فصلنامه پژوهش های صنایع غذایی
سال سی و یکم شماره 1 (بهار 1400)

Evaluation of antimicrobial activity and phenolic compounds of alcoholic citron (Citrus medica l.) peel inner layer extract in the lemon carbonated drinks Citrus fruits are rich sources of different vitamins, minerals, and fibers. In recent years, more attention has been paid to the antibacterial properties of non-edible parts of fruits (Tavasoli et al., 2009). Citron (Citrus medica L.) is one of the species of citrus fruits (Dalia, 2014). Flavored essential oils of this fruit (located in the outermost layer, pigmented layer of peel) are also regarded as an antibiotic. The citron juice along with honey is also known as an effective antidote to poisons. Citron peel contains citronellal, terpenes, aldehydes, ketones, esters, alcohols, and organic acids. Limonene neutralizes the effect of pathogenic microbes. Geraniol and other monoterpenes found in the extract of citron peel have also anti-cancer properties (Mina et al., 2011). Carbonated beverages are products made by a mixture of water, carbon dioxide, additives, and sugar, or other sweeteners (Elhami Rad & Mohammadi, 2006). The harmful effect of consuming industrial soft drinks can be examined from different perspectives (Bawa, 2005). There are some reports that show benzene forms by a reaction between benzoate in soft drinks and ascorbic acid, which is a cancer-causing compound. Due to the health risks attributed to consumption of industrial soft drinks, many researchers are looking for ways to optimize the consumption of natural drinks, as synthetic materials make up most of the compounds used in industrial soft drinks (hunter, 2003). In this study, given the beneficial effects of citron, the ethanolic extract of citron peel was used as a preservative compound in the formulation of lemon soft drinks, and its antimicrobial activity against microorganisms contaminating soft drinks was studied in a culture medium and lemon carbonated beverages. In this study, the ethanolic extract of citron peel with concentrations of 0, 0.8, 1, 1.5, and 2 mg/ml, as a preservative composition, was added to the formulation of lemon soft drinks, and its antimicrobial activity against the microorganisms contaminating the soft drinks, including Lactobacillus delbrueckii, Leuconostoc mesenteroides, Saccharomyces cerevisiae, Candida krusei, was investigated. The total amount of phenolic compounds in the produced lemon soft drinks was also measured based on the Folin-Ciocalteu method (Lin & Tang, 2007). The characteristics of color, taste, and flavor, and the overall acceptability of the produced samples were evaluated using 10 evaluators by the hedonic method and through completing the assessment questionnaire (Karami et al., 2012). Data were analyzed based on a completely randomized design, with the help of ANOVA, and using SPSS ver. 19 software. The charts were plotted using Excel software. The statistical comparison of results was also conducted at a 95% confidence level. The results showed that the ethanolic extract of citron peel exhibited an inhibitory effect on the microorganisms studied. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Lactobacillus delbrueckii bacteria against the citron peel extract were assessed as 0.6 mg/ml and 0.8 mg/ml, respectively, whereas, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of Leuconostoc mesenteroides bacteria were the same, 1 mg/ml. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of yeast saccharomyces cerevisiae and candida krusei were evaluated as the same value of 0.8. The ethanolic extract of citron peel exhibited an inhibitory effect on microorganisms of Lactobacillus delbrueckii, Leuconostoc mesenteroides bacteria, saccharomyces cerevisiae, and yeast candida krusei. The results of the total count of mesophilic aerobic bacteria (CFU/ml) indicated the antimicrobial activity of citron peel extract in lemon soft drinks. The citron peel extract, with its antibacterial properties, was able to reduce the microbial load of the samples containing the extract by approximately the same amount as the sample containing sodium benzoate. The count of acid-resistant microorganisms showed that the citron peel extract has an antimicrobial activity in the lemon soft drink. In the control and T_4 (2 mg/ml) treatment samples, in which there was a high concentration of the citron peel extract, the count of acid-resistant bacteria dropped to zero over the time of storage, and no growth was observed in them. The results indicated the antimicrobial activity of citron peel extract in the lemon soft drink (yeast and molds count (CFU/ml). There was no significant difference between the produced treatments and the control sample at day 0 (P>0.05). The T_1, T_2, and T_3 treatments, which had lower amounts of the extract, had a significant difference with other samples at day 30, 60, and 90 of the test, and they also had higher colony counts than the control and T_4 (2 mg/ml) treatment samples (p < 0.05). In all the studied treatments, expect for T_4 treatment, there was an increasing trend in the amount of yeast and molds, and then over time, the amount of yeast and molds dropped to zero in the control and T_4 (2 mg/ml) treatment samples, so that the yeast and molds count for these treatments at day 90 of the test reached the range declared by Institute of Standards and Industrial Research of Iran (negative), which shows the antibacterial properties of citron peel extract. The results of studying the amounts of phenolic compounds of the produced soft drinks showed that by increasing the amount of citron peel extract, the amount of phenolic compounds in the produced soft drink also increased, which can be due to the rich content of phenolic compounds in the citron peel extract. Considering the acidic pH, the amount of phenolic compounds in the produced lemon soft drinks containing citron peel extract retained during the storage period, and significantly increased after 30 days, and then remained constant. There was a significant difference between the produced treatments and the control samples at day 0 and other studied times, and the amount of phenolic compounds measured in all the treatments containing the citron peel extract was significantly higher than that of the control sample (p < 0.05). By increasing the amount of the citron peel extract, the amount of phenolic compounds also increased. The results of sensory evaluation showed that there was no significant difference between all the treatments containing the citron peel extract and the control sample in terms of taste, flavor, and color (P>0.05). By increasing the amount of citron peel extract, the rates of taste, flavor, and overall acceptability decreased compared to the control sample, however, this rate was not evaluated as significant by the evaluators (P>0.05). The evaluators were not able to detect a difference with the control sample in terms of color, and this parameter had no significant difference with the control sample (P>0.05). The results of this study indicated that the citron peel extract, by having antimicrobial, phenolic, and antioxidant properties, has an antimicrobial activity against the microorganisms contaminating soft drinks. The results showed that, by adding the citron peel extract with a rate of 2 mg/ml, lemon soft drinks with more desirable microbial quality and chemical properties can be produced that can compete in terms of sensory evaluation with the lemon soft drinks containing sodium benzoate. Keywords: Lemon Soft Drink, Extract, Citron Peel, Phenolic Compounds, Antimicrobial Activity

Today, because concern related to obsesity and heart disease and the use of chemical additives and toxicity of synthetic antioxidants, the use of alternatives to oil and natural food storage by more natural additive further considered. Among the compounds of natural origin, gum and essence are widely used in food and it is proven that many of them have range of antioxidant activities. The aim of this study was to replace oil with basil seed gum and increase shelf life using menthe pulegium essence in the production of low-calorie chocolate cake. Statistical population included (0.2-0.4-06) levels of basil seeds and (0.002-0.003-0.004) of menthe pulegium essence that was presented using Design Expert software and RSM central composite design (CCD). Physical and rheological characteristics such as density, viscosity and shelf life of cakes properties such as the pH, acidity, peroxide value and sensory characteristics were evaluated chocolate cake. The results showed that by increasing the overall acceptance of basil seed gum samples. Thus, according to the results it can be concluded that the levels of 0.6% and 0.002% Oregano essential oil of basil seed gum suitable for producing reduced fat chocolate cake with an important loss.

Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively. Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively. Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively. Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively. Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively. Ohmic heating, also known as Joule heating, is an electric heating method for food products. Ohmic heating is an advanced heating process in which foods act as electrical resistances. Its laboratory system usually involves electrodes that are in contact with food, whereby electricity is transmitted through the foodstuff by a voltage change. In this research, the effect of ohmic heating on the specific energy consumption, total color change (ΔE) and percentage of pH change of carrot juice in different voltage gradients (15, 20 and 25V/cm) using different electrodes (steel, copper, aluminum and zinc) were investigated. The results showed that with increasing the voltage gradient, the special energy consumption decreased. The copper electrode has the best performance in percentage of pH change, specific energy consumption and total color change (ΔE). The specific energy consumption was changed from 3.45 to 3.87 MJ/kg for the copper electrode on gradient of 25V/cm and the steel electrode on voltage gradient of 15V/cm, respectively.

Measuring the effect of thermal process on nutritional value of food products are one of the most important indicators of qualitative evaluation, this depends on the amount of heat and time of the process, considering that tissue is very important in food products and should be considered for the thermal process. The goal of this research is to obtain the best quality in terms of nutritional value. The principles of keeping food means performing processes that feed the food Protects against corrosive agents , food is fed by biological agents ,chemical and physical reactions are corrupted , human beings always try to prevent the corruption of food being experienced and utilized by a set of maintenance methods. Generally, food storage methods can be classified into two types of thermal and non-thermal methods, application of each of these methods in addition to preventing corruption and thus increasing time Shelf life, also affects its quality. The use of heat is of particular importance among various types of food preservation methods and has long been used. The thermal effect is effective in preventing three types of microbial, chemical, and physical corruption. In relation to microbial degradation, the destruction of pathogenic microorganisms is posed by heating and subsequent packaging.Use of heat to prevent chemical decomposition to prevent enzymatic reactions (by disabling the enzyme system that is used by hot water or hot water vapor) and oxidation. In using thermal methods in relation to physical corruption, preventing tissue damage to materials at different stages of preparation and packaging is important. Pasteurization and sterilization are also two methods of using the thermal process , eliminating all of the microorganisms in an environment is called sterilization. The temperature used in this method is about 240 to 250 degrees Fahrenheit, and because of the high temperature that causes some food nutrients to be lost, trying to avoid high temperatures is avoided. The amount of heat to the extent that it is sterilized during a suitable period can also eliminate the most resistant microbial growths in the food. Today, this method is used in the process of canning and dairy products . Thermal processes are used in two ways in the food industry. One for the destruction of pathogen microorganisms and thus for safe and safe food for consumers, and the other for cooking and providing ready-to-eat food. There are different ways to cook foods such as dry and wet cooking or microwave ovens, grilling and frying, and ... each with its own advantages and disadvantages. That is, it cannot be said that cooking food in a particular way is appropriate or inappropriate for all food groups, and the main advantages of food storage thermal methods are: Relatively easy control of the production process of stable products that do not need to be stored in cold conditions, beneficial nutritional effects include the destruction of anti-nutritional factors , soy-based trypsin inhibitors or the degradation of allergen compounds and increased nutrient availability . The methods of cooking food, the use of many baked foods is more consistent with our physiological conditions. Cooking and making them safer, the nutritional value of such flavored foods . Some food groups like meat. Generally, there are two major thermal methods for cooking , the method of wet cooking is low. Therefore, nutrient degradation is less. But the cooking time, in this way, the temperature is relatively low at such temperatures, which results in the introduction of some soluble nutrients into the water used for cooking. Wet cooking methods include boiling, steaming and calming. The boiling method, which is because the water has a high heat, is a good environment for heat transfer to the food, so boiling is used to cook a lot of food. One of the disadvantages of using water for baking is its high solubility because it can lose some of its nutrients in water. Although heat destroys some nutrients, it increases body access to some other nutrients. As a result, each method of cooking food has some advantages and disadvantages. Even raw materials are not the best. Although most members of the group of meat , fruits and vegetables can be consumed raw. But for some of the other food groups, cooking improves their properties , Another goal of the thermal process is to improve the health of the product through the elimination of microorganisms. Thermal processes are carried out in different ways in order to be healthy, depending on the type of product, the process purpose, the target organism, and the maintenance life of the desired process, from the mild to the extreme. In this research , were studied the effect of thermal processing on the nutritional value (Amino acid profiles), approximate compounds and sensory evaluation in fish before and after canning , this is due to the sensitivity of some nutritional compounds to heat conditions during the production process, and for this purpose . Kilka fish was transferred to the canning plant immediately after catch, kept by ice and after washing , undergoing preliminary preparation and sterilization stages,in150 g cans with sunflower oil , salt was added to the sterilization at 121 o C for 60 minutes , to ensure the application of the appropriate thermal process in quarantine and its quality was investigated, and the thermal process in the canning stages did not have a significant effect on reducing and increasing the percentage of approximate compounds (Protein, Fat, Moisture and Ash content) compared to Kilka fish prior to canning (P> 0.05). In the studies, measurement of 16 types of amino acids in both treatments, respectively, is Glutamic 0.05). In terms of sensory evaluation, the results showed that cooking fish increased its taste due to the increase in aroma taste due to the release of aromatic compounds derived from some amino acids in the final product, which was statistically significant (P <0.05) and finally, Kilka canned fish are better than raw fish.

The extension of the shelf life of chicken egg by the coating during the storage is the main purpose of this study. Chicken egg is one of the most important foods because of the high protein, essential amino acids and fat-soluble vitamins content. The freshness of chicken egg maintain by water and carbon dioxide. They emit to surrounding atmosphere through shell-pores during the shelf life of the chicken egg. It leads to reducing the quality of chicken egg. The shelf life of chicken egg can be extended by preventing the emission of the gases using biopolymer coating. Starch is one of the best options to coating chicken egg. Starch is biobased, easy access and low price material. The presence of hydroxyl groups in the starch chains create hydrogen bonds between starch and water. As well as the considerable free space between the starch chains facilitate the movement of the water molecules through this space. The high permeability of starch to water vapor is an obstacle to achieving this aim. Nevertheless, virgin starch can be decreased water vapor permeability by increasing water transition distance. Furthermore, water vapor barrier properties might be intensified by hydrophobic materials i.e. lipids, into the formulation of solution coating. Oleic acid (OA) is a fatty acid that can reduce water vapor transition rate of the hydrophilic biobased materials. OA is a liquid fatty acid at room temperature. Hence, it is miscible with biobased material easier than saturated fatty acid without further heating treatment. The hydrophilicity and the permeability of starch to water vapor can be resolved using mixing with fatty acids. On the other hand UV irradiation as an inexpensive, easy to operate and environmental-friendly (green) technology, to modify the biopolymers, has received increasing attention during recent years. However, other ionizing beams i.e. Gamma can improve some packaging properties of biopolymers. But there is a serious concern about its nuclear wastes. UV radiation induces the production of free radicals in aquatic solutions. The free radicals attack to starch chains. As a result, the injured chains possess a tremendous potential to produce cross-links. Accordingly, it seems that the exposure of the aqueous film solution to UV ray can be used as a green process to modify the packaging properties of biopolymers.

