javad keramat

Increasing demand for various quality food products with health-related properties has caused many efforts to be made in producing such products. Cereal industry is among major industries with the potential of attracting people’s attention in this regard. However, staling and lack of fiber and other nutritients in flour is a problem with the products of this industry. Mung bean belongs to Fabaceae family. Mung bean has 7.91% water content, 24.08% protein content, 1.55% fat content, 2.87% ash content, 2.20% fiber content, and 25.73% starch content. In addition, Mung bean has bioactive compounds like tannin, phytic acid, flavonoid, phenolic acid, and other organic acids. This bean is cultivated in Asia, Australia, New Zealand, and Africa.

In this study, mung bean powder was used in the formulation of sponge cake. The ingredients used in the formula were flour, cake liquid oil, sugar, fresh eggs, dry milk powder, baking powder, whey protein, vanilla and water. Mung bean flour replacied wheat flour by 0, 25, 50, 75, 100% in the sponge cake formula. The traditional sponge cake formula in this study was adopted from the work of Ataei Nukabadi and Hojjatoleslamy (2017). Sugar and oil were mixed for 5 min; the eggs were then added and mixed on the speed 3 setting for 5 min. The sifted powder materials and mung powder were gradually added into the mixer on speed 3 setting for 5 min. For each cake, 58- 60 g of cake batter was poured into a cake pan (50 g) and baked at 250- 280°C for 20 min in preheated oven. The cakes were allowed to cool for 1 hour and then the cooled cakes were packed in poly propylene bags at room temperature before performing physicochemical and sensory evaluation. Chemical evaluation including moisture content, crude protein, ash, crud fat, density, wet gluten, were measured on the sponge cakes according to their standards. Texture profile analysis (TPA) of the cake samples from the midsection of the cakes was carried out using a texture analyzer on the first and thirtieth day of storage and Hardness, cohesiveness, cut, punch and springeness were also measured. Hunter Lab and a*, b*, L*, ∆E was used for color measurements of samples. The hedonic scale is a unique scale providing both reliable and valid results for sensory evaluation. A 5 point hedonic scale was applied to determine the degree of overall acceptance of the sponge cakes. Twenty semi- trained panelists received five samples and were asked to rate the samples based on degree of preference on a five- point hedonic scale (one: extremely dislike, two: dislike, three: neither like nor dislike, four: like, five: extremely like). The panelists received samples from the midsection of the cakes which had been held at room temperature. Each measurement was an average value of 3 replicates. The experimental data were subjected to an analysis of variance (ANOVA) for a completely random design using a statistical analysis system. Duncan's multiple range test was used to determine the differences among means at significance level of 0.05.

The results showed that hardness, punch, density, ash and protein increased as the level of mung bean powder increased, whereas springiness, moisture content, fat and gluten decreased. There was no significant difference between the samples in measuring the cohesiveness in the first and thirtieth day. Color measurements showed that crumb a* increased and b*, L*reverse trend was observed. The value of ∆E shown sponge cake contained 25% mung had the least difference with the control sample. In sensory evaluation, 25% sample was selected as an acceptable cake formula by the panelists, based on texture, taste, odor and color. The results shown, it is possible to produce sponge cake with different percentages of replacing wheat flour by mung bean powder. Increasing mung powder up to 50% does not have any significant effect on texture and organoleptic properties.

Detoxification of solution and beer from aflatoxins B1 and G1 using layered double hydroxides is the focus of this study. The aluminum-magnesium layered double hydroxide (Al-Mg LDH) is selected in its calcined and non-calcined forms to evaluate the influence of calcination on detoxification. They were produced using the co-precipitation method and used in contaminated solutions and beer. Characteristics of the adopted adsorbents were studied by XRD, FTIR and SEM methods. Effects of quantity of the adsorbents, exposure time, and initial content of aflatoxin were investigated. Moreover, effects of the adsorbents on the properties of beer were studied. The non-calcined form of Al-Mg LDH was not able to adsorb aflatoxins B1 and G1 considerably. On the opposite, its calcined form exhibited more than 90% adsorption just in less than one hour in solutions and in less than 4 hours in the beer samples. The reason is pointed to the fact that calcination of Al-Mg LDH considerably enhanced characteristics of the adsorbent. It almost doubled surface area of the material, increased its total pore volume over 54%, and added to its pore size over 35%.

