سیدهادی پیغمبر دوست

Ajowan (Carum copticum) is a flavoring plant, which the seeds contain important chemicals such as thymol, carvacrol, terpinene, cymene and myrcene belonging to the group of phenolic compounds with distinct antimicrobial and antioxidant properties. Therefore, the objective of this study was to incorporate different contents of Ajowan seed powder (ASP) in formulation of chocolate cream to enhance its functional and antioxidant properties. For this purpose, ASP was added to the chocolate cream at levels of 0, 1, 2, 3, 4, and 5% (w/w). Nutritional characteristics including the amount of dietary fiber, polyphenolic compounds, antioxidant activity, technological and sensory characteristics such as spread ability, firmness, peroxide value, color, taste, mouthfeel and overall acceptance of the chocolate cream were examined. The results indicated that with the addition of ASP the amount of fiber, polyphenols, acid-insoluble ash and antioxidant capacity were significantly (p< 0.05) increased significantly compared to those measured in control. During the 75 days of storage, peroxide value was significantly (p < 0.05) decreased in the fortified produce with 5% ASP compared to the control. Nevertheless, sensory evaluation showed that increasing ASP level more than 3 % (w/w) led to decrease in overall sensory acceptance due to the fact that flavoring compounds of ASP would interfere in product taste and flavor.

Synbiotic yogurt is the most important food ingredient from the combination of probiotics and prebiotics, which increases the survival of probiotic bacteria during yogurt storage due to its prebiotic properties. The purpose of this study was to develop synbiotic buffalo yogurt by addition of inulin and fructo-oligosaccharide as prebiotics compounds (0.5, 1 and 1.5%) on the survival of Lactobacillus acidophilus and Bifidiobacterium bifidium bacteria and physicochemical and sensory properties of buffalo yogurt. The physicochemical characteristics (pH, acidity, dry matter, fat, protein, viscosity, syneresis) and sensory evaluation (taste and texture) during 21 days of storage and the survival rate of Lactobacillus-acidophilus and Bifidiobacterium bifidium during 21 days were investigated. The results of the statistical analysis showed that with increase in the fructo-oligosaccharide level compared to the sample containing inulin and the control, the pH decreased, acidity, dry matter, water retention and viscosity increased (p<0.05). Also, the amount of fat and protein did not differ significantly during 21 days of shelf life (p>0.05). In terms of sensory evaluation, the samples of synbiotic buffalo yogurt containing high percentage of fructo-oligosaccharide and inulin were evaluated better than the control. Therefore, the use of fructo-oligosaccharide and inulin is recommended for the production of synbiotic buffalo yogurt with functional properties.

The consumption of fermented milk products, including yogurt, has been increased dramatically as people become aware of the functional and health resources. Quinoa seeds have recently received more attention due to their favorite nutritional properties and high content of protein, amino acids, fatty acids, minerals, and essential vitamins. Therefore, in this study, the fortification of beneficial yogurt with quinoa and its effect on physicochemical and microbial and organoleptic properties of product were investigated. Flour of quinoa seeds were added to yogurt milk at three levels (2, 4, and 6%). A sample of each treatment is selected every week and were analysed with respect to physicochemical (texture, pH, acidity, dry matter, hydration, etc.), microbial (starter count and yeast mold), and sensory properties compering to control samples. Based on the results of physicochemical tests, addition of quinoa flour significantly reduced syneresis, pH, and increased acidity, dry matter, viscosity, fiber, fat, and ash contents. The evaluation of color of samples showed that L index decreased while a and b indexes increased significantly with increasing the percentage of quinoa flour. On the other hand, the starters counts increased in fortified samples due to the nutrients of quinoa. Sensory properties were not significantly different between fortified and control sample except of texture that was improved with quinoa addition. The results of this study showed that the use of quinoa flour in stirred yogurt can led to producing a product with desirable and functional characteristics.