An aqueous dispersions of starch (5 wt%) was prepared and heated until its gelatinization (85°C for 90 min). Glycerol as plasticizer (40 wt% of dry base) was also added. Then the solution was stirred for 15 min. Oleic acid (OA) (1 wt% of dry base) mixed with Tween 80 as emulsifier (10 wt% of the OA). This solution was mixed and heated )50 ˚C for 10 min (Then, 10 ml of distilled water was added gradually to the solution, and homogenized by ultrasonic homogenizer (Dr. Hielscher, Teltow, Germany) for 7 min. The OA based emulsion was added to starch solution gradually and mixed for 10 min. after that the solution was homogenized again by ultrasonic homogenizer for 7 min. The solution mounted under three UV-C lamps (8w, Phillips, Holland) at a distance of 5 cm. The solution was stirred during this time with using a magnetic stirrer. After 0, 30, 60, and 90 minutes, the UV-C exposed solutions were applied to chicken egg coating.

Weight loss of eggs during storage is mainly caused by evaporation of water from the albumen through the porous shells. The weight loss increased during 7 weeks storage. The greatest water loss (11.83%) was observed in control (uncoated eggs). Coating the shell egg led to minimum weight loss. The results of Haugh index (HU) and Yolk index (YI) showed, however in all treatments HU and YI decreased. But this reduction was less than the control. Starch-oleic acid, and modified starch-oleic acid for 90 min by UV-C showed the most HU and YI. The pH of albumen is an important factor in the quality of chicken egg. Moisture and carbon dioxide of the white evaporate through the pores and replace by air. Decreasing the CO2 content lead to increasing pH of the eggs. The properties of the albumen were affected by this phenomenon. The pH of albumen was increased in control, while in the coated eggs it was remained almost constant. The albumen of the coated eggs by starch-oleic acid and modified starch-oleic acid for 90 min by UV-C have the least pH.

Regard to the results starch-oleic acid and modified starch-oleic acid for 90 min by UV-C were the best options to coating the egg shell and increasing the shelf life of the egg. It seems these coating can extend the shelf life of the egg more than two times.

Tomato (Solanum lycopersicum) is the second most important horticultural crops next to potato, with an estimated world production of over 120 million tons per year. Iran has always been among the top tomato producing countries in the world due to the diverse topography and climactic conditions prevailing in different parts of Iran. Tomato paste is one of the most important tomato products originates from tomato juice in which water is removed by evaporation and thermal processing plays a key role in the successful production process (Singh and Headman, 2014). Since it can guarantee safety and extend shelf life of the product. Although several emerging technologies such as ohmic heating, microwave heating, and non-thermal processing techniques such as pulsed electric fields and high pressure processing, have been developed for food preservation, Conventional thermal processing (pasteurization and sterilization) is still widely used in the Iranian food industry. However, the challenges of accurately determining both optimal operating conditions and developing a control system for industrial pasteurization process to prevent either under- or overprocessing are significant (Chen and Ramaswamy, 2007). Mathematical modeling and simulation is one of the most commonly used methods to gain a better understanding the process. Modeling can provide insights into complex processes, shorten the design cycle and optimize the process as a function of various variables at lower cost and time. Different mathematical methods for solving heat conduction problems have been proposed, but numerical methods are more useful, especially when such problems cannot be handled by the exact analysis because of nonlinearities, complex geometries, and complicated boundary conditions (Incropera and De Witt, 1990). Among the numerical methods developed so far, finite difference and finite element techniques have been widely used to analyze heat transfer phenomena in cylindrical cans of food. Although many researchers have tried to develop mathematical models based on numerical methods for predicting temperatures in tomato products during thermal processing, such as (Bichier et al., 1995), (Nicolai et al., 1998), (Tattiyakul et al., 2002) and (Plazl et al., 2006), there is not much research available on the subject of thermal processing of tomato paste in Iran. In this study, the efficiency of two different modeling approaches (finite difference vs. finite element) for predicting temperature of tomato paste during pasteurization process were compared. The developed model allows to reduce energy consumption during operations while high-quality products are also produced in a short time.

Experiments were run with batches of 400 g of tomato paste (pH = 4.1 and 28°Brix) in cylindrical cans (211×400) and hot water was used as the heating medium. The chemical analysis of tomato paste sample (Brix, pH salt, moisture, fat and protein) was performed in the first step and the thermal properties of the tomato paste product including thermal conductivity, specific heat and density were determined based on the sample chemical composition and structures model. Temperature changes at various positions in the container were checked with a data logger (Testo, Germany) coupled with computer and thermocouples type-K (at 2 min intervals). The cylindrical can was immersed in a vertical position in the water bath and the temperature recording was started. After finishing the heating time, the can was cooled in another water bath (20ºC). The data were used to validate the developed model. In the next step, 2D heat transfer model was developed in a cylindrical can by using the numerical solution of the Fourier second law with two different methods. 1) Finite difference (explicit scheme) and finite element methods. Computer simulation is done using MATLAB R2009a software (Math works, Inc., Natick, MA, USA) and COMSOL Multiphysic, Ver. 4.0. Finally, in order to evaluate the best model, two criteria, coefficient of determination (R2) and root mean squared error (RMSE) were used.

The results showed that, by placing the sample in the bath, the surface temperature rises rapidly, while the temperature in the center is much slower. In addition, as can be expected, increasing hot water temperature enhanced the heating rate considerably due to the larger temperature gradient between the center and surface of the can at the higher temperatures. The models have been verified by comparing results with two analytical solutions and validated against experimental data. The statistical analysis results showed that the finite element model developed by COMSOL software can predicted temperature more accurate than finite difference model and may be more useful. The reason for this difference between the results of two numerical methods can be attributed to the consideration of a layer of air-steam mixture on the top of the can (head space) in the finite element method which increases the accuracy of the model in temperature prediction. After validation, the developed model was used to determine the cold spot location of the tomato paste can. Results also showed that the cold point was a stationary point and located at the radial center at a height of 60% of the can height from the bottom (Tattiyakul et al., 2002). Two simulations were conducted at two different head space volume (6 and 12% of total can height) to determine the importance of head space volume on cold point location. Results showed that there was no significant difference in the location and temperature of the cold spot in two simulations (Khakbaz Heshmati et al., 2014).

