عزیز همایونی راد

The escalating demand for hydrocolloids exhibiting exceptional performance has encouraged the interest of researchers in identifying novel sources of these hydrocolloids. Encapsulation has emerged as a strategy to boost the survivability of probiotics in harsh environmental conditions, enabling these beneficial bacteria to be transported to the body in sufficient quantities to leverage their health-promoting effects. This study aimed to explore the viability of microencapsulating probiotic L. acidophilus using ammoniacum gum (AMG), enhancing it with nanoselenium, and ascertaining its survival rate in stressful conditions. AMG, extracted from the mucilage of the Dorema Ammonacum plant using solvent and alcohol precipitation, was employed in the study. Solutions comprising 1%, 5%, and 10% weight-volume of AMG were prepared, followed by the synthesis of selenium nanoparticles at a concentration of 1.5%. Bacterial cells with an average count of 6.85×1011 log CFU were then introduced into the suspension. Observations revealed a substantial increase in encapsulation efficiency, rising from 66% to 81% with the escalation of gum concentration. The survival rates under refrigerated conditions for 1%, 5%, and 10% concentrations of AMG were recorded at 62.43%, 72.37%, and 81.83%, respectively. In simulated stomach conditions, at the pH levels applied in this study, concentrations of 5% and 10% of AMG exhibited sustained live cell counts exceeding 7 log cfu g-1 after 3 hours of incubation. Additionally, after a 6-hour incubation in a 10 g L-1 bile solution, free cells exhibited a reduction of 5.93 log cfu g-1, whereas micro-encapsulated cells at concentrations of 1%, 5%, and 10% demonstrated reductions of only 3.93 log cfu g-1, 3.15 log cfu g-1, and 1.9 log cfu g-1, respectively. These findings underscore the excellent encapsulation properties of AMG, locating it as a promising candidate for integration into numerous food formulations with similar objectives.

Physical, chemical, and biological hazards are among the factors that commonly threaten food safety. In this regard, biological hazards are significant. In the meantime, bacteria play a substantial role in causing food spoilage and foodborne illness. In addition, a new approach has been adopted in recent years based on probiotics and postbiotics. In this approach, the growth and proliferation of pathogens causing infection and spoilage are controlled using these compounds, which have a safe origin and significant antimicrobial effect. Recent studies have indicated that postbiotics could be an appropriate alternative to living probiotic cells and be used as new antimicrobial agents. The main antimicrobial mechanisms of postbiotics include acidification of cellular cytoplasm, inhibition of energy regulation and production, suppression of growth of pathogenic microorganisms by pore formation in cell membranes, morphological and functional changes of sensitive components (e.g., proteins and peptides) by acidification of cytoplasm, and stimulation of oxidation pathways in bacterial cells. Consequently, current scientific literature confirms that postbiotics, due to their unique properties, can be used as a new and promising approach for the growth and proliferation control of pathogenic and spoilage agents in food matrices and the production of functional foods.

Ultrafiltration is a technique used for concentration of milk in order to produce the cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increase in L. helveticus ratio caused a significant increase in the Co2, ethanol, ethylene oxide and a significant decrease in the acetone (p<0.05). Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus (p<0.05).  In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics.

Humans are always looking for a way to preserve food from chemical, microbial, and food pathogen spoilage. The use of probiotics is facing challenges today. To get out of this impasse, probiotics can be converted into postbiotics and used in the treatment of various diseases. postbiotics provide a significant source of energy for colon epithelial cells and play a role in their growth and differentiation. To evaluate the antimicrobial effect, the postbiotic and was evaluated against the pathogens Escherichia. coli, Staphylococcus aureus, Penicillium notatum, and Candida albicans by Well Diffusion Agar method in measuring the diameter of the halo of non-growth. Skewness and kurtosis indices were used to check the normality of the data. In evaluating the antimicrobial effect of the postbiotic extract by diffusion method in the well and measuring, the largest diameter was formed in the concentration of 800 µl/ml in E. coli and Staphylococcus aureus bacteria. in Penicillium notatum and Candida albicans, a non-growth halo was observed after three repetitions. According to the results obtained from the present research, it can be concluded that Lactobacillus casei is one of the bacteria, whose postbiotics can have an inhibitory effect against pathogenic bacteria such as E. coli and Staphylococcus aureus. The results obtained in the measurements of the diameter of the non-growth halo of the evaluated pathogens showed a difference in the effect of the postbiotic extract.

