نشریه نوآوری در علوم و فناوری غذایی
پیاپی 47 (بهار 1400)

Removing sugar color is one of the most important goals of raw sugar refineries. Also, color and ash have the most important effect on the quality of crystallized sugar. In order to produce high quality products, every year, a lot of equipment and operating costs and spend for the remove of the color and ash in every sugar mill and refinery. The quality of sugar depends on the quality of the sugar syrup that is produced from it, so the effective refine process, which has the ability to produce bright syrup with a low amount of color, is necessary in the sugar industry. In this research, Treatments of Brix in three level (40, 50 and 60), syrup Flow rate in three level (4, 6 and 8 ) and the Temperature in three level (40, 50 and 60 °C) were considered and color, Invert, pH, ash and purity were measured according to ICUMSA methods and based on the efficacy of each treatments in decoloration and also according to the characteristics of the syrup, optimization was done by the surface response method. The model offered by response surface for the responses of color, pH, Invert sugar, and purity were significant and it was found that the use of ozone in important parameters in the sugar industry includes a reduction in color has a positive effect and on other parameters such as ash, pH, Invert Sugar, and purity have very little effect. The optimal treatment introduced by the model was temperature 43 °C, flow rate 4.2 and the Brix 54, and it was found that no significant effect between amount of specified by software and experimental samples(p>0.05) and optimization points specifiedtruly.

Regarding the antioxidant properties of Adiantum capillus-veneris, identification of phytochemical compounds, extraction of phenolic compounds, and determination of inhibitory activity of free radicals of this plant seem necessary. Therefore, in this study, the structure of fatty acids, tocopherols, sterols, and phenols was identified. Then, the effect of methanol and ethanol solvents on extraction of polyphenolic compounds and antioxidant activity of Adiantum capillus-veneris leaf extract were investigated. The results of identification of the chemical compounds of the extract showed that palmitic acid was the predominant saturated fatty acid, gamma and beta tocopherols were the most abundant tocopherols, cytosterol the most abundant sterol, and syringic acid and hydroxytyrosol the main phenol of the leaf extract. Measurement of phenolic compounds showed that by increasing the concentration of extract up to 1000 ppm, the amount of polyphenolic extracted in methanol and ethanol solvents increased to 240.65 and 142.4 mg GA/g, respectively, but the extraction percentage of these antioxidants by methanol was significantly higher than ethanol. In the next step, the inhibitory activity of free radicals was measured at different concentrations of methanol and ethanol and compared with the synthetic antioxidant BHT at 200 ppm; it was found that increasing the antioxidant properties of methanolic and ethanolic extracts depend on concentration, meaning that by increasing the concentration of extracts from 200 ppm to 1000 ppm, the antioxidant activity increased significantly and at a constant concentration, the methanol-extracted extract had more radical scavenging activity than the ethanol-extracted extract and both extracts had more antioxidant activity than synthetic antioxidant BHT. Generally, the results of this study showed that methanol is a more effective solvent in extraction of phenolic compounds from Adiantum capillus-veneris leaves. There was also a positive correlation between the amount of phenols and antioxidant activity.