In this study, the effect of adding different amounts of honey bee pollen (0, 3, 6, 9, 12 and 15%) on quality characteristics, bioactive compounds and shelf life of corn starch-based gluten-free cakes was investigated. The results showed that the amount of phenolic and flavonoid compounds as well as antioxidant activity of the samples increased significantly (p < 0.05) with increasing the percentage of bee pollen. The phenolic compounds were increased from 2.79 to 11.83 mg GAE g-1, free radical scavenging power was increased from 17.8 to 25.8%, and flavonoid compounds were increased from 0.316 to 0.450 mg RUE g-1 in cakes enriched with highest percent of bee pollen incorporation. Cake crumb firmness was decreased in cakses stored at ambient temperature with increasing bee pollen percentage upon staorge time. The highest and lowest firmness values on day 14 were related to 15% and 3% treatments with 0.16 and 0.20 N, respectively. However, storage inside refrigerator caused the cake samples to harden with increasing pollen percentage upon storage time, and the highest firmness value of 0.23 N was obtained on day 14 for 15% sample. Increasing the amount of bee pollen to 15% decreased the brightness index (L) from 61.6 to 50.0, the redness index (a) from -7.00 to -2.33, and the yellowness index (b) from 39 to 48. Incorporating bee pollen significantly increased the shelf life of samples in the case of resistance to mold apperance. The control and 15% cake samples had the lowest and highest resistance to mold growth, respectively.

In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p < 0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p < 0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss, so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional gluten-free cakes with desirable sensory and technological characteristics.

The aim of study was to produce gluten-free cake for celiac patients using Ajowan powder and to increases of its nutritional value and improve its textural properties. For this purpose, Ajowan powder  at 0, 3, 6, 9, 12 and 15% levels was added into gluten-free cake formulation and their effects were evaluated on nutritional (fiber, water activity, phenolic compounds, flavonoid compounds and antioxidant activity), and technological characteristics (color, porosity and microstructure and hardness) of cake. According to obtained results, the use of Ajowan powder caused an increase in fiber content and water activity of gluten-free cake. Also, the porosity of the samples increased with increasing the amount of Ajowan powder. Color parameters of the cake crumb showed that increasing the amount of Ajowan powder caused a decrease in brightness index (L*), an increase in redness (a*) and yellowness (b*). By increasing the Ajowan powder level to 15%, the content of phenolic and flavonoid compounds as well as the antioxidant activity of the samples increased 8.9, 14.3 and 4.1 time more than control sample, respectively. Moreover, cake hardness increased with increasing Ajowan powder level during 14 days of storage, but it was not evident in low levels of Ajowan powder. 15% Ajowan powder and control samples had highest (0.89 N( and lowest (0.13N) hardness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at samples treated with 3 and 6% of Ajowan powder than other samples. Finally, the sample containing 6% of Ajowan powder was introduced as the best sample.

Recently, essential oils of plants such as peppermint have gained more interest due to their antibacterial, antifungal, antioxidant activity and free radicals scavenging ability. Microencapsulation by spray drying is a common method to preserve volatile and heat/oxygen sensitive compounds. This method retains essential and volatile compounds of peppermint against chemical spoilage and helps to improve handling properties of the obtained powder. The aim of this study was to investigate some physical and functional properties of spray dried peppermint powder, and to study the effect of storage conditions on phenolic compounds and antioxidant activity of the resulting powder. For this purpose, three air temperatures (140, 160 and 180 °C), three Arabic gum concentrations (10, 20 and 30 % w/v) were used. Bulk and tapped densities, repose angle, Husner ratio, total phenolic content (TPC) and free radical inhibition ability (DPPH) of the powders were measured. Powders were stored under three different atmosphere namely day light (25 °C), darkness (25 °C) and fridge (4 °C) for 120 days. Then, the TPC and DPPH of stored powders were measured at time intervals of 30 days. Results showed that increasing inlet air temperature and career substance concentration led to decrease in bulk and tapped densities and Husner ratio. TPC of powders were decreased by increasing inlet air temperature. However, at higher temperatures (160 and 180 °C), increasing Arabic gum concentration increased TPC of powders. Results of storing powders for 120 days indicated that storage conditions under low temperatures and darkness could more preserve TPC and DPPH scavenging ability of peppermint powders.