 Inactivated probiotics provide various health and technological benefits, making them appropriate for the production of functional dairy products. The aim of this study was to investigate effects of adding nonviable probiotics (Lactobacillus acidophilus LA-5 and Lacticaseibacillus casei 431) to doogh (a typical Iranian fermented milk drink).

 Probiotics were inactivated by heat or sonication and added to the samples before or after fermentation. Various parameters such as pH, titratable acidity, redox potential, antioxidant capacity, color, viscosity, and phase separation, viability of traditional starter bacteria and probiotics and sensory characteristics were assessed during fermentation and refrigerated storage at 5 °C.

 Sonicated probiotic-containing treatments included the highest pH decrease rate (0.011 pH min-1) during fermentation, as well as the highest antioxidant capacity (16.45%) and viscosity (35.15 mPa.s), while heat-inactivated probiotic- containing treatments included the lowest viscosity (17.60 mPa.s). Treatments with viable probiotics reasonably included the highest post-acidification rate during storage (4.14 °D d-1), compared to those containing nonviable cells, as well as the minimum phase separation rate. The b* and L* values of color did not differ significantly within treatments, but the highest a* value was observed in the treatments with sonication. The highest populations of Lactobacillus delbrueckii ssp. bulgaricus (log 11,891 cfu ml-1) and Streptococcus thermophilus (log 14,977 cfu ml-1) at the end of the storage were observed in treatments with heated probiotics (compared to viable probiotics) and treatments with sonicated probiotics, respectively. In addition, Lactobacillus acidophilus was more susceptible than Lacticaseibacillus case and included lower viability. Taste, mouth feeling and total acceptance of all samples did not differ significantly within treatments. The present study suggests that inactivated probiotics can successfully be used for the production of fermented milk beverages with appropriate sensory characteristics and higher antioxidant capacity, compared to the control group.

 Food is the fundamental need of human life and has nutrients that support growth and be healthy. Gastrointestinal tract (GI) microbiota involves beneficial microorganisms that develop therapeutic effects and are characterize as probiotics. The studies on appropriate probiotic strains have led to the separation and description of specific metabolic byproducts of probiotics named postbiotics. 

 A literature review has been performing using PubMed, Medline, and Scopus databases using combinations of search terms “probiotic, postbiotic, immune system, bioactivity, cancer, health-promoting, food, and pharmaceutical industry”. All experimental studies were enrolling for this explanatory review. Articles that did not have a full text were excluded.

 The probiotics must maintain their survival against inappropriate growth conditions of the processing, storage, distribution, preparation, and digestion system so that they can play their most health effects. Conversely, probiotic metabolites have successfully overcome these unfavorable conditions and maybe a good alternative to probiotics. Due to their specific chemical structure, safe profile, long shelf-life, and the fact that they contain various signaling molecules, postbiotics may have anti-inflammatory, immunomodulatory, antihypertensive, inhibiting abnormal cell proliferation, and antioxidant activities.

 Postbiotics is mimic the fundamental and clinical role of probiotics, and due to their unique characteristics, can be applied in a delivery system (pharmaceutical/functional foods) to achieve health-promoting, prevention, and treatment purposes.

Probiotic dairy products as a functional food have a positive effect on the health of consumers that have been confirmed by scientific evidence. Yoghurt is considered as one of the most popular dairy foods in Iran, which the incorporation of the probiotics into the yoghurt matrix can improve their microbiological and sensory properties and subsequently will play a vital role in promoting the health of the community. The aim of this study was to investigate the effect of yeast Kluyveromyces marxianus on the microbial and sensorial properties of probiotic yoghurt during refrigerated storage.

