Iranian Food Science and Technology Research Journal

Abstract Introduction
Mayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes and vegetable oils with vinegar and other additives with less energy and fat. Fat has more calories (9 kcal/g) compared to protein and carbohydrates (4 kcal/g). Mayonnaise is an oil-in-water emulsion and due to having high amounts of fat it causes cardiovascular diseases. Gums are part of construction formula in low fat products to create texture. Due to the great desire to consume low-fat products and also the wide use of this sauce, production of low-fat mayonnaise is important. The purpose of this research was to develop reduced fat mayonnaise using stabilized nano emulsion with casein complex Pickering and Gadomeh Shirazi gum.
 
Materials and Methods
Mayonnaise with reduced oilcontains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, textural features, color characteristics, morphology, organoleptic properties were evaluated.
 
Results and Discussion
The results showed as the replacement percentage increases nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise emulsion stability she found her mayonnaise sauce although at a replacement level of 30% nano emulsion, this decrease in stability was not significant (P<0.05). In the time stability test low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 day’s significant difference between the control sample and mayonnaise no significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test it showed that among the factors L*. a*. b statistically with the sample there was a significant difference (P≤0/05). Brightness In the witness sample, it was 48/85 in connection with RFM50% the least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% the most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased in general, from the RFM50% sample up to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat the brightness is reduced.
 
Conclusion
By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce the amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, the witness sample has the most general acceptance but there is a significant difference between the samples there was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with reduced fat using nanoemulsion stabilized with complex Pickerings casein and Shirazi Gadomeh gum the results showed that with the increase, reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion preserve textural features and promoted in some cases. All emulsions produced of favorable stability during storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, use of nanoemulsion maintains quality characteristics mayonnaise with oil especially reduced in the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure in the digestive system high stability against digestion, is hope Pickering nanoemulsion structure in the production of food products various low-fat items be investigated further.

Abstract Introduction: Packaging is one of the effective ways to increase the storage life and quality of the food products. Nowadays, most of the materials used in packaging are fossil origin and usually non-degradable and hardly dissoluble. Also biodegradable films, due to their fragility and poor resistant to gas exchange are in limited use. It is possible that by employing nanotechnology, some particles on nano scale may be added to these polymer composites to improve the mechanical properties and permeability of the biodegradable packing films. Silver nanoparticles and zinc oxide have been incorporated in polymers individually by researchers. The objective of this study is to compare the effect of incorporating the mixture of silver and zinc oxide nanoparticles with the case of adding them separately into poly vinyl alcohol matrix, on some relevant mechanical and physical properties of the outcome Nono-composite films.
 
Materials and methods: To make polymer films polyvinyl alcohol, solvent (deionized water) and glycerol (as softener) were used. Then, zinc oxide and silver nanoparticles at 3% by weight, were added to the polymer solution in two different ways, separately and in combination. To specify the pattern of nano-particles size distribution, transmission electron microscope (TEM) test was performed. To determine the characteristics of the films’ surface scanning electron microscope (SEM) was employed. To investigate the bondings between the components of nono-composite films, FTIR was employed.For identification of matrix structure and formation of nano-composite, the XRD was performed. To measure the infiltration of water vapor, the approved E96 ASTM method was used. Also, for measuring the color and transparency of films, the HunterLab test and for mechanical properties of the films, Instron Universal Testing Machine (H5 KS, England) were used (considering the ASTM standard for tensile tests - D88201). For statistical analysis and comparison of means, variance analysis and Dunkan test were performed, using SPSS software.
 
