نشریه فرآوری و نگهداری مواد غذایی
سال دوازدهم شماره 2 (پیاپی 28، پاییز و زمستان 1399)

Cheese is one of the valuable dairy products which are consumed a lot in Iran and in the world. Due to increasing fat-related diseases such as cardiovascular disease and obesity, replacement of cheese with oils containing functional fatty acids and less saturated fatty acids have been seriously taken into consideration in recent years. The aim of this study was the partial replacement of milk fat with grape seed oil which contains essential and unsaturated fatty acids for the production of a functional cheese.

Fresh milk was prepared from Maku farms and after separation of milk fat, it was standardized by grape seed oil, Olitalia trademark, and cream with the ratios of 25:75, 50:50 and 75:25. Then, Cheese samples were produced according to general industrial method. A control cheese sample was produced from whole milk. Physical and chemical properties of cheese samples including pH, acidity, fat, salt, moisture and sensory characteristics during the 60 days of ripening of cheese were measured according to Iranian National Standard Organization test methods, no. 2852, 1809, 760, and 4938 respectively. Measuring lipolysis index and fatty acid profiles were done through Nunez et al. and gas chromatography method respectively.

The results of this research showed that there was no significant difference between pH, acidity, moisture and salt content of samples substituted with grape seed oil and control cheese sample (p <0.05). But the effect of ripening time on mentioned properties was significant. All samples containing grape seed oil had more essential fatty acids, unsaturated fatty acids and less saturated fatty acids compared to the control, the amount of linoleic acid in control sample and samples containing 25%, 50%, 75% of grape seed oil, were 3, 17, 20 and 35 percent and the amount of oleic acid, 22, 26, 27.5 and 29.5 percent, respectively. The results of sensory evaluation of all treatments showed that in the term of texture, control sample cheese had the highest score, but cheese contains 75 percent grape seed oil gained highest score in color, odor and taste. In term of overall acceptability samples that contain 75% grape seed oil had more score compared to other samples.

The results of this research showed the feasibility of substitution of cheese fat with grape seed oils for the production of more healthy, nutritional and functional white brined cheese.

Since carbohydrates and fats are known to be the most important calorie sources in food products, much attention has been focused on low calorie or non-caloric substitutes. The main purpose of this research is to produce low calorie chocolate dairy desssert with functional characteristics, while reducing the calorie content, in most cases, competitive with a variety of commercial food products and not being too restrictive for children, adults and others. In this research, stevia was used as a sugar substitute and inulin as a fat substitute in the low calorie chocolate dessert formula, and the best formulation was obtained The purpose of this research is to produce dietary products for people with diseases such as obesity, cardiovascular disease, blood pressure, insulin-free diabetes and etc.

In this study, stevia and inulin was used as sugar and fat replacer in chocolate dairy dessert formulation, respectively. In order to optimize the formula and produce low-calorie chocolate dairy dessert, three factors of inulin concentration (0 to 8 g/100 g), stevia concentration (0 to 0.06 g/100 g), and storage day (1 to 14 day) were evaluated using response surface methodology (RSM) with Face-Centered Central Composit. The physicochemical characteristics including fat and protein content, dry matter content, calorific value, antioxidant activity, color and sensory properties were analyzed in the chocolate dairy dessert. The antioxidant effects of Stevia in dairy desserts was investigated using iron reducing power test and DPPH radical scavenging activity. The samples were evaluated for appearance, consistency, odor, and taste using a 9-point hedonic method.

The results showed that the energy values of the chocolate dairy dessert samples decreased significantly with reducing fat level. DPPH free radical scavenging and reducing power assays in chocolate dairy desserts showed that samples with higher amounts of Stevia extract had higher antioxidant activities. In addition, dairy desserts containing Stevia extract showed high levels of free radical scavenging activities during two weeks’ storage that may result in delay in fat oxidation and increase shelf life of the stevia containing food product. The L* values was negatively affected by the inulin addition. No significant differences in the a* and b* values were detected between the different samples. Overall acceptability decreased by increasing inulin levels to more than 4% and stevia levels to more than 0.03%.

According to the obtained model, the formulation was selected with 5.628 g/100 g inulin, 0.032 g/100 g stevia and 5.83 g/100 g as the best model.

