مجله علوم و صنایع غذایی ایران
سال پنجم شماره 3 (پیاپی 17، پاییز 1387)

The date powder produced from ″Shahani″ variety under optimize condition (600 mmHg vacuum and 75 °C) was used in formulation of chocolate toffee as sweet replacer in proportion of 25، 50، 75 and 100 % of sugar which is commonly utilized. Then، texture، color and energy content of product were compared with a blank sample having no date powder. Finally، organoleptic qualities of the produced toffee (odor، flavor، chewiness، sweetness، apparent color) were evaluated by a group of 30 panelists. Statistical results showed that the samples with 50% (odor: 3. 2; flavor: 3. 5; chewiness: 3. 4; sweetness: 3. 5 and apparent color: 3. 7 score) and 75% (odor: 3. 5; flavor: 3. 3; chewiness: 3. 6; sweetness: 3. 3 and apparent color: 3. 5 score) of date powder had the highest score in comparison with common chocolate toffee.

The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flours were blended with wheat flour at 3، 7 and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat-soy bread blends increased compared with control. The results revealed that organoleptic characteristics scores such as bendability، appearance، flavor and taste، crust texture and overall acceptability properties of bread containing 3% defatted soy flour was highest. Farinograph testing of the control flour and different wheat-soy flour blends showed that water absorption، dough development، dough stability، and valorimeter value increased as the level of fortification increased. The results of this study confirm the importance of producing 3-5% defatted soy fortified bread with good rheological and sensory characteristics.

This study carried out at industrial and laboratorial scale to produce a by- product from pistachio (pistacia vera) named «Pistachio butter» for the purpose of finding a way for better use of shut-mouth pistachios which are not be used as dried nuts، and also considering the importance and global fame of pistachio which Iran has about more than 50% of world production. To do this descriptive- explorative study، pistachios (CT: Fandoghee- Ibraheemi with 16% shut-mouth) were gathered from Kerman gardens، then peeled، milled and mixed with additives containing lecithin، antioxidant، sugar (or salt) and flavoring agents (cardamom and vanilla) and finally packed after kneading and preparing by using pistachios with third skin or peeled. Chemical components of the products also measured according to the standard operations. Produced samples، difference، dependence and relationship of them preparing، by using pistachios with third skin or peeled. At first، 4 treatments from every group of sweet or salt base were made. Then، Sensory evaluations for flavor of treatments were carried out by 5 member instructed sensory panelists، based on scoring test. Treatment with 30% sugar from sweet flavor and treatment with 1% salt from salt flavor were selected which had significant difference with other treatments (p<0. 05). Then two selected treatments on society were evaluated by paired preference evaluating method. Sweet base was preferred with significant difference (P<0. 05). By selecting sweet base in society، sweet base pistachio butter with vanilla and cardamom were made and again were sensory evaluated by instructed panelists using scoring method. According to the received results pistachio butter with 40% sugar in vanilla treatments and pistachio butter with 30% sugar in cardamom treatments were selected because of no significant difference with 50% sugar treatment and having significant difference with 15% sugar treatment. Two preferred treatments were evaluated by paired preference method on society again، which there was no significant difference between two treatments. At last for studying effect of shelf life on flavor، after 5 months، vanilla and cardamom treatments were evaluated by ranking method using in – house panel، which cardamom treatment with 30% sugar and vanilla one with 40% sugar were selected because of having significant difference with the others (p<0. 05). Physicochemical characteristics of every produced sample with different percents of sugar in vanilla and cardamom treatments were measured. Determining shelf life in durations of 15، 30،45،60،90 and 120 days were done by measuring peroxide and acidity index in terms of oleic acid noting related standard which the result showed high stability in pistachio butter. SPSS software was used for statistical analysis. Descriptive statistics in form of mean and standard deviation were used for quantitative parameters and physicochemical characteristicsFor sensory characteristics، depend on cases، variance analysis and LSD test، ranking method and freedman test and also two sentence two scope test were used.

The aim of this study was to demonstrate the inhibitory capacity of two strains of gram positive bacilli، isolated from intestinal content of Persian sturgeon، against Listeria monocytogenes growth. Two strains Lactobacillus casei AP 8 and Lactobacillus plantarum A P 12، were screened for their antilisterial activity against. L. monocytogenes، using a disk diffusion agar test. However، L. casei AP 8 always had the highest inhibitory effect. The spoiling potential and antilisterial capacity of bacterial strains was tested in sterile cold smoked roach (CSR) blocks inoculated with 104 CFU g− 1 of lactic bacteria and 102 CFU g-1 of Listeria monocytogenes and then stored for 10 days at 4 °C followed by 30 days at 20 °C. L. casei AP8 grew a little faster L. plantarum A P 12 and none of them showed any adverse effect on quality of the product (i. e. no total volatile basic nitrogen (TVBN) production and no acidification. Lactobacillus casei AP8 was the most efficient strain، maintaining the level of L. monocytogenes at <50 CFU/ g during 40 dayss of storage at 4 and 20°C. In conclusion، biopreservation of cold smoked roach using bacterial cultures such as L. casei AP8 is a promising way to inhibit the growth of pathogenic bacteria such as L. monocytogenes with low effect on the product quality.

