نشریه نوآوری در علوم و فناوری غذایی
پیاپی 51 (بهار 1401)

Celiac patients require a non-gluten-free diet. Therefore, the aim of this study was to investigate the characteristics properties of bread made from two types of simple corn flour and pre-gelatinized corn flour with microwave. For this purpose, a completely randomized design was used (P <0.05). Investigation of changes in the properties of simple and pregelatinized flour using a scanning electron microscope showed that the corn flour structure was coherent, while the structure of pre-gelatinized corn flour granules was degraded due to the microwave thermal process and was more structural expansion and swollen. Based on the results, it was determined that the pre-gelatinized corn flour sample had the highest porosity (16.5%) and the minimal texture firmness at the time of 2 (9.7 Newton) and 72 hours (17.2 Newton) after baking. Also, the use of pre-gelatinized corn flour increased the colorful component of L* , while no significant change was observed in the on two colorful components a* and b* . Finally, by examining the results of the sensory test, a sample containing pre-gelatinized corn flour was able to obtain more points from sensory evaluators by compared with of simple corn flour.

White cheese contains a lot of saturated fat and cholesterol, which is undesirable from a nutritional point. In this regard, the aim of this study was to reduce of cholesterol in white brine cheese using Betacyclodextrin (β.CD) and determine of physicochemical, texture and sensory properties of the product. After separating milk fat, Cholesterol isolated from cream with β.CD in concentration of 10% at 35 °C and stirring at rate of 800 rpm for 0.5 hours on a laboratory scale, then, by adding to the skim milk, the preparation of samples were performed. The results of cholesterol measurement showed that the treatment of cheese with β.CD could reduce the cholesterol content about 63%. During storage of cheese, samples treated with β.CD showed significant differences in terms of pH, acidity, proteolysis and lipolysis compared to the control. By addition of β.CD hardness and gumminess of treated cheese decreased and cohesiveness increased, but β.CD not had a significant effect on chewiness and elasticity of white cheese (p>0.05). Sensory evaluation also showed that β.CD while reducing cholesterol and improving the texture of the cheese, but had no significant effect on the sensory properties of the final product compared to the control sample. Thus, according to the obtained results, β.CD to reduce cholesterol of white cheese is appropriate.

Banana is one of the most popular fruits among the people of the world, has about 40% of the waste. Banana conversion to products such as puree, chips, or use it in the formulation of various products, such as ice cream, can reduce percentage of waste. In this research, banana puree with more than 90% carbohydrate at 0, 5, 10, 15, 20 and 25% levels replaced sugar in ice cream formulation. Then, physicochemical properties such as: pH, viscosity, overrun, percentage of melt resistance, and sensory characteristics including ; color and appearance, taste, aroma, roughness and softness of texture and overall acceptance of samples were compared. The results showed that with increasing sugar substitution with banana puree, pH and overrun decreased, but viscosity and melting resistance increased significantly(P<0.05). In the sensory properties section, with the increase of banana puree in the samples, although their color became darker, but the aroma, taste, texture and overall acceptance of the control sample increased.

In many cases, the lack of access to healthy drinking water causes infectious and parasitic diseases. Various contaminants in water lead to undesirable changes in physical, chemical and biological properties and reduction in the quality of water. In this research, alkaline water containing natural essential oil of cinnamon was produced. For this purpose, water passed through the nanofiltration apparatus then the required amount of cinnamon was added to alkaline water and finally, it entered the tank and was packed. According to the results of this study, minerals in alkaline water were less than drinking water, except calcium and magnesium; therefore, it had less soluble solids and its hardness was lower. On the other hand, cinnamon extract increases some minerals such as calcium, magnesium, zinc and copper in water, which consequently increases the hardness, turbidity, color and soluble solids of water. Also, according to sensory analysis, alkaline water treatment containing cinnamon extract had the highest overall utility score and was selected as the best sample in this study.