Results & discussion: SEM, XRD and FTIR tests showed that nanoparticles were distributed uniformly within the polymer matrix, and react well with the polymer chains. Besides, the effect of adding silver and zinc oxide nanoparticles on the relevant properties of the films was significant. By individual adding of these nanoparticles on polyvinyl alcohol matrix, the tensile strength and the elongation of films increased. On the other hand, their transparency and water vapor permeability decreased. The results also showed that the combined incorporation of silver and zinc oxide nanoparticles into the packing films can significantly affect their mechanical properties and permeability. Hence, due to the high prices of silver nanoparticles than zinc oxide nanoparticle, the combined incorporation of these two nano-particles is recommended, while maintaining the properties of the nano-composite films in a reasonable level. It can be implied that the combined use of silver and zinc oxide nanoparticles in the polymer provides a more affordable Nano-film with good enough quality. It may also reduce their mutual side effects.

Abstract Introduction
Oxidation reactions and microorganisms’ activity are considered as the most important factors affecting the quality of food products. Recently, in the light of the inefficiency of some chemical preservatives against microorganisms and the presence of toxic residues in food products, the use of natural antimicrobials and antioxidants has been increased. Natural antimicrobial compounds have the potential to control microbial contamination and reduce the use of antibiotics. Plant essential oils are natural compounds with the potential to be used as active ingredients in the food, pharmaceutical, and cosmetic industries. Various studies have shown that essential oils have antifungal, antibacterial, antiviral, and antioxidant activity. The essential oils are considered as superb preservatives with various biological functions. Essential oils are generally recognized as safe product (GRAS) which can be used as an alternative to synthetic additives.
Grapefruit (Citrus paradisi) peel and fruit contain active ingredients such as acids, flavonoids, vitamin C, and potassium, and its essential oil is composed of terpenic hydrocarbons, such as citral, limonene, citronelal, and geraniol. Although plant essential oils have antimicrobial and antioxidant properties, one of the main problems of these natural compounds is their high volatility and instability. In this context, nanoemulsion formulations are frequently used to increase the stability and efficiency of these biologically active compounds. This study is therefore aimed to nanoemulsifying the grapefruit essential oil and evaluate its antioxidant and antimicrobial properties.
 
Materials and Methods
β-carotene, linoleic acid, ABTS (2,2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), and DPPH (2,2-diphenly-1-picrylhydrazyl) were purchased from Sigma-Aldrich Co. (USA). Mueller Hinton Broth (MHB) and Mueller Hinton Agar (MHA) were supplied from Merck Co. (Darmstadt, Germany). Grapefruit peel was dried at ambient temperature and then powdered. The obtained powder was then transferred to a Clevenger device containing 750 ml of distilled water to perform the distillation extraction (3 h). The resulting grapefruit essential oil was stored at 4 °C until use. Grapefruit essential oil was prepared using the hydrodistillation method, and then nanoemulsified. The antioxidant activity of the nanoemulsified essential oil was investigated by DPPH and ABTS  radical scavenging activity and beta-carotene/linoleic bleaching test. The nanoemulsified essential oil or methanolic (control) was mixed with DPPH solution and the mixture was then stored at ambient temperature for 30 min, in a dark place. The control sample was prepared by methanol. The absorbance of the samples was measured at 517 nm. To determine the ABTS-RS activity, the nanoemulsified essential oil was briefly charged with methanolic ABTS radical cation solution and the resulting mixture was left at room temperature for 30 min. Afterward, the absorbance was read at 734 nm. A spectrophotometric method was applied to monitor β-carotene/linoleate solution bleaching in the presence of the nanoemulsified essential oil. To do this, the absorbance of the solution was recorded at 490 nm after 120 min against the control sample at time zero and after 120 min. Antibacterial effect of the grapefruit essential oil nanoemulsion was also evaluated against Escherichia coli ATCC 25922, Salmonella typhi ATCC 6539, Pseudomonas aeruginosa ATCC 27853, Listeria innocua ATCC 33090, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 14579, Bacillus subtilis ATCC 23857, Streptococcus pyogenes ATCC 19615, and Staphylococcus epidermidis ATCC 12228, based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration.
 
