مجله علوم و صنایع غذایی ایران
سال پانزدهم شماره 1 (پیاپی 74، فروردین 1397)

In this research, effect of susceptor on quality properties of cupcake such as weight loss, color parameters, height, porosity, and crispiness at 300, 600, and 900W during microwave baking, were studied. Results showed that weight loss rate increased with power and using susceptor. Also, crispiness occurred when the microwave oven assisted by susceptor. Results showed that browning index increased with power during baking. Moreover, color parameters of surface changed the most compared with others. Moreover, all colour parameters changed more than microwave baking process. Results showed that sample height increased at first and then gradually decreased at the end of process time. Regarding the sample weight decreased simultaneously, therefore, yield factor and density increased and porosity reduced.

Fruits and vegetables are the most important horticultural products that play a key role in human nutrition and health. The Modified Atmosphere Packaging (MAP) technology along with controlled temperature is used to preserve and extend the shelf life of perishable foods. Modern technologies (e.g. nanotechnology) allow use of nano-composites in MAP, offering new opportunities to better exploit the advantages of this technology. This study analyzed the effect of MAP using two types of film (i.e. polyethylene and silicone nano-polymer) and three different gas mixtures (4%O2%CO2 88%N2, 5%O2%CO2%N2, and 80%O2%N2) as well as passive MAP (at 5°C) on qualitative properties of tomato. The effects of above mentioned treatments were conducted on the weight loss, TSS, pH, titratable acidity (TA), rate of respiration, yeast and mould count (YMC) and total viable count (TVC) during 28 days of storage. A factorial experiment in a completely randomized design with three replicates was used to conduct the experiment and data analysis. Results showed that MAP of tomatoes helped preserve their quality and extended their shelf life. Accordingly, silicone nanopolymer in combination with gas mixture (4%O2%CO2%N2) provided a desirable atmosphere for tomatoes and hampered metabolic processes including respiration. This in turn showed better results in reducing variations in weight, TSS, pH and TA than other treatments. Moreover, the lowest YMC and TVC belonged to this treatment.

Addition of hydrocolloid to cake formulation improved its sensory and textural properties. Balangu seed has remarkable amounts of gum with good functional properties and improved the rheological and textural properties. In this study, effect of Balangu seed gum addition at four levels 0, 0.5, 1 and 1.5 %, on batter rheology properties, and physical and sensory properties of sponge cake were studied. First the sponge cake batter containing different percentages of Balangu seed gum were prepared and their rheological properties using a Brookfield rotational viscometer were evaluated. Then physical characteristics of prepared cake include moisture and volume by standard methods, cake crumb color including L*, a* and b* values by image processing method, and sensory evaluation (total acceptance) by 9-point hedonic method were evaluated. Statistical analysis in completely randomized factorial design was studied and comparing the average at 5% level using Duncan's multiple range test was performed. With increasing Balangu seed gum in formulation of sponge cake, viscosity of batter increased. Sponge cakes batter were as non-newtonian fluids and pseudoplastic (shear-dependent) and thixotropic (time-dependent) type. With increasing the Balangu seed gum from 0 t 1.5 %, sponge cakes batters viscosity at shear rate of 20 s-1 ware increased from 12.84 to 32.80 Pa.s. The moisture content and volume of cakes were increased with increasing gum percentage. With increasing Balangu gum brightness of cakes increased due to increasing volume, as well as decreased yellowing of the samples. The L*, a* and b* indexes for sample containing 1.5 % gum were 88.67, -0.76 and 40.74, respectively. According to the sensory evaluation results, samples containing 1.5 % Balangu seed gum had the highest total acceptance score.