In this in vitro study, the yeast Kluyveromyces marxianus PTCC=5189 was used to produce probiotic yoghurt and Aspergillus parasiticus PTCC=5018 (IR 63) and Penicillium chrysogenum PTCC=5074 were used as known pathogens and the main spoilage agents in yoghurt. Changes in the number of probiotic yeasts and spoilage species as well as the sensory acceptability of the samples during 28 days of storage at 4°C were evaluated and compared with the control samples.

The population of both species, involved in yoghurt spoilage, during refrigeration were significantly reduced by the presence of Kluyveromyces marxianus (p<0.01). After 28 days of storage, the number of Kluyveromyces marxianus was at the recommended level of the International Dairy Federation with a 7.35 log CFU/g. The sensory evaluation results demonstrated that the control yoghurt samples were more acceptable.

Kluyveromyces marxianus has a significant effect on improving microbiological properties and can be used in the formulation and production of probiotic yoghurt with high storage capability and optimal sensory acceptability.

The results of clinical investigations indicate a significant relationship between lifestyle (especially diet), an extensive variety of diseases, and consumer health status. In this regard, functional foods can improve the health status and quality of life of people. Along with increasing consumer awareness and increasing research in the field of functional probiotic foods, today a new concept (postbiotic) is being formed to optimize the health effects of probiotics. In this study, in addition to introducing the functional postbiotic foods, the leading challenges in their industrial production and the need to focus investment for the development and expansion of this group of foods have been done. All articles related to the study subject were searched in the Scopus, PubMed/Medline, ISI Web of Knowledge, and Google Scholar database, and whom that discussed the concept, methods of extraction and identification as well as biological activity of postbiotics were included in the study. Postbiotics due to their unique characteristics can be used in the matrix of a wide range of fermented and non-fermented foods. The fermentation process is one of the most important sources of postbiotics in the natural form, however, these compounds can be produced in a purer form and with higher functionality using various laboratory methods that can be used in a wide range of foods to improve nutritional status and shelf life of foods and health-promotion goals for consumers. Understanding the pharmacokinetic characteristics of postbiotic compounds and nanocarrier systems is essential to design the best delivery system as well as to ensure the optimal safety and quality properties of postbiotic (pharmaceutical/food) products. The postbiotics as a novel strategy can be used in a wide range of food products to delay corruption, increase shelf life, and promote functional foods.

In the recent years, attention to the use of probiotic drugs and probiotic food products, due to probiotic’s functional and health properties has been increased. The storage and the viability of the probiotics in the products and passing through the gastrointestinal tract was always a big challenge. Drying is one of the functional and important choices that can be used for stabilizing microbial species and makes the bacterial usage easy. Among different microencapsulation methods, spray drying is one of the important drying methods that can be used in industrial scale and size. Optimizing the effective parameters on the cultivation and separation of probiotic bacteria, the most important and challenging parameters of spray drying that have influence on probiotic products, and choose of the best wall materials for the cores, are the most important and challenging factors that are necessary for optimizing the microencapsulation in industrial scale. In this review article, the factors affecting the survival and resistance of bacteria in the stage before entering the spray dryer and the factors affecting the survival of probiotic bacteria during the drying stage are discussed. In addition, the important criteria for selecting microfiber wall materials and the tests that are often performed on probiotic microfiber resulting from spray drying have been examined.

Oxidative stress factors are known to causes some metabolic disorders diseases. Therefore, preventing, or at least decreasing the amount of these factors may have a positive impact on prevention or improvement of the metabolic diseases. Recently, the herbal medicines are more considered due to more effectiveness. The present study was designed to evaluate anti-oxidant effect of sumac powder (Rhus coriaria L.).

 In the present study, special parts of the sumac plant, dried at room temperature and powdered using laboratory mill. All samples were solubilized in methanol, and four concentrations (12.5, 25, 40 ،50 µ/ml) were prepared and the antioxidant activity of sumac powder measured by DPPH at a wavelength of 517 nm. Finally, the IC50 of all samples and the standard were calculated and compared with standard.

The methanol extracts of all sumac doses showed dose-dependent potent antioxidant activity. The results indicated that brown sumac powder (IC50 = 14/912) has the higher antioxidant activity compared to red sumac powder (IC50 = 27/385), which was lower than vitamin C (IC50 = 6/708).