By changing lifestyle recently many consumers prefer to use processed and ready food like frozen vegetables because of the fastest and easiest way. For this reason, a factorial experiment based on RCBD was designed with 3 replicates to investigate the effect of blanching and freezing method over time on frozen cabbage. Treatments including 2 blanching boil water (Bb) and steam (Bs) and freezing methods home frozen (Fh) and semi-commercial frozen (Fs) and finally packed and kept in the freezer for 6 months. The results showed that the main effect of blanching exhibited that vitamin C decreased in Bs, phenolic compound and antioxidant increased in Bs. The main effect of blanching, freezing and storage time showed that texture, decreased with Bs and Fs significantly and storage time did not affect the texture. Vitamin C, the phenolic compound, and antioxidant decreased in all storage time and freezing method did not affect them. The interactive effect revealed that cabbage quality in chemicals, antioxidant, texture, and nutrient value decreased over time, especially, after 2-month storage in all freezing and blanching method. This reduction can be prevented by proper blanching and freezing method, but it plays different roles for various parameters.

The present study was aimed at investigating the effect of enrichment of sponge cake with pumpkin powder (0, 4, 8 & 12%) on the physicochemical, textural, nutritional and sensory properties of the final product during storage. The results showed that while increase in the level of pumpkin powder promoted the moisture content of the sponge cake, storage time affected it negatively. The changes in peroxide value revealed that pumpkin powder improved the oxidative stability of the product so that the control sample had higher peroxide value than the treatments throughout the storage period. The results of image processing showed that addition of pumpkin powder into the formulation of sponge cake was concomitant with a decrease in lightness and an increase in redness, yellowness and browning index. It was also observed that the highest porosity was belonged to the sample containing 8% pumpkin powder. The instrumental texture analysis indicated that increase in the level of pumpkin powder increased the hardness, the force required to punch and the force required to cut the samples and decreased the cohesiveness and elasticity. The storage time almost had the same effects on the textural parameters as the pumpkin powder. The pumpkin powder improved the nutritional quality of sponge cake in terms of fiber, beta-carotene and potassium contents, which remained unaffected during storage. The sponge cakes enriched with pumpkin powder were more appreciated by consumers compared to the control sample; however, the sample containing 8% pumpkin powder received the highest sensory scores. In conclusion, pumpkin powder could be used for the development of a functional sponge cake with desirable sensory properties and long shelf life.

Phosphorus one of the critical macronutrient that plays an important role in energy transfer, phospholipid and nucleic acids synthesis and biochemical compounds in microalgae cells, as well as plays an important role in the formation and transfer of metabolic energy in ATP and NADP. In this study, the effect of different phosphorus concentration (0, 2, 4, 8 and 16 mg/L) on growth rate and biochemical composition of Isochrysis galbana was investigated. The results showed phosphorus deprivation decreased cell growth, pigments and protein; while carbohydrate and lipid content of I. galbana increased as the phosphorus concentration increased. The highest carbohydrate, protein and lipid content were 23.5, 34.6 and 36.2 % in phosphorus concentrations of 0, 8, 0 mg/L, respectively. Also, by increasing the concentration of phosphorus from 0 to 16 mg/l, the content of C16: 0 (33.96%) and C18: 0 (23.4%) decreased to 27.75% and 14.37%, respectively. The results of this study indicate that phosphorus concentration significantly affects the growth rate and biochemical compositions of I. galbana.

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is  generally  lower than the recommended value. The main objective of this study was to include  sugar-beet fiber  in  the  sponge cake  recipe  and  to  determine  the chemical, physical and sensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, basis on flour) were used as a replacement of wheat flour in the cake recipe. Increasing the level of fiber resulted in the increase in ash, crude fiber, dietary fiber, cell Density, moisture, hardness and cake volume. In addition, cake crust and crumb became darker. Cake hardness increased, while cohesiveness decreased .Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% sugar-beet fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples(P > 0.05).

In recent years, global climate change and water resources drought was the most important enviromental stress in aquatic life to be tolerable levels of temperature and humidity changes. The thermal shock and drying in summer, and cold shock and freezing in winter are the factors for determination of survival strategy invertebrates. Diapause and anhydrobiosis are the adaptation for survival in organisms. The accumulation of sugurs and polyol are the common physiological characteristic among anhydrobiotic organisms. The sampling carried out for one year from autumn 2015 to summer 2016 each season from two The amount of glycerol were 18.31, 7.65, 17.63 and 23.21 µg/mg wet weight for Simuliidae during spring, summer, autumn and winter, respectively.; and for Tipulidae were 8.19, 7.36, 30.35 and 8.97 µg/mg wet weight; and for Baetidae were 44.43, 17.85, 38.07 and 11.13 µg/mg wet weight. In Simuliidae the glycerol contents did not significant differences among summer and autumn (P > 0.05) while had significant differences (P < 0.05) in other seasons. In Tipulidae the glycerol had not significant differences in spring and summer (P > 0.05) and also had not significant differences in spring and winter (P > 0.05) while had significant differences (P < 0.05) in autumn with the other seasons. In the Baetidae the glycerol contents showed significant differences among different seasons (P < 0.05). The increasing polyols with of low molecular weight associated with diapause and anhydrobiosis In early autumn the insect larvae which exposed to cold shock increased the cryoprotectant components and consumed them as antifreezing. In addition, the insect larvae increased the antifreezing agents which make them to survive in the high temperature and desiccation during summer. This study illustrated that the insect larvae response to environment ecological conditions by glycerol content, especially during freezing and desiccation.