In this study, the pasteurization process of tomato paste (Brix=28) is investigated by two different numerical methods (finite difference& finite element). The results were compared with experimental data and it was found that the predicted temperature by finite element model is more accurate than finite difference method. Although it is generally believed that the coldest point for a solid product will be at the geometric center of the cylinder, our results indicated that the slowest cooling point was located at a height of 60% of the can height from the bottom. The developed model can predict temperature in tomato paste with different degree of concentration (brix) or different thermal processing conditions and with minor modifications, the model may be used to design and control the process of industrial pasteurization for various solid products. In addition, the results of this study is expected to be a significant contribution for further optimization studies.

Rice is one of the most important cereals consumed in the world, especially in Asia. Therefore, the amount of bran has great importance. Rice is milled before consumption and the purpose of milling is bran separation. Bran is a brown outer subcutaneous layer of rice grain that is generally separated in multi-stage mills. Rice bran has about 13% fat. it is a natural antioxidant because of its high tocopherol content. Also, it is known as a source of frying oil due to the its low linolenic acid content. Rice bran can also greatly provide the body's need for micronutrients, amino acids and vitamins. However, attention to rice bran is more focused on its effect on decreasing cholesterol which is attributed to its soluble fibers and its lipid interference with cholesterol synthesis (Shakeri et al. 2013). Rice bran is a rich source of fiber and increases water absorption as a moisture retaining agent and increases the softness and shelf life of bakery products (Bagheri 2011). The use of bran in food or livestock products with high shelf life and industrial value requires the removal or separation of spoiling agents and contaminants. Inactivation of enzymes should be completed and irreversible (Nourizen et al. 2013). Regarding the nutritional value of rice bran, the purpose of this study was to investigate the effect of rice bran on the quality and shelf life of Fouman cookies. Results of this research will lead to produce a useful product enriched with one of the agricultural wastes of high nutritional value, increase the value of agricultural wastes and employment in this area and move towards improving the general health of society. Since very few studies have been done on the quality and shelf life of Fouman cookie, it is necessary to investigate the effect of rice bran on physico-chemical, sensory, shelf life and parameters obtained from Fouman cookie image processing. In the next step, the relationship between different characteristics of Fouman cookie was evaluated using multivariate symmetric methods including determination of correlation coefficients and analysis of principal and asymmetric indices including partial least squares regression.

The flour used for the production of cookies was a mixture of Setare flour of 18% and 15% of Guilan Khoushe factory (Rasht, Guilan) in equal proportions. The consumed bran was prepared as an isolated rice bran from Giltaz Company (Chaf, Guilan, Iran). Fouman pancake samples were baked at the bakery of Guilan University and transferred to the laboratory for testing. AACC (2000) methods were used to measure the moisture, ash, fat, fiber and protein content of cookies. Samples were scanned with scanner, and saved in JPEGs to evaluate the color of the samples. Imaging was performed with Canon software (version 4.9) and a resolution of 180 dpi. Then, 500 × 500 pixels’ fragments were cut from the center of the cookies and converted from RGB color space to Lab using Image J software (GJ version 1.4). To investigate other properties of crumb, the thresholding process was applied at level of 200 in black and white and the background was removed. After analyzing the components, the cavity size parameters (ratio of the number of cavities to the total surface area of the cavities) and the porosity (ratio of the total surface area of the cavities to the total surface area of the image) were obtained (Pourfarzad et al. 2009). The texture of the Fouman cookies was evaluated by a Brookfield texture analyzer model CT310K with Texture Pro CT software. A 25 mm thick aluminum probe was used for vertical shear analysis. To perform the dual compression test (TPA), the probe penetrated to 50% depth at a speed of 2 mm / s with a delay of 30 seconds between the first and second pressures. The graph was plotted by TPA graphics and calculated to measure compression, strength, adhesiveness, elasticity, and resilience. This was done on the first, third, and seventh days after production (Gomez et al. 2007). The sensory properties of the cookies were determined by Rajabzadeh (1991) method and by considering the number 1 as very bad and number 5 as very good. Eight attributes of form and shape, upper surface property, bottom surface property, cavity and porosity, firmness and softness of texture, chewability, odor, flavor and taste, and overall quality score were evaluated. Data analysis and investigation of the effect of rice bran on the sensory, chemical, image processing, and texture properties of the manufactured Fouman cookie were performed in a completely randomized design. Duncan's multiple range test with 95% confidence level was used to investigate the significance of the difference between the mean numbers after analysis of variance. Each experiment was performed in three replications. PCA and PLSR were performed on image and sensory data sets. Statistical analysis of the data was done using Minitab software (Minitab 15, Minitab Inc., State College, PA, USA).

The results showed that there was no significant difference between the color score, texture and the overall quality of control and samples containing 10% bran, but their scores decreased significantly with increasing the amount of bran up to 20%. The moisture and ash contents of the samples increased significantly with increasing the amount of rice bran. Also, by adding rice bran, the parameters of crumb L, crust L, crust b, porosity and average size of Fouman cookie significantly decreased. Addition of rice bran increased the hardness of the samples on the first day, but there was no significant difference between the hardness of the control and samples containing10% rice bran during storage. The best physico-chemical, sensory properties and shelf life of Fouman cookie were obtained at 10% fortification level. Obtained Partial least squares regression models had very high R2 indicating the high efficiency of these equations in predicting the sensory properties of Fouman cookies using color analysis indices.

Nutrition enrichment is one of the major strategies for controlling micronutrient deficiency that is practiced in almost all countries of the world. Considering the nutritional potential of rice bran, it is necessary to pay attention to this product for its use in industrial applications, especially food industries. According to the results of this study, rice bran up to 10% is recommended. From the analysis of the principal indices analysis chart, it can be seen that improving the properties obtained from image processing has led to an increase in the sensory properties score. Among the texture characteristics, hardness on different days of storage had the highest Pearson correlation coefficients. Keywords: Fouman Cookie, Quality, Rice Bran, Shelf Life.