The aim of this study was to identify the microbial profile of Shahri cheese of Pegah Golpayegan and reduce its bitter taste by adding prebiotic compounds of whey and maltodextrin. Microorganisms were identified by macroscopic, microscopic, biochemical and molecular tests. Prebiotic compounds of whey and maltodextrin were used to reduce bitter taste of cheese. Cheese production was optimized by CCD method using RSM software. Sensory evaluation was performed by panelist and proteolysis assay by measuring soluble nitrogen to total nitrogen and non-protein nitrogen to total nitrogen . Based on the results, three bacterial isolates, one fungal isolate and one yeast isolate were identified in Shahri cheese. The results of response level test in proteolysis assay showed that with increasing maltodextrin and whey the amount of proteolysis increased and in sensory evaluation with increasing maltodextrin and whey decreased the amount of sensory evaluation. The effect of maltodextrin and whey on proteolysis evaluation and sensory evaluation was significan. The optimum values for maltodextrin and whey were 0.894 and 1.668, respectively. In the sensory evaluation, the two treatments received the highest score from the panelists . . The amount of maltodextrin and whey in the two treatments were (0.5% and 1.75%) and (1.75% and 0.5%), respectively. Both treatments showed a 22% reduction in proteolysis compared to the control sample. The effect of cheese ripening time and number of microorganisms on proteolysis and bitter taste were significant. The results showed that prebiotic compounds could be effective in reducing proteolysis and bitter taste of cheese.

Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. In this research Pectin was extracted assisted by microwave under the power of 500 W, two types of acids(HCL and citric acid ) at pH of 2, time of 120and 180 second. Then, the physicochemical properties of pectin, such as content of galactoronic acid, esterification degree, emulsifier properties, extraction efficiency, and rheological properties were investigated. The results of this study showed that pectin had an efficiency of 7.55% and a reasonable purity (with galacturonic acid content of <65%). The study of degree of extraction revealed that pectin derived from Quince fruit at 180 second of microwave and extraction with HCL was low methoxyl pectin (LM). The pectin’s’ emulsifying activity was high. The viscosity results illustrated that the pectin solutions at both of the time have Newtonian behavior. good degree of purity and acceptable physicochemical properties of obtained pectin show that this agricultural product can be used as a promising source for pectin production.

This study was carried out to determine the effect of using konjac gum as a fat substitute on the physico-chemical, rheological and sensory properties of low-fat mayonnaise. For this purpose, different concentrations (0.5, 1 and 1.5%) of konjac gum were added to the mayonnaise, and the amount of oil in the formulation was reduced by half. In this study, ash, protein, fat, moisture, pH, acidity, texture, apparent viscosity, emulsion stability, color evaluation and sensory evaluation were investigated and compared with low fat (reduced oil and without gum) and high fat (commercial mayonnaise) cream as control samples The results showed that the replacement of konjac gum significantly caused a decrease in the syneresis amount compared to the low-fat control sample. Texture firmness and apparent viscosity significantly increased with increasing gum, while the sample containing 1% konjac was similar to high fat control sample. Also, the results of sensory evaluation showed that panelists did not differentiate between samples containing konjac and high fat control sample. Therefore, it can be concluded that konjac gum at 1% can be used as a fat substitute for the preparation of low-fat mayonnaise due to its favorable physicochemical properties and acceptable texture and flavor.

The purpose of this study was to evaluate the free radical scavenging activity, yogurt starters counts and sensory characteristics (color, flavour, consistency, overall acceptance) of low-fat probiotic yogurt enriched with different levels of hydroalcoholic extract of Ferulago angulata (F.angulata) and microalgae Spirulina platensis (S. platensis) for 21 days at refrigerated temperature and predicting the experiments results by Artificial neural network (ANN). In order to predict the experiments results, the multilayer perceptron neural network with two inputs (extract concentration, storage time) and one output using MATLAB R2013a software was used. About free radical scavenging activity (DPPH) of probiotic yogurt samples, the R2 was determined to be 0/989. Over time, by the 14th day, the free radical scavenging activity was increased and then decreased. F. angulata extract had a greater impact on this activity. For L. bulgaricus and S. thermophilus, R2 were 0/99 and 0/97 respectively. Treatments containing S. platensis extract had a higher count of these strains in comparsion with F. angulata extract. while the starter cultures count in the final day was determined to be more than the minimum number in probiotic yogurt (107 cfu/ml). R2 for color, flavor, consistency, and overall acceptance were 0/93, 0/98, 0/98, and 0/97 respectively, while the treatments containing S. platensis extract showed higher sensory scores in comparsion with F. angulata extract. The results showed that using a network with 10 neurons in the hidden layer and by the active hyperbolic sigmoid function and the data percentage used for training / test / evaluation is 60/ 15 / 20, probiotic yogurt can be predicted. The sensitivity analysis of optimal neural network showed the importance of predicting the parameters of extract concentrations and storage time on the changes of physicochemical, microbial and sensory characteristics of probiotic yogurt. It can be said ANN is a powerful tool for predicting the quality of probiotic yogurt.