The diet regulation is one of the primary principles for maintenance of physical and mental health. Flax is an annual plant from the genus Linum with the scientific name “Linaceae” which it grows as a shrub. Flaxseed is in the category of the oilseeds. In Iran, the Flaxseed meal wasted even though it is a good source of protein. Flaxseed components that have the health maintenance and nutritional properties are including fiber, lignans and linolenic acid. Furthermore, Flaxseed is a good source of excellent quality protein and soluble fiber and phenolic compounds.
Flaxseed meal from KashanBarij Essence Pharmaceutical Company, converted to flour and half of it was extracted using solvents. 10, 15, 20 percentages of the wheat flour replaced with both types of the prepared flours (NF and PDF). The flaxseed meal flours were detoxified using a microwave. In the cakes preparation, the sugar and oil were mixed. The eggs and the remained materials and water were added and mixed for uniformness of the cake batter. Then, it filled the cake mold and placed into the oven at 200°C for 15 minutes. The volume measurement of the prepared cake was carried out according to the seed displacement method using millet seeds. Three methods consist of texture profile analysis, cut and punch method were used in the four days, first, tenth, twentieth and thirtieth day for textural properties assessment. To evaluate the color parameters (L*a*b*), the photos which were taken from the surface of the cake in the special box were evaluated with image analyzer software. Then the hue angle (H), saturation index (SI) and color changes (ΔE) calculated from following equation. For evaluating the porosity the cake was cut into the slices and put into the special box and photos were taken. The photos were evaluated with image analyzer software and the number of pores was determined. Statistical analysis with the completely randomized design with three replications and means comparison in 95% confidence level were employed using the SPSS-20 software.
By increasing flour substitution, the volume of the cakes reduced. It could be due to increasing flour replacement with cellulose, which makes the gluten network weak that is responsible for keeping gas into the bakery product. These samples contain flaxseed meal flour were softer than the control. It is due to the presence of some gum and fiber in the chemical composition of flaxseed which absorbs moisture and prevents its transfer to the starch. So, the starch crystallization delayed. During storage, the samples contain 20% flaxseed meal flour were harder than the control sample. The cohesiveness decreased during storage until the twentieth day and then increased. It is due to changes in moisture during storage. The cohesiveness of samples increased by increasing the flaxseed meal flour which it can be associated with more gum and fiber as well as protein in the samples. The cohesiveness of the samples containing 20% flaxseed meal flour was less than others on the first day of storage which is due to the high water bonded by larger amounts of gum and fiber. But, on the thirtieth day, even with reducing bonding strength due to retrogradation, the cohesiveness in the samples containing 20% flaxseed meal flour is more than other samples because of larger amounts of moisture in higher percentages. The springiness reduced in all treatments during storage until the twentieth day and then increased which these changes are not significant for the samples containing 20% flaxseed meal flour and the control sample. The springiness was changed according to changes in moisture during storage. The difference in the springiness among the control samples and treatments on the first day, tenth, and thirtieth of storage was not significant. The springiness reduced with increasing the flaxseed meal flour percentage which is due to the weakening of the gluten network. Between all treatments, the only significant difference in the result of the crust cutting test was among the samples containing 20% PDF and control sample and there was no significant difference between other treatments and control sample in all measurement days. The increase of the force needed to cut samples over the time could be attributed to the transfer of moisture from the center to the round of the cake. The addition of flaxseed meal flour and the storage time had a significant effect on the required force to punch the cake. The force required to punch the cakes increased until the thirtieth day which is consistent with the analysis of moisture during storage. The reason for an increase in the required force for punching the cakes due to increasing the flaxseed meal flour percentage was the cake batter viscosity increases which lead to hardening of the cake texture, subsequently. It can be seen that the number and diameter of the pores reduced by increasing the flour substitution percentage. It could be related to the viscosity of the batter. Due to increasing the batter viscosity, the carbon dioxide, and water vapor bubbles in the batter cannot grow well. The L* index decreased by increasing the flour substitution percentage, which reflects the darkening of the surface and the center of the product. By increasing the flour replacement, the redness (a*) and blueness (b*) index, increased and decreased, respectively. The saturation index (SI) of the surface and center for all treatments was less than it for the control samples. Also, the saturation index among the treatments decreased with increasing the flour substitution percentage significantly which it indicated an increase in the color turbidity of the samples. The color changes (ΔE) of the surface and center of the samples increased with increasing the flour substitution percentage which it showed the significant color difference between all treatments and the control sample. The BI of the surface and center of all samples was less than it for the control samples.

