a. h. elhamirad

Hydrocolloids, playing different roles including thickening, stabilizing, gelling and improving texture of foods are among additives widely used for improvement of quality in food industry. Recently, demand for hydrocolloids with special functional properties has grown, therefore, finding new sources of gums with proper attributes is of enormous importance. Therefore, this study aimed at investigating the effect of variables including temperature (30-80°C), concentration (5-9%) and shear rate (0.1-1000 s-1) on apparent viscosity and flow behavior of malva flower mucilage solution. The results showed that malva flower mucilage was rheologically pseudoplastic with this behavior being enhanced at higher concentrations (<n). The effect of temperature and concentration on flow index and consistency coefficient was also significant (p≤0.05). At low concentrations, power law model and at high concentrations, casson and bingham models best fitted with mucilage solution. Also mucilage solution at 5% and 9% concentrations showed the lowest and the highest temperature dependency, respectively.

Marshmallow (Althaea officinalis) belonging to Malvaceae family possesses mucilage containing cells in stem, petiole, petals and seeds showing antimicrobial activity, anti-inflammatory, immunomodulatory effects among others. In this study, in order to determine the characteristics of marshmallow seed mucilage, as a potential new source of hydrocolloid, some instrument methods (Scanning Electron Microscopy, Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, etc.) were used and viscosity of mucilage was determined. SEM analysis showed that the mucilage had an amorphous structure and disordered particle size. Mucilage solution at pH of 7 had negative charge; zeta potential of -22.4 mV, electrical conductivity of -1.753 mS /cm and particle size being 255.1 d.nm. Its glass transition temperature (Tg) was 37.9 °C and the melting process started at 34.3 °C to 182.2 °C. An endothermal peak was observed at 92.6°C. Heat of infusion was 199.19 J/g. The most important functional groups identified by FTIR were an asymmetric stretching of double-bond (C=0) in the deprotonated carboxylated groups at 14.3 and 1627 cm-1 vibratory stretching ring of pyranose at 1280 cm-1 and 1115 cm-1 as well as glycoside bonds at 617 and 780 cm-1. Marshmallow seed mucilage solution showed a shear–thinning (pseudoplastic) behavior and the most predominant elements found in the mucilage were carbon (26.59%), potassium (26.39%).

This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre–gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, Crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying.Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0.05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0.05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0.05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature.

The non-dairy probiotic products with valuable nutritional and therapeutic properties are novel issues in the field of industry, nutrition and medicine. The aim of this study is investigation of the effects of encapsulation on the survival of probiotic bacteria by emulsification method during heat the pasteurization process of orange juice.
In this research, L. acidophilus bacterium was used as probiotic genus in the orange juice. The probiotic bacteria were inoculated into orange juice in four forms: free, uncoated, monolayer coating and multilayer coating. Encapsulation of the probiotic bacteria was carried out by emulsification method by calcium alginate. The enumeration of probiotic microorganisms were carried out as pure plate in the culture medium of MRS Agar under the aerobic conditions at 37oC for 48-72h. Statistical analysis was performed by factorial arrangement based on completely randomized design (CRD) in 0.05% confidence level.
The results indicated that the viability loss of L. acidophilus bacteria undergoing pasteurization process was about 5 logarithmic cycles in free form whereas in the orange juice contained uncoated, monolayer and multilayer bacteria, this value was much lower (reported as about 3.33, 2.90 and 2.50 logarithmic cycles, respectively).
Orange juice is an appropriate raw material to provide the growth of L. acidophilus bacteria, and could be considered as a carrier for transferring the probiotic bacterium to the host body.

Gundelia Tournefortii L. seed oil could be potent enough to consider as edible oil possessing antioxidant properties. To investigate that, the antioxidant activity of this oil and its effects as a natural antioxidant agent was studied. The oil was extracted by maceration method using ethyl ether as a solvent. Then, DPPH method was applied to investigate the radical scavenging activity of the oil and its fractions. Peroxide (PV) and TBA values of the soybean oil (including either 5% or 10% of G. Tournefortii L. seed oil) were determined through an oven test. Moreover, HPLC-UV was employed to qualify and quantify the phenolic compounds. The results indicated that radical scavenging activity of unfractionated oil (TF) was 123.26±0.42 µM; and the methanolic fraction (MF) (85.82±0.58 µM) had a lower scavenging activity than the ethanolic one (EF) (55.09±0.18 µM). However, it was vice versa for non-soluble methanolic (MLF) and ethanolic fractions (ELF) (106.28±0.64 µM and 145.76±0.09 µM, respectively). Luteolin 7-aglycone (0.1878 mg/g oil) and Chlorogenic acid (0.1113 mg/g oil) were determined by HPLC-UV as the most major phenolic compounds of this oil. Total amount of the phenolic compounds was 0.7935 mg/g oil. Finally, a 13day oven test revealed that the highest antioxidant activity was measured during the 8th and 9th day of the test, considering PV and TBA, respectively. This study states that Luteolin 7-aglycone and Chlorogenic acid are among the most abundant phenolic compounds in G. Tournefortii L. seed oil and these compounds are mainly ethanol soluble.

The essential oil of plant material is the fraction isolated by means of several methods such as liquid carbon dioxide, microwaves and low or high pressure distillation employing boiling water or hot steam and is chemically defined as terpenoids namely monoterpene and the oxygenated form. Since these compounds might be employed as flavour contributors due to their chemical nature, it is the aim of this investigation to extract and identify the chemical compounds present in the essential oil of ginger. The essential oil of ginger was extracted and isolated by the application of Clevenger apparatus and the total phenolic compounds responsible for flavouring, preserving and antioxidant activities were determined. The results indicated that Zingiberene belonging to the sesquiterpene was the predominant compound present in the oily fraction. Therefore further investigation concerned with characterisation and applications for particular activities are recommended.

With regard to the significant functions of nuts in preventing cardiovascular diseases and certain kinds of cancer as well as their high consumption in our country, the present research was conducted to identify some characteristics of Iranian nut oils including walnut, almond, pistachio with cultivars Damavand, c.v.b12, Ahmad Aghaee with %4, Momtaz by measuring the total phenolic compounds using folin assay, identifying fatty acids profile by GC, oil oxidative stability at three different temperatures: / by Rancimat method and measuring other oxidative stability by Oven Test. Folin assay results showed that walnut consists the most phenolic compounds, then were pistachio and almond, respectively. Rancimat test results indicated that pistachio possessed the highest oxidative stability in each of three mentioned temperatures and then were almond and walnut, respectively. The results of the other oil oxidative stability showed the most oxidative stability among the mentioned oils and the conclusion of variation trend of peroxide index with less rate was in pistachio and then were almond and walnut, respectively. The important results of the fatty acids profile indicated that pistachio contained the most saturated fatty acids and the least saturated fatty acids belonged to walnut. Among the mentioned oils, almond oil had the least poly-unsaturated fatty acids and walnut had the most one. In addition, almond possesed higher oleic acid, then were pistachio and walnut, respectively. According to these findings and inspite of having high phenolic compounds in walnut oil compared with other mentioned oils, it is concluded that the profile of fatty acids has a more effective and crucial role in the stability of oils oxidation.