In this study, ultrasound-assisted extraction (UAE) conditions of natural antioxidants from Stachys lavandulifolia, with the separate and simultaneous maximization of total phenolic (TP), total flavonoid (TF) and antioxidant activity (AA) by response surface methodology, were optimized. A central composite design, with four independent variables including power of ultrasound, (W), time (min), liquid to solid ratio, and solvent composition (%), with 30 runs at five levels with six replicates at the central point, was used. Results exhibited that the second-order polynomial model could be successfully used for optimizing the extraction parameters. Correlation coefficients (R2) of the models for TP, TF and AA were 0.83, 0.90 and 0.92, respectively. The results of the optimization process of extraction showed that the highest concentration of TP (19.8 mg gallic acid equivalents (GAE)/g of dry matter (DM)) in the conditions were power of ultrasound 297.8 W, liquid to solid ratio 56.3, time 14 min and solvent composition 43.2% methanol; the highest concentration of TF (5.54 mg quercetin equivalents (QE)/g DM) in the conditions were power of ultrasound 300 W, liquid to solid ratio 60, time 14 min and solvent composition 69.4% methanol, and the optimum conditions in terms of AA 78.4% under conditions were obtained at power of ultrasound 300 W, liquid to solid ratio 40, time 14 min and solvent composition 61.7% methanol.

Production and consumption of mushrooms have widely increased in the world due mainly to increased awareness of its medicinal, nutritional and organoleptic properties. However mushrooms have very short shelf-life. Browning, cap-opening, weight-loss and microbial spoilage are the most common postharvest changes in the mushrooms which often result into economic losses. The aim of this study was to evaluate the effect of peracetic acid (PAA) alone and in combination with essential oil (Cuminum cyminum L.) on postharvest quality of button mushrooms (Agaricusbisporus) upon 10 days cold storage. This research was carried out in five treatments including T1 (control), T2 (0.04% PAA), T3 (0.07% PAA), T4 (0.04% PAA and 5 μL/L essential oil), T5 (0.07% PAA and 5 μL/L essential oil). Changes in color, weight loss, microbial activity, cap opening were measured. Organoleptic characteristics of mushrooms were evaluated by consumer preference. The results indicate that (0.04%) PAA in combination with essential oil improving post-harvest life of mushroom. As T4, T5 reduced significantly coliforms compared with T1. T5 reduced significantly yeast and mold compared with T1. T3, T4, T5 inhibited E.coli upon 10 days storage. T4, T5 delayed cap opening upon 12 days storage. T4, T5 promoted organoleptic characteristics during the storage period. Thus, postharvest essential oil and peracetic acid treatment has positive effects on improving the quality of button mushrooms. Thus essential oil and peracetic acid treatment can be useful candidate for effective disinfectant treatment for fresh vegetable and fruits.

Wheat as a major component of human diet is made up of bran layers rich in dietary fiber, starchy endosperm and fatty germ. Wheat bran is a by-product of the milling industry and as a rich source of dietary fiber plays an important role in preventing a variety of diseases. In the study, effect of fine grinding on the physicochemical composition and fiber content of different fractions were studied. Ground bran were classified into four different fraction based on granulometry and specifications of each fraction was determined. With increasing particle size of bran fractions, darkness and ash percent increased while protein and fat percents decreased. Starch content decreased with increasing particle size. Fiber components (crude fiber, NDF, ADF, ADL) increased with increasing particle size of bran. The maximum percent of crude fiber (14.0), NDF (56.7), ADF (17.7) were found in 250-355 and the minimum percent of crude fiber (7.8), NDF (32.3), ADF (9.7) were in

This study was aimed to evaluate antibacterial and antioxidant activity of thyme (Zataria multiflora) essential oil (EO) with vacuum-packaging on chicken breast meat to improve its shelf life and organoleptic properties. In this order, thyme EO was prepared at two concentrations of 0.1% and 0.3% (v/w) and added to chicken breast samples and then packed under vacuum conditions. Furthermore, two samples were considered without thyme EO which one is packed in a typical package contained air (control) and the other without air (under vacuum). All samples were stored at 4°C for 12 days and microbial properties (total bacterial count, psychrophilic bacteria, Escherichia coli and Salmonella), physicochemical properties (pH, thiobarbituric acid and colorimetric indices) and their sensory properties were evaluated at 0, 3, 6, 9 and 12 days. The results showed that the thyme EO reduces the total and psychrophilic bacterial counts, and this effect were significantly increased at the higher concentration of EO (P