Brown sumac powder has a stronger antioxidant effect than red sumac powder, which can be effective in improving the antioxidant defense of the body, so we advise to consume brown sumac.

There is a direct relationship between the presence of beneficial microbiota in the gut, development immune system functions and maintenance homeostasis. Hence, the consumption of foods or supplements with postbiotic components has been characterized as one of the most important strategies to modify the microbiome balance and improve the health status of the host. In this study, the concept of postbiotics and their clinical role in host health has been reviewed.

All articles related to the study subject were searched in the Scopus, PubMed/Medline, ISI Web of Knowledge, and Google Scholar database and studies that examined the effects of postbiotics on diseases were included.

According to available evidences, postbiotics do not need the viability in comparison with their parent cells and they exert health effects like live probiotic cells. Also, their preparation and application in various delivery system is affordable, which this highlights the importance of postbiotics from technological, clinical and economic aspects. These compounds have biological activities including immunomodulation, antimicrobial, anti-inflammatory, anti-oxidant and anti-proliferation, and they can play an important role in modulating the immune system's performance, improving therapies and reducing their possible side-effects in some cases of gastrointestinal disorders and chronic diseases.

The postbiotics as a novel strategy can be used in a wide range of pharmaceutical products for the preventive therapy and improvement of the current therapeutic methods, as well as in food products to delay corruption, increase shelf life, and promote functional foods.

Nowadays, the tendency to use of the natural and low-calorie foods is increasing. Dates, due to high levels of natural sugar and stevia as a sweetener (200-250 times sweeter than sugar) with zero-calories, could be considered as a substitute for sugar (sucrose). In this study, the use of date syrup with different ratios (25, 50, 75, and 100%) and stevia with 100% rastio as a sweetener in formulation of confectionery cream containing 32% fat, has been studied. The results reveal that in the most of samples substitution of date syrup and stevia with sugar lead significant differences (p< 0.05) in the physicochemical parameters such as pH, acidity, fat, dry matter, overrun, synersis, protein and rheological aspects such as strength and viscosity between control sample and among samples. Significant increase in fat, overrun, synersis and protein and significant decrease in dry matter and strength were observed in Samples containing 100%stevia when compared to the control(confectionery cream containing 20% sucrose) and other treatments. The results of the sensory evaluation and general acceptance show that Sample which contained 100% of sugar and (75%-25%) of suger and date-suger, had the highest ranking in sensory evaluation. The results of the sensory evaluation and general acceptance show that Sample which contained 100% date sugar and 100% stevia instead of suger gained lower desirability and acceptability than the control sample.

Retarding the staling rate of baked products is one of the issues which has nutritional and economical importance. The application of hydrocolloids in bakery products increases shelf life and postpones staling. Nowadays, it appears to be a necessity to study, extract and determine the functional properties of the hydrocolloid components of native plants since most of them are imports. So, in this study the effect of different concentrations (0, 0.25, 0.5 and 0.75%) of a native hydrocolloids (psyllium seed mucilage) and a commercial hydrocolloid (xanthan) on quality properties of sponge cake were investigated. The results showed that the lowest specific gravity was related to sample containing 0.25% xanthan. During the storage time, the highest moisture content and the lowest firmness were observed in sample including 0.25% xanthan and 0.75% psyllium. The samples containing 0.25% and 0.5 % xanthan had no significantly difference (p>0.05) compared to the sample with 0.75% psyllium for volume and the overall acceptability. In general, it can be concluded that the properties of sponge cake containing 0.75% psyllium gum were approximately equivalent to samples including 0.25% and 0.5% xanthan.

