مجله علوم و صنایع غذایی ایران
سال بیستم شماره 5 (پیاپی 138، امرداد 1402)

In this research, three different types of hydrocolloids (chitosan ,tragacanth, hydroxy propyl methyl cellulose) 2 % on the basis of flour weight and three different kinds of emulsifiers (lecithin, glycerol mono stearate, propylene glycol) 1 % on the basis of flour weight, were added in different proportions to sponge cake's formulation  in order to assay quality indicators of cake. Bulk density, true density, aw (water activity), moisture, amylose content, texture analysis, microbial growth and colour (hue, chroma) were used as quality indices during cake's shelf life period (12 weeks). Colour, aw and firmness did not significantly affect by any of hydrocolloids and emulsifiers and they affected only by the storage time. HPMC and lecithin had the most effect on decreasing true density and bulk density respectively. Results indicated that chitosan was the most effective hydrocolloid for retention of moisture in cakes. The amylose content increased by increasing lecithin during the six weeks and PG had significant effect in last three weeks of storage time. Lecithin also significantly affected the Fmax, so the cake's with high levels of lecithin in formulation had tender crust, and hardness decreased during the first six weeks of shelf life. No microbial growth was reported in addition of different proportions of hydrocolloids and emulsifiers. Except of lecithin, two other emulsifiers had no significant effect on Chroma index in comparison with control cakes.

The aim of the present study was to evaluate the viability of Lactobacillus rhamnosus IBRC-M 10754 in milk as a probiotic in cold storage and to evaluate its anti-diabetic effects. After bacterial culture in MRS medium and addition to milk, treatments containing 107, 108 and 109 cfu / ml of probiotic milk were prepared. Bacterial viability was performed for 5 days by sequential dilution and extensive culture in three replicates. Then, gavage containing probiotic-containing milk to Balb/C male rats that were infected with Streptozotocin was compared with anti-diabetic rats fed L. rhamnosus milk by measuring their blood glucose and weight. The results showed that the highest number of live bacteria in milk at 4Cº  ,belonged to the first day of storage and there was no significant difference from the second day until the end of storage period. Overall, the bacterial population in milk decreased significantly (p≤0.05) over time. Addition of 109 cfu/ml primary inoculum showed that at the end of the fifth day the bacterial population in the milk was as high as that in the probiotic milk by the end of the cold storage. Mice weighing showed that the weight of control rats increased during the storage period, but diabetic rats decreased during this time. Milk with Lactobacillus inoculated in diabetic rats at different doses of inoculation resulted in a significant (P <0.05) decrease in blood glucose during their 21-day storage period. The decline of the fourteenth day of feeding probiotics is more evident.

Medicinal plant extracts contain effective compounds such as phenolic, antioxidant and antimicrobial. To extract the extracts from plants, traditional methods such as soxhlet and maceration or new nonthermal technologies such as ultrasound can be used. The type of extraction method affects the quantity and quality of the extract. The aim of this study was to evaluate the efficiency of using ultrasound in the aqueous extraction of phenolic and antioxidant compounds of Capparis spinosa leaves and roots. Response surface methodology (RSM) and Box–Behnken design were used to optimize the extraction factors, including extraction time (10, 25, 40 min) and sound intensity (40, 70, 100 %) with aqueous solvent. The results showed sound intensity was more effective factor than time. By increasing of sound intensity and the time of extraction the yield increased. The optimum conditions for extraction of phenolic and antioxidant compounds were as follows: extraction time 36 min and sound intensity 91 percent. Total phenolic content was obtained 21.80 mg/g in leaf and 14.96 mg/g in root and IC50 was obtained 11.75 µg/mg in leaf and 52.17 µg/mg in root.

Amylase improves the texture and sensory properties of bulky bread by degrading starch and producing dextrin in order to faster metabolism by bakery yeast. This study investigates the effect of thermostable α-Amylase 0, 1.9, 2.9 (U/ml), extracted from Bacillus safensis, and fermentation time at 35, 40 and 45 minutes on the quality of bulky bread baked in oven at 210°C for 20 min. The results of our study showed that adding filtered soup containing   1.9 (U/ml) and fermentation for 40 minutes  was more acceptable than other samples in terms of volume, hardness, cohesiveness and overall acceptance, but adding more amounts of amylase enzyme at 2.9 (U/ml) level did not yield good results in terms of texture and sensory properties of bulky bread.

