نشریه نوآوری در علوم و فناوری غذایی
پیاپی 6 (زمستان 1389)

Doogh as an Iranian yoghurt drink with high valuable nutrition, has been considered much in recent years. But how supply and storage has created a lot of problems for producers and consumers. In This study, sampling from heat treated Doogh without gas produced in the factory and filled through both packaging of PET and Pripack. Samples were stored in different temperatures(5, 20, 33 oc)and then they were tested in determined times (1, 2, 3, 4, 5 week) In order to obtain the best Storage temperature and time. Beside so PET and Pripack containers has the most application in the packaging of Doogh product, the effect of them were studied on the Shelf-life of Doogh. The results showed that increasing temperature reduced Shelf-life of Doogh, the most and the lowest storage time were in the refrigerator temperature(5 oc) and 33 oc regularity. The Yeast was only microorganism which can grow on optimum condition, and it’s activity decreased pH, it got sour and produced off -flavor. Finally we found no significant differences from microbial, chemical and sensory attributes of Doogh in the both of PET and Pripack packaging (p>0.05).But it was significant in both air condition and 33 oc and the changes were more in the packaging of PET from Pripack(P<0.05).

The aim of this study is to report, its basil leaves effective coefficient moisture diffusivity determined and activation energy. The thin-layer drying experiments were carried out under five temperatures of 40, 50, 60, 70 and 80ºC, three air velocity 1.5, 2 and m/s and three level of relative humidity 20, 40 and 60%. Moisture transfer from basil leaves was described by applying the Fick’s diffusion model. The effective diffusivity values changed from 1.05009×10-11 to 2.2491×10-10 m2/s for the range of temperatures considered. An Arrhenius relation with an activation energy value of 44.04 to 60kJ/mol and the diffusivity constant value of 1.29618391×10-7 to 1.31327786×10-4 m2/s were obtained which shows the effect of the drying temperature, air velocity and relative humidity on the diffusivity.

The sesame is one of the edible seeds in the human foods worldwide. In the various forms it is used for preparing foods, cookies, cakes, etc. This study was applied for determination of lead, cadmium and arsenic in 139 samples of crude and picked sesame seed samples purchased in supermarkets of Khorasan province, Iran. The results obtained after complete digestion of these samples and determination using FAAS and HG-AAS. The calibration curves exhibited good linear correlation coefficients (r=0.990–0.997), excellent recoveries (96.8–107%), and limits of detection (LOD) between 0.8–36.61 µg kg-1. The results showed that As was the most abundant of the major elements with average concentration of 75 and 25 µg kg-1 and Pb was detected in 25.77% and 4.76% of samples with average concentration of 234 and 100 µg kg-1 in crude and picked sesame seeds, respectively. Cd was not detected in any samples.

The aim of this research, is consideration of producing edible film containing chickpea protein isolated and assigning of concentration effect on chickpea protein isolate, plasticizer concentration and percent of thyme essential oil on mechanical properties and color characteristics and transparency of edible film. Thus, evaluating isolated chickpea protein in range of 4 to 10 g, glycerol as plasticizer in concentrations between 40 to 60% and thyme essential oil in concentrations between 0 to 1% was carried out using response surface methodology. In this research, mechanical properties with food texture analyzer device and comparing color of film accomplished with hunter lab device for each sample six times. The results showed that tensile strength increased with increasing measure of chickpea protein isolated and decreased with increasing percent of glycerol and such results was vice versa for accepting elongation percent; glycerol had not any effects on the film color but increased the transparency of edible film significantly and increasing measure of chickpea protein isolated and thyme essential oil darkened the colored films and decreased the transparency factor (p<0.01). Continuance of optimization results which is based on chickpea protein isolated showed that to have desired tensile strength and equivalent 3.9503,high elongation and equivalent 62.1990,high transparency and equivalent 6.51 and minimum of difference of color to whiteness and equivalent 61.298;parameters of concentration of chickpea protein isolated 4gr,glycerol 60% and essential oil of thyme 0.13%.

Hypertension in adults is the increase of systolic blood pressure equal or more than 140 mmHg or diastolic blood pressure equal or more than 90 mmHg alone or together. Nowadays the increase of blood pressure is an important factor in morbidity and mortality and death in societies. At present, synthetic drugs and natural products are used for treating hypertension. Traditional medicine (herbal medicine) has been current for a long time in many countries. It has been demonstrated that the Berberis vulgaris fruits has the ability to decrease the blood pressure. It is grown extensively in Khorasan province and parts of Iran. In this research, we selected 60 patients and divided them into three group and determined their blood pressure before and after of the treatment. The experimental group was administered three capsules containing 200 mgr dry extract of berberis fruits and the control group was administered three capsules containing lactose daily and the positive control group obeyed the physician drug instructions and did not receive extra capsule. The Results showed that the mean blood pressure in test group significantly decreased compared with the other group after the treatment for two weeks.

In this study, the effect of wall material concentration, homogenization time of fresh emulsion and re-dispersed Emulsion on the shelf life of microcapsules were investigated. Colloidal suspensions with concentrations of 10, 15 and 20 % (w/w) whey protein concentrate and limonene in water (oil/water emulsion) were prepared. The above suspensions were transformed to the emulsion after homogenization for 3, 6 and 9 minutes. The emulsified solutions were encapsulated with spray drying process and consequently the properties of powder particle size were determined. In order to detect the stability of wall material and the release rate of limonene, microcapsules were stored at room temperature for 6 weeks. The results indicated that an increase in wall material concentration and homogenization time of fresh emulsion decreased the release rate of limonene. Also the study of re-dispersed emulsion showed that an increase in emulsion size results leads to a decrease in release rate of limonene.

Natural polymers based on whey protein concentrate (WPC) along with thyme essential oil were used as edible coating of pistachio kernel of Akbari variety cultivated in Damghan. Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) against Aspergillus flavus. Thereafter thyme alcoholic extract at concentrations of 100, 500, 1000, 1500,2000,2500,3000,3500,4000,5000 and 5500 ppm was used in edible film formulation. The blanks included pistachio kernels without coating and essential oil and coated pistachio kernel without essential oil. The samples and blanks for survey of antifungal effects in real model were taken in sterile plates and seven days Aspergillus culture inoculated to plate center so that inoculated disk growth be measured daily. Inhibitory effects of thyme essential oil concentrations in pistachio kernels on Aflatoxins B1,B2,G1 and G2 production measured by HPLC showed that concentration higher than 5000 ppm in WPC edible coating could prevent Aflatoxin production in pistachio kernels.

In this study osmotic dehydration of quince was studied in different concentrations (50, 60 and 70% w/w) ratio (1:5 and 1:10) and temperatures (25 and 75 c). Water Lost, Solid Gain and moisture content in each hour during 8 hours were calculated. Equilibrium water lost and Solid Gain as well as mass transfer rate was calculated using proposed model of Azuara et al. Statistical analysis was performed by block design through factorial experiment.