Essential oils are aromatic compounds that come from different parts of the plant and is widely used in the food industry. In the present study, it is evaluated the antioxidant activity, phenolic compounds, antimicrobial effect and interaction of the essential oils of Curcuma longa and Ocimum basilicum on some pathogenic bacteria.The essential oil was extracted through the hydrodistillation method. The antibacterial effects Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of the essential oils were assessed on pathogenic bacteria, listeria innocua, Staphylococcus epidermidis, Salmonella typhi and Enterobacter aerogenes by microdilution technique using chloride Triphenyltetrazolium. Interaction of basil and turmeric essential oils were also studied by fractional inhibitory concentration (FIC).Total phenolic content (TPC) and antioxidant capacity of essential oils were evaluated using the Folin–Ciocalteu method and DPPH assay. The DPPH of the basil and turmeric essential oil were equal to 31.2 and 18, respectively. The results showed that the ranges of minimum inhibitory concentration of the oils were 4.6-73.6 and 2.3-36.8 mg/ml, respectively, for Curcuma longa and Ocimum basilicum . the ranges of minimum bactericidal concentration of the oils were 9.2-147.2 and 4.6-73.6 mg/ml, respectively. Basil essential oil is effective to control the growth of bacteria. Moreover, the combination of basil and turmeric essential oils confirmed additive activities against the listeria innocua and Enterobacter aerogenes.

Ultrasound-assisted extraction is an inexpensive, simple and efficient alternative method in comparison with conventional extraction methods. The objective of this study was to compare the performance of ultrasound-assisted extraction of sour-orange (Citrus aurantium) seed oil. In this study, ultrasound-assisted extraction (2, 4, and 6 h) was applied in comparison with heat reflux extraction (8 h at 300 W, 12 h at 200 W, and 24 h at 100 W) and conventional Soxhlet (42 h) methods in terms of yield and composition of sour-orange seed oil. The fatty acid composition of the extracted sour-orange seed oils were determined by using fast gas chromatography method. There were significant differences among sour-orange seed oil yields of different extraction methods (P0.05) and ultrasound-assisted extraction method can be introduced as a time consuming method. Moreover, in all extraction methods, sour-orange seed oil yield increased by increasing extraction time. Obtained results indicated that palmitic acid and linoleic acid were significantly the most abundant saturated fatty acid and unsaturated fatty acid of sour-orange seed oil, respectively (P0.05). Also, the amounts of monounsaturated fatty acids and polyunsaturated fatty acids especially α-linolenic acid of sourorange seed oil were similar to soya and canola oils. There were no significant (P0.05) differences among fatty acid profiles of the oils obtained with different extraction methods. By using ultrasoundassisted extraction and heat reflux extraction methods, it is possible to extract oils in shorter time, but with similar characteristics to the oil extracted with standard Soxhlet method.

Cornus mas L. besides edible consumption, is a medicinal plant with different functional aspects in traditional medicine. In this study, antioxidant property and total phenolic content of Cornus mas L. extract obtained from supercritical carbon dioxide and subcritical water extraction methods were evaluated. The total phenolic content of the extracts was determined using the Folin-ciocalteau method. Antioxidant activity of the extracts was investigated by tests of trapping free radicals DPPH and reducing power assay. Cornus mas L. extract obtained by supercritical carbon dioxide method showed the highest amount of phenolic compounds of 132.97 mg gallic acid per gram of dried extract and also the highest antioxidant activity. Activity related to the concentration of phenolic compounds in the case of anti-radical effect and reducing power was observed in all extracts. Thus, Cornus mas L. can be due to the presence of bioactive compounds such as phenolic compounds, as a good source for providing natural antioxidants recommended.

In order to prepare a functional surimi based products, the amount of 2-3% salt is adding to the surimi paste, conventionally. Therefore, this can be considered as a limitation factor for its consumption by the diabetic consumers. Thereafter, in this study the effects of reduction of salt, addition of microbial trasglutaminase and setting temperature was evaluated on the rheological characteristics of surimi gel. Based on the temperature sweep test results, a more significant increase in the storage modulus (G') graph of treatment containing 1% salt, 1.5% enzyme and setting at 40 C for 1 hour was recorded compared to other treatments. Furthermore, the G' Graph of treatment with 2% salt with no enzyme and setting at 4 C for 12 hours was significantly above the G' Graph of treatment with 2% salt without setting), thus indicating the importance of setting stage for surimi paste containing salt. In the Creep and recovery test, treatments including 1% salt 1.5% enzymes with setting at 1hour-40 C had the best recovery rates compared to the treatments without enzyme. Accordingly the deformation rate was recorded at about 0.8%, compared to the 3% in treatments without enzyme which can be considered as an important property.