The diet regulation is one of the primary principles for maintenance of physical and mental health. Flax is an annual plant from the genus Linum with the scientific name “Linaceae” which it grows as a shrub. Flaxseed is in the category of the oilseeds. In Iran, the Flaxseed meal wasted even though it is a good source of protein. Flaxseed components that have the health maintenance and nutritional properties are including fiber, lignans and linolenic acid. Furthermore, Flaxseed is a good source of excellent quality protein and soluble fiber and phenolic compounds.
Flaxseed meal from KashanBarij Essence Pharmaceutical Company, converted to flour and half of it was extracted using solvents. 10, 15, 20 percentages of the wheat flour replaced with both types of the prepared flours (NF and PDF). The flaxseed meal flours were detoxified using a microwave. In the cakes preparation, the sugar and oil were mixed. The eggs and the remained materials and water were added and mixed for uniformness of the cake batter. Then, it filled the cake mold and placed into the oven at 200°C for 15 minutes. The volume measurement of the prepared cake was carried out according to the seed displacement method using millet seeds. Three methods consist of texture profile analysis, cut and punch method were used in the four days, first, tenth, twentieth and thirtieth day for textural properties assessment. To evaluate the color parameters (L*a*b*), the photos which were taken from the surface of the cake in the special box were evaluated with image analyzer software. Then the hue angle (H), saturation index (SI) and color changes (ΔE) calculated from following equation. For evaluating the porosity the cake was cut into the slices and put into the special box and photos were taken. The photos were evaluated with image analyzer software and the number of pores was determined. Statistical analysis with the completely randomized design with three replications and means comparison in 95% confidence level were employed using the SPSS-20 software.
By increasing flour substitution, the volume of the cakes reduced. It could be due to increasing flour replacement with cellulose, which makes the gluten network weak that is responsible for keeping gas into the bakery product. These samples contain flaxseed meal flour were softer than the control. It is due to the presence of some gum and fiber in the chemical composition of flaxseed which absorbs moisture and prevents its transfer to the starch. So, the starch crystallization delayed. During storage, the samples contain 20% flaxseed meal flour were harder than the control sample. The cohesiveness decreased during storage until the twentieth day and then increased. It is due to changes in moisture during storage. The cohesiveness of samples increased by increasing the flaxseed meal flour which it can be associated with more gum and fiber as well as protein in the samples. The cohesiveness of the samples containing 20% flaxseed meal flour was less than others on the first day of storage which is due to the high water bonded by larger amounts of gum and fiber. But, on the thirtieth day, even with reducing bonding strength due to retrogradation, the cohesiveness in the samples containing 20% flaxseed meal flour is more than other samples because of larger amounts of moisture in higher percentages. The springiness reduced in all treatments during storage until the twentieth day and then increased which these changes are not significant for the samples containing 20% flaxseed meal flour and the control sample. The springiness was changed according to changes in moisture during storage. The difference in the springiness among the control samples and treatments on the first day, tenth, and thirtieth of storage was not significant. The springiness reduced with increasing the flaxseed meal flour percentage which is due to the weakening of the gluten network. Between all treatments, the only significant difference in the result of the crust cutting test was among the samples containing 20% PDF and control sample and there was no significant difference between other treatments and control sample in all measurement days. The increase of the force needed to cut samples over the time could be attributed to the transfer of moisture from the center to the round of the cake. The addition of flaxseed meal flour and the storage time had a significant effect on the required force to punch the cake. The force required to punch the cakes increased until the thirtieth day which is consistent with the analysis of moisture during storage. The reason for an increase in the required force for punching the cakes due to increasing the flaxseed meal flour percentage was the cake batter viscosity increases which lead to hardening of the cake texture, subsequently. It can be seen that the number and diameter of the pores reduced by increasing the flour substitution percentage. It could be related to the viscosity of the batter. Due to increasing the batter viscosity, the carbon dioxide, and water vapor bubbles in the batter cannot grow well. The L* index decreased by increasing the flour substitution percentage, which reflects the darkening of the surface and the center of the product. By increasing the flour replacement, the redness (a*) and blueness (b*) index, increased and decreased, respectively. The saturation index (SI) of the surface and center for all treatments was less than it for the control samples. Also, the saturation index among the treatments decreased with increasing the flour substitution percentage significantly which it indicated an increase in the color turbidity of the samples. The color changes (ΔE) of the surface and center of the samples increased with increasing the flour substitution percentage which it showed the significant color difference between all treatments and the control sample. The BI of the surface and center of all samples was less than it for the control samples.