Many studies have been performed on the effect of viscosity on the qualitative characteristics of hot crystallization in the cooking stage of beet factories. In this study, we tried to investigate the effect of newer viscosity reducing agents based on sucrose esters on the quality of cold crystallization in these units. For this purpose, a substance called cisterna which is a sucrose ester as a viscosity reducing agent in four levels  0 , 33, 66 and 100 ppm were used in weak effluent from centrifuge cooking of a beet factory at 55 ° C and its effect on viscosity, crystallization efficiency, color of extracted sugar solution and purity percentage of effluent from centrifuge sample was investigated. The results showed that the addition of this substance reduced the viscosity. Crystallization efficiency increased to 66 ppm and then decreased at higher concentrations. The color of the extracted sugar solution and the purity percentage of the effluent produced by centrifugation and separation of the solid phase from the liquid decreased to this concentration of surfactant and at higher concentrations these parameters increased. In general, the use of these materials in cold crystallization of sugar factories can increase the efficiency and reduce the waste of beet factories

Pectin, which is made from citrus peel and waste, is one of the most commonly used compounds in the food industry. For large scale production, a combination of membrane-vacuum filtering has been suggested as an alternative to traditional methods of purifying the acidic solution for pectin extraction. This study investigates the main factors involved in membrane filtering system for separation of fibrous materials from an acidic pectin solution under vacuum. These factors which include: filter-aid-particle size, amount of filter-aid (perlite) added to the solution, and the vacuum level, affect, separation quality, volumetric flow rate, and energy consumption . A vacuum separation device was developed for this purpose in order to separate the fibrous material dissolved in solution. The independent variables were examined at three levels, the data were analyzed, and the optimum value for each variable was determined using the response surface method (RSM). Results revealed that increasing the vacuum level from 0.2 to 0.4 bar increases the flow-rate 6.5 folds, while, further increase in the vacuum level decreases the flow-rate. This indicates clogging of the paper filter and decreased flow-rate at vacuum level of 0.6 bar and perlite particle size of 100 microns. The evaluation results showed that thickness of the perlite layer has the greatest effect on the separation efficiency and when increased from 1 to 2 cm,  increases the efficiency  2.5 folds. The maximum value of separation efficiency was obtained at a vacuum level of 0.2 bar, particle size of 20 microns and perlite thickness of 2 cm. The energy consumption of 60-micron perlite was 0.74 Wh in the optimal state, and the larger and smaller sizes of perlite had 4.5 times the energy consumption. These findings are applicable in the industrial scale implementation of a biomaterial separation system using vacuum membrane filtering.

In recent years, the production of gluten-free products with good quality is one of the priorities of the food industry to meet the needs of celiac patients. The aim of this research work was to study the effects of MMP on some physico-chemical properties of rice flour-based gluten free batter and cake. MMP was prepared from common millet grain (Pishahang variety) and its physical and functional characteristics were evaluated. Gluten-free batters and low-ratio cakes based on rice flour with three levels of xanthan gum (0, 0.15, 0.3%) and four levels of MMP (0, 5, 10, 15 %) were produced then evaluated for their physico-chemical  and sensory characteristics. The results of physical and functional properties of millet milk powder including bulk density, water absorption and oil absorption respectively 0.652±0.09, 0.615±0.1, and 0.696±0.05 was obtained. Increasing levels of MMP along with xanthan gum increased the viscosity of the batter. The highest viscosity (20 pa.s) was observed in the sample with 0.3% xanthan gum and 15% MMP, which led to a decrease in the volume and porosity of the resulting cakes. Evaluation of the color indices showed the significant effect of MMP on L*, a* and b*. In general, with the increase of MMP, L* and b* decreased and a* increased. The results of sensory analysis for the cake samples showed that with the increase of MMP and xanthan gum, due to the increase in viscosity and decrease in volume, the texture score of the samples decreased, and the highest score was related to the sample with 0.15% gum. It was concluded that the cake sample prepared with 10% MMP with 0.15% xanthan gum was the best treatment in terms of sensory and quality characteristics.

Pomegranate peel could have medicinal or industrial applications, however, is consideredan agro-industrial residue.The present study aimed to investigate the replacement  effect of pomegranate  peel extract (PPE) with water (0-12%)  and tomato pomace powder (TPP) with cake flour (0-10%) on the physicochemical (moisture content, dough density, acidity, and color), phytochemical (total phenolic content and antioxidant capacity), textural, and sensory properties of sponge cake based on combined (mixture-mixture) design. The obtained results showed that replacing TPP with cake flour increased dough density. Replacing TPP with cake flour and PPE with water darkened the color of the crumb. The moisture content of the samples decreased with the replacement of TPP and PPE. Increasing the level of TPP and PPE resulted in increased total phenol and antioxidant capacity. Substitution of PPE and TPP increased the acidity of samples on 1st day of baking. However, PPE decreased the acidity of samples compared to the control ones during storage time (7th day). The energy and hardness of samples with the incorporation of TPP up to 6% increased but at high levels (>6%) decreased. The results of the sensory evaluation showed that incorporation of TPP and PPE decreased the overall acceptability score of samples (p<0.05). However, the overall acceptance of all samples was higher than the acceptable limit (>3.7). According to the sensory results, replacing 6% TPP with cake flour with 7% PPE instead of water in sponge cake formulation produced a high nutritional value product with the same sensory characteristics as the control ones.