Results and Discussions
The results showed that the nanoemulsion of grapefruit essential oil had a remarkable antioxidant effect of 42.27 mg/ml, 33.27 mg/ml and 54.54%, respectively, based on DPPH, ABTS, and beta-carotene-linoleic acid bleaching tests. According to disk diffusion agar and well diffusion agar results, the lowest inhibition zone was related to E. coli and the highest inhibition zone was observed in L. innocua. The minimum inhibitory concentration for L. innocua and S. aureus (the most sensitive bacteria) was 25 mg/ml, and E. coli, S. typhi, and P. aeruginosa had the highest inhibitory concentration. Also, the lowest bactericidal concentration was related to L. innocua and S. aureus bacteria and the highest concentration was observed for E. coli, S. typhi and P. aeruginosa. The nanoemulsified essential oil generally exhibited greater antibacterial activity against Gram-positive species. This could be mainly due to the difference in the cell wall composition of Gram-positive bacteria in comparison to Gram-negative; Gram-positive bacteria have a thicker mucopeptide layer in their cell wall, while Gram-negative bacteria have only a thin layer of mucopeptide and the wall structure is mainly composed of lipoprotein and lipopolysaccharide, thereby leading to a higher resistant to antibacterial agents According to the results, grapefruit essential oil nanoemulsion can be used as a natural antioxidant and antimicrobial agent to control oxidation reactions and the growth of spoilage and pathogenic microorganisms.

Abstract Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with polysaccharides containing negative groups below the protein isoelectric point (PI) (LEE, MORR, and HA 1992), Leads to the formation of macromolecular particles by creating molecular aggregates rich in biopolymers suspended in the aqueous phase, called complex coacervate, which cause the coagulation and spontaneous separation of the phase. The ratio of protein-polysaccharide biopolymers and the pH of the mixture are important factors influencing the adsorption and compatibility of protein- polysaccharides as well as the characteristics of their aggregates (Shu et al. 1996). For this purpose, the optical density (turbidity) of protein-polysaccharide mixtures and the yield of dried sediments in this study as a basis for optimizing the complex coacervate process as in previous studies (Wang, Adhikari, and Barrow 2014; Huang et al. 2012) were used. In the present study, the optimization of complex coacervate formation conditions of whey protein concentrate-cress seed gum as well as the foaming properties of complex coacervate were studied for the first time. Whey proteins, as amphiphilic macromolecules, can adsorb at the interface (Scheer, Kruppke, and Heib 2001; Tamm et al. 2012; Wierenga and Gruppen, 2010) and form a viscoelastic adsorbent layer (Wilde 2000). Also, whey protein acts as a foaming agent with the ability to be adsorbed at the joint water-oil and water-air interface through hydrophobic interactions or disulfide bridges, and intermolecular bonds (Nicorescu et al. 2008; Nicorescu et al., 2008; Dickinson, 1992; Forschen, 2017). Cress seed gum has rheological, emulsifying, favorable foaming properties and is stable in a wide range of heat, cold, salt, and pH with synergistic effects in the presence of sugars (sucrose, lactose). These properties are important in stabilizing emulsions and foams. The general purpose of this study was to achieve the optimal point of electrostatic interaction of different ratios of whey protein concentrate with cress seed gum in the pH range of 2 to 7 using response surface methodology and to investigate the foaming properties of the coacervate complex at the optimal point in comparison with Pure control protein in the same ratio.
 