Celiac is a chronic digestive disease. Occurred in gluten - sensitive People. Gluten is a protein Found in grains such as wheat, barley, and rye. Which affect the intestinal villi reducing food substances absorption. The disease may be managed via consuming a gluten – free diet which heals the affected intestine. Rice cookie is an Iranian traditional cookie consisting of flour (wheat and rice), sugar, oil, water, egg and milk powder being suitable for these patients because no gluten is found in the cookie .It is gluten – free, very crispy and is crashed during storage and handling thus it may be stored for a short time . The objective of this study was to replace hydrogenated solid oil with sesame oil (5, 10, 15 %) and tahini (5, 10, 15 %) in rice cookies and measure the physic chemical (moisture, total ash, acid – insoluble ash, acidity, water activity, and weight loss), rheological (viscosity) texture (chewiness, gumminess, hardness) and sensory (taste, aroma, crumb and crust color, texture and total acceptance) properties. Seven treatments with one control. One were designed and the measurement was done in triplicate. Data were analyzed by SPSS 21 software and the means were compared by Duncan tests at 95% confidence level and the diagrams were drawn by Excel 2013. The results of physicochemical test showed that as the level of Sesame oil and tahini increased, moisture, total ash, acid – insoluble ash, acidity, viscosity and water activity decreased and pH and weight loss increased significantly (p≤0.01). Tahini – containing treatment had superior physic chemical properties the reason of moisture loss may be the lack of protein network and migration of moisture from crumb to crust due to the lack of gluten in the samples. Ash content increased because of the presence of insoluble minerals (iron, calcium, magnesium, potassium, sodium, zinc (~ 4-7% g 100mg) in tahini. Acidity decreased because of reduced water activity since it reduced fat auto oxidation thereby decreasing acid products. As the amount of Sesame oil and tahini increased, pH value increased likely due to enzymatic activity of rice flour maintaining moisture, I.e. because the samples containing the oil absorbs less water stimulating hydrogen ions thereby increasing the pH value. Decrease in weight loss, viscosity, and water activity may be directly related to the reduced moisture, i.e. when the moisture of samples decrease by added sesame oil and tahini, increased weight loss and reduced viscosity and water activity are evident. The results of texture meter showed that as the level of sesame oil and tahini increased, chewiness, springiness, cohesiveness and hardness decreased significantly (p≤0.01) and gumminess decreased. The reason of reduced cohesiveness may be the presence of fiber in tahini - containing samples, i.e. .the cohesiveness reduced due to low moisture and high fiber. Texture hardness represent the resistance of food against compressive force. The reason of decrease in hardness may be the fat surrounding the starch granules in rice cookie dough which prevents the granules from adhering to each other when baking thereby reducing the hardness. The results of sensory evaluation showed that as the level of sesame oil taste, aroma and crumb color indexes increased, crust color and texture remained unchanged and total acceptance decreased. As the amount of tahini increased, taste, texture and total acceptance were given the highest score and aroma, crust and In general, tahini – containing treatment were given the highest score for sensory properties. The results revealed that tahini treatments were accepted by the panelists showing significant difference from the control sample. The reason may be higher moisture, viscosity, water activity and the lowest weight loss. The reason of higher scores for aroma and flavor of sesame oil and tahini treatments was the presence of aromatic such as tocopherols. Tocopherols are fat–soluble compounds promoting aroma and flavor of the rice cookies. Given the highest scores of moisture, water activity, viscosity. Texture and the lowest weight loss as well as the best sensory scores for aroma, texture, taste and total acceptance, the treatment containing 5% tahini was selected as the superior one. The results showed that Sesame oil and tahini added to the formulation of rice cookies could improve the physic chemical, texture, and sensory properties. The reason of higher scores for aroma and flavor of sesame oil and tahini treatments was the presence of aromatic such as tocopherols. Tocopherols are fat–soluble compounds promoting aroma and flavor of the rice cookies. Given the highest scores of moisture, water activity, viscosity. Texture and the lowest weight loss as well as the best sensory scores for aroma, texture, taste and total acceptance, the treatment containing 5% tahini was selected as the superior one. The results showed that Sesame oil and tahini added to the formulation of rice cookies could improve the physic chemical, texture, and sensory properties. The reason of higher scores for aroma and flavor of sesame oil and tahini treatments was the presence of aromatic such as tocopherols. Tocopherols are fat–soluble compounds promoting aroma and flavor of the rice cookies. Given the highest scores of moisture, water activity, viscosity. Texture and the lowest weight loss as well as the best sensory scores for aroma, texture, taste and total acceptance, the treatment containing 5% tahini was selected as the superior one. The results showed that Sesame oil and tahini added to the formulation of rice cookies could improve the physic chemical, texture, and sensory properties. The reason of higher scores for aroma and flavor of sesame oil and tahini treatments was the presence of aromatic such as tocopherols. Tocopherols are fat–soluble compounds promoting aroma and flavor of the rice cookies. Given the highest scores of moisture, water activity, viscosity. Texture and the lowest weight loss as well as the best sensory scores for aroma, texture, taste and total acceptance, the treatment containing 5% tahini was selected as the superior one. The results showed that Sesame oil and tahini added to the formulation of rice cookies could improve the physic chemical, texture, and sensory properties.

Nowadays, many types of probiotic dairy products are available worldwide. Probiotic yogurt is still among the most popular probiotic products (Shori, 2016). To provide health benefits related to probiotic organisms, the minimum viable counts of each probiotic strain in gram or milliliter of probiotic products is a critical value. Generally, the amount of 106cfu/mL or cfu/g has been accepted as minimum level and the amounts of 107 and 108cfu/mL or cfu/g as satisfactory levels (Sidira et al., 2017). Prebiotics are non-viable and non-digestible (or very low digestible) food ingredients selectively metabolized by beneficial intestinal bacteria and enhance their growth and/or activity. They are mostly sugar-like compounds comprising between two and ten monomers that largely resist digestion by pancreatic and brush board enzymes. The term “symbiotic” is used to describe products that contain both probiotics and prebiotics (kumar et al., 2015). Prebiotic compounds are used for the survival and growth and higher activity of probiotic bacteria in the formulation of these products. Inulins are storage polymers of many plants consisting of b-2, 1-linked fructosyl units with a terminal glucosyl unit. The main source of commercial inulin for food application is the chicory roots. The functional attributes of inulin are dependent on its degree of polymerization (Delavari et al., 2014). Because they are indigestible and not absorbed in the human small intestine, they arrive intact in the large intestine where they promote the proliferation of beneficial probiotic bacteria (Crispín-Isidro et al., 2015; Shori et al., 2016). Moreover use of herbs and flavors in dairy products increases nutritional, medicinal value and consumption of these products (Elsayed and yousef, 2019). Shallot is an important part of the diet of many populations and there is long-held belief in their health enhancing properties. Shallot (Allium ascalonicum L.) is a major component of many Asian diets and is widely believed to be beneficial to health. This bulb is darker than garlic and has a stronger odor that correlates with its sulfide content. Analysis of shallot extracts has confirmed the presence of flavone and polyphenolic derivatives. This study is aimed to assay the physicochemical and antioxidative properties of probiotic yoghurts containing inulin as prebiotic and shallot.

