m. mohamadzadeh

Different types of bread and in particular Lavash type produces a considerable amounts of waste generaly. In this study, integrated strategies to deal with the waste of this type of bread have been studied. By changing the formulation and adding functional additives to bread, industrially produced and the use of appropriate packaging to reduce the staling and microbial contamination are the objects of this research work.

Effect of natural anti-stagnation agents (including sprouted wheat powder, guar gum, kappa carrageenan) in concentrations of 0 to 0.3% and antimicrobial compounds (black cumin extract and propionic acid), maximum 0.5 ml with the package polypropylene packaging classification on the shelf life of industrial Lavash bread has been investigated. The physicochemical properties of flour (moisture, ash, pH, protein, wet gluten, Zeleny number, fall, and fat number) and rheological properties of dough produced in sixteen different formulations (such as water absorption, elasticity, maximum viscosity of the return factor) were tested. Using statistical optimization techniques, optimal treatments were determined. The treatments were produced, baked and packaged industrially, using black cumin extract and propionic acid. A control sample was also produced to compare the results. Series of microbial, textural and sensory evaluations according to the standards were carried out on the samples during storage at room temperature after production and ten and twenty days’ intervals.

The rate of fall in the initial flour sample was high and by adding 0.3% germinated wheat powder reached the appropriate level for the production of industrial Lavash bread. Two types of optimal formulations were obtained, of which with the shelf life of more than 10 days, that included 0.208% germinated wheat powder, 0.037% guar, and 0.055% kappa carrageenan with cumin extract and acid propionic was selected.

By using the industrial production line, proper packaging, and formulation of raw materials for Lavash bread, which is known as the most widely used bread in Iran, a positive step can be taken to reduce the amount of waste in this bread and improve its quality.

The relationship between oral diseases and adverse outcomes of pregnancy demands more attention to oral hygiene for pregnant women. The aim of this study was to assess the effect of educational programs based on the theory of planned behavior to improving the oral health behavior of pregnant women attending urban health facilities Ashkhaneh city in 2013.

This quasi-experimental study was carried out on 150 pregnant women, selected with simple sampling.( 75 females of each site). Data were collected using a researcher desingend questionnaire based on the theory of planned behavior. Validity and reliability of the questionnaire was evaluated. Data was analyzed by SPSS18 software at significance level of 0.05.

The most frequent samples aged between 21-25 years old. Before the intervention, the mean score of knowledge, attitude, perceived behavioral control, subjective norms, behavioral intention and performance of the intervention and control groups showed no significant difference (p>0/05). After the intervention, the average of all the scores in the intervention group showed an increase except for subjective constructions after training (p<0/05). This difference was not significant in the control group (p> 0/05).

Using the theory of planned behavior improves oral health in the pregnant women.

The skew t-normal distribution has skewness and kurtosis coefficients with larger range than the skew-normal distribution can be used for modeling some asymmetric data in a number of applications. In this paper, a new generalization of the skew t-normal distribution and some of its properties are considered. Also, three theorems for constructing a new generalized skew t-normal distribution are represented. Next, the skew-normal, skew t-normal and new generalized skew t-normal distributions are applied to fit a suitable probability distribution to the Nickel pollution data of Shadegan wetland in south-west of Iran. Finally, suggestions and conclusion are given.

Ice cream, a milk based product is a good media for microbial growth due to high nutrition value, almost neutral PH value and long storage duration. Contamination of this product with pathogen micro-organism can lead to food poisoning and food born infection and can endanger the sanitation of human. The aim of this research was to assess microbial status of traditional Ice creams.

In this cross-sectional study a total of 100 samples of traditional Ice cream were obtained randomly from the retail stores in summer. All the samples were analyzed for microbial contamination according to the Iran national standard. The collected data were analyzed statistically using t-test by SPSS for windows.

The results show that 26% of the samples were contaminated higher than standard level (>5×104 /gr), 75% of the samples were contaminated higher than standard level (>10 /gr) with entrobacteriacea. staphylococcus aurous and Escheria coli were isolated from 4% and 32% of samples respectively. No salmonella was isolated from samples.

To prevent out break of poisoning and microbial infections due to consumption of Ice cream as well as supervision and control during the production are essential.