 

CoQ10 is a lipophylic natural antioxidant with fundamental role in mitochondria bioenergetics. The positive effect of CoQ10 in therapy of many diseases is due to its antioxidant and bioenergetics properties. Reduction of endogenous synthesis of CoQ10 by the ageing, insufficient amount in the food and several health benefits of CoQ10 have led to food fortification. The objective of this study was to microencapsulate CoQ10 by complex coacervation method and determinate of optimum mixture component (β-lactoglobulin (β-lg), Arabic Gum (AG), Oil containing CoQ10 and water) to achieve maximum value of microencapsulation efficiency (ME) and payload. Due to temperature sensitive characteristic of CoQ10, Gelatin was replaced with β-lg and combination of β-lg and AG were used to microencapsulation of Oil containing CoQ10.

At first CoQ10 powder and olive oil were poured in opaque tube and stirred in incubator shaker for 24h. Then solutions of β-lg and GA were prepared at 1-4% (w/w), by dispersing the required amount of them in deionized water and microcapsules were formed by adding oil phase containing CoQ10 to the β-lg solution and preparation of emulsion, adding the GA solution and adjusting pH to 4. After separation of microcapsules freeze dryer was used to dehydration of them, and Morphology of CoQ10 microcapsules was examined using a Scanning Electron Microscope (SEM) and an optical microscope. The particle size and the particle size distribution of moist microcapsules were determined using a particle size analyzer. In the next stage it was used from n-hexane to extracting oil and extracted oil was dissolved in 1,4-dioxane and analyzed by a high performance liquid chromatography (HPLC) system, and microencapsulation efficiency was calculated for microcapsules before and after freeze drying. At the end the effect of oven drying and defrost on microencapsulation efficiency was studied for 5 formulations.

ME values before drying for all formulations except one sample (containing: 4%β-lg, 4%AG, 5%Oil and 87% water) were in the range of 94.05-99.01%. Variation in ME and payload values after freeze drying was in the range of 34.91-92.45 and 24.78-83.75%, respectively and sample containing 2.5% (w/w) β-lg and 2.5% (w/w) AG and 5 % (w/w) oil obtained the highest ME value, an homogeneous particle size distribution and had a smooth and free of pores surface.

Based on the results, formulation containing 2.5% (w/w) β-lg and AG and 5 % (w/w) oil can be successfully used to microencapsulation of CoQ10

Natural compounds can prolong the shelf life of food by inhibiting the growth of pathogenic and spoilage microorganisms. The purpose of this study was to investigate the effect of Sheng and Ziziphora alcoholic extracts (at concentrations of 500, 1000 and 1500 ppm) on physico chemical properties and microbial quality of yogurt.

The sterilized extracts of the above plants were added to the yoghurt formulations in concentrations of 500, 1000 and 1500 ppm under sterile conditions. After inoculation, the inoculated milk was incubated at 45 ° C to reach 4 pH for approximately 3 hours. After reaching the desired pH, the yoghurts are cooled to a temperature of 6 ° C and then, at the same temperature were stored in order to undergo a secondary course of acidifying and producing aromatic compounds. After that, the physicochemical and microbial properties of yogurt were evaluated for 20 days on days 0, 5, 10, 15 and 20.

Results showed thataddition of Sheng extract can control the acidity in yogurt and prevent yogurt from getting sour over time. It was found that the best concentration of Sheng extract for controlling acidity in yogurt and preventing it from being sourded over time was 1500 ppm. Adding both extracts did not have a negative effect on the viscosity of yogurt. In the case of sheng concentration of 1500 and Ziziphora with a concentration of 500 ppm, were more effective on viscosity over storage time. Also, adding both Shang and Ziziphora extracts at a concentration of 1500 ppm increased the shelf life of yogurt by reducing the growth of molds and yeasts.

With the addition of alcoholic extract of Sheng and Ziziphora herbs to set yogurt, a product with a longer shelf life and expire time of more than 20 days can be produced.

