نشریه نوآوری در علوم و فناوری غذایی
پیاپی 13 (پاییز 1391)

In this research, selected rice bran samples (Neda, Tarom, Fajr and Shirodi) analyzed for chemical composition and physicochemical properties. According to results, lowest moisture content, fat content and ash were related to Fajr sample and the lowest protein content was observed in Neda sample. The highest amount of moisture and protein content were observed in Tarom and Shirodi samples respectively and the highest amount of fat and ash content observed in Fajr sample had the highest amount of carbohydrate and crude fiber content and The lowest amount of carbohydrate and fibre content were observed in Tarom and Shirodi samples (p<0.05). Bulk density was varied in the range of 0.42 (g/ml) for Neda sample to 0.48 (g/ml) for Tarom sample (p<0.05). Fajr sample with 3.7 (g/g) had the highest amount water adsorption index while Shirodi sample with 3.48 (g/g) had the lowest water adsorption index. Neda sample showed significant difference with other samples in water solubility index. Rice bran samples had significant differences in color parameters L* and ∆E values. Our result showed the ability and suitability of rice bran for use in food formulation.

Quality and shelf life of bread as a main meal, which is one of particular importance to people’s health and national economy, has attracted many researcher’s mind. Due to the importance of temperature and baking time on staling rate and bread lesions, the purposes of this study were investigation on the effects of baking time in levels of 150, 180, 210, 240, 270 and 300 ˚c and baking temperature in levels of 30, 25, 20, 15, 10 and 5 minute, on quantitative and qualitative properties (Texture, Moisture, Water activity, Volume, Porosity and overall acceptability) of semi-bulk Barbari bread. Crust and crumb color and porosity were estimated and analyzed by Image J software. Based on the result, the temperature and baking time on staling rate and bread shelf life was effective at P<0.05 and cured sample at temperatures 240, 270 and 300 ˚c and at 15, 10 and 5 minute had the lowest rate of staling during 72 hours after baking and the highest score in the other parameters have been measured in these samples.

Sesame butter is produced by mixing of Tahini (Sesame paste) and sugar powder with addition of some emulsifier and additives and then is softening in Ball mill to obtain a soft and uniform texture. In this study, the effect of four factors including processing time at two levels of 3 and 5 hours, processing temperature at two levels of 45 and 650C, mono- di glyceride at two levels of 1 and 2 percent and sugar powder at three levels of 34, 38 and 42 percent were investigated on the rheological properties including consistency coefficient and flow index, sensory evaluation and oil leakage of sesame butter. The results were statistically analyzed by the analysis of variance method (ANOVA).The results showed that all samples exhibit shear thinning behavior. All factors were significantly affected on rheological properties. The consistency coefficient and flow index were in the range of 86.8-160.4Pa.sn and 0.54-0.9 respectively. The result show that all factors were affected on oil leakage of sesame butter and the effect of temperature and mono-di glyceride were more than other factors and significantly (p<0.05)increase and decrease oil separation respectively while other factors including sugar percent and processing time slightly decrease oil leakage. Sensory analysis of samples showed that the best formulations and processing conditions for production of sesame butter are temperature (450c), time (5h), mono – diglyceride content(1%), milk powder(2%), sugar powder (34-38%) and tahini content (59-63%).

The soft drink and beverage industry implements stringent guidelines on the quality of carbon dioxide utilized in products for human consumption. In this industry, carbon dioxide (CO2) is basically produced with 99.9% purity, from the natural gas, which in return contains impurities such as mercaptans. Therefore bottled carbon dioxide (CO2) can sometimes contain these impurities. The most common impurities are ethyl mercaptan, methyl mercaptan and hydrogen sulfide. These organo sulfur compounds are odorous and can cause tainting to product. On the other hand the sulfur impurities can modify and impact shelf life and future value. Therefore in this study, the type and level of these compounds has been determined using a GC technique which seems to be less than 2 ppm and compared with the standard levels. On the other hand the quality of soft drinks has been controlled in terms of heavy metal compounds such as lead, cadmium, copper and zinc using atomic absorption techniques. The study revealed that the level of these impurities would be less than 0.45, 0.028, 0.077 and 0.018 ppm for lead, cadmium, copper and zinc, respectively and compared with the standard levels. Finally the acidity, total hardness and total dissolved solids (TDS) has been controlled and determined for the quality of the products.