There are limited studies on dairy products containing millet seeds or millet milk. Considering nutritional value of millet, the aim of this study was to evaluate the production of yogurt containing millet milk and to investigate its physicochemical and sensory properties. The replacement of 0, 10, 15 and 20% (V/V) of millet milk (2.5%) with low-fat milk was performed and its effect on physicochemical (pH, synersis and contents of dry matter, fat, protein, total phenol, minerals and fiber) and sensory characteristics of yogurt during 21 days of storage (days 1, 7, 14 and 21), were evaluated. Results showed that replacement of 10% millet milk with low-fat milk, increased pH and decreased syneresis and protein content. With increasing millet milk to 15 and 20%, pH, dry matter and fat content were decreased and syneresis, protein and phenolic compounds content were increased significantly (P<0.05). With adding 20% millet milk, fiber content was increased to 0.09% and calcium content was decreased to 40.5 mg/kg in yogurt. Sensory evaluation results showed that yogurt containing 10% and 20% millet milk had the highest and lowest acceptability, respectively. According to the results of sensory evaluation and due to the results of pH, acidity, dry matter, fat content and syneresis during the storage period, yogurt sample containing 10% millet milk is introduced as the best formulation.

Peppermint is an aromatic herbal plant in which its essential oil possesses many polyphenolic compounds with anti-bacterial, anti-fungal, antioxidant and free radicals scavenging properties. Microencapsulation by spray drying is one of the most effective methods which has increasingly being used in recent years. This process is regarded as an important industrial operation for physical coating of liquid or semi-liquid foods with a thin layer of protective layer to preserve them against any chemical spoilage, to increase powder productivity, to facilitate dry blending of powdered food with other ingredients and finally, to increase the shelf life of dried food. The objective of this study was to investigate different concentrations of carrier substance, Arabic gum (AG) and different inlet air temperatures on production yield of powder and different physical properties of spray dried peppermint powder.

A co-current pilot scale spray drier with rotating atomizer was used. AG as a drying aid substance at concentrations of 10, 20 and 30% (w/w) was used. Inlet air with a temperature of 140, 160 and 180 °C was used at a co-current stream with feed material. In all experiments, atomizer rotational speed, raw material feeding rate, feed temperature, and air nozzle pressure were 18000 rpm, 25 ml/min, 30±1 °C and 4.2±0.1 bar, respectively. Moisture content, aw, production yield, solubility, hygroscopicity, wettability, and objective color parameters of spray dried powders were determined. Inlet air with a temperature of 140, 160 and 180 °C was used at a co-current stream with feed material. In all experiments, atomizer rotational speed, raw material feeding rate, feed temperature, and air nozzle pressure were 18000 rpm, 25 ml/min, 30±1 °C and 4.2±0.1 bar, respectively. Moisture content, aw, production yield, solubility, hygroscopicity, wettability, and objective color parameters of spray dried powders were determined.

Results showed that increasing inlet air temperature and AG concentration (up to 20%) led to an increase in production yield. However, concentrations more than 20% decreased production yield. Hygroscopicity of powders was increased with temperature, and decreased with increasing in concentrations of AG. Moisture content, aw, wettability, solubility were decreased with increasing in air temperature and AG concentrations. The results of objective color measurement revealed that increasing in air temperature and AG concentration led to an increase in L*; However, a*, b*, chorma and hue indices were decreased.

It was concluded that the inlet air temperature of 160 °C and Arabic gum concentration of 30% were the optimal parameters in spray drying of peppermint yeast extract.

Since cancer treatment has been done through chemotherapy and various drugs that are accompanied with severe side effects in addition to therapeutic properties, nowadays sscientists are investigating anticancer therapies using natural compounds such as hydrolyzed proteins and bioactive peptides with higher treatment properties and fewer side effects. In this study, for the first time, hydrolyzed proteins obtained from pepsin, proteinase k and alcalase enzymes were used to examine its cytotoxic effect on human lung adenocarcinoma cells (A549). Human lung carcinoma A549 cell lines were grown in 90% RPMI medium supplemented with 10% fetal bovine serum and 1% penstrep. Different concentrations of hydrolysates during times of 24, 48 and 72h were affected by A549 cell lines via XTT assay. Then, the cell survival ability was evaluated by XTT method. Results showed that hydrolysates produced from wheat germ protein affected the viability of cells and it depending on the enzyme applied, concentration and time. The results of IC50 were evaluated for A549 cells in the case of pepsin, alcalase and proteinase k hydrolysates at 72 h, 11.17mg/mL, 12.94mg/mL and 11.27mg/mL. These results showed that wheat germ protein hydrolysates would be used as new source of anticancer peptides and could be a replace for common cancer therapy drugs in the near future.