Materials and Methods: The raw materials of this study included cress seed, whey protein concentrate with 80% purity (from Milli com., Germany), and hydrochloric acid with 37% purity (from Merck Com.). Different protein-polysaccharide mixtures were prepared to optimize the electrostatic interaction with the ratio of biopolymers (1: 5 to 5: 1 w / w) and pH of interaction (2 to 7). Mixtures, in the ratio determined by the software and the total concentration of biopolymer (0.3%), were prepared, and after 15 minutes of stirring and equilibration with the environment, were adjusted by hydrochloric acid of 0.1, 0.5, and 1 (n) to the desired pH, and stirred for 5 minutes at each pH with a magnetic stirrer at 400 rpm. Optical Density (OD) of protein: polysaccharide mixtures was evaluated by visible-ultraviolet optical spectrophotometry (Unico, Model S-2150, USA). To optimize the electrostatic complex coacervation process, the coacervation yield was determined. The result of the interaction of whey protein concentrate and cress seed gum as a function of pH and protein to gum ratio was investigated by measuring the sediment phase. For investigation of the foaming properties, the dispersions were homogenized using a homogenizer (Ultra Turrax T25 Digital) for 5 minutes at a speed of 10,000 rpm. After recording the sample volume in the dimension and before homogeneity, the foaming capacity was calculated. To determine the stability of the foam, changes in the volume of the samples were recorded and calculated after 30 minutes of foaming. In this study, the effect of two independent variables including the ratio of biopolymers in the range of 0.2-5 (w/w) and the pH within the range of 2 to 7 were analyzed using Design-Expert software based on two responses including turbidity and yield by the combined central design (CCD) with 5 replications to optimize the electrostatic interaction of whey protein concentrate with cress seed gum.
Results and Discussion: The results obtained by using response surface methodology showed that the independent variables (ratio of whey protein to cress seed gum and pH) in this study affected the studied responses (turbidity and sediment percentage), although pH had the greatest effect. Optimal conditions for the formation of the maximum protein-polysaccharide coacervate complex were obtained in the ratio of protein to polysaccharide 5: 1 (w / w) and pH 4.24. The results of foaming properties at the optimal point showed an increase in foaming capacity and foam stability compared to pure protein (control sample). This increase in foaming properties is probably due to the presence of cress seed gum and its effect on the formation of a thick viscoelastic film, improved protein adsorption at the interface, and increased bulk phase viscosity.

Abstract Introduction: There are many methods for freezing and thawing of meat. Suitable technology must be applied for freezing and thawing of chicken to keep the quality of product effectively. Novel methods including high pressure, ohmic heating and high-voltage electrostatic field have been recently considered for thawing process. IR heating provides positive advantages compared to conventional heating such as reduced quality losses, shorten heating time, significant energy saving and uniform heating. Although IR has been used for various food treatments but a few researches have been reported for its application in thawing process. This study investigates the effects of this new method on thawing time, thawing loss, thawing rate, water holding capacity, color, pH, shear force, characteristics of frozen ground chicken and also optimizes the thawing conditions using response surface method.

Material and methods: Fresh chicken breast was purchased from a local market (Gorgan, Iran). After washing and mincing, they were cut into a cube form (3×3×5 cm3) and stored in the freezer at -20 ℃ for 5 days before thawing process. Thawing was performed using an IR-warm air apparatus consisted of IR lamp (Far IR 1500 watts), heating elements (4 electrical elements with power 750 W), air velocity unit, centrifugal fan and thawing chamber. For thawing of samples, three variables including IR power (12.27- 247.73 W), air temperature (27.57- 49.43℃) and air velocity (0.21- 7.47 m/s) were applied. The central composite rotatable design was created by entering the three independent variables at five different levels in 20 runs with six central points. Response surface analysis was performed using Design-Expert software. The equipment was allowed to work at least 10 min to stabilize the specified conditions before the start of each thawing run. Frozen sample was then removed from freezer and placed under the infrared lamp with 12 cm distance. Quality of ground chicken breast was determined by thawing time, thawing loss, thawing rate, water holding capacity, pH and color indices.

