نشریه نوآوری در علوم و فناوری غذایی
پیاپی 2 (پاییز 1388)

Pasta products like macaroni have come in wide use among people meal list order in ourcountry recent years. Durum wheat semolina is thought to be an important factor in producing macaroni with high quality. Unfortunately, most of macaroni producing factories in Iran are using soft or semi-hard wheat because of many reasons such as insufficient Durum wheat producing rate and it's production expenses in our country. The objective of this research was to make a relative improvement in macaroni by mixing equal ratio of Durum Stork Semolina wheat with flour of Roshan wheat and falat wheat. Thus, mixing Semolina Storks with each of two bread flour in ratio of 65:35,50: 50 and 35:65 was performed. The results showed that Semolina Storks in comparison with other treatments ranked the best condition producing macaroni. The worst condition is the time when macaroni solely made of bread flour. The result showed that treatment related to mixing 65% Semolina Storks+35% of Roshan flour, mixing of 50% Semolina Storks +50% Roshan flour and mixing of 65% Semolina Storks+35% Falat compared with treatment of Roshan flour and Falat flour produced with a higher quality macaroni. Cooking loss parameter and Scale(Pulak) index parameter have got the highest position in mixing treatments in comparison with Roshan treatment and Falat treatment.

Mustard is an oilseed crop with a high protein which has emulsifying, stabilizing, antioxidant, flavoring, properties. The purpose of this project was to investigate the effect of different concentrations of yellow mustard on the stability, viscosity, rancidity and organoleptic properties of mayonnaise. For this purpose, different amounts of yellow mustard powder (0, 0.1, 0.2, 0.3, 0.4, and 0.5 %) were used in mayonnaise formulation. The result of physicochemical experiments showed increased viscosity, improved emulsion stability and decreased rancidity of mayonnaise by increasing the percent of yellow mustard and undesirable changes happened to mayonnaise color and taste. The result indicated that the mayonnaise containing 0.5% yellow mustard powder was suitable due to high viscosity, good emulsion stability, low range of rancidity but with respect to organoleptic experiments, the mayonnaise containing 0.3% of yellow mustard powder was the best mayonnaise (p< 0.05).Still, further works are yet required to increase the functional properties of yellow mustardand to decrease the undesirable changes happening to mayonnaise color and taste.

Iranian date is unique among a few date producing countries and is accepted as one of the exportable products. By removing kernel from soft dates and following extrusion a semi solid product namely date paste can be produced. This product can be used as a sugar substitute in many food formulations. Rheological properties and fluidity are some of its main physicochemical properties. These properties are useful in product development, quality control, design process, shelf life prediction, packaging and product preservation. The aim of this research is determining rheological properties of date paste produced in our country.

In order to analyse the production of frying margarine, a test was done in a factorial form and totally random method tested factors were different kinds of oils(palm super olein, partially hydrogenated canola oil, 50:50 mixture of palm super olein and partially hydrogenated canola oil, liquid canola) as the first and 3 different moistures as the second factors. After formulation and studying oil phase properties. Acidity, smoke point and viscosity were measured in formulated margarine. The results showed significant difference in changeable factors among different kinds of oil phases in margarinesdue to the stability of oil. Also the effects of moisture percent in acidity, smoke point and viscosity was significant. The lowest acidity and highest smoke point was shown in margarine in base on palm super olein with a low moisture. Also the highest viscosity was shown in margarines in base on palm super olein because of the produced small crystals and high SFC(solid fat content)

Blanket (Na2S2O4);Sodium hydrosulfite; is a toxic chemical used to improve candyquality. The harmful effects of blanket on human health are well established. Bojnourdas the main center of candy production in Iran was selected to evaluate the usage dose.120 candy samples were taken from 10 retail stores during a 4 months period. Themean value and standard deviation of sulphite content was respectively about 3.4 and7 ppm. The sulphite content of samples was more than the permitted dosage only in10% of samples (mean value 23ppm and SD 7.6ppm). Study of cooking treatment ofsyrup on sulphite content of candies showed that cooking reduces sulphite contentsignificantly (70% reduction).

Irradiation is considered as one of the most efficient technological processes for the reduction of microorganisms in the foods, improving the safety of food products and extending their shelf lives. The aim of this study is evaluation the effects of combined gamma irradiation and frozen storage as a process for the improvement of fish shelf life. Samples were irradiated with 0 (none irradiated), 0.5, 1.0, and 2.0 kGy of gamma irradiation and held frozen for 2 months. The control and irradiated samples were stored at -18 °C and underwent microbial analysis, chemical characteristics and sensory evaluation at 15 days intervals. Microbial analysis showed that irradiation and freezing storage had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during freezing storage in fish meat. The combined frozen storage and irradiation processing resulted in greater overall reductions on microbial loads, extending shelf life of salmon for commercial application and critical conditions.

This paper verifies the quality of determination of fatty acids in detection of adulteration of olive oil with certain vegetable oils. 2% adulteration in canola oil can be detected based on gadoleic acid in the quantity of more than 0.4 and, the detection of 4% adulteration in canola oil is based on linolenic acid in the quantity of more than 1, 10% adulteration in soybean oil can be detected based on linolenic acid in the quantity of more than 1 and the detection of 4% adulteration in sunflower oil is based on behnic acid in the quantity of more than 0.2 are possible. But the detection of adulteration Of pomace oil is based on free fatty acids profile which Is not possible.

Biorheology is the application of rheology in biotechnology for bioprocess design, processcontrol and measurement of rheological characterization of bioproducts. Biological culturescomprise extended categories of non –Newtonian fluids that rheological analysis behavior and mathematical models of which are necessary for biotechnology process design speciallybioreactors. Accordingly, many research is needed to be done and transport phenomenarelationship specially heat and mass transfer coefficients be evaluated based on non-Newtonian behavior.