Food is considered not only as a source of energy and essential ingredients for growth and health but also as a source of bioactive compounds that can have beneficial effects in humans. Bioactive peptides are considered to be functional compounds that have been recognized in foods recently. An enzymatic hydrolysis has been used to improve the functional properties of plant proteins. One of the features of the protein hydrolysates is their antioxidant activity, which makes it possible to use them as antioxidant agents in food models. In this study, the effect of using different enzymes and their combination in production of protein hydrolysates with high functional and antioxidant properties was investigated.

Faba bean protein isolate was enzymatically hydrolyzed by trypsin and alcalase alone, and in a successive way with trypsin and alcalase at concentrations of 1.5 and 3%, and optimum temperature of 37 and 50 °C and pH of 7 and 8.5 respectively all at the reaction time of 3h. The solubility parameters at pH 2-12, foaming and foam stability at the pH level of 4, 6, 8 and 10, DPPH radical scavenging activity, and iron chelating activity of protein hydrolysates were investigated.

The results showed that enzymatic hydrolysis increased the solubility, especially in acidic pH range. At pH 3, the protein hydrolysates derived from alcalase and the combination of trypsin and alcalase enzymes at the concentration of 3% had the highest solubility (64.51% and 60.95% respectively). Foaming capacity increased with increasing of pH from 4 to 8. The highest foaming capacity was observed at pH level of 8, but at pH level of 10, in all samples, foaming capacity decreased. Protein isolate at pH level of 4 created no foam after 60 minutes. The highest foam stability was observed at pH level of 8 in all samples. The results also showed that hydrolysis of faba bean protein significantly increased the foaming stability (p < 0.05). At pH level of 8, samples that hydrolyzed with trypsin and combination of trypsin-alcalase enzymes at the concentration of 3% had the highest foam stability. The enzymatic hydrolysis significantly increased the DPPH radical scavenging activity (p < 0.05). Maximum DPPH radical scavenging activity was observed in the alcalase treated hydrolysates (75.71%), which had a significant difference with other protein hydrolysates (p < 0.05). There was no significant difference in the DPPH radical scavenging activity of trypsin treated protein hydrolysates, and trypsin-alcalase combinations with concentrations of 1.5 and 3% which were 72.54, 73.66 and 73.62% respectively (P>0.05). The enzymatic hydrolysis significantly increased the iron chelating activity compared to the faba bean protein isolate (P <0.05).

The results showed that different enzymes under constant hydrolysis conditions have different effects on a single substrate. Enzymatic modification of proteins creates a natural antioxidant source in food models, which can increase the shelf life of products.

Capsicum annuum L. fruits have amount of natural antioxidants and essential nutrients such as: vitamin C, carotenoids, phenolic compounds, and elements like potassium. Appearance of the crops, such as the shape, color, size, freshness of the fruit, lack of physiological disorders and microbial diseases, have a very important role in the marketability of green bell peppers. Therefore, this crop always requires a method to reduce losses and maintain marketability in postharvest. One of the methods for reducing postharvest losses of horticultural crops is using of edible and non-edible coatings that, increased shelf life of crops by changing of exchange of gas and water surrounding of horticultural crops.

In order to reduce the losses and preserve the quality of green bell peppers (“California Wonder” cultivar), this study was designed by using a factorial experiment in basic of completely randomized design in Ilam University at 2018. Experimental treatments were consisted immersion of fruits in Aloe vera gel 25% and 50%, Arabic gum 5% and 10%, Aoe vera 25%+Arabic gum5%, Aloe vera 25% + Arabic gum10%, Aloe Vera 50%+Arabic gum 5%, Aloe vera 50% + Arabic Gum 10% and control, which their effects on the characteristics of green bell pepper was investigated during 14 and 28 days of storage at 10 ̊C and RH 90%.

The results showed that with increasing the storage period, the quality and marketability of pepper fruits decreased, but the experimental treatments maintained the quality and marketability of green bell pepper in storage. In this study, Arabic gum10%, Aloe vera 25% + Arabic gum 10% and Aloe vera 50% + Arabic gum 10% treatments in most of the studied characteristics were more effective in maintaining the quality of green bell peppers in storage. These treatments showed less weight loss and ion leakage compared to other treatments and maintained marketability, total soluble solids, titratable acidity, total phenol, total antioxidant capacity, total chlorophyll and activity of catalase and peroxidase enzymes during 28 days of storage. It is likely that a thicker layer and fewer exchanges of atmosphere surrounding the fruit would be due to the greater efficiency of 10% Arabic gum in these treatments than other treatments. Therefore, according to this results the use of Arabic gum 10% or in combination with Aloe vera gel 25 and 50% are recommended as a method for reducing losses and maintaining the quality and marketability of green bell peppers during the storing and marketing.