Results and Discussion: The methodology and techniques used in freezing and thawing processes play an important role in the preservation the quality of frozen foods. The results showed that increasing IR power, air temperature and air velocity decreased the thawing time (13.5–6.8 min), thawing loss (6.1–0.03 %) and increased thawing rate (11.11-30.67 cm/h), WHC (65.45–94.16 %) and improved the quality characteristics of thawed ground chicken. Generally, the ability of meat to retain free or bound water is one of the important quality characteristic of raw meat. One of the most important indicators of quality on thawing food is water holding capacity. The final pH is dependent on the amount of drip loss between the stocky and tenuous filaments. In addition, the difference in pH can be due to texture damage. Generally, the pH of chicken breast after postmortem is about 5.6- 5.8. The ∆E values and pH of the ground chicken breast was also in the same range during thawing process. Numerical optimization conditions were investigated based on the lowest thawing time, thawing loss and highest thawing rate and water holding capacity. The best suggested condition by the software was IR power 247.73 W, air temperature 38.97℃ and air velocity 6.75 m/s (desirability= 0.79). Based on the obtained result using T-test analysis, there was no considerable difference between the experimental values and the predicted one (P

Abstract Introduction: Bread as a staple food for different groups of society at every level of income, plays important role in the nutritional basket. So enrichment bread by various components considered an eminent factor in compensating nutritional deficiencies. Materials and methods: The effect of partial replacement of wheat flour with lentil dahl flour, at 10, 20 and 30 percent and gluten at 2, 4 and 6 percent on quality characteristics of the toast bread (including determination of special volume by using Rapeseed displacement method, color measurement with Hunter Lab colorimeter, ability to hold moisture calculated via weighing of the samples before and after oven incubation, firmness determined with calculation of the maximum force required to compress the height of sample to half of preliminary height with Instron test, also ability to hold moisture and firmness on the first, third, fifth days after production and it’s relationship with staling) were studied. As well as combinational treatment were studied in order to optimization of the enriched toast bread production processes. Statistical analysis of data carried out by factorial test and CRD. Also Duncan test was used in order to find means difference (α˂0.05). Results and discussion: Results from partial replacement of the wheat flour with lentil dahl flour showed the decrease in specific volume, while both of lentil dahl flour and gluten were led to increase water absorbance. The effect of water holding capacity and special volume on texture of breads is fully understood, therefore as gluten level increase, specific volume and water holding capacity increase which could lead to decrease firmness. The results shown that, replacement of wheat flour with 2-4% gluten leads to increase specific volume (4-4.3 ml/g) whereas decrease in specific volume (4 ml/g) was observed by 4-6% gluten replacement. The moisture retaining of lentil dahl flour increased significantly in the first, third and fifth days after production which caused an elevation of tenderness and softness in texture and suspended staling process in the enriched toast breads containing lentil dahl flour. This claim was validated with scores gained from organoleptic evaluations. The color of the bread was measured by Hunter Lab colorimeter to determine parameters (a*, b* & L*), as well as ∆E* index. The results indicated that L*was decreased and (a* & b*) increased with increasing partial replacement levelt of the wheat flour with lentil dahl flour. . Highest level of ∆E* index was obtained in treatment with 30 percent of lentil dahl flour and the lowest value was related to treatment with 10 percent of lentil dahl flour and 4 percent gluten. Conclusion: Finally the treatment contain 20 percent of lentil dahl flour and 6 percent gluten and treatment with 10 percent of lentil dahl flour and 4 percent gluten were earned most score even in some cases higher than control sample and were introduced as optimized samples in the point of fortification and utilize ability after production and in consumption period

Abstract  Introduction
One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Process functionality achieved by adding useful compounds to food in order to improve properties of foods while maintaining its appearance. Nowadays, due to the importance of some compounds such as essential fatty acids, antioxidants and fiber, the demand for consuming products containing these compounds in the diet is increasing. Date kernel extract contains fiber, antioxidants, lignans and essential fatty acids. Also, date kernels contain micronutrient such as selenium, iron, calcium, phenolic compounds, sterols, tocopherols, metal ions and essential amino acids. The functional properties of phenolic compounds and flavonoids in date kernels have also been proven. On the other hand, whey as a by-product in dairy plants has many nutritional properties and  contains many essential and functional amino acids. In addition to the nutritional properties of whey powder, its technological properties such as creating viscosity are considered important in sauces formulation. The purpose of this research was to prepare cheese sauce using such compounds so that while preparing a useful product, it is possible to prevent the wastage of valuable by-products.
 
