نشریه نوآوری در علوم و فناوری غذایی
پیاپی 24 (تابستان 1394)

The effect of moisture content (7.1 - 28.5 %w.b.) and pea cultivars (Arman¡ Hashem and 93-93) were studied on the geometrical properties such as length¡ width¡ thickness¡ geometric and arithmetic mean diameters¡ area¡ sphericity and gravimetrical properties including 1000 kernel mass¡ volume¡ bulk and particle density and porosity. The statistic result was carrier out with completely randomized design (CRD) base on factorial arrangement with three cultivar and four moisture content (3×4). As well¡ thousand kernel mass of different pea seed cultivars were optimized basis of the function of moisture content and axial dimensions (length¡ width and thickness) by using genetic algorithm (GA) approach. The effect of cultivar on all physical properties of pea cultivars were significant¡ except thickness and porosity (P

In this paper¡ the simultaneous effect of coating with methylcellulose and Zataria multiflora Boiss extract on the quality of grapes has been studied. The methylcellulose was used in 0.1¡ 0.3¡ and 0.5 g and Zataria multiflora Boiss extract was used in 0¡ 125¡ and 250 µL. Glycerol was used in preparing coatings with the percentage of 25¡ 45¡ and 65 in proportion to the amount of methylcellulose used as plasticizer. After preparation of the different treatments with the aforementioned densities¡ the coating of grapes was started with the dipping method. Treatments were done in 6± 1 degrees centigrade and 70% relative humidity. The grapes were examined every 5 days for 21 days. The examinations included the evaluation of weight loss percentage¡ TSS¡ TA¡ Hardness¡ color¡ and appearance. After statistical analysis of the findings by response surface methodology (RSM)¡ a decrease in weight loss of the fruit was seen. Fruit firmness and color has not changed during this period. The coating formulations in this study had low effect on TSS and no effect on TA. The results for optimized quantities of coating formulation to achieve the best responses¡ 0.1 g methylcellulose¡ 499.99 microliters extract and 0.1 ml glycerol¡ respectively. From the results¡ it was concluded that the use of this edible coating leads to increased grape shelf life.

The effect of direct acidification of milk on the survival Bifidobacterium lactis (LAFTI B94) and qualitative and chemical properties was investigated in Iranian white cheese. Treatments were: control I containing commercial starter cultures and without probiotic (C1)¡ control II containing lactic acid and without probiotic (C2)¡ containing commercial starter and Bifidobacterium lactis (BL) and containing lactic acid and Bifidobacterium lactis (BLA). Produced samples were ripened at 5±1 °C for 60 days. Viability of cultures and also pH¡ salt¡ ash¡ fat in solids and color were determined during storage. Statistical analysis of the results showed that the counts of probiotic bacteria were decreased approximately 1.5 and 2.1 logs in BLA and BL cheeses respectively during ripening (P0.05). Therefore Direct acidification of milk can be use as a ingrained method for usage commercial starter cultures in manufacture of probiotic Iranian white cheese untile increase viability of Bifidobacterium lactis in product.

Tenderness is one of the most important problems of beef burgers with high percentage meat. In this research¡ in order to improve eating quality of beef burgers lactic acid at three concentration (0.5¡1¡1.5%) was used for marinating 40% of shin beef for 15h at 4 °C. Evaluation of physicochemical¡ textural and sensory properties of beef burgers indicated that treatments pH had significant decrease with increase of acid percentage. Moisture content had significant increase with increase in concentration to 1% acid and significant decrease with increase that to 1.5% and observed reverse results for fat content. There was no significant change in protein content. Also¡ ash content showed significant increase in 0.5% treatment. The a* values had significant increase in 0.5 and 1% treatments. There was no significant change in b* values. The L* values showed significant decrease in 0.5% treatment. Shear force values showed significant decrease in 0.5% treatment. Overall acceptable had significant increase in 0.5% treatment. According to the results best sample choosed is 0.5% lactic acid treatment.