The aim of this study was to add flaxseed extract powder to Kashk and increase its usefulness and health. In this research, fresh yogurt was used to produce Kashk. Yogurt was drained to a solid of 16.5% and then mixed with 2.5, 5, 7, 10, 12.5 and 15% flaxseed extract powder. Then the produced Kashk was dried with a spray dryer. The tests carried out on the product (Kashk powder) include chemical tests (moisture, fat, protein, pH and acidity), sensory tests (taste, color, odor, taste and general acceptance) and physical tests (solubility and viscosity). The results of this study indicated that with the increase in extract content, pH, moisture and fat content increased and acidity and protein content decreased significantly (p ≤ 0.05). Regarding the physical properties, the results showed that increasing the amount of flaxseed extract in the Kashk powder caused a decrease in solubility and a significant increase (p ≤ 0.05) of viscosity. Sensory evaluation of Kashk powder samples showed that the addition of flaxseed extract reduced the product color scores. Also, the highest amount of consistency score was belonging to the sample with 15% flaxseed extract, which had a significant difference (p≥0.05) with other samples. Addition of flaxseed extract did not have any significant effect on odor scores of different samples. On the other hand, the results showed that the addition of flaxseed extract up to 7.5% did not have a significant effect on the taste scores of the samples, but in higher amounts, significantly decreased (p ≤ p ≤ 0.05) taste scores which were mainly due to the bitter taste. Similarly, the overall acceptance score in samples with a maximum of 7.5% of the flaxseed extract was similar to the control sample, and after that, with the increase of the flaxseed extract, the overall acceptance score decreased significantly (p≥0.05).

In this study, after the extraction of F.angulata and microalgae Spirulinaplatensis by ultrasound technique and ethanol (99/70 %), levels of 0/1 to 1% of both extracts were injected into milk samples, according to the formulation, and probiotic yogurt containing LactobacillusacidophilusLa-5 wasprepared. Then,determination of pH, color and probiotic count was donewithin 21 days. By increasing the storage time, the pH and syneresis values decreased and increased respectively.Treatments containing different levels of Chevil extract showed lower pH and more syneresis in comparsion with Spirulina extract. Regarding color parameters (L*a*b*), increasing the storage time until the 14th day, the lightness intensity (L*) decreased and the green intensity (a*) of the samples increased. From the 14th day until the end of period, the L* and a* values was increased and decreased respectively.Treatments containing F.angulata extract, had a less L* value and greater a* value than S. platensisextract. The b* value decreased over time, and the highest mean (more yellowness) was related to the treatments containing F.angulata extract. During cold storage until 14 d, L.acidophilus count increased significantly, and then, declined 1 logarithmic cycle, but it was more than the standard number in probiotic yogurt. Treatments containing S. platensisextract showed a higher count of L. acidophilus.The use of S. platensis extract in comparison with F.angulata extract, yielded better results in terms of pH, color and probiotic count. The use of both extracts could improve yogurt color and increase the probiotic count.

In recent years, Identification of Aloe Vera's health properties has led to an increase in researchers' attention to its potential for enriching food products. The aim of this study was to produce a functional orange beverage enriched with Aloe Vera gel. The effect of different concentrations of Aloe Vera gel (20, 25, 30 and 40%) on antioxidant properties (DPPH radical scavenging activity, phenolic and flavonoid compounds and ascorbic acid) and physicochemical properties of beverage (acidity, pH, brix, moisture, ash and viscosity) were evaluated. The results showed that by increasing the concentration of Aloe Vera gel in the formulation, the antioxidant properties of the beverage increased, so as the concentration of Aloe Vera increased from 20 to 40%, the DPPH radical scavenging activity increased from 42.79% to 65.26%. the amount of phenolic and flavonoid compounds and ascorbic acid content of sample containing 40% Aloe Vera was 69.66, 6.93 (mg/ml) and 77.1 (mg/100ml), respectively. The amount of these compounds in all samples decreased significantly after pasteurization. The results of physicochemical tests showed that by increasing the concentration of Aloe Vera gel, the amount of acidity, brix, viscosity and color brightness index of the samples increased and pH decreased, significantly. The sensory evaluation results showed that the sample contained 30% Aloe Vera gel showed the highest overall acceptability. Therefore, it can be concluded that the Aloe Vera gel with its antioxidant properties can be used successfully in the production of functional beverages.