Pectin as a natural polysaccharide possesses a wide spectrum of functional properties. It can act as a thickener, gelling agent, stabilizer, emulsifier, cation-binding agent, etc. These properties make pectin as a biopolymer valuable especially for medicine and food production. All of the pectin needed in food, medicine and cosmetic industries is supplied abroad while there is a good potential for production of this valuable substance from waste of beverage industries. In addition, the production of the pectin is simple and low cost and its added value is high. Pectin production was done only in laboratory scale and has not been industrialized. Therefore, the aim of this research was to optimize the pectin extraction from orange juice waste in the laboratory scale and then, scaling up to semi- pilot extraction. Designing and constructing the production line of Semi-pilot scale extraction of pectin from orange peel was done for the first time in Iran, to can finally, evaluate the possibility of industrialization and localization of the pectin.

In the first, the effect of pH (1.5-3), time of extraction (1-4 h) and S/L ratio (1:10- 1:30 g/mL) were optimized singularly and then, semi-pilot production of pectin at the optimized condition, which was obtained at the laboratory scale, was done. Two filtration methods (filter press and centrifuge) were used to to separate impurities. The yield, DE and galacturonic acid content of the extracted pectins in the semi- pilot scale were compared to the laboratory one.

The results indicated that all the parameters had significant effect (p≤0.05) on the yield of the extracted pectin. Increasing the pH from 1.5 to 2 increased the yield and the highest yield was obtained at pH of 2 (14.87 g/100 g d.m.) and by increasing pH from 2 to 3, the yield was decreased (6.65 g/100 g d.m). Increasing the time of extraction up to 3 h, enhaned the yield significantly but then, it was remain constant. By increasing the S/L ratio from 1:10 to 1:15, the yield was increased from 16.55 to 18.84 g/100 g d.m. and after that the yield was decreased. Designing the pectin production line was done and semi- pilot extraction was done at the optimized conditions (pH of 2, S/L ratio of 1:15 and time of 3 h). The yield of extracted pectin in the semi- pilot scale (which filter press employed instead of centrifuge) was more than that obtained at the laboratory scale althogh its galacturonic acid content was lower than that obtained at semi- pilot scale. When centrifuge was employed, the extracted pectin at the semi- pilot scale was comparable with laboratory one, indicating its high purity.

Results indicated that the yield and quality properties of the pectin extracted at the semi-pilot extraction, which centrifuge was employed (instead of filter press), were similar to the pectin extracted at the laboratory scale and therefore, producting the pectin with high yield and quality at the semi-pilot scale is possible.

Stevia is a valuable medicinal plant. However, after the introduction of this plant as a natural sweetener without calories, rose to fame in the world. Recent years with the increasing number of patients with diabetes and obesity problems in Iran as well as favorable conditions for growing this plant in the country, demand for use of the plant has been increased. Important step after medicinal plant cultivation is proper planning for its processing and packaging. The aim of this study was to evaluate the effect of growing region and type of packaging on the biochemical compounds is Stevia plant.

A research was designed concerning the effect of growing region and the type of packaging, on the stevia dried leaves quality, based on the completely randomized factorial design with four replications. For this purpose, leaf samples collected from both Gorgan and Aghghala, two wet and semiarid lands, respectively. The harvested leaves were dried under shad conditions. Dried leaves were kept for three months in different packages including glass, plastic, paper and foam materials. Finally, the visual quality of samples and the variation of chemical compounds were investigated and the measured traits including total phenol (Folin Ciocalteau), total flavonoids the colorimetric method using aluminum chloride, antioxidant activity (DPPH), total sugar and reduced sugar (Fehling).

Analysis of variance showed that the highest antioxidant activity as well as the highest total sugar content was observed in the leaves of Aghghala area. This difference was statistically significant compared to Gorgan. Total phenols, flavonoids and reduced sugar were not affected by growing region. The highest antioxidant activity was observed in the samples stored in glass. The highest reducing sugar accumulation was observed in the samples which were stored in paper and plastic bags. The amount of reducing sugar in the paper and plastic packages was in the in its highest value. The investigated packages did not show significant difference in the total phenol and flavonoid contents as well as total sugar. The interaction effect between growing region and packaging type on the antioxidant activity, total sugar and reduced sugar showed a significant difference. As the plant samples collected from Aghghala region in which packaged in glass showed the highest antioxidant activity.