Today، It is well known that mechanical damage is the major source of post-harvest losses in fruits and vegetables. In this research، decrease of product sensitivity to impact due to the effect of variety، harvesting، and handling methods as well as the duration of storage were studied. Therefore، based on a series of mechanical tests، effect of variety، impact energy and duration of storage were investigated on mechanical damage to apples. The results showed that in comparing the two varieties، Golden delicious had more strength than Red delicious. Also، it was found that maximum losses were related to the Red delicious variety، equal to 8. 4% of total volume of fruit at the 1210 mJ level of impact energy and in the period of 12 days after harvest. Minimum losses were related to the Golden delicious variety equal to 1% of total volume at 410 mJ level of impact energy 67 days after harvest. According to the results، apple bruise threshold decreased significantly with increasing storage time. Also، percent of bruise volume increased with increasing level of kinetic energy، but bruise resistance and bruise threshold had no change. The interaction of time × variety significantly affected bruise resistance and percent of bruise volume، While the triple interaction of time × variety × energy had no significant effect on the dependent variables.

Date palm is one of important and strategic crops in، Iran. Microbial contamination is the most important factor in wasting of date palm. In this study، Sayer or Stamaran cultivar thatis the most predominant cultivar in Khuzestan province، was studied and its microbial profile and characteristics including: total count (T. C)، mold and yeast، and coli form were determined. During six months storage at 2 different temperatures environment temperature (25°C) and cold storage (4 °C). Samples of date fruits were taken randomly after harvesting from ten trees and were then packed in plastic containers and stored as mentioned until the day of experiment for microbial analysis and analyzed in 3 replicates. Date samples homogenized with stomacher and then diluted with serum physiology. Standard plate count agar، sabroud Dextrose Agar and Violet Red Bile Lactose Agar media were used for total count،mold and yeast and coliform determination،respectively. Results showed that cold storage had inhibitory effect on microbial growth and microbial profile especially mold and yeast has had increasing trend in environment temperature and decreasing trend in cold storage during 6 month. With respect to mold and yeast log cfu had increased from 3. 63 to 5. 32 in room or environmental temperature and had decreased from 5. 36 to 3 in cold or refrigerator temperature. No clear trend had been seen in total count and coliforms in both temperatures. Finally according to the results، the best condition for date palm storage is the cold storage or refrigerator temperature (4 °C) that this temperature has the inhibitory effect on microbial growth.

The amount and composition of tocopherols and phenols، two main naturalantioxidants in olive oil، have been evaluated and analysed by HPLC in seven different brands of Iranian olive oil. Results showed that phenol and tocopherol amounts In Iran، because of long time and high temperature of malaxation and also type of extraction or even type of variety، polyphenols and tocopherols content of Iranian olive oil are low and were put on the category of low polyphenol olive oils and seems they don’t have nutritional value as virgin olive oil.

Malting is a complex biotechnological process that includes steeping; germination and drying of cereal grains under controlled conditions of temperature and humidity. In present study of barley variety، namely Sahra and Triticale were obtained from Agricultural Organization of Golestan province. Preliminary assessment tests such as viability and physico-chemical properties were determined after two month storage. Malts samples that produced in laboratory scale were measured following mashing process for properties of wort. Analysis of variance was performed with SAS software and the differences among means were evaluated using the Duncan''s multiple range tests. The result showed that during malting diastatic power and cold water extract improved، but ash and protein decreased in both triticale and barley. Also during malt process the amount of fat and pH decrease and increase respectively. The results confirmed that some properties such as diastatic power، protein and cold water extract of malted triticale was more than Barley and also this cereal produced higher hot water extract (25. 78 %)، reduced sugars (75. 25 %)، color (4. 023 ASBC)، brix (8. 78%)، total soluble nitrogen (1. 148 %)، free amino nitrogen (313/67 mg/l) and also time of filtration of triticale extract was more than malted barley.

In this experiment، acetone was used to extract the phenolic compounds of grape pomace by colorimetric method (Folin-Ciocalteu). The phenolics extract levels of 50، 150، 250 and 350 ppm were used to assess their antioxidant activity in raw soybean oil. On day 0، 4، 8 and 12 the proxide value for soybean oil was estimated. Also، the TBA value for soybean oil on day 0، 5، 9 and 13 was estimated. The results showed that the phenolic compounds whose content in grape pomace is 64 g/kg DM has an antioxidant activity. The level of 150 ppm of tannin extract from grape pomace showed a desirable activity to prevent the oxidation of raw soybean oil. The antioxidant activity of this level was higher than those obtained by the level 200 ppm from synthetic antioxidants. Therefore، the use of phenolic compound in grape pomace as natural antioxidants can be recommended.