Materials and Methods
In this research, in order to prepare cheese sauce powder, the homogenized mixture was turned into powder by a spray dryer at 180°C. During the treatment of samples, date kernel extract was formulated at three levels of zero (control), 5 and 15%. In the treatments, one sample without whey and another sample with 15% of the final formula was considered. The effect of Date kernel extract and whey on the physicochemical properties of cheese sauce powder samples were investigated by determining solubility, dry matter, protein, total phenol, pH, viscosity and antioxidant activity. The organoleptic properties of samples, were also studied in 5-hedonic points. The results were analyzed in the form of a completely randomized design with 6 treatments and 3 replications. The software used was SPSS and the comparison of mean was done by Duncan's method at the 5% level. Graphs were plotted using Excel software.
 
Results and Discussion
The results showed that increasing the level of date kernel extract in the formulation of cheese sauce powder containing whey led to the improvement of the antioxidant power of cheese sauce and its phenolic compounds due to the presence of compounds such as gallic acid and cysteine amino acids in whey. High levels of date kernel extract in the presence of whey improved its solubility due to the increase in the amount of protein and dry matter of the sauce powder. It was also observed in the results obtained from the viscosity measurement that the presence of whey along with the date kernel extract reduced the viscosity by adjusting the percentage of carbohydrates. The result obtained in relation to the reduction of protein percentage in the conditions of simultaneous use of whey and date kernel extract was probably due to the precipitation of whey proteins based on the interaction with the carbohydrate components of date kernel extract leading to formation of unsolved products during the drying process. The presence of protein and essential amino acids, carbohydrates and fiber, mineral salts, vitamins and antioxidants in the final product increased the percentage of dry matter in samples containing  high percentage of extract along with whey. Changes in pH were also not significant in different treatments. Overall, the results showed that the use of seemingly useless compounds can be significantly effective on the properties of cheese sauce and improve the properties of cheese sauce and finally produce a functional product.