Polygonum species are belonging to Polygonaceae family and they have various uses in the traditional medicine of Asian countries such as China, Japan and Iran. In this study, antioxidant activities of two methanolic extracts of root of Polygonum afghanicum, one collected in spring and the other in fall, and the one methanolic extract of root of Polygonum cuspidatum were measured and compared with each other. So, the antioxidant activities of the extracts were evaluated using various antioxidant tests, including total phenolic content TPC), total flavonoid content TFC), radical scavenging activity RSA), ferric ion chelating FIC), and beta-carotene bleaching. The results showed the highest values of TPC 347.2 ± 3.1) and TFC 165.2 ± 1.6) for P. cuspidatum, while the P. afghanicum, collected in spring, exhibited slightly higher antioxidant activity than the others for RSA IC50 = 14.5 ± 1.5 µg/mL), FIC 96.7 ± 1.7%), and BCB 50.9 ± 3.6%) tests. According to the obtained results, the P. afghanicum collected in spring, as a local species, showed the better activity in the some of the antioxidant tests, probably due to the presence of other active metabolites in this plant.

Malting involves steeping, germination and drying of green malt in controlled conditions of temperature and humidity. The purpose of this study was to investigate some of the physicochemical properties of rye malt, including malting efficiency, 1000 seeds weight, mass density, hot water extract efficiency and Kolbach index under the influence of time of soaking and germination. To evaluate these parameters and to prepare malt, 3 steeping periods (24, 36 and 48 hours) and 3 germination times (5, 7 and 9 days) were used. Statistical analysis and process optimization were performed using the Surface methodology. The results showed that increasing the duration of soaking and germination, the malt efficiency, 1000 seeds weight and density decreased, but the efficiency of the hot water extract and the Kolbach index increased and according to the results of process optimization, it can be stated that the application of conditions was 42.7 hours steeping and 9-day germination resulted in the best quality malt extract in terms of malt efficiency and hot water extract and Kolbach index. a

According to the importance of rice consumption as an important part of nutrition in Khuzestan province, this study was conducted to assess the health risk of cadmium, lead and nickel heavy metals in local tower cultivars in Khuzestan province. In September 1977, three farms of Shooshtar, Shavar and Baghmalek were visited and 25 farms were sampled in three locations with 3 replications. Elements were measured using a US-based Varian 710-ES ICPOES device. Cadmium, lead and nickel levels were higher in some rice samples grown in Khuzestan province than the national standard (0.06, 0.15 and 10 mg / kg, respectively). Risk share values of cadmium, lead and nickel in rice of Baghmalek, Shavar, Shooshtar and rice were higher than 1. The carcinogenic risk of heavy metals of cadmium, lead and nickel was higher in samples of rice grown in Khuzestan province above 4-10. Carcinogenic risk values in this study showed that consumption of rice cultivated in Khuzestan province has high potential of human pathogen city.

In this work, the effectiveness of temperature, oxygen and Thymus vulgaris essential oil (Zataria multiflora) coated on the respiration rate of oranges (Citrus sinensis L.) cv. Valencia was studied to properly develop modified atmosphere packaging. Respiration rate of orange in the close system was studied at the range of temperature 5, 10 and 250C as well as the essential oil in the 3 level from 125, 250 to 500 ppm. A Michaelis–Menten-type equation, with the model constants used to describing the respiration rate of fruit. Our results show the efficacy of modelling for predicting of respiration rate in the varying oxygen concentration and storage time. Arrhenius-type relationship, was used for predicting respiration rate on varying the temperature. The results indicated that increasing in the storage temperature leading to decrease in the time of respiration rate and reach equilibrium state. The maximal respiration rate ( ) and value changes in the exponential and linear manner respectively with increase in the temperature. As well as, the essential oil coating led to decrease in the model parameters value estimated. The activation energy of the respiration rate based and for oranges was calculated at 53.12 and 21.18 respectively. In addition, the value of activation energy increased to the higher value in the presence of essential oil coating.