Microencapsulation of bioactive compounds in lipid carriers, such as liposomes, in addition to improving stability during storage by increasing bioavailability and controlled release, increases the efficiency of these compounds in vivo. The studies conducted on Padina algae show the existence of a high level of phenolic and antimicrobial compounds. Also, this alga has a significant amount of polyphenols with antioxidant and anti-AChE (acetylcholinesterase) properties, which can be used as a supplement to improve neurological disorders. Therefore, the purpose of this research was to produce and investigate the structural properties of nanoliposomes containing Padina algae extract using the heating method. The particle size of nanoliposomes produced at varying levels of lecithin and loaded extract was obtained in the range between 318 and 60 nm. The resulting values ​​for the polydispersity index and zeta potential indicate the uniformity of the produced particles along with the high electrostatic repulsion between the particles. The ability to load liposome particles at the lowest level of wall substance and the highest concentration level of the extract reached 52.8±0.3% in this research. Evaluation of the morphological characteristics of the structure using a transmission electron microscope shows the formation of uniform particles with a spherical geometry. The results of this research show the ability to produce a liposome structure containing Padina algae extract with suitable structural properties. These results can improve the prospect of possible use of this extract with a therapeutic approach.

Quinoa is a valuable food source that has attracted many people attention today. For this purpose, in this research, the effect of types of quinoa flour (raw, roasted and flaked) and its partial replacement with roasted rice flour (zero, 15 and 30%) were investigated on physicochemical (protein, ash, water activity, texture and color) and sensory characteristics of compact food bars. The results showed that the flaking and roasting applied on quinoa while improving the quality of the product led to a decrease in water activity and color components L* and b* and an increase in ash, texture firmness and color component a*. This was while the process of roasting and flaking led to a decrease and an increase in the protein of the produced samples, respectively, compared to the samples containing raw quinoa flour. On the other hand, by increasing the rice flour percentage in the formulation, the amount of protein, ash and color component a* decreased and the values ​​of texture firmness and color components L* and b* increased. The results of the sensory evaluation also showed that the processing done on quinoa and the presence of rice flour in the formulation led to an increase in the score of sensory characteristics and finally the overall acceptance of the final product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (5.74% protein, 0.781% ash and overall acceptance score of 4.52) was introduced as the best sample.

Resistant starches are classified in the category of indigestible starches and are introduced as a prebiotic product, which has lower calories and is cheaper compared to other dietary fibers. Therefore, the purpose of this research is to use type III resistant starch produced by thermal method at levels of 0, 5, 10, 15, 20, 25 and 30% in a completely random design as a substitute for wheat flour in biscuit, doughnut and cookie formulation. The results showed that by replacing wheat flour with resistant starch in the formulation more than 20%, the moisture content and water activity of the final product increased and decreased respectively. The specific volume and porosity of the doughnut were stable up to the level of 15% of resistant starch and then decreased. Also, the sample containing 15% resistant starch had the lowest amount of firmness in all the products. On the other hand, with the replacement of resistant starch in the formulation of the examined products on levels of 15% and above, the amount of L* value increased and the a* and b* values were decreased. The panelists also introduced the sample containing 15% resistant starch as the best sample. Therefore, it can be said that by replacing 15% of wheat flour with resistant starch, in addition to maintaining the physicochemical, textural and sensory characteristics of the final product, it is possible to enrich these snacks and the consumer can benefit from the benefits of using prebiotic products.

In this research, the effect of storage time on the characteristics of extensibility and consistency of processed cheese samples produced from egg white, corn oil and soy protein was investigated. In this research, firstly, in order to optimize the formulation of processed cheese from the central composite statistical design in three levels for three independent variables including soy protein isolate (0, 7.5, 15%W/V), corn oil (0, 8, 16%V/V) and egg white. Egg (0, 3, 6%V/V) was used. On the other hand, the optimal formulation of processed cheese was obtained with the objective of maximum scores of the two characteristics of extensibility and texture continuity, using the utility function method. Finally, the effect of storage in three time periods (0, 1, and 2 months) on the two characteristics of extensibility and consistency of the optimized sample texture was investigated by relying on physical changes. According to the obtained results, the effect of time on the extensibility characteristic showed that with the passage of time, the extensibility of processed cheese samples increased significantly in the negative direction. According to the results, the interaction effect of egg white/time and corn oil/time; It showed that with the passage of time (in the presence and absence of egg white and corn oil), the expandability of the produced samples increased significantly in the negative direction. Also, the effect of time on consistency properties showed that with the passage of time, the consistency of produced processed cheese samples decreased significantly. The results of this study are favorable for the development of processed cheese production and profitable dairy products containing egg white, corn oil, and soy protein. .