Recently, the antioxidant activity of plant compounds known great deal of attention to add to the food system. Soy drinks mixed with fruit juice is a new product of the soy products that In addition to the body's protein needs is containing antioxidant compounds such as phenolic compounds, anthocyanins and vitamin C. The purpose of this research study the antioxidant properties, Phenolic and flavonoid compounds of soymilk mixed with sour cherry and barberries juice. In this study, antioxidant activity of the combination in different concentrations using two methods including radical 2, 2 -Diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing in two antioxidant BHT and ascorbic acid were compared. compounds Phenolic the method Folin-Ciocalteau and pH differential method were to estimate the amounts of phenolic compounds and antioxidant and anthocyanin. also the amount of vitamin c was estimated by set HPLC Data analysis using statistical software SAS 9.1 and draw graphs using EXCEL software was also completely randomized design was used Results indicate that increasing the percentage of juice (cherry - Barberry) the formulation of soy milk increases antioxidant activity.Treated as 80 percent juice compared to other treatments with a lower percentage of fruit juice has the highest antioxidant activity levels (the first method 50SC= 752/67, and the second method in 2200 was reported micrograms mL) and the amount of phenolic compounds (15 / 12 mg equivalent of gallic acid in gram sample of dried) compounds flavonoid (13 / 6 mg of quercetin per gram sample of dried) content anthocyanin 85/75 (mg 100 ml) and the amount of vitamin C 4 / 192 (mg 100 ml) were reported. The analysis of correlation shows that a significant positive correlation be between anthocyanin and vitamin C content Phenolic with inhibitory ability of DPPH radical reclamation of iron produced.

Overall quality and shelf life of fruits and vegetables is reduced by several factors including water loss, enzymatic browning, texture deterioration, senescence processes and microbial growth. In the case of fresh-cut fruits, these events are accelerated due to wastage of tissues inflicted by peeling, slicing and cutting. Edible coatings have been used to reduce the deleterious effect brought about by minimal processing. The semi-permeable barrier provided by edible coating is aimed to extend shelf life by reducing moisture and solutes migration, gas exchange, respiration and oxidative reaction rates, as well as suppress of physiological disorders on fresh-cut fruits. Edible films and coatings can also offer a possibility to extend shelf life of fresh-cut produce by providing a semi-permeable barrier to gases and water vapor, and therefore, reducing respiration, enzymatic browning. Their protective function may be also enhanced by addition of antimicrobials, antioxidants and nutrients additives. Edible composite coatings were prepared from soy protein isolate (SPI), whey protein concentrate (WPC), carrageenan and alginate were used in the formulations as edible coatings. Pear pieces were coated and color, browning index (BI), firmness and sensory evaluation were measured at 4̊c in 15 days. Also the results show that pear pieces coated with whey protein-based coatings had higher L* and lower b*, a* and BI–value (BI-value for WPC and SPI coating are 21.93±0.3, 24.83±0.8 respectively) the result showed that shelf life and firmness of pears with edible coating being extended during storage. Between coatings whey protein concentrate (WPC) showed better results.

In this research, thin-layer drying of tomato slices was simulated via a laboratory scale hot air dryer. The drying process was carried out at two different temperatures (60 and 70 oC). Drying data were fitted to 8 drying kinetic models. The goodness of fit was determined by means of R2, RMSE and χ2, it was concluded that Logarithmic model represented the best performance. Also, physicochemical properties of tomato slice such as shrinkage, acidity, pH and color were determined during drying. The result indicated that drying air temperature had a significantly affect on the color change of tomato slices. Furthermore, in this research, tomato slice favorite is evaluated by sensory evaluation. In this test sense qualities as color, aroma, flavor, appearance and chew ability (tissue brittleness) are considered. The results revealed that air temperature had a significant effect on the appearance (P<0.01). The results showed that perceptron neural network with logsig activation function as a goodness activation function can be estimated moisture ratio with R2 value 0.996.

