, the response surface method suggested the best and most optimal points as 298 min for drying time and the optimal 4.2 g fruit weight. The proposed optimum points were also obtained at dose of 4 kGy, a drying temperature of 55 ° C and a fruit thickness of 6 mm. Also, PCA samples from various kiwifruit were determined by the method of pattern recognition, based on different drying temperatures and sample thicknesses at 100% accuracy.

Today, packaging in the modified atmosphere is used as one of the newest types of packaging to increase the shelf life of fruits and vegetables. Sweet peppers, as a rich source of vitamin C, are one of the most perishable vegetables that require proper transportation and care for shelf life and quality. The shelf life of pepper is limited due to the rapid loss of water during long storage, and the sensitivity to frostbite and common spoilage by Botrytis and Alternaria microorganisms. Therefore, by optimizing the durability of this product, it can be possible to lower a large amount of its waste.
In this study, the effect of packaging in a modified atmosphere with three gas combinations containing a combination of conventional gas (which contains 21% oxygen, 0.03% carbon dioxide and 78% nitrogen), the primary gas composition consists of 10% oxygen, 5% carbon dioxide And 85% nitrogen and secondary gas composition consisting of 5% oxygen, 10% carbon dioxide and 85% nitrogen in polyethylene film and maintaining at 8 °C and 95% relative humidity on some properties of belly pepper was evaluated.
The effects of these treatments were evaluated in a completely randomized design with factorial experiment and three replications on traits such as weight loss, texture hardness, pH and solids content during 0, 10, 20, 30 and 40 days after harvest. The results showed that, after each storage period, 5% oxygen treated and 10% carbon dioxide treated treatments were better suited for maintaining quality characteristics for pepper, due to more carbon dioxide and lower respiration, and generally keeping the product in packaging with Modified atmosphere, preserving quality and prolonging its shelf-life

The purpose of this study was to investigate the factors affecting the fermentation process in the production of bacteriosin by two commercial probiotic bacteria in dairy factories effluents as a culture medium. Therefore, the effect of independent variables, including incubation temperature (30, 34 and 38 °C), initial pH (5, 6 and 7), duration of incubation (12, 30 and 48 hours), yeast extract concentration (0, 2 and 4 %), probiotic bacterial species (L. acidophilus LA5 and B. animalis subsp. lactis BB12) and culture medium (cheese whey and milk permeate) was studied using a completely randomized design with two-level factorial arrangement. The results showed that the temperature and time of incubation as well as the culture medium had a significant effect on bacteriosin production (p<0.05). Also, temperature, yeast extract concentration, culture medium type and culture of bacteria had a significant effect on biomass (p<0.05). Initial pH and culture medium had a significant effect on total protein content (p<0.05). Based on the results of incubation temperature, duration of incubation, yeast extract concentration, type of culture medium and type of probiotic bacteria had a significant effect on the titratable acidity (p<0.05). The levels of bacteriosin activity, biomass, total protein, and titratable acidity were in the range of 1000 to 5000 AU/mL, 0.80 to 8.67 g/L, 107.75 to 351.92 mg/L and 0.25 to 1.41 g/L, respectively. In general, the results showed that cheese whey and L. acidophilus LA5 is the suitable culture medium and bacterium for producing bacteriosin, respectively.

The useful shelf life of belly pepper fruit is very short by the loss of visual and tissue quality as well as contamination with microorganisms. The most common microorganisms are effective in the spoilage of pepper are Botrytis, Alternaria and soft fungi and bacterial rottenness. These problems reduce exports and increase waste during post-harvest and transportation phases. At present, a set of chemicals is used to maintain the freshness and quality of crops that can have adverse effects on the consumer. Therefore, in order to reduce post-harvest lesions of belly pepper, in the present study, the effect of ozone gas treatment on storage and some quantitative and qualitative characteristics of pepper as a factorial experiment and in a completely randomized design during 40 days of storage in a warehouse with a temperature of 8 degrees Celsius was studied. The results showed that ozone treated pepper fruits at a concentration of 1 ppm compared to untreated and treated fruits at a concentration of 5 ppm, had lower weight loss, soluble solids and surface mold-yeast rot and higher hardness. In general, it can be concluded that continuous ozone treatment at 1ppm concentration increases shelf life and preserves the quality of sweet pepper fruits.

