مجله علوم و صنایع غذایی ایران
سال هفدهم شماره 5 (پیاپی 102، امرداد 1399)

Assessing factor affecting Iranian Pistachio export due to comparative advantage and share of Iran in international market of this crop is very important. In recent years, pistachio exports has faced many challenges including limitation of aflatoxin maximum of importing countries. In the present study, factors affecting on Pistachio export with emphasis on the role of aflatoxins were evaluated by gravity model. For obtained this goal, the major importing countries pistachio were determined and panel data from the years 1990-2017 were used. The results of gravity model estimation showed that the limitation of aflatoxin, GDP, population and border for selected importing countries has significant positive effect on the export of Iran Pistachio. The result suggested that Iran to maintain it is share in the Pistachio global market, pistachio with high quality and lesser aflatoxin have to be product, as well as, sanitation laws are approved based on international laws could be very useful.

Goat's milk yogurt has a high nutritional value and digestibility and less allergenicity than cow's milk products. The problem with goat's milk yogurt is the specific taste that results from the high concentrations of volatile fatty acids that cause goat's taste and limit consumers acceptance of this product. In this research, the effects of adding 20% pineapple and peach nectar on physicochemical (dry matter, fat, protein, acidity, synersis, water holding capacity and viscosity) and sensory properties of goat's milk yogurt during 28 days of refrigerated storage were evaluated. The results showed that adding nectar significantly reduced the amount of dry matter (p <0.05). In nectar-containing samples, dry matter content had increasing trend during storage. Fat and protein levels were significantly lower than control samples (p <0.05). The pH of nectar containing yogurts during storage was significantly lower and its acidity was significantly higher than that of control yogurt (p <0.05). The trend of synersis changes in nectar-containing yogurt samples was rising in the first week and then decreased until the end of the storage period and the process of changes in water storage capacity was initially decreasing and then increasing. The viscosity increased during the first week and then decreased significantly until the end of the storage period (p <0.05). The viscosity of nectar-containing yogurt samples was significantly lower than that of control sample (p <0.05). Sensory evaluation results showed that the highest overall acceptance score was given to the sample containing pineapple nectar (4.66, 4.46) and the lowest overall acceptance score to the sample containing peach nectar (3.36, 3.33) due to its dark color and sour taste on the 1st and 14th days respectively . Based on the experiments, the use of pineapple nectar is a good method in order to cover goat taste in goat's milk yogurt with preserved its qualitative characteristics.

In the present study, different percentages of jujube powder, as well as sucralose and maltitol sweeteners were used to produce a gelatin-based low calorie jelly, and the physicochemical and sensory properties of the produced jellies were investigated. The results showed that the addition of jujube powder and sweeteners to jelly reduced the moisture content and also increased the ash content which can be due to the presence of minerals in the jujube powder. Replacing gelatin with jujube powder reduced the protein content of the jelly samples. The results also indicated that the acidity level of the control sample was higher than that of the other samples. It was observed that by increasing the percentage of jujube powder, maltitol and sucralose, the degree of brix decreased. The produced samples were studied for lactic acid and acid-resistant bacteria and these bacteria were not detected in any of the jelly specimens. The samples were also examined for mold and yeast, and the results showed that mold and yeast were less in control jelly samples compared to other samples. The results of the sensory evaluation also indicated the produced jelly samples in the present study were acceptable for the consumers. Overall, the results of this study indicated that the jujube powder and maltitol and sucralose can be used to produce low-calorie jelly.

Pomegranate peel, a waste generated from fruit processing industry, is known as a potential source of bioactive ingredients such as polyphenols, minerals and fibers. In this study, the chemical composition and functional properties of pomegranate peel powder (PPP) were determined and it was applied as a substitute of wheat flour in formulation of sponge cake at five levels of 1.5, 3, 4.5, 6 and 7.5% and two particle sizes of 210 and 500 microns. Then, the physical properties of the batter and the chemical, physical and sensory properties of the resulting sponge cake were examined. The chemical analysis of PPP showed that this powder was high in fiber, minerals especially potassium and calcium, and phenols. By increasing the PPP level and decreasing its particle size, batter consistency and density, as well as cake specific volume and symmetry index were significantly increased, while the porosity of the cake decreased. The chemical analysis of the cakes also showed a significant increase in the moisture content, ash, total fiber, and the decreasing trend of the protein, carbohydrate and energy content by increasing the percentage of PPP. In addition, samples containing higher levels of PPP had a lower L * index and higher a * and b * indices and were, therefore, darker, more reddish and yellowish. According to texture analysis, cakes with a higher percentage of PPP had more hardness and gumminess, and less cohesiveness. Based on the sensory analysis, the closest sample to the control was a cake containing 1.5% PPP with a particle size of 500 microns. Overall, it can be concluded that replacing less than 4.5% PPP can produce a cake with good quality properties and higher nutritional value.