One of the appropriate methods to naturally enriching and improving the qualitative properties of bread is to use different alternative fiber sources such as aloe vera powder. This research seeks to investigate the effect of adding aloe vera powder to flour in order to produce Barbari bread and investigate the rheological characteristics of dough and the physiochemical properties of bread. In this research, the effect of aloe vera powder on of Barbari bread at five levels of 0, 1, 3, 6 and 9 percent (w/w based on flour) has been studied. The investigation of rheological characteristics of dough by Farinograph and extensograph devices, properties of the baked bread by texture analyzer and finally sensory analysis on the produced bread were evaluated. By adding aloe vera powder, the amount of water absorption increased accordingly and the highest absorption was recorded at level 9. Dough development time increased with adding aloe vera powder and the highest increase was recorded at levels of 6 and 9 percent. However, dough stability decreased with increasing the percentage of aloe vera powder. The hardness of control sample at intervals of 2, 24, 48 and 72 hours was increased and at the fourth and the first days had the highest and lowest hardness, respectively. Bread toughness was changed in the range 7.87-60.7 mJ. Adding aloe vera Powder at 6 and 9 levels caused an improvement in water absorption, a decrease in development and an increase in the resistance to elasticity of Barbary dough.

The aim of this study was to evaluate the influence of various parameters such as inlet air temperature and Arabic gum concentration on production efficiency, physicochemical, flowability and morphological properties of date syrup powder dried using pilot-scale spray drying. Process variables were: Inlet air temperature (140-180°C) and Arabic gum concentration (20:80 to 60:40 drying aid ratio to wet weight of date syrup). Maximum yield (55.74%) has been obtained for 50:50 Arabic gum ratio at 160°C. The product yield of the samples decreased, when inlet air temperature was increased from 160°C to 180°C and higher Arabic gum concentrations. Other Physicochemical properties such as moisture content, water activity, bulk density and tapped density of the powders reduced with increasing inlet temperature and carrier concentration. These properties were varied from 2.12-3.38%, 0.142-0.23, 0.5-0.72 and 0.56-0.87 g/ml, respectively.􀀃On the other hands, flowability behavior of samples was improved, when inlet air temperature and Arabic gum concentrations were increased, except for 60:40 Arabic gum ratios. Also, Hygroscopicity, solubility and wettability were significantly affected by the process variables. The results of scanning electron micrographs indicated that with increasing inlet air temperature and Arabic gum concentration, powder particles from fairly spherical, smooth surfaces and semi sticky state (in low carrier concentration) to individual and shrinkage particles (higher Arabic gum concentration in same temperature) were changed. Crakes in some particles didn’t observed when drying temperature was increased from 140 to 180°C.

Rice is a food product that provides meals for more than half of the world's population. Rice varieties and cultivated areas are factors that affect on the rice cooking properties and cooking behavior. In this study, the effect of various cultivated areas on chemical properties, swelling power, solubility and rheological and textural properties of Tarom Mahali was investigated. The results showed that Tarom Mahali of northern Iran consists of average amylose content (20-25%) and appropriate gelatinization degree (3-5), which represents high quality of Tarom Mahali. On the other hand, rice of Fereydunkenar region has the lowest protein, fat, amylose content and the gelatinization degree and highest content of swelling power and solubility (P

This experiment was conducted in order to evaluate the effect of sodium meta-bisulfite chemical pretreatment and different temperatures of hot air on quality of dried barberry fruits as split-plot in time, with sodium meta-bisulfite (Na2S2O5) in 4 levels (0, 1, 2 and 4%), drying temperatures in 3 levels (50, 60 and 70ºC) and storage time in 6 levels of fresh fruit (harvest time) and dried fruits (0, 20, 40, 60 and 80 days after drying). Fruit moisture content was reduced up to 13±1%. Na2S2O5 significantly influenced most characters including antioxidant activity (AA), and its 2% concentration increased color indices. Simple effect of drying temperature was significant on pH, L (brightness), ΔE (total color change) and BI (browning index), and any increment of temperature was led to higher BI, although no effect was observed on AA and ANT (anthocyanin). Simple effect of storage time was significant on all variables, and TSS was increased with time, although L decreased. Interaction between chemical pre-treatment and temperature also significantly influenced pH, TA and TSS. It is concluded that although low drying temperatures are needed to maintain quality of dried barberry fruit, however, parallel application of chemical pre-treatment with lower drying temperatures lead to improve color indices of dried barberry fruit, although further experiments are required.