In this study the ability of Saccharomyces cerevisiae PTCC 5052 to adsorption of aflatoxin M1 was assessed. In order to improve operational efficiency, Alumina ceramic was analyzed as a potential support for immobilization of yeast cells. In immobilization process, results indicated that the binding abilities of AFM1 by live cells of Saccharomyces cerevisiae were higher than non-live immobilized cells on alumina ceramic within 48 hours (P

In this study, the effect of sucrose substitution by date and glucose syrup in kombucha production has been investigated due to heath and economic benefits of date syrup. The effect of this substitution on the rheological, flavor and organoleptic properties of final product have been analyzed in order to evaluate possible marketability and consumer acceptance as the diverted product.Results showed that date syrup has the significant effect on the growth and persistency of microorganisms which effect on its healthy characteristics but its sour taste and flavor was stronger than blank sample.kinetics of glucuronic acid and total acid production have been evaluated by first order equation.result showed that at the first day after filtering(treatment pasted 10 days for initial fermentation) initial value of glucuronic acid and total acid were higher in date syrup added kombucha and the increment of glucuronic and total acid production was high in date syrup treatment which indicated that prescence of simple sugars (glucose and fructose) in date syrup can affect on microbial groth and both initial value and rate of acid production during the storage of filtered kombucha.

According to the increase in diseases such as diabetes and obesity, using of saccharose alternatives for producing of low-calorie and sugar-free alternatives, are taken into consideration of researchers and industrialists. Among them, steviosidewith the 300 times more sweetness than saccharose has special place, due to is a natural. The aim of this study is optimizing of stevioside extraction conditions from leaves of stevia (the solvent, temperature and time) and evaluation the effect of different climates on the stevioside concentration.

At first, optimizing extraction of stevioside (the solvent, temperature and time) was done. Then, obtained results on the plants in five regions with different climates (Tehran: dry and semi-dry, Kashan: warm and dryIsfahan: temperate and mountainous, Shahrekord : cold and mountainous Shiraz: warm and mountainous) was applied, and finally concentration steviosidewas investigated using high performance liquid chromatography.

According to the results, the best extraction conditions is at the time of 120 minutes, 50 ° C and 160 ml of solvent (ethanol). After that, by applying the results on the cultured plants in five cities: Tehran, Isfahan and Shiraz, Kashan and Shahrekord, results showed climate conditions have effect on product. So that, among them, the cultured plants in Isfahan have the highest level of production efficiency (tons per hectare); although, have the most impurities.

According to rise in consumtion of stevioside sweetener and increase in price of mentioned sweetener, its cultivation is very important in Iran. The survey results indicate that application of it in country can be achieved by solvent. However, more research on the other extraction methods is necessary and important.

Hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. One way to improve the emulsifying properties of hydrocolloids is complexation with proteins. In general, protein and hydrocolloid components may be combined together by either A) covalent bonding (conjugates) or B) electrostatic complexing. Conjugates can be efficiently prepared during the storage of freeze-dried or spray-dried powders of protein- hydrocolloid mixtures if stored at appropriate temperature and relative humidity. Farsi gum (FG) is a natural gum that exudated from mountain almond trees (Amygdalus scoparia Spach). In this study, BLG (β-lactoglobulin)-FG conjugates were prepared by dry heat treatment at different BLG/FG mixing ratios (1:1, 1:2 and 2:1) and emulsifying properties of these conjugates were characterized.
Firstly, BLG and FG were dry mixed at BLG/FG (1:1, 1:2 and 2:1) weight mixing ratios. The BLG-FG mixtures were incubated at 60 ºC for a period of 1-14 days in desiccators containing saturated NaCl (to have 75 % relative humidity). Formation of BLG-FG conjugates was confirmed by SDS-PAGE. With the advancement of Maillard reaction, Amadori and browning compounds formation was determined by the absorbance at 304 nm and 420 nm, respectively. Creaming Index (CI) was assessed by determining the height of serum layer developed during storage (at 30 min intervals for 180 min) in emulsion (0.5 wt. % total biopolymer and 25% v/v O/W). The emulsion activity index (EAI) and emulsion stability index (ESI) were determined by turbidimetric technique at 500 nm absorbance. In addition, the effect of storage (3 days) at accelerated condition (40 ºC) and freeze-thaw treatment on droplet size distribution of emulsions (1.5 wt. % total biopolymer and 40 % v/v O/W) were evaluated by static light scattering. Finally, microstructure of BLG-FG emulsion was captured by light microscopy. Statistical analysis of the all data was carried out using SAS 9.1 with significance defined at P0.05) effect on EAI. However, ESI was significantly increased over time and ESI of 2-week incubated BLG-FG conjugate was significantly different (P