Technological performance of Bakery’s yeast is closely related to its viability. In order to predict the performance of baker's yeast, observations concerned with accurate and fast detection of viable and nonviable yeast in the fermentation environment is essential.
In this study, three samples of instant dry yeast were investigated by epifluorescence light microscopy (EFLM) using 0.02 % FDA and 0.1% Evans blue. Gasograph apparatus was employed to measure CO2 produced by the Saccharomyces cerevisiae during fermentation. Microbial tests were carried out in order to count the number of yeasts colonies formed. Bread volume and height were assessed after baking process.
Baker’s yeast (A) had the highest number of green cells (177.8±7.36) and baker’s yeast (C) had the lowest number of green cells (102.2±8.97). The number of yeast colonies formed in baker’s yeast (A) was the highest (15×1010 cfu/mg) while the bakery’s yeast (C) was the least (12×1010 cfu/mg). Gasograph test showed that baker’s yeast (A) produced the highest amount of CO2 (163.3± 1.9 ml CO2/3h) and bakery’s yeast (C) produced the lowest amount during fermentation process (139.67±1.6 ml CO2/3h). Bread (A) produced the highest volume (132.22±1.0 cm3) and height (4.72±0.35 cm) while bread (C) had the lowest volume (108.33±6.21 cm3) and height (3.81± 0.3 cm).
The tests concerned indicated that high survivability and bioactivity of bakery’s yeast leads to more production of CO2 and higher volume and height of bread. The results showed a direct correlation between the percentage of live yeasts and ability of CO2 production. Utilization of EFLM can help to predict the bakery yeast bioactivity without the need for baking tests.

There are different ways to assess the label of meat products with their actual contents. The aim of this study was to compare the authenticity of meat with labels on the product and to assess and improve the accuracy of identification techniques are applied. Thirty-five meat samples were obtained from three brands of raw meat (minced meat), prepared products (hamburger) and processed meat (sausage) from Isfahan, Tabriz and Tehran. As well as the 30, 40 and 50 percent of the raw meat of any horses, pigs and donkey with cattle/sheep consciously mixed and processed products containing samples 30 and 40 percent of the samples in accordance with the sausage-grinding process. DNA extraction was performed on all samples and then multiplex-PCR was performed. DNA fragments of 153,145,227 and 104 respectively to identify four species of meats (horse, donkey, pig and cattle/sheep), and polymerase chain reaction with the proposed two programs for samples used where the results were evaluated. Then the accuracy and specificity of primers were evaluated using principle program. Finally valid commercial samples of meat species were tested. Limit of determined to 0/001 ng of DNA was promoted. Of those 35 samples, 6(17%) cases of fraud detected. Among 6 frauds 4(11%) cases were horse meat and 2 (6%) donkey. Most of frauds were in low percentage of meat products (sausage 40% and 50 Findings showed that fraud occurred in meat products. This disturbs public health, religious faith and fair- trade economic. Therefore, Food and Drug Association must watch the application quality control guidelines by meat producers.

Type of baker's yeast and fermentation time, are two factors that affect the quality of fermentation in bread dough. In this paper, with seven samples of instant dry yeast, gas powering of yeast was examined with gasography method. Also the interaction between the yeast and fermentation time on the production of Carbone dioxide has been investigated. Maximum amount of carbon dioxide produced by yeast A (163.33 ml) and yeast G had the least amount of gas production (139.67 mL). Investigation on fermentation time showed that the All times are significantly different at the 5% level, but from 165 minutes to 180 this difference was not significant. The study of interactions of yeast and fermentation time on the production of carbon dioxide by seven samples of yeast showed that at the same fermentation conditions, the type of yeast and fermentation time had a definite effect on gas powering of bakery's yeasts.

Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), low alcoholic (0.5-1.2%) and with no alcohol (less than 0.5%). Malt beverages are generally produced by dissolving wort granulates in water, filtration, and adding pure hop aroma. The malt beverage has some health benefits such as protection against coronary heart diseases, cancers and ulcers. Malt beverages are usually produced using barley malt and in some cases from other sources such as wheat, oats, rye and sorghum. In Iran, malt beverage is prepared without fermentation and is generally produced using barley malt. Malt beverages usually sweetened with sucrose. Sucrose is often preferably replaced with other sweeteners since it is the main cause of obesity, as well as diabetes and dental cavities. There are several known intense sweeteners which provide little or no energy intake. Since intense sweeteners are amongst the most controversial food additives due to suspicions of adverse health effects only few of them are allowed to be used in food industries. On the other hand, there is a wide range of natural sweeteners, which besides providing sweetness to the product, they contain various bioactive compounds, such as vitamins, minerals or polyphenols that are known to exhibit positive health effects and contribute to the concept of functional foods. Though not widely used, several natural alternatives to sugar are available.
Date fruit from date palm (Phoenix dactylifera) is one of the important cultivations in Iran. The importance of the date in human nutrition comes from its rich composition of carbohydrates (70–80%), salts and minerals, dietary fiber, vitamins, fatty acids and amino acids. Date juice concentrates, are condensed products made out of date extract. They differ in appearance, taste and consistency depending on the type of the raw juice and the degree of concentration. Three main products can be distinguished as date spread, date syrup and date liquid sugar. Date syrup is the most generally derived date product. It is a high energy food rich in carbohydrate, a good source of minerals but it also contains a very complex mixture of other saccharides, amino and organic acids, carotenoids and polyphenols. Besides its nutritional compounds, it is rich in antioxidants. The components responsible for antioxidative effect are flavonoids, phenolic acid, ascorbic acid and carotenoids. Date syrup as an innovative and main by-product in date processing was used as a substitution of sucrose in non-alcoholic malt beverage. In this study, the effect of sucrose replacement with date syrup on physicochemical and organoleptic properties of malt beverage was studied within 1, 7, 14, 21, 28, 60, 90,120, 150 and 180 days during 6 months of storage.
The materials including barley malt and hops pellets, sucrose and date syrup were supplied from local market. Barley malt and hops pellets were obtained from Sard Sahra Company (Tabriz, Iran). Sucrose was purchased from Khoy sugar factory (Khoy, Iran) and date syrup from Shahd Bab Pars factory (Tabriz, Iran).
For preparing malt beverages barley malts were milled using a roller mill, then steeped with hot water in a mash tank. Malt extract was filtered to produce thick, sweet liquid called wort. The wort was then boiled for an hour and date syrup and sugar were added together to the boiling wort at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0. Hops pellets were also added to the extract. The wort was then chilled using heat exchanger plate to avoid fermentation and filtered. The pH and brix of extracts were adjusted to 3.8 and 6 and they were transferred into 300 ml green Polyethylene Terephthalate (PET) bottles, then were pasteurized at 70°C for 30 minutes and stored in refrigerator at 4°C for further analysis.
Malt beverages which were sweetened with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of date syrup to sucrose, physicochemical and sensory properties were evaluated during six months of storage. The data reported are the means of triplicate observations. Analysis of the data was done by Duncan’s test.
According to results pH and Brix were not changed during 6 months. There was a significant difference (p

Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p

Sponge cake is of bakery product with approximately four weeks shelf- life. Retarding the staling rate of baked goods is one of the most important issues which is of nutritional and economical importance. The application of native plant and seed hydrocolloids in bakery products increases shelf life and postpones staling. So, in this study the effect of different concentrations of qodume shirazi seed mucilage 0, 0.25, 0.5, 0.75 and 1% on physical, sensory and staling properties of sponge cake were investigated. The results showed that the addition of Qodume shirazi seed mucilage up to 0.75% improved the characteristics of the product in terms of sensory, shelf life, cake batter specific gravity, volume, apparent density and symmetry. During the storage time, the highest moisture content and the lowest firmness were observed in sample including 0.75% gum. So, qodume shirazi seed mucilage can be used as an anti-staling agent in sponge cake.

There are different ways to assess the label of meat products with their actual contents. One of the most convenient methods is multiplex-PCR Polymerase chain reaction. For this issue, the multiplex polymerase chain reaction (PCR) method used DNA fragments of 153,145, 227 and 104 respectively to identify four species of meats (horse, donkey, pig and cattle/sheep). Thirty five meat samples were obtained from three brands of raw meat (minced meat), prepared products (hamburger) and processed meat (sausage) from Isfahan, Tabriz and Tehran. DNA extraction was performed on all samples and then multiplex-PCR was performed. DNA fragments of 153,145,227 and 104 respectively to identify horse, donkey, pig and cattle/sheep meats. A new program is used for replication process in the polymerase chain reaction device. Of those 35 samples, 6(17%) cases of fraud detected. Among 6 frauds 4(11%) cases were horse meat and 2 (6%) donkey. Most of frauds were in low percentage of meat products (sausage 40% and 50%). Findings showed that fraud occurred in meat products. This disturbs public health, religious faith and fair- trade economic. Therefore, Food and Drug Association must watch the application quality control guidelines by meat producers.