According to the results, stevia which gathered from Aghghala region biochemically was more potent than the plants which were cultivated in Gorgan. It has been showed that dried leaves of stevia which were stored in glass had the highest antioxidant activity. Thus it recommended that, for long term storage especially for home usage, the dried leaves of stevia stored in glass containers.

Today, consumers tend to eat fresh food with high nutritional and health benefits. Food, in addition to eliminating hunger and providing essential nutrients, should improve the health and physical and mental health of the consumer. Probiotics are living microorganisms that have a healthy effect if they are consumed alive and sufficiently. Using appropriate prebiotic compounds and selecting suitable carriers for probiotics can increase the growth and activity of these beneficial bacteria. Soybeans and their products are considered to be good carriers for probiotic microorganisms that can play an effective role in increasing the viability of probiotic bacteria. The purpose of this study was to investigate the effects of inulin prebiotic and antioxidant green tea on increasing the viability time of Bifidobacterium longum in synbiotic soy ice cream.

In order to produce synbiotic soy ice cream, the green tea extract in concentrations of 1, 2 and 3% and inulin in proportions of 1, 2 and 3% and also probiotic bacteria Bifidobacterium Longum in the amount of 107 Cfu/ml were added to synbiotic soy ice cream formulation. Therefore, 10 treatments were designed according to completely randomized design with three replicates. Tests of determination the percentage of polyphenolic compounds, percentage of total acidity, percentage of increasing overrun, peroxide number (mEq/Kg), viscosity evaluation (cp), color assessment (lighting, redness and yellowness index), sensory assessments (odor, taste, texture and overall acceptance) were performed one day after production and the survival rate of Bifidobacterium Longum (Cfu/ml) of soybean ice cream samples done during 21 days of storage at -18°C. For data analysis of the results of the tests, Duncan's test for comparison means at probability level of 5% was used by Minitab version 16 software.

The results showed that increasing the concentration of inulin and green tea extract in the synbiotic soy ice cream formulation, overrun, yellowness index (b*), lighting index (L*), score of sensory indexes including odor, taste, texture and overall acceptance decreased and acidity, the viability rate of Bifidobacterium longum, viscosity and redness index (a*) increased. Bifidobacterium longum population after 21 days of storage in all treatments, including control, was higher than 106 Cfu/ml. In contrast to inulin increase in the concentration of green tea extract had a significant effect on the reduction of peroxide index. The sensory indices of the treatment containing 1% green tea extract and inulin were not significantly different with the control sample and were presented as superior treatment in this study. Sensory indexes of treatments containing 1% green tea extract and inulin were not significantly different with the control sample and were presented as a superior treatment in this study.

By using 1% green tea extract and 1% inulin can be possible to produce a synbiotic soy ice cream with optimal qualitative and sensory properties with good health properties.

Despite of food production increase over the past half-century, food security has a strategic issue and an important goal of agricultural policies in many countries.The bread supply chain is critical because of its important role in food security. Bread is one of the most important items in the household food basket. A bread supply chain starts from wheat production and ends to household table. But despite of high consumption and three thousand year past actives of grain cultivation, flour production and bread making in Iran, but, the quality of bread is at the lowest level of the world standard. This is due to the risks that the bread supply chain has been damaged. The aim of this study was to application of bread supply chain framework to explain risk management strategies of bread production and consumption in Khuzestan province.

The risks of the bread production and consumption identified and classified based on observation, interviewing and literature review tools. Then, risk management solutions identified and rated with focal group technique in six steps including of planning for the focus group, identifying the group composition, conducting the participants to get the answers to the questions, recording the participants' responses to the questions, data analysis and reporting the findings, by managers and experts of bread and flour field and consumers. The research tools was semi-structured and structured interview and checklist. The research community was the managers and experts in the field of bread, flour and consumers in Khuzestan province that revelatory cases sampling was used for selection of the people. The number of participants per focus group of bread production and consumption was 10 participants. Two focus group separately held with participants of per part that session lasted for 60 minutes.