Due to the increasing consumption of ready-made foods such as burgers and their popularity among the general population, the aim of the present study is to produce mixed burgers with different percentages of surimi and chicken minced and also, increasing the maintenance time of burgers by adding cumin and thyme essential oils (500 ppm) to burgers. First, surimi gel was produced and burgers formulated with the surimi and chicken minced based on applying the Response Surface Methodology. By analyzing the results of sensory evaluation using RSM that the best formula for burgers was chicken 37% + surimi 63%, then the pH, total volatile basic nitrogen, thiobarbituric acid and peroxide values and some microbiological characteristics were studied on selected burger for the duration of storage 27 days at 2 0C. The results showed that essential oils had a significant effect on the chemical and microbiological parameters in comparison with the control group (without essential oil) throughout the entire period. The use of thyme/cumin essential oils showed the good effect to extend the shelf life of fresh new formulated burgers. So that, in the presence of essential oils, the burgers can be stored for up to 9 days in terms of microbiological and chemical factors, although some of the chemical factors (TBA in all groups and TVN in the presence of essential oils) did not exclude the end of the maintenance period. The results show that optimum burger production with Surimi and chicken minced meat in the presence of essential oils is an appropriate option for the industries that sell their products as fresh meat products.

Degradation of nutrients and change in the food quantity occur during the food processing; so, the food quality and retention nutrients are of the most important aspects of food processing. In this research, the effect of tomato slices drying process on the kinetics of vitamin C (ascorbic acid) degradation, color changes (L *, a * and b * ) and the specific energy consumption in order to produce tomato powder was investigated during the hot air drying at 45, 60 and 75 °C.  This tomato powder was used to produce tomato compact tablets.  Also, the effect of tomato dough moisture content (25, 40 and 55 %d.b.) and drying temperature of  wet tomato tablet (30, 40 and 50 °C) on vitamin C concentration (as an indicator for retain nutritional) was investigated during the compression and  convective drying processes. The results showed that the drying temperature and moisture content had a significant effect on the retention of vitamin C concentration (product health) when the fresh tomato processing and the production of compact tablet were going on. Drying under lower temperatures and moisture contents helps to retain quality and nutritional value (less degradation of vitamin C) of tomato tablets.

Antibiotic residues in meat and other foods of animal origin have adverse effects on consumer health. In this study, first, penicillin residues of 45 samples (15 meat samples, 15 liver samples and 15 kidney samples) randomly collected from Tehran retailers were evaluated by ELISA method. Based on ELISA results, from total 45 samples, 43 cases were diagnosed as contaminated sample for antibiotic residues. The highest penicillin amount was observed for liver samples but there was no significant difference between kidney and liver samples (p=0.895). Subsequently, samples with equal amounts of penicillin were removed and other samples were analyzed by high performance liquid chromatography (HPLC) regarding penicillin G, ampicillin and amoxicillin. Penicillin G had the most value among other penicillin groups followed by ampicillin and amoxicillin, respectively. Liver samples showed higher levels of penicillin groups compared to meat and kidney samples, but no significant difference was found among them. Also, there was good correlation between ELISA and HPLC results and R2 of all samples was greater than 0.99. Moreover, it was demonstrated that antibiotic residues of some samples were above the maximum residue limit (MRL) stated by world standards. Obtained results show the necessity of monitoring antibiotic residues in food of animal origin by related organizations especially the institute of standards & industrial research of Iran and veterinary organization.

Usually, raw and unmodified flours are used in the gluten-free products industry and the most common way to increase the quality of gluten-free products is to use gums. In order to increase consumer demand for non-additive products, we can improve the quality of flour and gluten-free cake by using physical treatment of cereal grains. The aim of this study was to compare the effect of xanthan gum with the effect of heat-moisture treatment on physicochemical and sensory properties of gluten-free cake from millet and rice flour (50:50). In this study, the effects of xanthan gum on two levels 0 and 0.15 %, heat-moisture treatments at three levels of moisture 10, 15 and 20% and two levels of temperature  90 and 110° C on physicochemical and sensory properties of  batter and gluten-free cake from millet and rice flour (50:50) were compared. The results showed, with increasing moisture and temperature in the heat-moisture treatment, the specific weight of the batter decreased and its viscosity increased. also, the physicochemical and sensory properties of cake such as specific volume, porosity and texture of cake were significantly improved on the baking day and during maintenance compared to the control sample (p <0.05). So that the samples containing millet flour obtained at 20% moisture and 110°C did not show significant differences in the physicochemical and sensorial properties of the samples containing 0.15% xanthan gum (P<0.05). Based on the findings of this study, heat-moisture treatment can be a good alternative to gum in gluten-free cakes.