The effects of three types of common packaging in Iran on rainbow trout quality during storage time were studied. Fish samples after evacuation of offal and preparation were classified into 4 treatments: treatment 1 (without packaging; control), treatment 2 (vacuum), treatment 3 (skin pack), treatment 4 (stretch film). After packaging the samples were, respectively, kept in refrigerating rooms with 1°C temperature (for a week) then -18°C temperature by the end of the period of studied. At first, the amount of compositions of protein, fat, ash, moisture, and carbohydrate were measured in primary fish (control). Also, all assessments were performed after 0, 15, 30, 45 and 60 days of storage with 5 repetitions for each experiment including: chemical (pH and PV) and sensory (taste, aroma, tissue, color, and overall appearance) properties. The results showed that the amount of PV increased in all treatments meaningfully (0-90 mEq O2/kg). Among the treatments, skin pack had the lowest and the highest amount of PV (4 mEq O2/kg) and pH (6.25), respectively, by the end of the period. The results of sensory assessment showed that the sensory scores of all treatments decreased and by the end of the period only vacuum packaging was acquired the highest scores.

The use of compounds such as cyclodextrins and strong electrolytes, that can affect surface tension between food and oil during deep-fat frying process, influences the quality of the fried product including apparent density. The aim of this study was to investigate the effect of β-cyclodextrin and sodium chloride addition to oil on apparent density kinetics and its modeling during deep-fat frying of potato strips. In this research, β-cyclodextrin was added to oil at 0.3 and 0.6 g/l and sodium chloride was added at 1 and 3%. Then, potato strips were fried at 150, 170 and 190°C for 90, 180, 270 and 360 seconds. The results showed that by increasing process time, apparent density of various samples is decreased. Furthermore, by increasing the temperature from 150 to 190°C, the trend of decrease in apparent density intensified. In additioin, sodium chloride and β-cyclodextrin treatments in both concentrations, separately and simultaneously, significantly increased apparent density compared to control samples. Also, a number of experimental models were proposed to model the parameterduring deep-fat frying. The average correlation coefficient between the experimental results with the results of the models was considerable.

The aim of this study is identification of lactic acid bacteria from ewe’s yogurt from alvand nomads and evaluation of acidifying potential of isolates. A total of 25 bacteria as lactic acid bacteria were isolated from ewe’s yogurt. The log10 CFU of bacterial count per ml of yogurt on MRS, M17 and Corn meal agar under anaerobic condition at 37 0C included 5.84 ±0.14, 4.69± 0.21 and 5.95± 0.06 respectively. To identify the strains isolated, they were tested by examining their cell morphologies, gram-staining, catalase activity, arginine hydrolase activity and carbohydrate fermentation. Isolates of yogurt Produced from Ewe's Milk were identified on the basis of biochemical and phenotypic characteristics as Enterococcus faecium, Enterococcus durans, Pediococcus acidilactici, lactobacillus paraplantarum, lactobacillus ferintoshensis, lactobacillus johnsonii and lactobacillus delbrueckii. Acidification activity of isolates was assessed. lactobacillus delbrueckii (ΔpH3h=0.65), lactobacillus ferintoshensis (ΔpH3h=0.6) and Pediococcus acidilactici (ΔpH3h=0.57) showed more acidifying activity than other isolates, respectively. Acid production profiles of isolates indicated that these isolates could lower the pH of milk below 5±0.2 in 6 h incubation at 30 °C and these isolates were therefore the best starter candidates for industrial applications.

