پژوهشنامه حلال
سال پنجم شماره 1 (پیاپی 12، بهار 1401)

Halal Sustenance is one of the most significant and influential issues in human life and religious teachings, especially Holy Quran, God refers to it in several verses and in different forms so the word “Sustenance” with its derivatives is used 123 times in Quran. The purpose of this research is to create a culture of halal Sustenance based on Quranic teachings. 

 This research, focusing on Quranic verses and using narrations and books of commentaries, seeks to explain the culture of using halal sustenance from the perspective of religious teachings, especially the Holy Quran. This research has been done by the library study method and the necessary information has been collected and analyzed; Therefore, the research method in this article is descriptive-analytical.

 The importance of halal sustenance and its status has been stated in religious texts, especially the Holy Quran and the Holy Quran needs to be applied in Islamic society for the culturalization of halal sustenance in public and personal life and it has been tried that what is important in the author’s opinion in the field of halal sustenance according to the Holy Quran is that the main provider is Allah and varieties of sustenance named in the Holy Quran are: Hassan, karim, tayyib, known, without measure; and also reasons that can bring sustenance based on the Holy Quran are: devotion, obedience, charity and etc.

Halal sustenance has a high status in the Quran, and in several verses, God, in addition to explaining halal sustenance and its attributes, expresses the underlying factors of sustenance. In the Quran, there is a lot of emphasis on culturizing halal sustenance in life and paying attention to nutrition, which results in culturizing the Quranic teachings, including halal sustenance in Islamic society.

 In recent years, bread waste has increased, which can be attributed to the poor quality of flour in the country and the phenomenon of bread stale. In this study, the effects of separate addition of two hydrocolloids carboxy methyl cellulose (CMC) and hydroxyl propylmethyl cellulose (HPMC) at 0.1, 0.3 and 0.5% levels with two flours made from two native wheat varieties (Sardary and Sorkheh) in Khorasan provience were studied. Chemical (including moisture content, ash, protein, wet gluten and pH) and rheological tests were performed on both flour and after preparing bread, stale test was performed (immediately after baking, 24 hours and 48 hours after baking).

Present study is on Taftoon bread. The obtained data evaluated in basis of split plots experiment in a complete random design and by using the Duncan's multiple range tests, and the average of  replicates were compared at statistical level of 1% (a=0.01).

 The results indicated that, the CMC and HPMC gums enhanced mixing tolerance and raising dough resistance of their resulting dough’s, but anti-staling and improving properties of HPMC was better than CMC. In addition to, while Sardary flour didn't show appropriate baking quality, the Sorkheh flour exhibited good baking quality (due to high protein and wet-gluten).

According to the findings of this study, it is suggested that CMC and HPMC gums at a level of 0.5% for Sardary flour and 0.3% for Sorkheh flour to improve the quality of the resulting breads and delay staleness.

 Premenstrual syndrome is one of the most common disorders in women of childbearing age. Since the main cause of this syndrome is unknown. Adherence to an appropriate dietary pattern concerning drug treatment methods is safe, low-cost, and low-complication. This study aimed to evaluate the level of physical activity and dietary patterns based on the food pyramid and MY PLATE on the severity of the premenstrual syndrome.

45 female students living in medical dormitories of Mazandaran were selected in each group (case and control). The initial sampling method was easy and purposeful. In the first stage of the study, anthropometric indices were collected by a questionnaire. The American College of Obstetrics and Gynecology (ACOG) diagnostic criteria were used to assess the frequency and severity of PMS symptoms. They were moderate to moderate in severity and were diagnosed as PMS. 45 people in each case and control group were eligible to participate in the trial. Next, individuals filled out a food pyramid questionnaire and were asked about my plate pattern. On paper and the blank my plate pattern (empty plate representing a person's normal intake filled in by individuals) the shares for each group. In this food pattern, they specify. It was also recalled that 24-hour food was received 2 days before menstruation.

 In the bread and cereals group, there was a significant relationship between the consumption of lavash bread and pasta and the severity of PMS symptoms. Also, a significant relationship was found between the consumption of fruits and sweets and the severity of PMS symptoms

In general, eating whole grains, and fruits, and reducing the intake of simple carbohydrates and sweets can be effective in relieving the symptoms of PMS.