Peppermint is a very aromatic herbal plant with mouth cooling effect, having pungent mint and menthol flavor. It has many phenolic compounds (flavonoids, tannins, anthocyanin) which are considered as natural antioxidants. The aim of this study was to investigate the influence of different concentrations of maltodextrin and inlet air temperature on some properties of encapsulated peppermint extract. Spray drying is the most common and economical method of microencapsulation. In the current project, the impact of three different inlet air temperatures (140, 160 and 180 °C) and maltodextrin (DE=20-18) concentrations (10, 20 and 30%) on production efficiency, moisture content, water activity, solubility, hygroscopicity, wettability and color parameters of spray dried peppermint extract powder were investigated. The results showed that increasing inlet air temperature and maltodextrin concentration led to increase in the production yield, powder solubility, L* and Hue parameters. While moisture content, water activity, hygroscopicity, wettability, chroma, a* and b* parameters were decreased. In conclusion, inlet temperature of 160 °C and maltodextrin concentration of 20% considered as optimum conditions maintaining desirable properties of peppermint extract powder during spray drying process

Previous studies have indicated the positive impact of dietary supplementation of arginine on meat quality and growth, though there is no report regarding the effect of in ovo injection of arginine on meat quality. So, the aim of this study was to evaluate the effect of in ovo injection of different levels of L-arginine on hatchability, growth performance, and meat quality of Ross 308 broiler chickens. In this research, 300 fertile eggs were used in a completely randomized design with three experimental treatments (levels of 0.5 and 1% of L- arginine and total control). Experimental groups included: 1) in ovo injection of 0.5% L-arginine, 2- in ovo injection of 1% L-arginine, 3) total control group {collected control 1 (injection of distilled water) and control 2 (no injection)}, which were injected on d 14 of incubation. After hatching, broiler chicks of arginine treatments and total control group were divided each into four equal groups and placed randomly into four cages (replicates of the experiment). The rearing period continued from hatching to d 24. In order to investigate the quality of meat, on day 24, three chicks from each replicate (12 chicks per each treatment) were weighed, slaughtered and their breast muscles were used for meat quality evaluation. Based on the results, in ovo injection of different levels of L- arginine did not significantly affect 1, 10 and 24 day-old birds’ weight, daily weight gain, feed intake, feed conversion ratio, and relative weight of scalped carcass and breast muscle (P >0.05). Although, meat pH, meat fat and Ash content, and meat color indexes (a*, b*, L*, H) were not affected by L- arginine in ovo injection treatments (P>0.05), meat water loss, ΔD, and C indexes were significantly affected by experimental treatments (P˂0.05). Based on the overall results of this study, in ovo injection with different levels of L- arginine could not have a significantly noticeable effect on growth performance, meat production and/or meat quality of 24 day- old broiler chickens.

The aim of this study was to investigate chemical and microbial properties of probiotic Quark cheese containing L.acidophilus (LA) and L.casei (LC) during 21 days of storage. Results showed that LC sample had significantly lower pH than that of both LA and control. pH values of all samples decreased significantly upon storage time. Treatable acidity changes in cheese sample was similar to pH change, although acidity differences between samples was more enhanced than pH variation. There was a significant increase in soluble nitrogen of LC sample compared to that of LA and control in Day 21. Increasing storage time from 7 to 21 days, significantly increased the soluble nitrogen content of all cheese samples. Increasing storage time significantly increased lipolysis index of control compared to probiotic chees samples. Coliform counts was negligible in all samples and was below 10 log CFU/g in probiotic cheese samples. Yeast and mold counts of control was significantly higher than that of probiotic samples. Lactobacilli count results indicated that the number of viable bacteria in both probiotic cheese samples was 8.5-8.6 log CFU/g in day 1. Increasing storage time up to 21 days did not significantly (p<0.05) decrease the number of lactobacilli and in both probiotic samples it remained above 8 log CFU/g. Quark cheese provided a good substance for the incorporation of probiotic strains. Storage of quark cheese until 21 days preserved probiotic bacteria and resulted in the desired chemical properties.