Nowadays, regarding to human need to functional and probiotic foods and the extend use of these foods, considerable attention is donated to production and development of probiotic products which eventually can play an important role in improvement of society health.Additionally, investigations have identified the chocolate as a proper carrier for probiotics. In the present study,probiotic chocolate containing Lactobacillus casei was manufactured and then some of physicochemical parameters including pH and water activity (aw) together with survival assessment of Lactobacilluscasei in chocolate were investigated.Addition of Lactobacillus casei to chocolate haven’t had any adverse and significant effects on physicochemical parameters such as pH and water activity during 6-month storage time at ambient and refrigerated temperatures (P>0.05). According to obtained results, the amount of water activity in probiotic chocolate was higher than control chocolate (P0.05).The obtained results declared that the enriched chocolate with Lactobacillus casei can be stored at ambient temperature without having any unfavorable changes in its physicochemical properties such as pH and water activity. Also, even with slight decrease in population of probiotic bacteria of Lactobacillus casei during the 6-month storage time at temperatures of 4 and 22 ˚C, but the final product which included 108 CFU/g probiotic cells can be considered as a functional probiotic foodstuff.

Aim of this study was to produce prebiotic clear apple juice that in addition to having healthy effects for consumers could keep its quality properties. In this investigation Inulin, fructooligosaccharide and polydextrose, were added to clear apple juice as prebiotic components in three dosages: 1.5, 2.5 and 3.5 percent and one sample was prepared as a blank without adding any prebiotic. All samples were held in 4˚C and 25˚C for 6 month and some of their physicochemical characteristics including soluble solids (Brix), reduced sugar and total sugar were measured in the first day of production and at intervals of one month for the whole 6 months. The results showed that with adding prebiotic the amount of Brix, reduced sugar and total sugar was increased. For Brix it became of 14.1% in control sample to 17.6% in samples that contain prebiotic, reduced sugar was 9.45 g/100 ml in blank and after adding prebiotic it became up to 10, total sugar was near 12 in blank and after adding prebiotic it became 13 and 14 up to kind of prebiotic. The most amounts for reduced sugar was in samples containing poly dextrose and the least amount was in samples containing inulin. For total sugar the most amounts was in samples containing inulin and the least amount was in samples containing polydextrose. Increasing in dosage of prebiotic increases the variation amount in comparison to blank sample and samples contain less prebiotic. With increasing of the temperature and time of storage the rate of reduced sugar changing increased and total sugar changing decreased for each sample in comparison to the control sample and it doesnt any effect on Brix. Samples with prebiotic were sweeter than blank in result of their sugar content and inulin and fructooligosaccharide create sweetener product.

There are many health effects of prebiotic products. Apple juice is a beverage that is used in most countries. Aim of this study was producing prebiotic clear apple juice that moreover having healthy effects for consumers, have not any bad effects on its visual properties such as color and clarity that are important factors in increasing customer acceptance of the product. Prebiotic combinations such as Inulin, fructooligosaccharide and polydextrose, each of them were added to clear apple juice in three dosages: 1. 5, 2. 5 and 3. 5 percent and one sample were prepared as a blank without adding any prebiotic. All of the samples were hold in 4 and 25 ˚c temperature for 6 month and their spectroscopic characteristics including a٭ (redness), b٭ (yellowness), l٭ (whiteness) and dE (color changing) On the first day of production and at intervals of one month for 6 months were measured. The results showed that increasing in temperature and time increases the rate of color changing for each sample in comparison to the control sample. In samples that contain inulin color changing was further than blank, and in samples that contain polydextrose and fructooligosaccharide it was less than blank. Increasing the amount of fibers has not noticeable effect on the color of samples and increasing in dosage of added material increases the variation amount in comparison to blank sample. Adding fructooligosaccharide and polydextrose in compare with inulin create greater transparency and less color changing in product and in terms of Colorimetric characteristics are more appropriate than inulin for adding to apple juice.