Deep-fat fried foods have great popularity owing to their desirable sensory properties. However, negative impressions toward fried foods have been created due to their high fat absorption. Pretreatments such as thermal blanching or ultrasonication could aid the production of fried foods with less fat and desirable quality attributes. The present study was therefore aimed at exploring the effects of blanching (0-4 min) and ultrasonication (0-40 min) pretreatments on the moisture, oil absorption, shrinkage, hardness and color parameters of zucchini fried at different at temperatures (130-180 ºC) for different times (4-6 min) using response surface methodology. The results of the statistical analysis revealed that as the frying process prolonged, moisture content decreased and fat absorption increased. However, higher process temperature led to both lower moisture content and fat absorption. It was observed that the blanching and Ultrasonication pretreatments both resulted in lower fat absorption due possibly to their decreasing effect on the moisture loss during frying. As expected, while frying at a higher temperature and longer duration caused greater shrinkage, the pretreatments affected it conversely. Hardness had a Ushaped relationship with frying duration, i.e. the softest texture was obtained at the middle levels of frying time. However, frying temperature steadily increased product hardness. As well, the blanching and ultrasonication pretreatments were accompanied by decreased in hardness. The results showed that while an increase in temperature and duration of the frying process was concomitant with the lower lightness of the sample, the pretreated samples experienced a lower decrease in these color parameters. In conclusion, the optimum frying condition was found to be blanching for 3.94 min, ultrasonication for 40 min, the frying temperature of 163.19 ºC and a frying time of 4 min

Tarragon contain essential oils such as cinnamon, starch, osmium and flandernum. These oils have many medicinal properties. In this study, two materials of inulin and beta-cyclodextrin are used as a wall in different ratios of 0 to 100% (w / w) and tarragon oil as a core of 1 to 5 ratio was designed using Experimental Design. An ultrasound device was used to prepare nano-capsules. The diameter of the nanocapsules and the particle size distribution index were measured by the dynamic light distribution and then all samples were dried in a spray dryer. In order to investigate the shape of nano-capsules by scanning electron microscopy, we used thermal infrared analysis to determine the structure of infrared spectroscopy and to determine thermal resistance.The results showed that optimum nano-capsule with particle size of 110 nm, particle size distribution index to 48, encapsulation efficiency of 73% and moisture content of 94%. In addition, the study of essential oil release in laboratory environment showed 99% over 72 hours. Taragon nano-capsule prepared in optimum conditions with a small size and flat structure, as well as high thermal stability can be used as a suitable carrier for the use of food industry.

In this study, the feasibility of application of microwave radiation as a pretreatment technique was investigated to increase the extraction yield of Cucurbita pepo seed oil. Seeds were pretreated at different power (180, 450, 600 and 900 W) and radiation time (30, 60, 90 and 120 sec) and then the oil was extracted by conventional Soxhlet method using n-hexane. According to the results, even at the lowest microwave pretreatment variables applied (180 W and 30 sec) the oil yield (27.22 ± 0.02%) was higher compared with those obtained from untreated seeds (26.88 ± 0.04%). Maximal oil yield (35.19 ± 0.04%) was obtained by Soxhlet extraction with microwave pretreatment at 600 W and 120 sec. Under these conditions of microwave pretreatment, the extraction time was shortened from 360 to 300 min. A shorter extraction time resulted in higher ability of oil for scavenging DPPH and HO free radicals. Furthermore, the fatty acid profile of samples was detected using gas chromatography- mass spectrometry. Linoleic acid was the most abundant fatty acid in C.pepo seed oil. Microwave pretreatment showed negligible effect on the fatty acid composition of samples. From the results, microwave pretreatment could be a promising technique to increase the quality and quantity of oil extracted from C.pepo applying conventional Soxhlet method.

Celiac patients need to use gluten-free products to reduce gastrointestinal problems. Barley malt is effective properties of bakery products, but these additives cannot be used in gluten-free products. Also, in this study enzymatic sorghum malt in five levels (0, 1, 2, 3, 4 and 5%) was used as natural additives in gluten-free strudel. For this purpose, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and sensory properties were evaluated. Moisture was increased by increasing of malt in the formulation. The samples containing 1, 2 and 3% of malt (especially 3%) had the highest specific volume and porosity and the lowest firmness after 1 hours baking. All of samples were softer than blank (the sample without malt). Finally, the sample containing 3 % sorghum malt had the highest score of sensory properties.