For the preparation of yogurt, firstly the solid fat content of the raw milk with 3.3% fat content, heightened through addition of 3% skim milk powder. Secondly inulin was mixed at different concentration (0, 0.5 and 1.5%). Homogenization and heating process were applied and after that, cooling was performed until starter culture inoculation temperature (42°C). Inoculation was carried out with yogurt starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) and Lactobacillus acidophilus as probiotic bacteria. At the end of fermentation, the cured cooled and stirred gently, then shallot in two levels (0.6 and 0.3%) and salt (0.5%) were added to the mixture. Finally filling was conducted and yogurt samples stored at 4°C until analysis. The prepared probiotic yoghurt samples were evaluated for chemical properties (pH, acidity based on Dornic degree), texture properties (water holding capacity and viscosity), total phenolic content based on gallic acid equivalent, antioxidative property based on DPPH scavenging capacity and survival of probiotic bacteria during storage period (0, 7, 14 and 21 days of storage). The sensory evaluation of probiotic yogurt samples enriched with inulin and shallot was performed 7 days after production with 30 semi-trained panelists (15 males and 15 females, 35 years old). Sensory analysis consisting of appearance and texture (abnormal color, gel strength or weakness, whey-off, mouth-feel), aroma (unusual odor), taste (bitter, too high or low acid), and overall acceptability were based on 5-point hedonic scales (1: dislike extremely; 7: like extremely). Preparation of treatments were carried out in triplicate and the data obtained from the above mentioned evaluation parameters were analyzed based on Factorial design and Duncan's multiple range comparison test.

The results showed that acidity increased and pH decreased during storage of treatments as a result of lactic acid production by lactose consuming bacteria (p < 0.05). Addition of shallot accelerated pH reduction rate. Due to the ability of inulin to form a gel network and absorbing water, it increases the water holding capacity and viscosity of yogurt samples at all storage times. Similar results have been reported by Silva et al., (2018). Shallot containing samples had higher acidity in comparison to others so it leads to decreasing effect on water holding capacity. The addition of shallot also increased the total phenol content of samples because shallot contained sulfur compounds that increase DPPH radical scavenging capacity (Lu et al., 2011) and the highest total phenol content and antioxidant activity related to 1.5 inulin + 0.6 shallot treatments. At the end of the storage period, all of the probiotic yogurts had an acceptable number of Lactobacillus acidophilus bacteria (more than 106cfu/ml). Shallot with sulfur compounds provided the conditions for the growth of probiotic bacteria; moreover inulin supported survival of probiotic bacteria too as a result of gelling properties and oxygen depletion in samples. Sensory properties analysis showed that inulin addition lead to significantly improvement of surveyed parameters except aroma. Inulin containing yogurt had a creamy and pleasant texture based on panelist comments. Inulin 1.5% + shallot 0.3% and inulin 0.5% + shallot 0.3% treatments had the highest and lowest overall acceptability, respectively. Overall, the addition of shallots and inulin could lead to the production of probiotic yogurt with an acceptable microbial population until 21 days of storage through with acceptable sensory and higher nutritional characteristics.

Cocoa is one of the most important agricultural and economic commodities in the world and that is one of the basic ingredients in the production of chocolate and cocoa powder. Cocoa powder is mainly used in the preparation of beverages and for the confectionary purposes (Aprotosoaie et al., 2016). Cacao beans are wealthy in polyphenols, forming 12-18% of the dry weight of the total bean. Cocoa polyphenols have been associated with flavor, color, and the nutritional value of cocoa products (Niemenak et al., 2006). The alkalization by complex polymerization of polyphenols reduces the astringent and bitterness and produces darker products (Giacometti et al., 2014). Alkalization is one of several routes that may be used by a manufacturer to modify the color of cocoa with different susceptibilities to development of o-quinones and Maillard reactions, especially non-enzymatic brown compounds (Bonvehí , 2005). Researchers reported that the percentage of aromatic and colure materials can be changed by changing the amount of sodium or potassium carbonate used during the alkalization process (Yue et al., 2012). Although polyphenols in cocoa powder develop the specific color of cocoa products through roasting and alkalization, few studies have focused on the relationships among the alkalizing conditions, the color of cocoa products, and the polyphenol content. The objectives of the present study were to determine the alkalization effects. Cocoa powder was treated under different concentrations and types of an alkali solution (sodium hydroxide, potassium carbonate, and ammonium bicarbonate). Then, the influences of performed alkalizing conditions on color, colorimetric fractions, the anthocyanin and polyphenol contents and selected physicochemical properties (such as moisture, ash content, acid-insoluble ash content and pH) of cocoa powder were investigated.

The Cameroon cacao beans (Forastero cultivar, Cameroon) were used in the current study. Drying and fermentation of cacao beans were accomplished in Cameroon conforming to the local practices. Therefore, there is no detailed data related to the quality of these steps. Then Cameroon cacao beans underwent cleaning, drying at 100 °C, shelling and crushing to convert to cocoa nibs and the nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The alkalized cocoa nibs were roasted at 130 °C for 20 min. Samples were pulverized in a laboratory mill to obtain the cocoa powders.

The optimization of the alkalization parameters is commonly considered in the processing of cocoa powder to improve its color and flavor qualities. The pH values were augmented proportionally with increased concentration of alkali. As can be seen, ash and acid-insoluble ash contents increased as levels of alkali were augmented and changed as type of alkali were changed. Different types and concentrations of alkali showed a significant effect (p ≤ 0.01) on the moisture content of the samples. The analysis of variance (ANOVA) showed that the total polyphenol content of the cocoa powders changed significantly (p ≤ 0.01) with changing the type and concentration of alkali solution. The lowest total value of polyphenol of the alkalized samples was observed in the A9 samples with 3% K2CO3 solution. The analysis of variance (ANOVA) showed that the browning index of the cocoa powders was changed significantly (p ≤ 0.01) with the change of the alkali solution type and concentration. The highest value of the browning index was observed in the A7 samples with 1.5% K2CO3 and 0.5% NH4HCO3 solution; It increased from 1.158 for the un alkalized cocoa powder (the A0 sample) to 1.787 for the alkalized cocoa powder (the A7 sample). The lowest value of the browning index of the alkalized samples was observed in the A1 samples with 1% NaOH solution. Cocoa powder alkalized with a 3% (w/w) K2CO3 solution exhibited a darker color and had a higher OD460/OD525 value than that alkalized with a 3% (w/w) NaOH solution. All alkalized samples had lower ratios of monomer anthocyanins to yellow/brown polymer content than the sample without alkalization, suggesting that more anthocyanins changed into brown polymers, compared to the no alkalized cocoa powder. The OD460/OD525 values (the browning index) for the alkalized samples were higher than those for the non-alkalized samples. The values of the browning index (OD460/OD525) were negatively correlated with the total polyphenol content, indicating that a darker color was related to lower total polyphenol content. Thus, less astringent taste and darker cocoa powder were associated with a decreased polyphenol content. Cocoa powders displayed darker colors when a K2CO3 solution was used, while they exhibited very darker colors when an NH4HCO3 solution with other alkali solutions (such as K2CO3 and NaOH solutions) were used for alkalization. In this study, the range of F1/F3 values of the cocoa powders was lower at 0.33. The values of F1/F3 for cocoa powders were changed significantly (p ≤ 0.01) with changing the alkali solution type. All alkalized samples had lower ratios of monomer anthocyanins to yellow/brown polymer content than the sample without alkalization, suggesting that more anthocyanins were changed into brown polymers, compared to the no alkalized cocoa powder. Alkalization with a combination of NH4HCO3 solution and NaOH or K2CO3 solution produced lower F1/F3 values than other alkali solutions.