The purpose of this study was to investigate physicochemical, rheological and sensory properties of stirred yoghurt fortified with fermented rice bran and lettuce extract. For lettuce extraction was performed by ultrasound method. Fermented rice bran (2,4,6 and 8%) and lettuce extract (0.5,1,2 and 3%) were added to sterile milk. Starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) were inoculated at 42 °C. After incubation, sensory evaluation was performed and then physicochemical tests including pH, acidity, synersis, and viscosity were performed on the specimens.The samples were stored (in the refrigerator) for 21 days and they were analyzed every 7 days. The results showed that samples containing fermented rice bran and lettuce extract had a lower pH (4.36 against 4.28) and acidity (92.8 against 96.4) than control samples. Also, by decreasing pH and increasing acidity, which weakened the gel structure of casein micelles, it increased synersis (2.64 against 20.26) and reduced viscosity (5510.52 against 3956.65 mPa.s) in the samples. Also, adding fermentation rice bran and lettuce extract caused changes in the chemical composition of the samples which increased the amount of dry matter and increased the amount of phenolic compounds. The results of sensory evaluation showed that adding lettuce extract to the samples resulted in a significant reduction in sensory evaluation. Yoghurt containing 6% fermented rice bran, and the sample containing 6% fermented rice bran and 2% lettuce extract had the highest sensory rating. The results revealed that yoghurt containing fermented rice bran can be considered as a functional product with good health properties.

Nowadays hydrocolloids are one of commonly additives used in backing industry. Gums are hydrocolloids increasing water absorption leads to increased viscosity and stability of some food systems. Okra gum due to have thickening properties used as hydrocolloid in food industry. In this study the effect of okra and carboxymethyl cellulose (CMC) gums in four levels (0, 0.5, 1.5 and 3%) on rheological properties of dough and breads were evaluated by using randomized complete block with factorial design. The results showed that an increase in hydrocolloids caused to increase in water absorption, energy of dough, resistance to deformation and extensibility while dough stability and dough development time reduced. Doughs containing 1.5% mixture gums, 3% CMC and 3% Okra have the best rheological properties and used to preparation breads. Evaluation of bread properties including moisture content, specific volume and firmness of samples and sensory properties including appearance, texture, chewability, Aroma and flavor and overall evaluation on day 1, 3 and 5 of storage showed that by increasing in hydrocolloids the moisture content and specific volume were increased and firmness was decreased. Over time lead to a decrease in moisture content and specific volume and it increased firmness of texture. According to the results of this research to improve the quality properties and shelf life extension of bread used of 3% okra gum in dough formulation can be useful.

The aim of this study was to investigate the effect of Dunaliella salina addition in concentrations of 0.1, 0.25, 0.5, 0.75, 1 and 1.5% as substitutes for 6.7, 16.7, 33.4, 50, 66.7 and 100% stabilizers on the rheological, physicochemical and sensory properties of the ice cream samples. All samples showed a shear-thinning behavior. Dunaliella salina addition increased significantly the apparent viscosity and decreased melting rate (P<0.05). Also, the addition of Dunaliella salina increased significantly in the overrun and decreased the hardness of the samples (P<0.05). The sensory evaluation suggests that the addition of Dunaliella salina does not have a significant effect on odor and flavor. Samples containing the highest percentage of Dunaliella salina were received the highest color, appearance and hardness scores by panelists. In general, samples containing a high percentage of Dunaliella salina were selected as the best overall acceptance by panelists. As a general result, according to the results of this study, the addition of Dunaliella salina to ice-cream, while improving the qualitative characteristics of the product, also improves its sensory properties and improves the acceptance of the product.