The aim of the present study was to investigate the qualitative properties of sugar oil cake utilizing charkhak gum, bamboo fiber and sucralose.Bamboo fiber (at different levels of 0, 1.5, 2 and 3%) of gum (in different levels of 0, 0.8, 1 and 1.5%) and swecrolose (0.416) were used for cake samples and physicochemical properties, volumetric, texture analysis, colorimetric, sensory (organoleptic) and total caloric measurements were performed on the produced samples. The results showed that the highest viscosity of dough, pH, aw and protein content of cake in treatment of code T7 and the lowest viscosity of dough, protein and aw in control sample were observed (P<0.05). The sugar and fat content of control sample was significantly higher than other samples (P<0.05), the control sample volume was significantly higher than that of the control group, and then the treatment of code T7 was significantly higher than other samples (P<0.05). The moisture content of code T7 and code T6 at all time intervals was significantly higher than other treatments (P<0.05) and the lowest moisture content was in the control sample (P <0.05). Also, with time, moisture content of all samples decreased significantly (P<0.05) The total calorie content of the control sample was significantly higher than other samples (P<0.05) and the lowest caloric content was observed in treatments code T6 and code T7 (P<0.05). The results of colorimetry showed that all of the samples significantly increased the color component of L * compared to the control sample (P<0.05) . Except for the treatment of code T1 and code T5, the rest of the treatments significantly increased the color component (P<0.05). The amount of force per Newton for code T1 was significantly higher than other treatments at all time intervals (P <0.05). On the seventh and fourteenth days, the lowest force in Newton was related to the control sample (P<0.05) .The highest sensory rating belonged to the control sample, then to code T7, and treatment code T7 was selected as superior treatment

The lippia citriodora apart from being attributed for antioxidant and antibacterial it also can be used for creation of natural taste and color for food products. The objective of this research was to implement lippia citriodora extract for prolonging shelf life using herbal extract and better taste in ice-cream. Lippia citriodora extraction was performed with 80% ethanol using maceration method. The lippia citriodora extraction was added to ice-cream. The treatments were, ice-cream control samples and ice-creams containing 0.02% and 0.05% extracts of lippia citriodora. The treatments were experimented by testing the viscosity, pH, melting rate, hardness texture, specific gravity and sensory evaluation at days 0, 30 and 60 of storage. The addition of lippia citdriodora extract resulted in a increase in viscosity, specific gravity, hardness of its texture, pH reduction and melting rate. The ice-cream treatments containing lippia citriodora extract received a higher score in terms of taste and other general attributes in comparison to the control samples. 0.05% extract of lippia citriodora exhibited a better impact on the quality properties while extending its shelf life.

Dairy products play an important role in the nutrition and health of people and cheese is a source of protein, fat, and minerals. Due to its high importance, it has a special position in the diet of the people. However, its contamination with pathogenic microorganisms such as staphylococci can endanger human health. In this study, 46 traditional kinds of cheese including 23 samples of salt water cheese and 23 samples of pot (Kope) cheese were prepared from different regions of the city of Maku and the rate of Staphylococcus aureus coagulase positive was evaluated by culture method. The results of biochemical tests showed that 28.2 % of the traditional cheeses had Staphylococcus aureus coagulase which 17.3 % of them were salted cheese and 10.9 % of them were pot (Kope) cheese. The results of most probable number test showed that 19.5 % of traditional cheeses had more than 110 colonies per gram of cheese. It was found that 6.5 % of pot (Kope) cheese and 13 % of salt water cheeses had an infection rate of more than 110 colonies per gram of cheese. Regarding the high prevalence of Staphylococcus aureus infection in these traditional cheeses, milk heating and compliance with hygienic conditions are essential for the preparation of these cheese.