Abstract Introduction: Plant proteins play a significant role in the human diet, and among which legumes are excellent foods with several nutritional and functional advantages and low price. Among legumes, fenugreek (Trigonella foenum graecum) seed, belonging to the Fabaceae family, is a great source of plant proteins, with a total protein content of about 25.00 – 38.60%. Functional properties are defined as physical and chemical properties, which could be altered due to the protein source and procedures used for flour preparation, protein concentrate and isolate extraction. Physiochemical parameters such as pH, temperature, salt and ionic strength can also highly affect proteins, functional properties.Therefore, in this study color parameters and functional properties of fenugreek protein isolate (FPI) were investigated. Also, the effect of pH changes on protein solubility, foaming capacity (FC) and stability (FS), emulsifying capacity (EC) and stability (ES) was studied.
Materials and methods: Fenugreek seeds were obtained from a retail market in Isfahan, Iran. All chemicals were of analytical grade, and were purchased from Sigma Chemical Co. (St Louis, MO, USA), and Merck KGaA (Darmstadt, Germany).
Protein Isolation: Protein from 10g defatted fenugreek flour (DFF) was extracted with 0.33M sodium chloride solution; the ratio of DFF to NaCl solution was set at 1:20 (w/v) and pH was adjusted to 9.25. The stirring period was 2 h, during which pH was also adjusted. Aliquots were then centrifuged and supernatants were adjusted to pH 4.5 (isoelectric pH of fenugreek protein). Again, the protein solution was centrifuged in order to precipitate the protein. Protein precipitate was washed twice with deionized water, followed by centrifugation and resolubiliztion by adjusting the pH to 7.2. The extraction process was carried out at room temperature (25°C).
Color parameters: A digital colorimeter was used to measure the color of full fat and defatted fenugreek flours, and FPI samples. Color parameters were recorded in L*a*b* space.
Protein solubility: Protein solubility of FPI at pH 2-10 was determined. A 1.5% (w/v) solution of sample was made in deionized water for each pH. The solutions were treated with either 0.5M HCl or 0.5M NaOH to obtain certain pH (2-10), while stirring. The slurry was centrifuged to separate the supernatant. Protein content was determined by the Biuret method using spectrophotometer at 540nm wavelength. Calibration was done using bovine serum albumin (BSA) as external standard.
Viscosity: A suspension of 5% (w/v) FPI in distilled water was prepared. Viscosity of sample was determined using a programmable Brookfeildrheometer, using spindle ULA at room temperature.
Coagulated protein: Percent of coagulated protein was measured by preparing 0.2g of FPI in 10mL of 0.025M citrate-phosphate buffer (pH 7.0). The solution was stirred, followed by centrifugation. The remaining supernatant was heated for 15min in a 100°C water bath, after cooling the same procedure was repeated. The absorbance of both samples, before heating (A1) and after heating (A2), was measured at 540nm according to Biuret method. The percent of coagulated protein was calculated by the following equation:
Coagulated protein = (A1 – A2 / A1) × 100 (1)
Foaming capacity and stability: FC and FS were determined using 2% (w/v) FPI solution in distilled water. For each sample solution, the pH was adjusted to desired level (2, 3, 4.5, 6, 8, and 10). The solution was stirred slightly for 5min and then was whipped vigorously by a disperser. The volume of solution before whipping, also the total volume of solution and foam after whipping were recorded as V0 and V1, respectively. The foam capacity percentage was calculated as:
FC (%) = (V1- V0/V0) × 100 (2)
Foam stability was determined as the total volume of solution and foam at 30, 60, 90 and 120 min at room temperature and it was recorded as V2. Foam stability (FS) was calculated as:
FS (%) = (V2 - V0) × 100/ (V1 - V0) (3)
Emulsifying capacity and stability:For EC and ES, a 1% (w/v) FPI solution in distilled water was prepared. The pH was adjusted to desirable level (2, 3, 4.5, 6, 8, and 10) followed by stirring for 5min, then sunflower oil was added. The mixture was homogenized to make emulsion, followed by centrifugation. Then the height of both emulsified layer after centrifugation (H1) and the total height of content before centrifugation (H0) were measured. Emulsion capacity was calculated as:
EC (%) = (H1/H0) × 100 (4)
The ES (%) was calculated at 0, 30, 60, 90 and 120 min by measuring height changes (H2).
ES (%) = (H2/ H1) × 100 (5)
Results and Discussion: FPI with 89.1% protein content had significantly (p < 0.05) lower L* than DFF, while its L* was higher than the full fat fenugreek flour. Also, FPI showed shear thinning behavior with viscosity equal to 1150, 922.5 and 787.5 cP at 15, 30 and 50 (1/s) shear rates, respectively. pH changes had noticeable effect (p

Abstract Introduction: Chocolate is a suspension of solid particles, including sugar, cocoa solids and milk powder (depending on the chocolate type) in a continuous fat phase, namely cocoa butter or its substitutes. The solid particles account for approximately 70% of chocolate with the fat constituting about 30%. Sugar takes up nearly 40–50% of the total solid particles of chocolate, thus influencing its sweetness, particle size distribution, rheological and sensory properties. It is also considered to be a bulking agent and a source of energy which produces 394 kcal/100 g of refined sugar. Therefore, consumers are increasingly becoming concerned with chocolate sugar and calorie content nowadays. This issue can be resolved by replacing sugar with bulk (nutritive) sweeteners and/or dietary fibers. Bubbles are found in many food products, including cakes, chocolates and beverages. Although they do not increase the food nutritional value, they change its textural properties and mouthfeel. Bubbles are normally visible to the naked eye and their mean diameter ranges from 0.05 to 3 mm. X-ray computed tomography is a 3D imaging technique which captures the images of a sample cross-sections. It is used for the non-destructive visualization and characterization of food microstructure. In this method, a series of radiographs of a sample are captured from different angles to be utilized for the 3D reconstruction of the material microstructure.
 