Water plays a key role in dough formulation and bread quality. Particularly in gluten-free doughs containing hydrocolloids, water is important in regulating the solubility of the components, dough consistency and resulting bread texture and quality. Therefore, the texture and quality of gluten-free bread is strongly influenced by the selection of its ingredients, especially the amount of water. The purpose of this study was to investigate the effect of adding different amounts of water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of gluten-free bread. Rheology results showed that by increasing the amount of water from 80 to 130%, the consistency of the dough decreased and the leavening ability of the dough was improved. An increase in the amount of water up to 130% increased the amount of bread specific volume from 1.86 to 3.14 mL/g. In terms crumb structure, an increase in the amount of water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0.325 N to 0.273 N by increasing the amount of water. The results showed that samples containing high amounts of water (120 and 130%) were more susceptible to mold growth than those with low water content (80 and 90%). Sensory results showed that increasing the amount of water from 80 to 130% improved sensory characteristics such as bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130% water in formulation, received the highest overall acceptance scores.

Celiac disease (gluten susceptible enteropathy), is a common disease of the gastrointestinal tract and the only effective treatment is to use a diet free of gluten. The aim of this study was to explore the use of chia flour (3, 6, 9, and 12%) as a functional ingredient in gluten-free (GF) breadmaking and to evaluate its impact on the technological (volume, hardness, porosity and color), nutritional (protein, lipid, fiber, ash, phenolic content, flavonoid content and antioxidant activity) and sensory properties of the obtained loaves. Increasing levels of chia supplementation improved technological features of GF breads such as volume, specific volume and loaf height. Breads containing 12% chia powder showed the highest porosity, whereas the control showed the least porosity. By increasing the percentage of chia powder, the brightness (L) and yellowness (b) values of the crust and crumb decreased and redness (a) value increased significantly (p <0.05) compared to those of control. The lowest and highest hardness values were found in 12% chia bread and control, respectively. Results indicated that breads incorporating chia flour showed higher amounts of protein, fiber, ash and lipid. Increasing levels of chia led to a significant (P<0.05) increase in phenolic and flavonoids contents. Furthermore, the overall sensorial acceptability of GF breads containing 3% and 9% chia flours was higher than that of control.

The aim of this study was to investigate the viability of free and encapsulated forms of L. acidophilus (LA) and L. casei (LC) in probiotic quark cheese and comparing their effect on chemical and sensorial properties of the obtained cheese during 21 days of storage. Results showed that pH values and titratable acidity of all samples decreased and increased, respectively upon storage time. The decrease of pH was more enhanced in the LC-free samples compared to those of LA-free and capsulated forms of both bacteria, and control sample. Titratable acidity changes in cheese samples was similar to pH change. There was a significant increase in soluble nitrogen of LC-free sample upon storage time. However, this increase was not significant for control, LA-free, LA-cap and Lc-cap samples. Free fatty acid content (lipolysis index) of all samples were the same in the first week. It was increased for control, LC-cap, LA-cap compared to those of LC-free and LA-free after 14th day of storage. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Between probiotic strains, LC-free provided higher scores for flavor and overall acceptability attributes during 2nd week of storage. Increasing storage time up to 14 days did not significantly (p<0.05) decrease the number of free forms of lactobacilli. However, after 14th day, the number of free forms of bacteria were declined. Nevertheless, the viability of capsulated forms was preserved upon all storage days.

Back extrusion testing was used to evaluate the rheological properties of probiotic quark cheese. Effect of probiotic strain type including L.acidophilus (LA) and L.casei (LC) was studied on sensory and textural characteristics of quark cheese upon storage time. Results showed that LC quark cheese had firmer and harder texture (higher σmax, Young’s modulus) compared to that of LA sample in all storage days. Increasing storage time to 7 days, led to a significant (p<0.05) increase in the firmness of all samples. After 7 days, the firmness and hardness decreased again. There was no significant difference between LC and LA samples in terms of firmness from 14 to 21 days of storage. Sensorial results showed that there was no significant difference in sensory attributes of all samples in day 1. By increasing storage time differences in sensory properties appeared and LC sample obtained higher sensory scores compared to LA cheese. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Especially between 14 and 21 days interval the greatest decrease in sensory scores occurred. The results of this study revealed probiotic quark cheese can be kept unchanged in terms of sensory properties for 14 days. Quark cheese supplemented with L.casei provided better sensory and textural properties compared to those of L.acidophilus.

