نشریه نوآوری در علوم و فناوری غذایی
پیاپی 16 (تابستان 1392)

Rice bran, one of the main by-products of rice milling industry, has been recognized as an excellent source of protein, dietary fiber and allied micronutrients. In order to determinethe effect of rice bran (in three levels 10, 20 and 30%) on dough rheological Characteristics (Water absorption, Dough development time, Dough stability, Dough softening, Valorimeteric value) and chemical compositions (Moisture, Protein, Crude fiber, Ash and Fat) of muffin cake of one type of wheat flour (with 75% extraction rate) a completely randomized experimental design with four treatment and 3 replications was conducted. The rheological behaviors of dough were studied using farinography. Results showed that water absorption, dough development time (in fourth treatment) and valorimeteric value increased and dough stability while dough softening decreased significantly (p<0. 05) by addition of rice bran in wheat flour in comparison with control. A gradual increase was observed in fiber, ash and fat contents with the increase in concentration of rice bran in muffin cakes. Based on the results, the best treatment for Muffin cake production was a mixture of 30% rice bran in flour with 75% extraction rate.

In this study, synbiotic concentrated yogurt was produced using the whey less system. Prebiotic compounds (inulin and oligo fructose) at three levels (0, 1.5 and 3%) were added to milk. Lactobacillus acidophilus (LA-5) were inoculated at three levels (1.0, 3.0 and 5.0%), with the traditional yogurt bacteria. Physicochemical characteristics and survival of probiotic microorganisms were evaluated in concentrated yogurt at days 1, 7, 14 and 21 after production. Results showed that despite decreasing pH during storage, use of prebiotic compound increased the growth and survival of Lactobacillus acidophilus in concentrated yogurt.

Barley with the scientific name of Hordeum vulgare, of Poaceae family and the oldest cereals are considered as man-discovered crops.. In this study, the effect of cultivar on vegetative and physicochemical characteristics of the Four barely cultivars in Golestan Province of Iran have been studied including rate of ash, fiber, protein, ß-glucanase activity and bulk density in completely randomized design with 3 replications. The results were analyzed by the SAS software and comparison of average of data was performed by the Duncan test at 5% level. The results showed that type of cultivar on whole factors had a significant effect (P<0.01). The results showed that every four barley cultivars studied from idea sensitivity against water were classified as too insensitive to water group. Yusef variety had maximum rate of bulk density, ßglucanase activity and protein amount among samples. The variability for Fiber amount ranged from 5.5-6.85% in samples and Maximum of rate of fiber was related to Sahra variety with 6.85% average. Yusef variety could be used as raw material suitable in industrial production of enzyme Malt.

Yogurt is one of the high consumption fermented products of milk which has a positive effect on health due to its high nutritional value. The consumption of low-fat yogurt causes cholesterol reduction; however, as the fat is lowered, the strength of yogurt texture is also decreased. In order to avoid this problem, hydrocolloids could be applied. In this research, the effect of using different concentrations (0.01, 0.05, 0.1, 0.25, 0.5%) of guar gum on some Sensory and Chemical properties of low-fat yogurt has been studied. All samples were produced in the same conditions in temperature of 4 ο C and were kept for 21 days. The tests for acidity, pH, free fatty acid, and diacetyl measurement were done on the samples every 7 days. According to the obtained results, during storage, the rate of acidity and free fatty acid had increased, but pH decreased. Increasing guar to 0.5% had reduced the yogurt quality in its color, taste and the panelists’ general view. Odor test in yogurt indicated that increasing guar to higher than 0.25% could cause unpleasant odor in the product. Also, the use of guar gum could cause the decrease of diacetyle production in the enriched samples as compared with the controlled samples

In this project, 32 olive oil samples consisting of virgin and refined olive oils were prepared. Oil samples were collected from Iranian olive oil producer particularly northern parts of Iran; Gilan, Golestan, Zanjan, Qazvin, Kermanshah and Shiraz provinces. The analysis of fatty acids was done by GC apparatus. All the Iranian olive oil samples were according to the limitation of Codex, IOOC, EC regulations. Amount of oleic acid in Zanjan was higher than other cities but a amount of palmetic, linoleic, linolenic acid in Shiraz was higher than other cities. statistical analysis were shown a negative correlation between linoleic acid (C18:2) and Oleic acid (18:1) in (0/05) level.

In this study, geometrical properties (length, width, thickness, arithmetic & geometric diameter, surface area, picture area and sphericity), gravitational properties (thousand kernel weight, bulk and kernel densities, volume and porosity) and frictional properties (emptying, filling angles and friction coefficients against different surfaces) of three varieties of chickpea (Arman, Hashem and 93-93 varieties)were evaluated within 4 levels of moisture. The results showed that chickpea length, width, arithmetic mean diameter, geometrical mean diameter and picture area of 93-93 variety were 10.6 and 9.3; 2.5 and 0.4; 5.3 and 3.5; 4.7 and 2.5; 18.3 and 15% higher than Arman and Hashem varieties, respectively. Moisture content had a significant effect (p<0.01) on gravitational properties (thousand kernel weight, bulk and kernel densities, volume and porosity). To indicate physical properties of variations of chickpeas, results were represented by first-degree regression equations and R2.