Shark (Carcharhinus dussumieri) is one of the dominant fishing in the southern sea of Iran. Cartilage is considered as fish scum which is obtained from shark fillet production process and ability convert to gelatin by chemical method. This search performed in two stages. In the primary stage, effect of three (NaOH) concentration (0.1, 0.2 and 0.3 M) and three (CH3 COOH) concentrations (0.1, 0.5 and 1M) in 60˚ temperature and 6 hours time were studied on the yield of gelatin extraction. In the second stage, the optimum acid and alkaline concentrations were exposed to different time (6, 12 hours) and temperature (60, 70 and 80˚ C) conditions. This statistics results from normal data means which were obtained from Duncan’s one way variance analysis indicated that 0.3 M alkaline and 1M acid concentrations have higher yield, how ever no significant difference was observed between them(p>0.05). In the acidic method 80˚ C temperature and 12 hours time treatment, and alkaline method 80˚ temperature and 6 or 12 hours time treatment without significant difference was observed between them, showed higher yield. More over, the results showed that between optimal yield acidic method and optimal yield alkaline method was not significant difference. There fore, it is concluded that the alkaline method with 0.3M concentration, 80˚ C temperature and 12 hours time period (with mean yield: 16.34%) is the best method for produce gelatin from shark cartilage (Carcharhinus dussumieri).

In this study, the laboratory scale hot-air convective drier was used for modeling of zucchini slice. The drying experiments were conducted at the air temperature range from 60 to 80 oC and thickness range from 3 to 7 mm in a tree repetition. The initial moisture content of the product was 93.05 % (wet basis moisture content). Ten different standard mathematical models available in the literature were fitted to the experimental data. The goodness evaluation of models was per calculating and comparing via the values of Determination of Coefficient (R2), Root Mean Square Error (RMSE), Chi-square (χ2) and Mean Bias Error (MBE) between the observed and predicted moisture ratio. The result statistical comparison of the values for the ten models showed that the Midilli model represents drying characteristics better than the other equations for describing single layer drying of zucchini slice.

In this study, the effect of malting process on physicochemical characteristics which includes 1000 seed weight, Bulk density, True density, protein amount, rate of ß-glucanase activity and cold water extraction efficiency of two varieties of barely (Sahra and Yusef) in Golestan province have been studied in completely randomized design with 3 replications and results analysed by the SAS software. The results analysis of variance showed that type sample on whole physicochemical factors measured in this experiment to have a more significant effect (P<0.01). Malting process 1000 seed weight, Bulk density, True density made reduce but protein amount, ß-glucanase activity and cold water extraction efficiency were increased. The Most ß-glucanase activity was related to malt obtained from Yusef variety was 139.08% more than preliminary barley. Malt obtained from Sahra variety had maximum cold water extraction efficiency(16.4%).

Knowledge of physical properties of fruits is requirement and necessary for design and optimization of food processing machinery. In this study, some geometrical properties (length, width, thickness, geometric mean diameter, arithmetic mean diameters and surface area), gravimetrical properties (unit mass, true density, bulk density and porosity) and physical and aerodynamical properties (static coefficient of friction and the terminal velocity) of Ahmad aghaei pistachio nut variety in five moisture content 4.6%, 12.35%, 20.1%, 27.85 and 35.36% of basis on wet were measured and evaluated. The effect of moisture on length, width, thickness, geometric and arithmetic mean diameters and surface area of pistachio and its kernel were nonlinear and linear, respectively. Values of unit mass, true and bulk density were increased linearly by increasing of moisture content. However, the porosity of pistachio and its kernel were decreased linearly by increasing moisture content. The highest and lowest value of friction coefficient of pistachio nut and its kernel were obtained on plywood and galvanized iron sheet, respectively. The terminal velocity of pistachio nut and its kernel were increased linearly by increasing moisture content and located in the range of 10.59-11.6 m/s and 9.16 - 10.8 m/s, respectively.

Mayonnaise as an oil in water emulsion with pH<4.1 is one of the oldest man made emulsions that is now one of the most widely used sauces in different countries. Nowadays, gums are widely used to increase stability and also changing the rheological properties of mayonnaise. In this research, the effect of different levels of fat substitutes including xanthan gum and basil seed gum at concentrations of 0.45, 0.6, 0.75% on the emulsion stability, sensory characteristics, creaming and chemical parameters of reduced fat mayonnaise have been investigated. All the samples had high stability during storage and no creaming was observed. The emulsions stabilized with basil seed gum and xanthan gum mixture (0.75%) had the most odor. The emulsion containing 0.45% basil seed gum had the highest spreadability score.