Nowadays, there is a growing demand for the consumption of cold pressed oils. To overcome this problem, new thermal pre-treatments of seeds before pressing have been used. Microwave pretreatment is a modern method that has been presented to obtain high-quality oils with higher oil yield. In the present study, the effect of pre-treatments of pistachio nuts by roasting and microwaving prior to oil extraction by pressing, on the efficiency as well as the quality of the oil was investigated. Pistachio samples were treated with microwave oven (2450 MHz frequency) for 60, 120 and 180 seconds and for oven-pretreatment three levels of temperature (120, 150, and 180°C) for 15 minutes was applied. Also, in order to obtain the real amount of the pistachio oil yield, untreated samples were extracted by solvent. Hot pressing was performed at three temperature levels of 60, 80 and 100°C, to compare with the other thermal pretreatments. All the oil samples were then analyzed for their yield and the quality properties. According to the obtained results microwave and oven pretreatments increased the oil yield and oxidative stability as well as chlorophyll content of the oil. The results showed a decrease in oil acidity of the microwave-pretreated for 180 sec. however, different pretreatment methods had no significant effect (p<0.01) on carotenoid content of the pistachio oil. Totally, microwave pretreatment is an appropriate process before cold pressing of pistachio nuts, which improves the yield and quality properties and oxidative stability of pistachios oil.

In recent years there has been extensive research into the use of edible coatings in food packaging. Today, the use of edible coatings has increased due to consumers' desire to purchase products that maintain their freshness. In this research, edible coating based on different percentages of Spirulina platensis (0.5-1.5%) with constant percentages of gelatin powder (2%), chitosan powder (1%), and glycerol as lubricants was used. Physicochemical properties such as moisture content, pH, Acidity, color, total phenol, nutritional properties such as protein content, iron content and ascorbic acid content, sensory evaluation and microbial characteristics of control and other treatments were evaluated at days 0, 7 and 14 after production. The results of chemical tests showed the moisture content, acidity, phenol level were increased with increasing of Spriulina platencis in different treatments. The results of colorimetric analysis also showed that by increasing the percentage of spirulina the transparency of treatments decreased. The results of nutritional evaluation showed that there was a significant difference in protein, iron and ascorbic acid levels with increasing of Spirulina platensis (p <0.05). Increasing the amount of spirulina platensis was effective on the microbial growth as well as the taste and color of the treatments, which was diagnosed by sensory evaluation.

Chemical (moisture content, pH, acidity, reducing and non-reducing sugars, ash, fructose to glucose ratio, electrical conductivity, and Hydroxymethylfurfural content), biochemical (Diastase activity, total phenol contents and antioxidant activity), physical (viscosity and color) and sensory properties (color, odor, taste, texture and overall) of 108 honey samples of Saghez, Sanandaj and Qorveh at Kurdistan province, were evaluated and compared with national standard of Iran. The honey collected from Saghez compared with Sanandaj and Qorveh showed the highest viscosity (93.035 Pa.s), pH (4.15), ash (% 0.107), sucrose content (% 1.86), Fructose/Glucose (1.26), electrical conductivity (0.36 ms/cm), HMF (9.26 mg/kg honey) and L value (32) and the lowest acidity (25.22 meq/kg honey), moisture content (% 13.96), diastase activity (11.3 DN), total phenol content (48.36 mg Gallic acid/100 gram honey), antioxidant activity (% 58.69) and reducing sugars (% 74.9) (p <0.05). The highest reducing sugar (% 79.09), moisture content (% 14.42), acidity (29.35 meq/kg honey), diastase activity (15.26 DN) and the lowest sucrose (% 1.1), viscosity (60.837 Pa.s), pH (3.87), ash (% 0.095), Fructose/Glucose (1.16), electrical conductivity (0.22 ms/cm), HMF (5.63 mg/kg honey), total phenol content (34.22 mg Gallic acid/100 gram honey), antioxidant activity (% 41.23)  and L value (46) were determined in honey from Sanandaj as compared to the others (p <0.05). Moreover, the honey collected from Saghez, Qorveh and Sanandaj received the highest scores in sensory properties from panelist, respectively (p <0.05). Since the physicochemical properties of honey from Kurdistan province in Sanandaj, Saghez and Qurve were in accordance with the national standard of Iran and Codex Standard, so they could be accepted as desired product.