In recent years، edible films and coatings have received much attention in food packaging. These packaging’s displays suitable film-formation properties such as their biodegradable and carrier of food additive such as antioxidant، antimicrobial، color and nutrients. The antioxidant activity (AA) of sage essential oil (EO) in various in vitro model systems was investigated. Physical and AA of Hydroxypropylmethylcellulose (HPMC) film with sage essential oil were also evaluated. In order to determine the AA of sag essential oil with DPPH radical scavenging، β-carotene/linoleic acid bleaching and reducing power assays، IC50 values were 907. 7، 454. 2 and 1362. 42 µg/ml respectively and sag essential oil showed lower AA as compared to BHT. Addition of essential oil to film led to 1. 5 times decrease in water vapor (WVP) and 1. 7 times decrease in oxygen permeability (OP). Films with essential oil have a lower transparency as compared to films without essential oil as lightness reduced from 95. 47 to 90. 3. The addition of essential oil resulted in a significantly decrease in tensile strength (3 times) and elastic modulus (2. 1 times) but elongation percentage haven’t significant difference (P>0. 05) with films without essential oil. Film with sage essential oil showed good protective effects against soyabean oil oxidation as peroxide value of the samples without HPMC film coating، packed by film and film with sag essential oil was 92. 7، 85. 9 and 66. 3 meq O2/kg oil respectively. The WVP and OP of HPMC edible film were improved by the addition of sage essential oil. Also، combination of essential oils into HPMC film is a suitable method for reducing of lipid oxidation.

In this work، fresh pomegranate peel of three dominant Iranian cultivaris was extracted by soxhlet extraction method via different four solvents. The extracts were analyzed by high performance liquid chromatography (HPLC)، using ultraviolet-visible spectrometric detection. In this study، the extraction yields and presence of seven phytoestrogenic compounds، two tannic acids and their quantities in extracts were evaluated. The compounds were identified and quantified according to their retention times with external standards. Comparison of fresh pomegranate peel of three cultivars indicated that yield of extraction from PoostGoliyeMalaseSaveh variety was more than other two cultivars and the yield of extraction of extracts obtained from the mix solvent was more than three other solvents (p≤0. 05). HPLC analysis indicated besides ellagic and syringic acids، some of phytoestrogens such as Esteriol (up to 7. 45 mg/100 g fresh peel)، Testosteron and α-Estradiol (up to 8. 43 mg/100 g fresh peel) were also found in extract of pomegranate peels. The results show that، between two tannic acids، high value of ellagic acid (up to 103/0 mg/100g fresh peel of post siyahe-Ardestan) were recognized in all extracts.

One of the most favorable results of roasting process is increasing in antioxidant activity which is mainly due to the formation of mailard reaction products. Roasting of domestic pistachio nut (Ahmad Aghayi cultivar) and wild pistachio nut (P.mutica) was performed by two methods of oven and microwave. After oil extraction, the extract meals of pistachios were prepared and their phenolic content and antioxidant activities were determined. Phenolic content of pistachio meal extract was in the range of 915-797 mg Gallic acid in kg oil. By comparing phenolic compounds before and after roasting, it can be realized that roasting can increase the amount of phenolic compounds and antioxidant activity of pistachio meals. Pistachio meal extracts were added to soybean oil without antioxidant. The soybean oil samples containing pistachio extracts as a natural antioxidant, BHT as synthetic antioxidant and an oil without antioxidant as control maintained in oven at the temperature of 60 in 30 days to evaluate the antioxidant stability and sampling was performed in 1, 15 and 30 days. The results of peroxide and thiobarbituric acid during the storage period showed that the extract of pistachio meal can be used as a good source of natural antioxidant to prevent oxidation in oils.

Oil is a strategic product in our country, Iran. The amount of importing this product is considerable, and therefore, any attempt to produce crude oil in our country in a way that competes with the foreign counterparts, with regard to both quality and production cost is considered important. This study addresses the effect of oil seeds preparation step on quality of crude oil, which is extracted by solvent in an industrial scale. and also point to the details of this procedure and the working state of the equipments. The quality parameters which were addressed in this research are the amount of Phosphorus, Free fatty acids, and Peroxide value. The oil seed used in this research was imported from Brazil. After cleaning, breaking, and cooking, the seeds were prepared by Flaker, Expander, and Press equipments. The Flakes (Solvent Extraction (SE)), collets (Expander Aid Solvent Extarction (ESE)), and Cake Press (Screw Press (SP)) were, at the end, sent to the Extractor to extract the oil by solvent. The oil obtained by these three methods went through quality tests. After comparing the three oil products obtained from the above mentioned methods, it was revealed that the oil produced by SE method had less phosphatide and less refining loss. On the other hand, the oil produced by ESE method had the best quality with regard to the peroxide value, and the oil produced by SP method had the best quality with regard to the free fatty acids. The significant difference of the results shows the importance of controlling the parameters of oil seed preparation in oil extraction plants. These results can be of benefit to the oil extraction industry in Iran.

Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes were investigated.

Samples were prepared by different addiing lemon balm powder (2.5, 5, 7.5, 10 percent), the control sample was also prepared according to standard sponge cake formulation.then, phenolic compounds amount were analyzed by HPLC.

The samples contained up to 7.5 percent lemon balm powder had a good acceptance and it could be considered as a food containing more phenolic compound.

The increasing tendency for health oriented products caused considerable research has studied on increase and maintaining quality of different products. Sponge cake is one of the cereal products which itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. In this research, therefore, the effects of adding oat β-D-glucan on the physical properties of sponge cake were investigated. Samples were produced by different concentrations of β-D-glucan (1, 2, 3 and 4%)with control sample. Physical properties of samples including volume index, porosity, hardness, color and sensory properties were examined. The results showed that the addition of β-D-glucan up to 2 (%) softened the cakes without unpleasant changes in sensory properties, also increased volume index, porosity and color of the cakesamples.

Legumes are rich in nutrients and are important source of food proteins. The biological value of legumes proteins is quite high due to having most of the essential amino acids in comparison with other sources. In this study we evaluated the chemical composition and functional properties (water and oil adsorption capacity, emulsifying and foaming properties) of Iranian legumes flours (red kidney bean, pea, mung, broad bean). The results of proximate analysis indicated that flours obtained from legumes vary in composition. Chickpea flour with 33.4% protein content has the highest concentration of proteins among the flours examined. Water adsorption capacity ranged between 0.78 to 1.38 g/g, while oils adsorption capacity ranged between 0.79 to 0. 92 g/g. Emulsifying capacity of legumes were in the range of 16-26%. It was concluded that red kidney bean has the potential to be used as an ingredient in functional food formulations to enhance the nutritional values and functional properties of the product.

Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular bakery products due to its nutritional value, ready-to-eat nature, long-shelf life and specifically its fine structure. Tragacanth gum can improve textural properties of bakery products duo to its nature as a hydrocolloid. In this study, texture profile analysis (TPA) and also cutting tests (for crumb and crust) were applied to find out the effects of tragacanth gum on the textural properties of commercial sponge cakes during 30 days. The concentrations of tragacanth gum were 0.1, 0.2, 0.3, 0.4, 0.6, and 0.8% (w/w) in the cakes’ batter. Results revealed that tragacanth gum up to 0.4% led to softening the texture of the cake and reducing the signs of aging. Application of tragacanth gum (up to indicated level) in bakery products, particularly the sponge cake, can improve textural properties and increase shelf life of these products.

Chemicals antioxidants and lipid oxidation products are known as cancer-causing factors in food systems. In this study, the effect of essential oil from Heracleum lasiopetalum fruits on lipid oxidation and physicochemical properties of potato chips in comparison with commercial antioxidant has been investigated. The essential oil of H. lasiopetalum extracted using a Clevenger-type apparatus, and analyzed by GC/MS. The essential oil was added to the frying oil of potato chips in concentration level 3000 ppm, and its antioxidant effect on produced chips was analyzed by peroxide value, TBA and acidity of the essential oils from potato chips. BHA and TBHQ were added as the commercial antioxidant in 200 ppm and antioxidant reduction evaluated in 45 days period. Results indicated the essential oil of H. lasiopetalum fruits could reduce oxidation of potato chips the same as synthetic antioxidants. TBA test indicated the essential oil of H. lasiopetalum is higher effective than BHA in reduction of the primary TBA reaction but TBHQ is the lowest. The essential oil of H. lasiopetalum had antioxidant effect which it can use as natural antioxidant in foods during storage.

Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Ethanolic extract of olive leaves was added to sponge cake formula (0, 0.5, 1, 1.5, and 2 for 100g flour) and oleuropein content of the samples was determined using HPLC. In addition, the sensory qualities of the samples, such as taste, off flavor, texture, color, odor and overall acceptability were measured by a five point hedonic sensory test which performed by twenty panelists. According to the sensory evaluation, no significant difference in respect to taste and off flavor was found between the samples containing 0.5 g of extract and the reference samples. Furthermore, no significant difference was observed between the samples containing 0.5 and 0.2 g extract and reference samples in respect to the texture. On the whole the sample containing 0.5 g extract was the only product that showed to be accepted by the panelists contained 0.003 g (63 ppm) oleuropein was presented. There was no significant difference between the samples, including reference in respect to their protein, fat and mineral contents. Olive leaves containing oleuropein and rich in phenolic compound having pharmacologic properties could be used in food industry (sponge cake).