The formation of color compounds during the Maillard reaction depended on the time and temperature of the roasting stage and the pH of alkalization stage; therefore, the color properties of cocoa powder could be modified by improving alkalization parameters. The cocoa powder alkalized under different types and concentrations of alkali was studied for its color, color fractions, polyphenol content and qualities. Alkalization increased the browning index (OD460/OD525 value), while it decreased the value of F1/F3 of cocoa powder. The alkalized cocoa powders displayed darker color than the non-alkalized cocoa powders. The alkalization process affected the moisture, total polyphenol, ash, acid-insoluble ash contents and pH. It was also observed that the combination of alkali type and concentration affected the studied parameters. The A4 alkalized sample with combination of 1% NaOH solution and 1% K2CO3 solution had a high content of polyphenol and a low content of ash and moisture, which could be considered as a fine sample, compared to other alkalized powders. Furthermore, among the studied alkalized powders, A6 (alkalization with a combination of NaOH and NH4HCO3 solutions) and A7 (alkalization with a combination of K2CO3 and NH4HCO3 solutions) displayed better color property (high browning index and low value of F1/F3).

Nowadays, malnutritioncaused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was foundto be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.Nowadays, malnutrition caused by fiber and protein is one of the most essential nutritional problems in the world. Fortification of expanded products by fiber supplements leads to preparation of low fat, low calorie and low cholesterol products. Jujube has a variety of therapeutic effects, such as lower blood sugar, antioxidant properties, anti-inflammation and hepatotoxic effects. In this project, central composite design was used to study the effect of feed moisture (12, 16,18%), jujube flour addition (5,10,15%) and screw speed (120, 150, 180 rpm) on physicochemical properties (expansion, porosity, water and fat absorption) and the total acceptance of extrudates based on corn-wheat flour (50-50%). Results showed that the addition of jujube flour reduced the porosity and expansion of the extrudates although increase screw speed and jujube flour simultaneously due to reduction in viscosity leaded to higher expansion, porosity, therefor caused an improvement in characteristics of snacks. The highest total acceptance score (4.33) was for the sample with lowest amount of jujube flour and moisture and the highest level of screw speed. Addition of jujube flour had a negative effect on the overall acceptance of samples, due to the high amount of sugar, the caramelization is carried out during the heat extrusion resulting darker color, sticky texture and burned taste of product. Optimum condition for puffed snack production was found to be 13.19% feed moisture content, 6.30 % jujube flour, 122.2% screw speed.

Today olive oil is widely produced and consumed in different countries due to its good taste and valuable nutritional properties (Moldao-Martins et al. 2004). Olive oil fatty acid profiles consist of saturated fatty acids (about 11%), monounsaturated fatty acids (in particular oleic acid) (about 80%), and polyunsaturated fatty acids (approximately 9%). In addition, olive oil contains antioxidant and anti-inflammatory compounds such as squalene, phytosterol, tocopherols, polyphenols, aromatic compounds and coloring pigments (Rafehi et al. 2012; Hernaez et al. 2015). These compounds have important effects on human health, nutritional value, sensory properties and oil stability (Kalua et al. 2007). Based on definition provided by Iranian national standard (1446) olive oil is obtained solely from the fruit of the olive tree to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with other kind of oil. It is marketed in accordance with the following designations and definitions: virgin olive oils, refined olive oil, olive-pomace oil and olive oil. Virgin olive oils are more expensive than other kind of olive oils because of their good taste and good nutritional values; therefore sometimes virgin olive oil sold is adulterated, cut with poor quality olive oil or cheaper oils such as sunflower and soybean oil (Moreda et al. 2003). Recently, there is a suspicion among consumers and regulatory agencies that some manufacturers (to increase their profits) have labeled lower quality olive oils as a virgin or extra virgin olive oil. A comprehensive study of food fraud over a 30-year period showed that the highest amount of food fraud was related to the olive oil. The study used scientific papers published between 1980 and 2010 (Moore et al. 2012). Therefore the aim of the current study was to investigate the properties of different types of olive oils (including virgin, refined and olive oil), distributed in the Iranian market.

Total of 18 samples of olive oil including, virgin olive oil (5 samples), ordinary virgin (3 samples), refined olive oil (5 samples) and olive oil (5 samples) were collected from the market (Table 1). The samples were transferred to the laboratory and kept in the refrigerator (4 °C) until they were analyzed. physicochemical and qualitative experiments (including acidity, peroxide, moisture content, insoluble impurities, extinction coefficient (K270, K232, k)); and oil purity (including identification and determination of sis and trans fatty acid, sterols, erythrodiol and uvaol content, 2-glyceryl monopalmitate, unsaponifiable matter, and ECN 42) were determined. Each sample was tested three times and the results were reported as "mean±standard deviation". Physicochemical properties including acidity, peroxide, moisture and insoluble impurities were measured according to the national standards No 4178, 4179, 4291, and 4095 respectively. The extinction coefficient (K232, K270, K) was determined using a spectrophotometer (EU 2200, ONLAB). Fatty acid profile was determined according to standard No 13126 (2016). Oil samples were sterified in methanol solution (2 M) for 30 min at 50 °C and methyl ester of fatty acids were determined by gas chromatography (GC-Yung Lin 6500) equipped with flame ionization detector (FID). Nitrogen gas (at the flow rate of 4 ml/min) was used as the carrier gas. The ECN 42 was calculated based on Iranian National Standard No17379. The 2-monoglycerol palmitate was measured using a gas chromatography equipped with a flame ionization detector (FID). The chromatographic column used was DB-5 (15m*0.25mm*0.53µm). Sterol and triterpene dialcohol composition including, desmethylsterol composition (% total sterols), Total sterol content, and Erythrodiol and uvaol content were determined using GC based on method provided by Iranian national standard (ISIRI 16324). All obtained results for olive oils were subjected to statistical analysis using statistical software (Minitab, 17:0, PA., State College, USA). The significant differences between mean values were determined by analysis of variance (ANOVA) with Post Hoc Tukey’s test. A probability value of 0.05 was used to determine the statistical significance. All data are reported as means ± standard deviations.