In this research, the effects of whey protein concentrate based edible coatings containing different concentrations of natamycin and lysozyme–xanthan gum conjugate were investigated. For this purpose, Escherichia coli O157:H7 (as an indicator for gram negative bacteria and also resistant to commercial pasteurization), Staphylococcus aureus (as an indicator of gram-positive bacteria), and Penicillium chrysogenum were inoculated to ultrafiltrated white cheese surface and the microbial properties of cheese samples were evaluated during 28 days storing. The results showed that all coated treatments significantly reduced the growth of Penicillium chrysogenum. Natamycin-containing coatings have been more effective in reducing the mold population than lysozyme-xanthan-containing coatings. Coated samples containing 600 ppm lysozyme-xanthan reduced E. coli O157: H7 growth 2.09 log compared to control samples. Also, the growth rates of Staphylococcus aureus were lower in all samples treated with lysozyme-xanthan than control sample. The lowest growth rate of Staphylococcus aureus was observed in the coated sample containing 600 ppm lysozyme-xanthan on 28th day, with a microbial population of 2.60 logarithms. Unlike other treatments, the growth rate of Staphylococcus aureus in the sample coated containing 600 ppm lysozyme-xanthan was descending over 28 days. The results of this study showed that whey protein based edible coating can be used as a carrier of natamycin and lysozyme-xanthan in optimal concentration, for increasing the microbial quality of UF cheese.

In general, most probiotic products are dairy-based and a few efforts have been made to develop probiotic products using other substrates such as cereal grains. Rice can be used as a basis for the production of many functional foods. However, rice in Iran is mostly consumed as plate food rather than in the formulation of relevant functional foods. In this study, the response surface methodology (RSM) was used to optimize the formulation of rice drink based on sensory and physico-chemical properties. This study was conducted in two phases. First, the optimal formula of beverage was determined based on the scores of the organoleptic characteristics (odor, color, taste, mouth feel and overall acceptance) and the measurement of pH and Brix. Independent variables in this study in 5 levels were rice extract (ranging from 30 to 70 ml), orange juice concentrate (ranging from 5 to 15 g), sesame extract, and pumpkin seed extract (both ranging from 0 to 15 ml). The results were investigated using the central composite design (CCD). In the second stage, the optimal formula for production of rice beverage was proposed. The probiotic bacteria, Lactobacillu acidophilus were inoculated in the beverage, and the viability of the bacteria was assessed during 21 days of storage at 4 °C. According to the results, the optimal values of independent variables in production of rice-based beverage were obtained to be 60 ml rice extract, 12.3 g orange concentrate, 11.3 ml pumpkin seed extract and 11.3 ml sesame extract. Investigation of bacterial survival showed that the number of probiotic bacteria at the end of the storage period was still over bid for provision of health effects (>106 cfu/ml). The results showed that such studies can accelerate the development of new and non-dairy functional products with unique nutritional properties.

Bamiye is kind of sweet that frying is one of the stages of making it. The purpose of this study was to evaluate the effect of pre drying on some quality features of Bamiye. Samples put in oven at 105 ° C for zero (control), 2.5, 5 and 7.5 minutes for drying, then they fried on frying oil at 160 ° C and were measured qualitative characteristics on production day and every 15 days for 1 month at during storage. The Acid and Peroxide values in the pre dried samples showed a significant decrease compared to the control samples. the lowest content were for 7.5 minutes pre dried samples and maximum amount of it were for control samples. During storage Acid and Peroxide values increased in all of samples, but this increase in control samples was more than pre dried samples. By applying pre-drying treatment, volume of Bamiye decreased but tenderness of them increased. During storage time of samples, volume, tenderness and sensory properties decreased. In this case, reduce the volume and tenderness of the treated samples was less than the control sample. The results showed, pre drying is a suitable method for production of Bamiye samples and it has advantages such as saving product time, preparation Bamiye with low calorie, healthy oils and products with a high shelf-life. Advantages such as reducing process time, producing healthy product with lower calorie (due to low oil absorption) and longer lifetime.