The results of the research showed that in the bread production sector, the solutions presented in relation to the inputs supply risk, baking process risk and product health risk with a score of 73.33, 63.18 and 61.25 respectively and in the bread consumption sector, the proposed solutions regarding product quality risk, product purchase risk and information risk with a score of 88.83, 62.5 and 60 are the highest percentage in adjusting these risks. So, these should be placed at the top of the attention of officials in order to improve the quality of bread in Khuzestan province.

Considering that in the previous studies in this field has been investigated a quantitative paradigm, this research explain this subject with focus group and the use of expertise and experience of the experts in qualitative research. So, as viewed by experts supply of high quality and health flour, removing of soda and salt in the bread, completing of baking bread process, observing the consumption of water, salt in baking bread, improving the quality of bread, buying bread daily and the amount of consumed, inform people about the dangers of baking soda and high salt in the breads and consuming more whole grains are important solutions of bread production and consumption risk management. Therefore, the problem of flour quality solved by using of systematic thinking and smooth quality flour has been delivered to the bakers. Also, continuous monitoring and control of bakery, continuous applied research to improve bread quality and the implementation of legal regulations on the removal of juice and salt control intensified.

Refrigeration as a preservation technique is absolutely necessary to maintain the quality of fresh meat products. Nevertheless, it does not guarantee by itself a shelf life period for more than a few days. Nowadays, the use of edible films and coatings containing natural antibacterial and antioxidant agents are one of the new preservation techniques that are capable to improve the shelf-life and maintain natural appearance of fresh meat and poultry products. Considering this fact that the shelf life of chicken breast is merely 4-5 days, the present study was conducted to assess the possibility of extending the shelf life of chicken breast fillets using whey protein isolate (WPI)-based coating containing Satureja hortensis L. essential oil stored under refrigeration conditions.

To make coating solutions, after preparation of WPI solutions (10%), 5% glycerol as plasticizer was added and the solutions was mixed properly. For preparation of WPI coating solutions containing Satureja essential oil (WPIEO), different amounts of Satureja hortensis L. essential oil (0.5, 1 and 2 percent) were added to the WPI coating solutions. Antioxidant )thiobarbituric acid number=TBA and peroxide value=POV) and antibacterial (mesophilic and psychrophilic bacteria count) properties of the samples were determined. Chicken breast fillets coated by different solutions, i.e. coated sample with WPI coating (WPI-C) and WPIEO solutions were analyzed and compared with the control sample (without coating) during 0, 3, 6 and 9 days of storage period.

There was a significant difference for pH, TBA, POV and psychrophilic and mesophilic bacteria count between all WPIEO samples as compared with the control throughout the storage period. As the amount of essential oil in coated WPI increased, the bacterial counts reduced and antioxidant properties increased significantly (p < 0.05). However, no significant differences between control and WPI-C were found for the mentioned parameters. In general, the lowest POV and TBA during storage time were related to coated WPI sample containing 2 per cent essential oil and its POV was increased from 1.37 to 4.82 meq O2 Kg-1 fat and its TBA increased from 0.016 to 0.028 mg malonaldehyde per kg meat during 9 days’ storage period. These values for control at the same storage time were more meaningful and increased from 1.49 to 10.05 meq O2 Kg-1 fat and 0.015 to 0.052 mg malonaldehyde per kg meat respectively. Although the total mesophilic and psychrophilic bacteria count in all the samples were increased through the storage period but these changes were slighter in WPIEO samples so that the mesophilic and psychrophilic bacteria count in WPIEO containing 2 percent essential oil were significantly lower and 0.50 and 0.58 Log cfu/g lesser than control respectively.

The results showed that the microbial load and antioxidant properties were not improved by the application of the edible coating based on WPI without essential oil in the chicken breast. However, WPI edible coating containing Satureja hortensis L. essential oil could be enhanced the shelf life of chicken fillet under refrigeration conditions. Therefore, this edible coating might be effective carrier of Satureja hortensis L. essential oil, able to control the release of the antimicrobial and antioxidant active compounds on the chicken breast throughout the storage period.

Button mushroom (Agaricus bisporus) is a high nutritional valuefood that is allocated about 40% of the mushroom market share and contains 32.5 % protein, 1.6 % fat, 9.2 % fibre, 7.5 % ash, 6.8 % moisture and 42.4% carbohydrate according to dry basis. Button mushroom is highly perishable product that shelf-life at 4 °C is up to 8 days. In this research, to increase the shelf life of button mushroom and producing high quality product, infrared (IR) dryer was used and mass transfer kinetics of the samples was measured.