Chicken nugget is one of the most popular convenience food in the world. Because of high-fat content in preparation of nuggets with regular methods that causes obesity and other related diseases, other techniques like pretreatment using gum and drying came into attention. In this study, chicken nuggets coated with batter containing Balangu gum (0.25 and 0.5%) were cooked by infrared-frying method in three heat fluxes of 18.5, 21.6, 24.7 kW/m2 for 12 minutes. The effects of the process and gum concentration on moisture content, fat, total weight loss, color parameters (a*, b* and L*) and texture properties of this product were investigated. The sample containing 0.5% gum had the highest moisture content (51.80%) and by increasing the power of the infrared radiation, moisture content decreased. The lowest fat content was related to the sample with a heat flux of 24.7kW/m2 containing 0.5% Balangu gum. By decreasing gum concentration and decreasing the power of the infrared radiation, fat content of samples increased. Also, Color attribute L* which shows lightness had the lowest amount in the control sample because of higher heat during the cooking process. The hardness of chicken nugget in various treatments did not change significantly, which can be important in consumer acceptance, but cohesiveness of samples treated using infrared-gum treatment showed significant difference compared to the control sample (P<0.05).

At the present study the quality and the physicochemical properties of the honey from east Azarbaijan markets were evaluated. In this study, 15 honey samples from Ahar, Tabriz and Kaleibar were collected randomly. At first the samples were transferred to the laboratory and preparation for tests such as solids content, moisture, pH, specific gravity, acidity, reducing sugars and non-reducing sugars (sucrose) and hydroxyl-methyl-furfural were performed. The results indicated that the moisture content for all samples are lower than world standards. Honey Samples from Ahar and Tabriz regions significantly had higher content of soluble solid compounds and specific gravity in compared to Kaleibar honey samples. The samples from Tabriz and Kaleibar significantly had high acidity and lower pH in compared to Ahar samples (P <0.05). Furthermore, all samples had desirable content of reducing sugars, non-reducing sugars (sucrose) and hydroxyl-methyl-furfural according to Codex and International Standards. The results of this study showed that the honey samples that were obtained from Tabriz, Kaleibar and Ahar regions have desirable quality characteristics according to national and international standards.

Nowadays pasta products are consumed as one of the most popular foods in the world and the position of this product in the food basket of Iranian families is gradually increasing. In this research, the effect of replacement of durum wheat semolina with hard wheat flour with two Teflon and bronze die at temperatures of 65 and 80°C on physicochemical, qualitative, texture properties, morphological characteristics, gelatinization and organoleptic features were studied. In terms of physicochemical tests, durum wheat semolina had higher protein content and gluten index with significant difference in comparison with hard wheat flour. There was a significant difference in moisture content between treatment and with an increase in temperature amount, moisture content decreased. With an increase in temperature amount, cooking value and cooking loss decreased, so the type of Teflon die also reduced the cooking loss. In the cooking value and cooking loss tests, the best score belonged to treatment M6 (Durum wheat semolina, Teflon die and drying temperature of 80o C) and the lowest score belonged to treatment M3 (Hard wheat flour, bronze die and drying temperature of 65o C). The result of texture analysis and scanning electron microscopy test showed that teflon die improved the texture of the treatments. There was no significant difference in X-ray diffraction test between treatments. Generally, treatment M6 was the best treatment in terms of technological and qualitative characteristics.

Wheat is one of the most important food products around the world. That's why there is a need to produce it all year round. The process of reaching the new wheat during the storage period will bring about changes that will improve its characteristics. The effect of time storage wheat for 90 days (0, 45 and 90) at the Temperature 30 ° C and relative humidity 45% on the chemical and rheological properties flour by farinograph test were analyzed. A completely randomized design was used to perform the tests. The comparison of the averages was done by Duncan’s multiple-range test at a probability level of 95%. The results of this study showed that wheat dormancy for 90 days increased wheat quality indices such as gluten index and Zeleny sedimentation volume, but pH decreased and acidity increased (p <0.05) . Percentage of gluten, moisture and ash did not change significantly during storage. storage time was effective on enzymatic activity, so that the activity of α-amylase decreased significantly (p <0.05) . Wheat also held significant improvement in the farinograph dough properties such as Water Absorption, Dough Stability, Degree of Softening and Farinograph Quality Number (FQN).
According To improve properties quality and rheological flour, freshly harvested grain storage for 90 days is suggested.