In this study 1-methyl cyclopropene was used as an ethylene inhibitor. The effect of different concentration of 1-methyl cyclopropene propene was evaluated on sensory¡ texture and nutritional characteristics of tomato type «Rapsuna” during 4 weeks of the storage time at 12 ± 2 ° C and relative humidity of 85% to 90% and the time of exposure 12 and 24 hours. The first sample group¡ was without applying MCP solution (control group) ¡ the second group¡ was applied the MCP solution with the concentration of 0/35 μL/L¡ the third group was applied the MCP solution with the concentration of 0/7μL/L¡ the fourth group was applied the MCP solution with the concentration of 1μL/L and the fifth group was applied the MCP solution with the concentration of 1/5μL/L. Samples from each treatments were selected and firmness¡ color and vitamin C were measured¡ weekly. This test is based on Factorial experiment based on completely randomized design with three replications. Data were analyzed by ANOVA using SPSS software. The results¡ represent that MCP solutions with 1 μL/L and then¡ 0/7 μL/L concentration can control the ethylene effect ¡and led to12 to 18 days delay in the tomato ripening process. However¡ the¡ firmness of fruits on the third week and especially on the fourth week of the storage time¡ and also the reducing level of vitamin C and color uniformity of the samples with the increasing MCP concentration¡ are the fact that face with reflection the judgment about the use of this combination for control tomato ripening.

The main object of this study was investigation the effect of dehydration methods and type of pretreatment¡ drying time and temperature parameters on dehydration process of red chilli pepper. Red chilli pepper dehydration process was carried out at two methods of hot air (55oC¡ 65oC and 75oC) and open sun drying along with various pretreatments such as blanching with boiling water¡ potassium carbonate and ethyl oleate. The results illustrated that¡ pretreated peppers with boiling water and dried at 75°C had highest drying rate so that it hadn’t significant difference with pepper pretreated with “blanching in boiling water and then dried at 65°C”¡ “ethyl oleate and then dried at 75°C”and “potassium carbonate and then dried at 75°C” (p

Due to the serious hazard of aflatoxin especially carcinogenic effects and the presence of Aflatoxin M1 (AFM1) in milk and milk products in one hand and the potential of probiotic bacteria strains to elimination toxins on the other hand¡ the aim of this study is evaluation and determination of the ability probiotic strains used to produce probiotic cheeses in Iran to remove the toxin.
In this study 64 samples were collected from Iran food market include 38 white cheese (17 samples of brand A and 21 samples of brand B) and 26 probiotic cheese(10 samples of brand A and 16 samples brand B) randomly. Samples were purchased in the winter and keep cold in refrigerator since determined AFM1by ELISA.
The results were showed significant differences in amount of AFM1 between white cheeses and probiotic cheeses in each factory. The average of AFM1 in white cheese and probiotic cheese of brand A were determined 71/91±40/36ppt and 22/27±52/29ppt respectively. A bout brand the average of AFM1in white cheese and probiotic cheese 177/65±43/52ppt and 131/51±43/85ppt were detected. The average of AFM1in white cheeses (92/28±62/39ppt) and probiotic cheeses (130/35±67/58) were significantly different (p As a conclusion¡ probiotic bacteria whit beneficial property on human health can reduce AFM1 which has deleterious effects in low doses¡ so it is appropriate to encourage dairy industry to produce these products and raise public consumer awareness for use probiotic products.

Considering the widespread consumption of fried food products in the world¡ many studies based on the use of natural antioxidants on improvement of the stability of oils has been done. In most cases the results indicated this natural ingredients were efficient in the extension of shelf life and oxidative stability. Therefore¡ in this study¡ methanolic extract of blackberry leaf was prepared. Total amount of phenolic and also Tocopherol compounds present in the extract were measured by Folin Ciocalteau method and spectrophotometry . Results revealed that amount of phenolic compound was 97.31 g/mg galic acid in dry matter and amount of Tocopherol compounds was 756.5 mg/g. In the next step¡ the antioxidant activity of methanolic extract of blackberry leaf for preventing oxidation of sunflower oil during heating was studied by determining of some parameters like conjugated dien value¡ carbonyle value¡ acid value¡ and total polar components and then compared with the oil containing TBHQ. Comparisons between treatment means showed that there were significant differences with 0.95 confidence level between concentrations of the extract and control samples. Based on the results¡ blackberry leaf extract at concentration of 800 ppm had the highest antioxidant activity to inhibit sunflower oil oxidation and also had better effect than synthetic antioxidant TBHQ.