In this study, drying of button mushroom in an infrared dryer at irradiation power of 150, 250 and 375 W and distance of 5, 10, 15 and 20 cm was investigated. The effect of lamp power and distance of sample from radiator on time and drying rate, and moisture diffusion coefficients were evaluated in a factorial experiment based on completely randomized design. For drying kinetics modeling, the 9 mathematical models including, Fick's Diffusion, Approximation of diffusion, Page, Modified Page –II, Newton, Midilli, Logarithmic, Verma and Two term were evaluated and the best model with the highest correlation coefficient and the lowest standard error was selected.

The results showed that the effect of lamp power and distance on the drying process of button mushroom is significant. Increase in infrared lamp power from 150 to 375 W, and decrease in the distance of lamp from sample from 20 to 5 cm reduced drying time button mushrooms 56.6 and 55.3 %, respectively. The maximum drying time was related to the power of 150 watts and the 20 cm lamp distance, which took 190 minutes to complete the process. Also, the lowest drying time is related to 375 W power and 5 cm lamp distance, which recorded time for this treatment was 30 minutes. By increasing the lamp power and reducing the irradiation lamp distance in the drying process of button mushroom, the effective moisture diffusivity coefficient had an increasing trend. By increasing the lamp power from 150 to 375 W, the effective moisture diffusivity coefficient increased from 3.8×10-9 m2s-1 to 11.0×10-9 m2s-1 (at a distance of 5 cm from the lamp). By increasing the sample distance from 250 W lamp, from 5 to 20 cm, the effective moisture diffusivity coefficient for a button mushroom decreased from 7.0×10-9 m2s-1 to 2.2×10-9 m2s-1.

Effective diffusivity coefficient of button mushroom moisture was between 1.2×10-9 to 11.0×10-9 m2/s. In modeling of mushroom drying process, Page model has better match with the experimental results compared with other models.

Emulsion consist of two immiscible liquids (usually oil and water) where one of the liquids is dispersed in the other in form of small (0.1–100 µm) spherical droplets. Emulsions are widely used in the formulation of food, pharmaceutical and cosmetic products. Emulsion are thermodynamically unstable due to the unfavorable contact between oil and water molecules and as a consequence their physical structures will tend to change over time.Two types of ingredient are important in the formation of an emulsion system: emulsifier and stabilizer. One of the key functional roles of food hydrocolloids is in the preparation of emulsions and in the control of emulsion shelf-life. Most hydrocolloids can act as stablizers (stabilizing agents) of oil-in-water emulsions, but only a few can act as emulsifiers (emulsifying agents). Addition of emulsifiers allows the formulation of stable emulsions thanks to the formation of structured interfacial films. The most widely used polysaccharide emulsifiers in food applications are gum arabic (Acacia senegal), modified starches modified celluloses, some kinds of pectin, and some galactomannans. In this research one Iranian gum (Basil seed gum) have been used as stabilizers in emulsion formulation. According to O/W emulsions samples of Basil seed gum (0- 0.3%wt) on caseinate-stabilised emulsions (0.5% wt) in neutral conditions (pH=6.5) prepared by application of ultrasound with power 150 w, frequency of 20 KHZ for 6 minutes. and then stability, rheological properties and particle size distribution of emulsions were measured The results of stability showed that the highest amount of creaming was related to emulsions containing 0.3% wt BSG and the highest stability was related to 0.08 and 0.15% wt of BSG 28 days of preparation The flow curves showed that the flow behavior of all emulsions was non-Newtonian and shear-thinning.. The best fitted models were Ostwald for low and Herschel-Bulkley for concentrations higher than 0.02% wt of BSG). Frequency sweep tests revealed the viscoelastic behavior of emulsions that they showed higher elastic modulus than viscous modulus at low frequencies with dominantly viscous modulus higher than cross-over point at high frequencies Investigation of changes of particle size distribution with addition of BSG showed that particle size of SCN emulsions significantly decreased with a little amount of BSG compared to individual SCN emulsions. Statistically, there were no significant differences between particle size of different concentrations of BSG (p0.05) while at concentration of 0.3% wt the presence of large amount of unadsorbed BSG molecules led to depletion flocculation and significantly raise in size of particles.

Indruction: 

Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value.

In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed.

The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser.

According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation. Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value.