The aim of this work is to investigate the inlet air temperature (140, 160 and 180 °C) and carrier type (maltodextrin vs. Arabic gum) as well as carrier concentration (10, 20 and 30% W/V) on the physicochemical and antioxidant properties of spray dried sweet Marjoram extract. Samples were evaluated for moisture content, water activity, bulk and tapped density, solubility, wettability, hygroscopicity, flowability behavior (Hausner ratio and angle of repose), color indices, microstructure, total phenolic content and DPPH free radical scavenging activity. Powder production yield in the spray drier was also determined. The results showed that powder production yield (21.47-44.62%), moisture content (1.18-2.22%) and water activity (0.106 to 0.206) of powders were significantly affected by the carrier type, concentration and the inlet air temperature. Bulk and tapped density and flowability indices (higher flowability) of powders decreased with an increase in carrier ratio and inlet air temperature. Hygroscopicity and solubility was positively affected by inlet air temperature and negatively affected by increasing carrier concentration. Increasing inlet air temperature and carrier concentration led to deterioration of powder color. Total phenolic content and radical scavenging capacity of spray dried powders were decreased by increasing in air temperature. Increasing in carrier concentration led to an increase in total phenolic content. Microstructure of samples showed that the powders produced with Arabic gum had similar size and higher shrinkage than those produced with maltodextrin. However, the latter had smoother surface.

  In recent years, there has been a growing interest to identify bioactive peptides from plant sources. Enzymatic hydrolysis of proteins is the most common method to produce bioactive peptides. Wheat germ is one of the most important by-products from flour processing industry that it is rich in protein and amino acids composition. In this study, it was used as a valuable protein source to produce antioxidant peptide. Enzymatic hydrolysis of wheat germ was done by pepsin. The hydrolysis parameters were optimized in production of wheat germ protein hydrolysates with the highest antioxidant activity using response surface methodology. Then the hydrolysates obtained under optimized conditions were fractionated by RP-HPLC and fraction that exhibited the highest ABTS radical scavenging was identified by nano-LC/MS/MS proteomics. The mathematical model presented a plateau region with maximum antioxidant activity at the following critical values: temperature = 37⁰C, time = 270 min and E/S ratio=1.58%. The results of sequencing showed that the purified peptide had the sequence of KELPPSDADW with the molecular weight of 1157.54 Da. This peptide had scavenging activity against DPPH (51±1.4%) and ABTS (86±1.1%) The results indicated that the peptide KELPPSDADW isolated from wheat germ protein has a strong antioxidant activity

The aim of the study was to design a new absorbent for the removal of aflatoxin M1 as one of the contaminant and unhealthy factors in the milk. For this purpose, aflatoxin M1 adsorbent was coated on stainless steel plates using thermal co-polymerization method. Adsorption efficiency of designed adsorbent was evaluated in aqueous solution and raw bovine milk sample containing 500 ng / kg Aflatoxin M1 (10 times higher than maximum permitted level of aflatoxin M1 in bovine milk) using high performance liquid chromatography. The results showed that aflatoxin M1 absorption capacity in model solution and milk samples was respectively 93.32 and 90.31%, respectively. Also, the effect of the adsorption treatment on the chemical and physical properties of milk showed that the treatment had no significant effect on the nutritional and qualitative characteristics of raw milk (p <0.05).

Due to the microbial problems arising from the maintenance of spices and also flavor and color losses of the product during storage, encapsulation of spices extract is an appropriate solution that has been suggested by some researchers. Three different inlet air temperatures (140, 160 and 180 °C) and different maltodextrin (DE=18-20) concentrations (10, 20 and 30%) on bulk and tapped density, flow-ability, total phenolic content and antioxidant activity of spray dried sumac powders were investigated. Also the phenolic content and antioxidant activity, in three different storage conditions (light 20 °C, darkness 20 °C and 6 °C) for 90 days were investigated. The results demonstrated that with increasing inlet air temperature and maltodextrin concentration, the flow- ability of samples increased, while bulk density, tapped density and total phenolic content decreased. The antioxidant activity of the samples also decreased with increasing inlet air temperature and decreasing maltodextrin concentration. Considering 90-days storage results, lower temperatures in darkness conditions, seems to be the best choice for a long period storage of the spray dried sumac powders