In current study¡ effect of carbon sources type (glucose¡ ethanol and acetic acid ) light intensity (2.0¡ 3.5¡ 5.0 klx ) and cultivation methods (Batch and Fed Batch) and temperature was investigated on the production of phycociyanin from Spirulina algae. The experiments were done according to Full Factorial method in both of fixed and variable conditions on 36 samples. The result showed increase of light was led to increase of pigment production while increase of the temperature was led to reduce its production. Fed Batch method is more suitable than the batch method and also Glucose as carbon source had better effect on the pigment production than ethanol and acetic acid sources. The results showed that optimum conditions of growth for production of this pigment including fed batch cultivation methods¡ 30°C temperature¡ 5 klx light intensity¡ and the glucose carbon source (ml/l) that causes maximum phycocyanin production . Also¡ light as the most important factor -protein pigment production were considered. Temperature culture method and carbon source¡ respectively¡ were important in the next degree.

In this study waste product obtained from tomato process technology was collected¡ dried and milled. Tomato pomace powder was added in levels 1%¡ 2%¡ 3%¡ 4%¡ and 5% to the sausage formulation with 60% meat (treatments were named T1 to 5¡ resp.). To study the effect of tomato pomace powder on chemical¡ microbial and sensory properties of sausage samples¡ protein content¡ ash¡ and pH of samples were evaluated. Microbial test of product was done according to the standard number: 2303 of Institute of Standard and Industrial Research of Iran (ISIRI). Total count of microorganisms¡ mold and yeast¡ Staphylococcus aureus¡ Clostridium welchii¡ Escherichia coli¡ Coliform¡ and Salmonella were tested. Organoleptic test was done by 10 trained panelists using hedonic method. Results showed that adding tomato pomace powder to the sausage formulation led to a significant increase in protein (from 15.45 in control to 17.40 in T5) and ash (from 2.16 in control to 2.63 in T5) content. Moreover¡ it reduced the pH of samples¡ from 6.31 in control to 5.80 in T5. Microbial results showed that the control had lower total count than other treatments. Furthermore¡ all samples had much lower total count than Iran standard limit. Moreover¡ the sample containing 4% of tomato pomace powder got the highest score of acceptability.

In this research¡ effect of sucrose replacements with fig extract was studied. Physical properties of cake batter such as consistency and specific gravity and cake characteristics such as pH¡ volume¡ apparent density¡ solid density¡ porosity¡ symmetry and uniformity¡ moisture¡ water activity¡ crust and crumb color and textural firmness were evaluated. Results showed that fig extract caused an increase in specific gravity and consistency. Sucrose replacement with studied fig extract gave less pH¡ volume¡ porosity¡ solid density ¡and and textural firmness and more apparent density¡ moisture¡ and water activity compared to those of control sample. By increasing amount of fig extract parameter L * (darkness product) and a * (redness) of the cake crust and crumb color increased and b * (yellowness) decreased. Results indicated that sensory properties showed that Replacement of up to 20 and 40 percent had significant effect on the characteristics of color¡ taste¡ texture¡ mouth feel and¡ total acceptance samples compared to the control. Cake sample with 20% fig syrup as the best example was identified.

Yoghurt is a fermented dairy product that is widely concerned all around the world. Over the past few years the use of probiotic bacteria¡ a product called probiotic yoghurt was produced that is known as a healthy and functional food. In this survey¡ in order to rise the variety of yoghurt formulations¡ barberry extract with 4% and 5%( w/w) were substituted to the formulation to prepare set and stirred flavored yoghurt. The sensory¡ color¡ antioxidant activity¡ anthocyanin and total phenolic contents characteristics of flavored probiotic yoghurt were evaluated in 21days. .The result showed that stirred yoghurt containing 5% extract of barberry had the highest score of samples obtained by assessment of sensory tests in comparison with others. Moreover barberry extract was caused that the enormous amounts of anthocyanin and phenolic compounds of flavored yogurt samples are more higher than simple yoghurt during storage period. Despite the highest antioxidant activity was achieved for set and stirred yoghurt containing 4% and 4% of extract in zero day of storage and the widest total phenolic content was observed for set and stirred yoghurt containing 5% and 5% of extract on seventh day. furthermore reduction of anthocyanin compounds were considerable with increasing in during storage time . Whilst the highest anthocyanin compounds was related to stirred yoghurt containing 5% of barberry extract in zero day of storage.