Many scientific reports have been published about the health effects of black cumin seed (Nigella sativa) oil such as anti-cancer, anti-diabetic, anti-microbial, anti-inflammatory and antioxidant properties. However, one of the main problems in extracting oil from black cumin seed (BS) is the low yield and also the low quality of the extracted oil. Various methods such as microwave treatment, roasting and soaking have been performed to improve the extraction conditions and quality of BS oil before cold pressing. In this study, BS was pre-treated with ethanol (70%) at 0 (control sample), 1, 3 and 6% and then oil extracted by cold press. Extracted oil qualitative characteristics (acid value, peroxide value, chlorophyll content, carotenoid content and total phenolic content) were assessed in production day and every 30 days during 90 days of storage. Also, oxidative stability of BS oil was measured by Schaal test. The results demonstrated that by increasing the level of ethanol in the pre-treatment of BS, acid value and peroxide value significantly (p < 0.05) decreased and oxidative stability, chlorophylls, carotenoids and phenolic contents of extracted oil significantly (p < 0.05) increased. Acid value and peroxide value increased and chlorophyll and carotenoid contents due to decomposition of their contents decreased during storage. Oil extracted from BS pre-treated with highest level of ethanol had the lowest acid value (4.61 mg NaOH/g oil) and peroxide value (7.03 meq O2/Kg oil) and the highest chlorophyll (21.21 mg/Kg oil), carotenoid (3.86 mg/Kg oil) and total phenolic (496.3 mg caffeic acid/Kg of oil) contents at the end of the storage. In conclusion, the results showed that pretreatment of BS by ethanol before cold pressing can be used to improve qualitative properties and stabilize the extracted oil.

Today, the use of active packaging containing natural antimicrobial compounds such as essential oils and plant extracts has increased to increase the shelf-life of food  products. The purpose of this study is to investigate the effect of gelatin coating containing Citrus sinensis peel extract on increasing the shelf life of rainbow trout meat. Gelatin (4%) coating was prepared with different levels of Citrus sinensis peel extract (2% and 4%). After preparing the pieces of rainbow trout meat, all the pieces were coated and examined for chemical properties (pH, TVB-N, TBARS), microbial (TVCs and TPCs) and sensory properties (odor, color, texture and overall acceptance) were evaluated for 16 days at 4°C with a 4-day interval (0, 4, 8, 12, 16). The results of the investigation of the antimicrobial effect showed that in the samples coated with 2% and 4% levels of Citrus sinensis peel extract, the average count of mentioned bacteria was significantly lower than the control and gelatin alone (p < 0.05). The results of examining the chemical properties of the samples showed that pH, TVB-N and TBARS increased during the period, but this increase occurred at a slower rate in the samples coated with different levels of Citrus sinensis peel extract. In the evaluation of sensory characteristics, at the beginning of the study, all the samples had the highest acceptance limit, and with the passage of time and the appearance of signs of spoil, the scores decreased, especially in the control. Generally, the results showed that gelatin coating along with different levels of Citrus sinensis peel extract has a positive effect on increasing the shelf life of fish meat and these compounds can be used together to increase the shelf life of protein foods.

Although millet flour lacks gluten, however it is a rich source of protein, amino acids, energy, vitamins and nutritional ingredients in comparing with other cereal grains. In addition, it is overfilled of dietary fibers, phytochemical materials and micronutrients as well. In current research the effect of millet and wheat flour combinations in bread making was evaluated at different percentages of substitutions (10, 30 and 50 %). Baking properties of different bread samples were evaluated and related parameters with bread quality including volume, height, textural attributes (hardness, adhesiveness and cohesiveness), bread color and sensorial characteristic analyzed and compared with control bread. Results revealed that height and volume decreased but bread hardness increased with increase in substitution level. Color indices decreased for crust; however similar behavior was not observed for crumb. Interesting results observed by sensorial analysis. Total acceptance was higher in comparison with control bread due to different texture and taste. But this total acceptance decreased with substitution. The results of current research revealed high potential of millet flour for further usage in different food formulation.