In this study, the dried fig (Ficus carica azmirica) for producing fig extract in temperatures (5, 25and 40 º C) and three ratios of the figs in water (1, 1:5 and, 2 w / w) and at different times (12, 24, 48, 72 hr) was used and Fig extract was subsequently produced. Some chemical properties of fig extract such as dry matter, ash, sugar content, pH, acidity, total soluble solids, fat, protein and, color parameters were determined. The results showed that Optimal conditions for the production of fig extract with º Brix 22±0.02 was, 5 º C, (1, 1:5 w / w) and, 72 hours. The amounts of fructose and glucose were 2.5 and, 3.2 respectively. The amounts of fat, protein, acidity and pH were 0.07, 0.25, 0.24, and 4.90 respectively. The fig extract can be used as a sucrose substitute in various food products.

Saffron is the most expensive of agricultural products and pharmaceutical drugs in the world. Saffron is an herbal and reproduces by corms. Measurement of physical properties of saffron corms are necessary for designing and optimization of harvesting, storage, transportation, grading and packaging equipments. The main goal is loss reducing and increasing the productionquality.In this research, engineering properties including geometrical properties (dimensions, arithmetic mean diameter, geometric mean diameter, surface area, and sphericity), gravity properties (volume, true density, bulk density, and porosity), the frictional properties (coefficient of static friction, filling and emptying angles of repose) and aerodynamic properties (terminal velocity) were measured for saffron corms. The effects of corms size in three levels (large, medium and small) and corms shape in two levels (with crown fibers cover and without crown fibers cover) were investigated on engineering properties in 30 replications. The results showed that the geometric properties means of saffron corms with crown fibers cover was higher than saffron corms without crown fibers cover. Although the volumes means of saffron corms with crown fibers cover was higher than the corms without crown fibers cover, the means of true density, bulk density and porosity of saffron corms without crown fibers cover was the higher than saffron corms with crown fibers cover. This is possibly due to the fact, the crown fibers cover of corms increased the coefficient of static friction. The results showed that the lowest of static friction coefficient was related to wood and plastic surfaces. The emptying and filling angles of repose were obtained as 36.25, 52.89° and 23.98, 26.90° for saffron corms with crown fibers cover and without crown fibers cover respectively. The terminal velocity means of saffron corms for both with and without crown fibers cover were 8.89 and 11.62 m s-1, respectively.

In the current research, a mixture of osmotic solutions for banana pieces at 10 mm thickness was performed in three temperature levels 35, 45 and 55 degrees centigrade, six time levels, 30, 60, 90, 120, 180, 240 minutes and in different concentrations of sucrose in two levels (35%, 45%) and glucose in two levels (35%, 45%) and mixed of (20% sucrose and 25% glucose) and mixed of (25% sucrose and 20% glucose) in static condition. The ratio of osmotic solution to fruit was selected at two levels of 5 to 1 and 10 to 1. Water loss and solid gain values were calculated in different time intervals. Results demonstrated that the measure of water loss and solid gain straight was correlated with an increase in concentration, time and temperature of osmoticsolution. Glucose osmotic solutions were with maximum contents of sugar gain and sucrose osmotic solutions with minimum measure of solid gain. (20% sucrose and 25% glucose) Osmotic solutions had the maximum contents of water loss average. Application of a mixture of 20% Sucrose+25%Glucose at 55 ˙C and the ratio of 1/5 at 240 minutes was considered as the optimum or prime condition.

Prebiotics are non-digestible food ingredients that target certain components within the microbiota of the human large intestine. Efficient prebiotics need to have a specific fermentation therein and thereby have the ability to alter the faecal microflora composition towards a more ‘beneficial’ community structure. The aim of this research was to evaluate prebiotic effects of inulin from pharmaceutical perennial chicory plant.Growth of Lactobacillus rhamnosus and Escherichia coli as probiotic and pathogenic bacteria were evaluated in the presence of 0, 1, 1.5 or 2% inulin compared to the commercial inulin, glucose and fructose. Results from the spectrophotometric analysis showed that 2% of inulin was more successful in enhancing cellular density of probiotic bacteria and against 2% of glucose and fructose was successful in enhancing cellular density of E.coli. In the review of growth and survival of bacterial cells, the number of viable bacteria L.rhamnosus, the 1.5%, 1010 CFU ml-1 were reported in which an increase of almost 0.7 Log live cells was observed relative to levels that the greatest increase in the level.

Single Cell Protein (SCP) is a term for biomass productions produced by microorganisms. In this study, we used different concentrations of the one food processing wastes (Noodle) as the carbon substrate. Pleurotus florida was grown on Potato Dextrose Agar (PDA) medium was used as positive control media and Water Agar gel was used as the negative control. The growth rate, pinhead and fruit body formation and SCP production were determined. The growth rate was concentration dependent. The highest growth rate was obtained at 100% noodle effluent, followed by 50, 25 and 12.5 % respectively. The highest protein concentration was obtained in 25% noodle effluent. The lowest concentration of protein (95 mg/ml) belonged to 100 noodle effluent and water agar medium.

In the recent years, edible coatings are extensively applied for improving processing and preservation of food stuff. using edible coating as a pretreatment in osmotic dehydration is an efficient method for decreasing of solids diffusion from osmotic solution to food textures. In this research, optimization of active-blend edible coating formulation was investigated for using in osmotic dehydration of quince Via Response Surface Methodology (RSM). For this purpose, central composite design was used with three variables including concentration of pectin, carboxymethyl cellulose and ascorbic acid in three replicates and 18 treatments. Osmotic dehydration efficiency coefficient and water loss (WL) were selected as model responses. The solutions contained fructose 50%, calcium chloride 5% and acid citric 3% (w/v) for osmotic dehydration. Based on maximum WL and osmotic efficiency coefficient, the coating solution containing 1.49% carboxy methyl cellulose, 1.49% pectin and 0.58% ascorbic acid was determined as the optimum solution by RSM modeling.