Results showed that 8 out of 18 samples (44%), did not comply with standard 1446 (at least in one of the specifications). In 4 samples (about 22%) acidity was higher than the maximum permitted level in national standard No 1446 (Table 2). Acidity is one of the important criteria in the classification of olive oil types. This characteristic indicates the quality of the fruit used for oil production and its production conditions. One reason for the increase in acidity is the activation of enzymes by damage to olive fruit (Zegane et al. 2015). All samples were in compliance with the national standard 1446 in terms of peroxide values, moisture content, volatiles compound, and extinction coefficients (Table 2). The results of insoluble impurities in light petroleum showed that in two samples of olive oil and one sample of refined oil this value was higher than the maximum permitted level set by Iranian national standard (Table 2). Unsaponifiable matter in all samples varied between 0.71 and 1.82 g/kg and was in agreeing with related standard (Table 5). The fatty acid profiles of the investigated olive oil samples (C16 to C20) are shown in Table 3. In all samples, oleic and palmitic acids were the most abundant fatty acids followed by linoleic and stearic acid, respectively. The highest mean oleic acid (72.04±2.2) was related to refined olive oil. The results of this study were in agreement with those of other researchers (Matthaus et al., 2011). The trans fatty acids were not detected in any of the samples. The results obtained for sterol and triterpene dialcohol composition including, desmethylsterol composition (% total sterols), Total sterol content (mg/kg), erythrodiol and uvaol content (% total sterols) are presented in Tables 4 and 5. Desmethylsterol is composed of cholesterol, brassicasterol, campesterol, stigmasterol, delta-7-stigmastenol, and apparent beta-sitosterol. In two oil samples (43 and 14), the amount of Brassica sterol was higher than the standard limit (maximum 0.1%), showing that the other vegetable oils may have been added to olive oil. Maximum difference between the actual and theoretical ECN 42 triacylglycerol content are presented inTable 5. Results showed in 3 out of 18 samples (about 17%) ΔECN 42 was higher than standard limit.In all 18 samples, the amount of 2-monoglycerol palmitate ranged from 0.1% to 0.8% and was in accordance with national standard 1446 (Table 5).

Examination of 18 olive oil samples showed that olive oils distributed in the market, has an acceptable level of quality. The highest amount of non-conformity was related to the amount of sterols followed by acidity. Trans fatty acids were not detected in any of the samples.However, the characteristics studied in this study were not able to detect the virgin olive oil from those with lower quality (refined and olive oil). Therefore other experiments such as wax content and aliphatic alcohols are necessary to determine the small amount of olive pomace oil and stigmastadiene is needed to determine whether the olive oil is mixed with other vegetable oils. This study showed that it is difficult to distinguish between different types of olive oils and further research is necessary.

Pectin is a complex sugar soluble and it use widely as a gelling and stabilizing agent, texturizer and emulsifier in the food industry with increasing production and processing of fruits and vegetables, is created many byproducts. Pumpkin skin and cap, often discarded as waste, are a valuable source of pectin. Therefore, its use for pectin production, in addition to producing a valuable product, can be beneficial from the aspect of economically and environmentally and it also reduces problems related to exclusion of waste. The use of acidified hot water with mineral acids is a traditional and widely used method of pectin extraction. The use of mineral acids not only causes corrosion of equipment and apparatus, it also follow environmental damage. Also this method be time- consuming and it reduces the quality of produced pectin. Therefore, it is necessary to replace this method with a better and newer method that minimizes the problems arising from it. The use of microwave waves has been one of the new methods of extraction that recently, it has received the much attention of researchers. This method has many advantages compared to traditional methods such as shorter process time, lower consumed solvent, higher production efficiency, producing higher quality product and spend of lower cost. The use of microwaves is one of the new methods of effective extraction of certain compounds. This method has many advantages over traditional methods, including a shorter process time, less solvent consumption, higher production efficiency, higher quality product production and lower cost.

In this study, pectin was extracted from the skin and cap of pumpkin by microwave waves and then its yield and physicochemical properties were compared.

In this study, the cap and skin of pumpkin were cut and crushed and was exposed to sunlight for 4 days to dry against air flow. Then was grinded the dried cap and uniformity powder was made from it. The obtained powder in packed containers, keep away from moisture. Extraction of pectin from pumpkin skin and cap using microwave done at 80 and 90 °C, with power of 20 watt and times of 10, 15, 20 and 30 min, pH 1.5 and 2 and ratio of sample to solvent 20 and 30 % w/v. Determination of galacturonic acid content of extracted pectin by colorimetric method, degree of esterification by titration, emulsion properties, rheological properties using rotational viscometer and FTIR spectroscopy to determine the presence of functional groups (such as OH, C- O- H, C- O- C gropes) to confirm the quality of extracted pectin was performed on selected treatments with higher yield. The results were analyzed based on a completely random design by ANOVA and in binary comparisons of t tests. Data analysis was performed at 5% confidence level using software of SPSS 16.

The treatment obtained at constant power of 20 W, 90 °C for 30 minutes, 30 % w/v, was determined as theselected treatment, its extraction efficiency was 24.21 % in pumpkin skin and 3.24 % in cap. The extraction efficiency of pectin has been increased by increasing the temperature from 80 ℃ to 90. The extraction efficiency increased by increasing the extraction time, So that the highest extraction efficiency occurred in 30 minutes. The extraction efficiency for pH= 1.5 is more than a condition that was used of pH= 2. The extraction efficiency increased by increasing the ratio of solid to liquid from 20% to 30%. The percentage of galacturonic acid in pumpkin skin and cap was 38.04% and 46.6%, respectively. The cap pectin has a higher purity than the pumpkin skin pectin. According to the degree of obtained esterification for the samples, pumpkin pectin is a low ester group. The highest degree of esterification was in the extracted sample from pumpkin skin (44.3). Using higher temperature for extraction reduces the degree of esterification, this is due to the pectin de- esterification at high temperatures. What ever the pH of the extraction solution be lower, the resulting pectin will have a lower degree of esterification. Emulsion stability of pumpkin skin at 4 °C on first day and tenth day was 90.2% and 77.2%, respectively, indicating high emulsion stability, which indicates the high stability of the emulsion. But emulsion stability at 23 °C on the first day of the tenth day is 85.5% and 49.2% respectively, that indicates a decrease in emulsion stability at higher temperatures. The extracted pectin solution from the pumpkin is not different at different concentrations, so that pectin had newtonian behavior (flow index (n) equal 1) at four concentrations of 0.1, 0.5, 1 and 2% w/v and the viscosity remains constant with increasing shear rate. The obtained solution from cap pectin has a higher viscosity than obtained pectin from pumpkin skin. The reason for this viscosity difference can know presence of structures with higher molecular weight in the cap pectin. Because compounds with high molecular weight have more ability to absorb water and create viscosity. The suggested model in this study was the newtonian model because for all samples, R2 had a value above 0.9. That's mean, this model had the ability to predict 90% from changes in rheological traits related to the studied samples. FT- IR results showed that the peaks of extracted pectin from the cap and skin were different together. That can be concluded that the produced pectin from the pumpkin cap has different structure from the extracted pectin from the pumpkin skin. The cap pectin has structurally more similar to the standard pectin.

Therefore, from this kind of agricultural waste can use as a promising source in pectin production for provide the needs of the food industry.