Drying is used as a suitable method for increasing shelf life of agricultural different products. In this research, kinetics modeling of parboiled rice drying in a combined infrared-hot air dryer was investigated. The effect of hot air temperature at 3 levels of 40, 50 and 60oC, infrared radiation intensity at 2 levels of 0.32 and 0.49 w/cm2 and air velocity 1 m/s were evaluated during drying of parboiled rice on head rice yield in a completely randomized design. The results showed that the effect of hot air temperature and infrared radiation intensity on the drying time of parboiled rice was significant (P

By production of kiwifruit-based pastille, in addition to preventing waste of kiwifruit, new products enter the market, which due to its high nutritional value, good flavors, suitable formability and durability that have been recognized, could be considered by consumers. In this study, production of new products from kiwifruit as fruit pastille using different ratios of gelatin (4, 6 and 8 percentage) and guar gum (0.25 and 0.5 percentage) hydrocolloids and ratio of palm syrup on kiwi puree (20:80 and 30:70) and other components of the formulation in a completely randomized design based on the factorial contain 12 formula was study. The results showed that with addition of gelatin and guar hydrocolloids and ratio of palm syrup on kiwi puree, moisture of the final product was increased, while water activity decreased. Texture profile analysis of kiwi pastille showed that the addition of gelatin and guar gum in the formulation of pastille, resulting to improve the textural characteristics of the product (increased cohesiveness and reduced adhesiveness). Date syrup also led to a decrease in hardness, such as guar gum samples, while elasticity, chewiness, adhesiveness and cohesiveness was increased. Analysis of pastille color factors showed that the gelatin did not affect on the color properties while with increasing the amount of guar in pastille formulation, L* and b* values increased but a* factor decreased. Date syrup also led to a reduction in L* factors and increased a* and b* values in pastille. Investigation of data obtained from sensory evaluation showed that kiwifruit pastille sensory characteristics are significantly influenced by variables. So gelatin and guar gum due to coating of flavour and delay in release of the flavor and taste compounds, leading to a decrease in flavour score and thus reduced the overall acceptance of pastille. Date syrup is a natural sweetener because increasing pastille bland, Leading to an increase in acceptance of pastille samples. Generally according to obtained results, formulation including 6% gelatin, 0.25% guar gum and ratio of palm syrup on kiwi puree equal to 30/70 is recommended as suitable formula in production of kiwifruit pastille.

Maintaining the fresh quality of camel meat and increasing acceptability by consumers then devising an effective way of validating this which are major concerns to food safety and defense experts was the goal of this project. Electronic nose system was used as a rapid technique to classify the freshness of camel minced meat samples during 20 cold storage days in different modified atmosphere packaging. Headspace gas analysis and Microbiological measurements were performed simultaneously as spoilages indices. Sample delivery was based on the dynamic headspace method. The volatile compounds in the headspace of meat samples were introduced into a sensor chamber and the response signals of seven tin dioxide based Taguchi gas sensors (TGS) were recorded as a function of time and packaging type. A dedicated real-time data acquisition system based on a microcontroller and laptop have been used. Five static and dynamic features selected from the conductance transient response of each sensor were input to the pattern recognition engine. By implementing unsupervised principle component analysis (PCA) technique on sensor array response, we found that meat samples could be grouped into fresh and aged categories based on cold storage days and type of packages. Samples of all packages on the first day, those of the fifth day at oxygen, dioxide carbon and nitrogen and Samples of days ten and fifteen only at dioxide carbon were fresh. These results were align with head space gas and total viable count analyses. In conclusion dioxide carbon could be considered as the best package.

In this study, the stability of oil-in-water emulsion systems prepared with different concentrations of pea pod polysaccharides (0.5-4.5% w/w) were evaluated within 30 days at 25 ºC in comparison with Arabic gum. For this purpose, emulsion properties such as droplet diameter, span value, rheological properties and its microstructure were studied. With increasing pea pod polysaccharides and Arabic gum concentration from 0.5 to 4.5%, the droplet diameter was decreased from 2899.2 to 1432.4 nm and from 3415.5 to 1385.6 nm, respectively. The results indicate the ability of pea pod polysaccharides for suitable coating of droplets in dispersed phase compared to Arabic gum. The droplet diameter was increased from 1384.5 to 2933.1 nm for pea pod polysaccharides and from 1637.3 to 2699.2 nm for Arabic gum during storage time. The creaming index decreased by increasing the concentration of Arabic gum and pea pod polysaccharides from 64.42 to 4.67 % and from 48.09 to 10.81%, respectively. On the other hand, the creaming index was increased with increasing storage time. Evaluation of -flow behavior indicated the non-Newtonian and shear thinning behavior of emulsion systems containing Arabic gum and pea pod polysaccharides. With increasing the concentration of pea pod polysaccharides and Arabic gum, apparent viscosity of fresh emulsions were increased from 28.45 to 40.44 mPa.s and from 27.35 to 53.70 mPa.s, respectively. Decrease in apparent viscosity was observed with increase of storage. Finally, the results indicated the relatively good ability of pea pod polysaccharides to increase stability of oil in water emulsion through increasing the viscosity of continuous phase of emulsion system.