 The issue of respect for the property of others is one of the most fundamental issues that has negative effects on human life in individual and social extents and in religious teachings, especially in the Qur'an, respect for other people's property and prohibition of possession without permission is recommended and is an important rule in fiqh. The purpose of this research, is the expression of the origin and reasoning the legislation of legitimacy as well as the causes of legitimacy is based on verses and hadiths and the views of jurists.

 This study tries to explain the causes of hillat from the perspective of Imami jurisprudence by using verses and hadiths and related books. This research has been done by library study method and the necessary information has been collected and analyzed; Therefore, the research method in this article is descriptive-analytical.

 According to religious teachings, seizing other people's property is not allowed and it is forbidden by Shariah. Any seizure of other people's property must be within the framework of religious laws and regulations. This is a rational rule that is approved by Sharia. According to the study done in Imamiyyah jurisprudence, the origin of Hillat law, which is one of the Sharia rules, is God, and the philosophy of Hillat law from the perspective of the Qur'an is purity, existence of benefit, removal of fault and prevention of harm. Also, the causes of hillat are based on Quranic verses, traditions and views of Imamiyya jurists, including; God's permission, lack of capacity to commit, excuse, permission of the owner or guardian, permission contracts and property assets have been explained.

The first principle in seizing other people's property is sanctity based on religious teachings, and any seizure of other people's property must be within the framework of religious laws and regulations. This is a rational rule, which is approved by the Shariah, and also the origin of Hillat legislation, which is one of the Shariah rules is God, and the wisdom of the legislation of Hillat and the means of Hillat is expressed from the perspective of the Qur'an.

 One of the most reactions that related with edible oil spoilage is oxidative reactions that cuase undesirable change in taste, smell and texture. On the other hand, consumers are not preferred the desirable taste and smell. Thus, in this research to improve these limitations, production of flavored soy oil by peppermint essential oil was investigated.

 To find the minimal concentration addition of peppermint essential oil to improve oxidation stability (by determining the peroxide and TBA indices, oxidative stability index) and also organoleptical properties of soy oil (taste, smell and overall palatability), central composed design (CCD) with 13 experiments was used. In optimization design, the range of essential oil concentration and storage time were select (up to 8 day) and (0, 900 & 1800 ppm), respectively.

 The results indicated that by increasing oil storage time in the oven (at 60oC) peroxide (p<0.01) and TBA (p<0.05) indices increased relatively and induction period and OSI decreased (p>0.05) that this action corresponding to reduction of organoleptic attributes of the oil. Also, the results showed that addition of essential oil to optimum value (1300 ppm) caused to decreased peroxide (p<0.01) and TBA (p>0.05) indexes and increased of induction period (p>0.05). Furthermore, the addition of essential oil to soybean oil in all concentrations had a positive effect on the perception of organoleptic attributes by panelist.

According to optimization properties, the minimum concentration of essential oil for production of flavored soybean oil was determined equal 1300 ppm. At optimum point (essential oil concentration of 1300 ppm), the values of responses such as peroxide value, TBA index, induction period, OSI, taste, smell and overall palatability were reported 0.034 meq O2/g, 0.023 meq MDA/kg, 7.33 h, 1.029, 9 cm, 8.43 cm and 17.43 cm, respectively.

  The matter of halal and paying attention to the culture of its use is an issue that is emphasized by Islam. Reflecting on the verses and hadiths, we understand that this issue is quite important in the view of Islam, and it has paid much attention to it and has mentioned many effects and consequences for its observance or non-observance. From a scientific point of view, the effects and benefits of halal food and the negative consequences of using haram food have been proven in many cases. Therefore, logically, all human beings, even non-Muslims, should pay attention to this issue.

 There are factors in the promotion and dissemination of halal that many statesmen in non-Islamic countries deal with. Naturally, these factors must be sought outside the realm of halal. This article examines the cultural, social, political, and economic implications of preparing halal food, which raises concerns among non-Muslim countries and counteracts the promotion of halal culture.

The confrontation of non-Islamic states with this culture is not public due to the acceptance of halal products by the people of those countries, and even now there are halal brands in most countries of the world, but in practice, there are various methods such as highlighting non-Islamic brands and creating various obstacles to weakening the position of Halal brands in their countries.