Diabetes is an inherited and/or acquired chronic disease. It is one of the most common metabolic disorders caused by the deficiency in production of insulin, or reduction of organ responses to secreted insulin. Prevalence of diabetes is high in the developing country and it is the 4th main cause of death and the major cause of blindness in adults. Since the main goal of diabetes treatment is the control of blood sugar level in the normal range and providing adequate conditions for insulin activity to reduce vascular and neurological diseases, nutritional treatment, food diet and the control of weight are the most solutions. On the other hand, the lack of appropriate food alternatives demonstrates the need for research on developing the special formulation of products designed for diabetic patients. The inhibition of α-amylase and α-glucosidase activities, natural and artificial sweeteners in formulations, medicine foods, low digestible carbohydrates, gradual decrease, enhancers, release profile and legislation are the most important ways for control of diabetic diet.

This study was carried out to determine the sources of microbial contamination in Doogh production line during a year in a dairy factory. Samples were taken from different control points from the beginning to the end of the production line including raw milk, pasteurized milk, water, culture, Doogh yoghurt, pasteurized Doogh, packed Doogh, filler and filling air duct, storage hall for pasteurized Doogh, and filling and storage rooms. The microbial analysis of the samples was performed to determine the total count of microorganisms, mold and yeast, coliforms, E. coli, Psychrophilic and thermophilic microorganisms, lactic acid bacteria and coagulase positive staphylococci in accordance with national standards of Iran. The results showed that Doogh health quality depends on the quality of raw milk, the adequacy of heat treatment, microbial quality of the ingredients and packaging materials, doing suitable CIP and disinfectantion of processing surfaces and factory environment. The results indicate that the assessment of critical control points and the organization of automatic control systems are necessary in order to eliminate or minimize the risk of microbial contaminats.

Due to the use of organic solvents is associated with environmental pollution, toxicological and safety concerns, alternative extraction methods have been investigated. In this study, the efficacy of application of β-Cyclodextrin (β-CD) and ultrasound-assisted extraction (UAE) as an eco-friendly, cost-effective and safe method for extraction of bioactive compounds from pomegranate peel compared to the aqueous extraction method was studied. The response surface method (RSM) was used to optimize extraction conditions. Designed experiments were done based on the Box-Behnken design with three independent variables, including temperature (30, 50 and 70 °C), time (10, 25 and 40 min) and concentration of β-CD solution (0, 0.9 and 1.8 %). The optimum extracting temperature and time and β-CD concentration were 55.7°C, 15.38 min, 1.8% respectively. In the optimum condition, the following characteristics of extracted bioactive compounds were obtained: Non-flavonoid phenols 75.77 (mgGAE/gDW( and extraction efficiency was 42.81%. Inclusion complex formation was confirmed by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FT-IR) and SEM. As a result of this study, aqueous β-CD and UAE as a safe method can be replaced with other extraction methods to extract compounds with high nutritional value.

Dual properties of Enterococcus on the one hand, have made them suitable and accepted bacteria as starter cultures in the production of food products and probiotics, but on the other hand, because of antibiotic resistance properties and virulence factors, has resulted in concerns about the consumer’s health. In this study, in order to evaluate the antibiotic resistance of enterococcal isolates, the disk diffusion method was used. Also, culture-based method was applied for hemolytic and gelatinase activities. The results of the inhibition zone of Enterococcus isolates against common clinical antibiotics revealed that the isolates were sensitive to Vancomycin and Ampicillin and are resistant to Kanamycin and Streptomycin. The isolates showed very little resistance to Tetracycline and Chloramphenicol and none of the isolates were resistant to all tested antibiotics. Results obtained from hemolytic activity of isolates showed that none of examined isolates were capable of blood hemolysis and consequently no clear zone of inhibition in medium containing sheep’s blood. All of isolated were γ hemolytic and they have no hemolytic activity. Gelatinase activity results confirmed that none of the isolates are able to produce clear zone in tryptone soy agar containing gelatin.

In this study, the effect of chia seed gum (0.1-0.3%) and albumin (5-15%) on physicochemical properties of barberry powder (stability and density of foam, pH, density of powder, total anthocyanin content, Hygroscopic, water solubility index and Water absorption index) produced by foam-mat drying was evaluated. Results showed the increase of albumin and chia seed gum increased the stability of the foam and the solubility of the powder, while the foam density and hygroscopic of powder decreased. Increasing the concentration of albumin reduced the density and total anthocyanin content of the samples. Increasing the chia seed gum (0.1-0.2%) increased the density of powder, while increasing the chia seed gum (0.2-0.3%) reduced the density of powder and incorporated chia seed gum had no significant effect (P<0.05) on total anthocyanin content. Based on the results, pH of powders produced in the range of 3.35-3.31. The incorporation of albumin to 10%, had no significant effect (P<0.05) on pH, while incorporation of albumin (10 to 15%) significantly increased pH. Also, increasing chia seed gum (0.1-0.3 %) significantly increased the pH of the powders.