Honey have high nutritional value and unique flavor and because of that, the price of natural honey is relatively much higher than hat of other sweeteners. Honey is susceptible to adulteration with cheaper sweeteners; those that have been detected in adulterated honeys include sugar syrups and glucose syrup. In recent years, several methods have been examined to determine honey adulteration. In this study, the Support Vector Machine (SVM) modeling has been used as a way to determine the type and percentage of adulteration in honey. For this reason, glucose syrup and sugar syrup as common sweetener in honey fraud in different percentages of replacement were used and various physicochemical properties of honey were determined. Using SVM, 2 properties (viscosity and color parameters L *) in the detection of counterfeit honey 6 characteristics (non-reducing sugars, sucrose, electrical conductivity, L *, b * and viscosity) in the detection of adulteration and 4 feature (reducing sugars before hydrolysis, reducing sugars after hydrolysis, fructose and refractive index) in the detection of fraud, were selected. The results of the evaluation showed that the models can detect the counterfeit honey than pure honey, the type of fraud and fraud levels in 100% accurat.

Food coloring are added to food to compensate colors lost during preparation, or to make food look more attractive. Natural colorant present in foods have attracted interest because of their safety and potential nutritional and therapeutic effect. Curcumin, the yellow colour constituent of turmeric, is used as a food colourant. In this research, in order to investigate the effect of solvent-solid ratio (1.5, 1.75 and 2), ratio of aceton to ethanol (0, 50 and 100) and time (24, 36 and 48) on the curcumin extraction yield, response surface methodology (RSM) and central composite design (CCD) methods were used. The extraction was done by maceration method. The results showed that solvent-solid ratio, ratio of solvents and time, are the most effective factors on the yeild of curcumin (P

In order to achieve optimized condition of whey less Feta cheese production, Milk protein concentrate, Whey protein concentrate and cream , respectively, with ratio 5- 15%, 0- 10%, 45- 55% were mixed with fresh milk (40%). Cheese Samples were produced by industrial method in small scale and analysed with various physicochemical tests. Design and analysis of experiments were done using Design-Expert software version 9.0.With this software, regression equations, mixture surface and contour plots for each response were achieved. Finally, the optimization based on the average physicochemical and textural characteristics of UF cheeses on the market, was done and the optimal condition was determined by the highest desirability.The independent variables, cream, Milk protein concentrate and Whey protein concentrate at the optimal condition respectively are 45.6, 11.7 and 2.7 percent.

The effects of different fat extraction methods include Bligh and Dyer (BD), Smeds (SM), Bligh and Dyer used dichloromethane (BDD), Folch (FO), Roese-Gottible (RG), Soxhlet used petroleum ether (wet and dry samples) (SOX-WET, SOX-DRY) and Soxhlet used n-hexane (SOX-N) on total fat quantity and quality of Rainbow trout (Oncorhynchus mykiss) were investigated. Chemical properties including total fat, free fatty acid, peroxide value, conjugated diene and triene, tiobarbitoric acid, anisidine value, brown color factor, and color assessment were evaluated. According to the results, the amount of total fat was higher in Bligh and Dyer toward Soxhlet with wet sample, modified Bligh and Dyer and Roese-Gottible methods. The lowest primary lipid oxidation products were found in Bligh and Dyer and Soxhlet used petroleum ether. Comparison of tiobarbitoric acid value, showed higher secondary lipid oxidation products in Roese-Gottible toward Soxhlet and Folch methods. The highest amounts of conjugated triene, free fatty acids and TOTOX were also found in Roese-Gottible method. The results of this study showed that Smeds and Bligh and Dyer used dichloromethane extraction methods had proper fat quality, low cost and short time, as well.