Cinnamon is a flavoring compound with antioxidant activity derived from phenolic and nonphenolic volatile compounds of the bark. In this study, RSM statistical software of central composite design (CCD) with coefficient α = 2 and three factors A: percentage of cinnamon replacement with cardamom (0-100%) and factor B: percentage of animal butter replacement with plant butter (0-100%) and factor C: cooking temperature (110-130  ) were used. Test responses were: texture and color. Then optimum samples 1 and 2 were compared with control at 0-15-30-45 days after production by SPSS software for physicochemical parameters including hardness, density, sensory acceptability, peroxide number, thiobarbituric acid index, anisidine number, and Totoxes were compared. Sohan-Polaki treated with cinnamon and butter had lower peroxide, anisidine number and toxic index compared to control. The Sohan-Polaki treated with cinnamon and butter had a higher density than the control. The hardness of cinnamon and animal butter-treated sohans was not significantly different from the control treatment. Cinnamon and butter-treated Sohan-Polaki had more sensory properties than control. Increasing the percentage of cinnamon at a 25% replacement level compared to 75% replacement level showed higher hardness at all temperatures studied. With the increase in the percentage of butter in the formulation of Sohan-Polaki, the hardness decreased. At the 50% substitution level of cinnamon, the same hardness was observed at both substitution levels (25% and 75%). The same trend was observed for the brightness index with increasing cinnamon content at both 115 and 125 ° C at three levels of animal butter replacement (25, 50 and 75%). With the increase in animal butter in the formulation, the index a* was increased, so that the highest a* was obtained for the 25% cinnamon replacement level and the 75% animal butter replacement level.

Nowadays, extensive investigations have been conducted on developing novel biopolymers from biodegradable sources. In the current study, the active packaging film based on sago starch-containing varying concentrations (1, 1.5 and 2 MIC) of Withania Somnifera L. extract were produced. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericide Concentration (MBC) of extract were measured. Physicochemical (such as thickness, water absorption capacity (WAC), water solubility (WS), water vapor permeability, Oxygen Permeability (OP) and contact angle (CA)), mechanical (tensile strength, elongation to break and modulus of elasticity) and antioxidant properties of the films were evaluated. The antibacterial activity of the films also was tested against two common food-borne pathogens (Escherichia coli, and Staphylococcus aureus) by the disc diffusion method. The results showed that increasing concentrations of Withania Somnifera L. extract have a significant effect (p <0.05) to increase the amount of thickness, WS, water vapor permeability, OP, and CA, but was not effective on WAC. Withania Somnifera L. extract increased the absorption of color in the visible region, which in turn led to an increasing of the parameters a* (index color tends toward green) and b* (index color tends towards yellow) but reduced L*. An increase in Withania Somnifera L. extract content resulted in a plasticizing effect, reducing the tensile strength and Young’s modulus but a concurrent increase in elongation at break. Sago films containing higher percentages of Withania Somnifera L. extract were effective against all two tested bacterial strains, and these effects were more significant in the case of the gram-positive bacteria. Sago film containing extract showed a good DPPH radical scavenging activity. These results suggest that the developed sago films containing Withania Somnifera L. extract could be used in various food packaging applications.

In the present study, an infrared-assisted solar dryer was used to determine the drying kinetics, energy consumption and quality parameters evaluation of Echium amoenum. Experiments were conducted with two levels of drying air flow rate (0.0025 and 0.005 m3s-1) and three levels of IR lamp power (100, 150 and 213 W). Drying time, energy consumption and evaluation of quality properties in different air flow rates and lamp powers were compared to the conventional method (shade drying). Five empirical models were fitted on the experimental data and the goodness of regression models were evaluated using coefficient of determination (R2), root mean square error (RMSE), and Chi square (χ2). Results of drying time in the different experiments showed highly significant differences respect to the conventional method (p-value<0.01). Also results showed that increasing the air flow rate and IR power caused a reduction of 37% and 17% in drying time, respectively. Best empirical model to describe the drying behavior was the Page model. The lowest specific energy consumptions (SEC) was 4.63 MJ kg-1, which was occurred at the air flow rate and IR power of 0.005 m3s-1 and 150 W and the highest SEC was 5.26 MJ kg-1 and occurred at 0.0025 m3s-1 of air flow rate and 213 W of IR lamp, respectively. Finally, the air flow rate of 0.005 m3s-1 and the IR power of 150 W was recommended for Echium amoenum drying in the IR-ASD because of the fair energy consumption and the suitable product color.

Food safety is a crucial goal for dairy industry. Cleaning of dairy equipment is critical not only to meet milk and milk product`s standards but also from environmental points of view. Sanitation challenges of heat exchangers and membranes dominates over the other deficiencies considerably in dairy processing steps that have been hardly affected by conventional methods(conventionally)that are updated through this paper by utilizingemerging paths such as enzymes and ultrasound, respectively. Moreover, incoming materials specifications, importantly composition (i.e. organic or inorganic), concentration, and temperatureare known as prominent impactful parameters on either milk components deposition on heated surfaces or imposing fouling on membranes. Although, cleaning agents` properties namely: concentration, flow, pH, sheer stress, and temperature are influential features, sanitizers selection  and their application sequence in cleaning program should be considered as the most determinants factors. The article goes onadvancement of control and monitoringmethods of sanitation programs from COD, Calcium, and turbidity to conductivity and ultrasound sensors. Finally, it discusses a brief solution to tackle some environmental problems regarding the usage of chemicals for cleaning in dairy industry.