In recent years, synchronous with the development and diversification of bread production, have expanded various processing methods, as well as the co processes (additives). One of the traditional products that have been welcomed by consumers for many years in eastern Asia due to the simplicity of raw materials and ease of using is roti bread. Therefore, in the present study, has been investigated the use of baking methods, such as hot-electric plates and rotary oven and compare them with the traditional method and so on is evaluated using of guar, carboxymethyl cellulose (CMC) and Carrageenan hydrocolloids (each one 0.5%) in roti bread formulation in a completely randomized double factorial arrangement test (P≤0.05). The results of this study clearly showed that application of hot-electric plates for baking along with addition of both CMC and guar gum in the formulation, had effect on the moisture content and crust L* value and in this regard the effect of CMC gum was higher than guar gum. Also, based on the results, it was found that the sample produced by the hot-electric plates containing CMC gum had the least firmness of the texture during 2 and 72 hours after baking, as well as one week after baking (P≤0.05). Finally, tasting the samples, the panelists introduced the samples produced with hot-electric plates containing CMC gum and samples produced with hot-electric plates containing guar gum as the best samples.

In this study, to extract beta-glucan from oats by hot water extraction method, after milling, we put it into hydrothermal process by autoclave, at three different temperatures of 106, 120 and 130 degrees Celsius in two different time (10 minutes and 20 minutes) intervals, to measure influence of time and temperature in physiochemical and functional properties of beta-glucan. The extraction process of β-glucan was accomplished by hydro extraction. The reason for choosing this extraction method was due to the higher purity of β-glucan and also has higher quality. After extraction, the physiochemical and functional properties of extracted β-glucan such as extraction efficiency, water holding capacity, emulsion capacity and stability, SEM and FTIR were tested. The result of this study showed that extracted β-glucan from hydrothermal flour had the highest extraction efficiency at 106°Ϲ in 20 minutes, had the highest emulsifier capacity at 120°Ϲ in 20 minutes (17.35%), and the highest emulsion stability at 106°Ϲ in 20 minute (19.71%), and also the highest rate of water absorption at 120°Ϲ in 10 minutes, which was 1.95%. In analyzing microstructure by Scanning Electron Microscope, it was observed that whatever the time and temperature has been increased, the b-glucan tissue would be spongy. Finally, identifying factors of the oats b- glucan by FTIR has shown in different treatments.

PCR quantifies dead cells beside live cells and this makes the judgment of microbial quality of food samples complicated. The objective of this study was comparing the efficacy of ethidium monoazide-qPCR and propidium monoazide-qPCR in quantifying live pathogen cells (E.coli, Staphylococcus aureus, Enterococcus fecalis and Listeria monocyogenes) by real time PCR, in low-fat and high-fat milk, lactic cheese (low-fat) and processed cheese (high-fat). Different proportions of live and heat killed pathogen cells were inoculated into food samples. After separating bacterial pellets, EMA and PMA treatments qPCR was conducted. One-way ANOVA followed by Turkey’s Multiple Comparison tests were applied to analyze the data. In low-fat milk, EMA treatment resulted in 18, 20, 23 and 30% decrease in cell count of E.coli, S.aureus, E. fecalis and L. monocyogenes, respectively, compared to conventional culturing. Also, following treatment by PMA, 6, 3, 8 and 12% decrease in cell count was obtained for E.coli, S.aureus, E. fecalis and L. monocyogenes, respectively, compared to conventional culturing. In high-fat samples as processed cheese, a reduction of 20, 27, 30 and 25%  in EMA treatment and 9, 6, 5 and 10% in PMA treatment was observed in cell count of E.coli, S.aureus, E. fecalis and L. monocyogenes , respectively. The inhibitory potential of EMA and PMA against signal emission was variable in different bacterial species and the fat content of the samples exerted no significant effect  (p>0.05) on PMA and EMA functionality.