Plants are rich sources of phenolic compounds which are important sources of antioxidants. Due to the antioxidant properties of Citrullus colocynthis, optimizing the extraction of phenolic compounds and antioxidant activity is important. The objective of this research was to study effect of different solvents (methanol, acetone, ethyl acetate, hexane and chloroform) in the extraction efficiency of phenolic and flavonoid compounds from different parts (leaf, seed, fruit pulp and fruit peel) of C. colocynthis. Phenolic and flavonoid contents were measured by Folin–Ciocalteu and Aluminum chloride methods respectively. Antioxidant activity of extracts was determined using Diphenyl Picrylhydrazyl (DPPH) and Hydrogen peroxide (H2O2) and (FRAP) assays. According to Tukey test at 5% level, results showed the solvent used for extraction has significant effect on the phenolic, flavonoid content and antioxidant activity. The methanol extract of C. colocynthis leaf, showed the highest phenolic content (27.01 mg/g DW). The extraction of fruit pulp with chloroform yielded the least amount of phenolic compounds (1.11 mg/g DW). Significant amount of phenolic and flavonoid content was observed in leaf methanol and acetone extract. Methanol and acetone extract had highest antioxidant activity in all antioxidant assays. Overall, the results show that methanol and acetone, are more effective solvents for phenolic compounds extraction. There is a positive correlation between the amount of phenolic compounds and flavonoids with antioxidant activity. Base on the results of this study, C. colocynthis leaves due to the high levels of phenolic compounds, suggest as supplement rich in natural antioxidants.

The aim of this study was to investigate the chemical composition and antibacterial effects Curcuma longa essential oil “in vitro”. The Curcuma longa essential oil was extracted through the hydrodistillation method. Its components were identified through Gas Chromatography/Mass Spectrometry (GC/MS). Antibacterial effects of Curcuma longa on pathogenic bacteria such as Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli and Pseudomonas aeruginosa using Disk Diffusion and Well Diffusion Agar methods. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) using broth Microdilution method. 27 components were identified in Curcuma longa essential oil. The principle compounds of the essential oil included β-Turmerone (34/42%), α- Tumerone (11/4%), Sesquiphellandrene (10/61%), Zingiberene (9/21%), Tumerone (8/51%) and trans- Caryophyllene (7/86%). Findings showed antibacterial properties of Curcuma longa essential oil. Curcuma longa acted against S. pyogenes with diameters of the inhibition zones of 14 mm. MIC of Curcuma longa essential oil for Staphylococcus aureus, Streptococcus pyogenes, Escherichia coli and Pseudomonas aeruginosa were 1/8, 1/16, 1/4 and 1, respectively. The results showed that gram-positive bacteria are more sensitive compared with gram-negatives bacteria. This phenomenon is due to the structure and the nature and active compounds of Curcuma longa essential oil.

Advantages using fruits and vegetables as a basic medium for manufacturing probiotic drinks include their consumption by certain people due to lack of lactose and cholesterol as well as being rich in nutrients (vitamins, antioxidants and minerals). ln this study a mixture of vegetabes juice including 85% tomato juice, 5% green bell pepper juice, 5% celery juice, and 5% coriander juice (at constant concentrations ). lt was inoculated with fire ratios of 50% Lactobacillus casei and 50% Lactobacillus acidophilus, 25% L. casei and 75% L.acidophilus, 75% L. casie and 25% L. acidophilus, 100% L.casie , 100% L.acidophilus at two levels, 106 and 107 cfu.ml. All physicochemical tests including PH, acidity, brix and microbial count were done before and 72 h after fermentation at 370c and over 4- w storage at 40c. Also sensory evaluation was performed by five trained panelists at 1 and 4 weekes at 40c. Data were analyzed by spss 22 and Duncan multirange test at 5% and Excel software was used for drawing the diagrams. During fermentation and storage as the bacterial Concentration increased and storage time passed, pH(8.14 %) and brix(0.23 %) value of the probiotic beverage Significantly decreased and its acidity(21.42 %) significantly increased. Bacterial count increased over Fermentation (p0.05) and decreased over 4-w storage at 40c (p0.05). as the maximum bacterial viability fell into the recommended range by FDA over 4-w refrigerated storage.