Materials and methods: sugar was replaced with inulin: maltodextrin mixture at ratios of 25:75 (CH2), 50:50 (CH3) and 75:25 (CH4). Carbon dioxide was injected into the samples at 6 bar to produce aerated chocolate. Using X-ray computed tomography, the images of the samples were captured and after processing, the obtained images were segmented using the Chan-Vese method. The properties of bubbles included total volume, diameter and surface to volume ratio. The crystallinity of the samples was determined through X-ray diffraction. The hardness of the chocolate bars was measured using the puncture test. The density of the aerated chocolates was also compared with that of the nonaerated ones.
 
Introduction: Chocolate is a suspension of solid particles, including sugar, cocoa solids and milk powder (depending on the chocolate type) in a continuous fat phase, namely cocoa butter or its substitutes. The solid particles account for approximately 70% of chocolate with the fat constituting about 30%. Sugar takes up nearly 40–50% of the total solid particles of chocolate, thus influencing its sweetness, particle size distribution, rheological and sensory properties. It is also considered to be a bulking agent and a source of energy which produces 394 kcal/100 g of refined sugar. Therefore, consumers are increasingly becoming concerned with chocolate sugar and calorie content nowadays. This issue can be resolved by replacing sugar with bulk (nutritive) sweeteners and/or dietary fibers. Bubbles are found in many food products, including cakes, chocolates and beverages. Although they do not increase the food nutritional value, they change its textural properties and mouthfeel. Bubbles are normally visible to the naked eye and their mean diameter ranges from 0.05 to 3 mm. X-ray computed tomography is a 3D imaging technique which captures the images of a sample cross-sections. It is used for the non-destructive visualization and characterization of food microstructure. In this method, a series of radiographs of a sample are captured from different angles to be utilized for the 3D reconstruction of the material microstructure.
 
Materials and methods: sugar was replaced with inulin: maltodextrin mixture at ratios of 25:75 (CH2), 50:50 (CH3) and 75:25 (CH4). Carbon dioxide was injected into the samples at 6 bar to produce aerated chocolate. Using X-ray computed tomography, the images of the samples were captured and after processing, the obtained images were segmented using the Chan-Vese method. The properties of bubbles included total volume, diameter and surface to volume ratio. The crystallinity of the samples was determined through X-ray diffraction. The hardness of the chocolate bars was measured using the puncture test. The density of the aerated chocolates was also compared with that of the nonaerated ones.
 
Results and discussion: X-ray diffraction revealed that there were many strong peaks in the diffractogram of CH1, which can be ascribed to the high degree of sugar crystallinity in addition to the impurities present in the commercial sugar utilized in this study. In the case of the sugar-free samples, namely CH2, CH3 and CH4, two distinct peaks could be seen at 2θ of about 21° and 23.5°, both of which were much stronger and more defined in the scattering pattern of CH3, demonstrating the more crystalline structure of this sample. It seems that inulin and maltodextrin have physically interacted with each other or with the other ingredients of the chocolate, in particular CBS, which has been more pronounced at the ratio of 50:50. The results of image segmentation showed that the Chan-Vese method, compared with the adaptive thresholding one, was more able to segment the images, because this method does not depend on the image gradient and is especially suitable for the objects with vague edges. The mean bubble diameter of CH1 was bigger than that of the other samples, which could be due to its higher degree of crystallinity, because the crystalline structure of CH1 prevented the gas from being lost leading to the coalescence of smaller bubbles and the formation of bigger ones. In addition, it was observed that the density of the aerated chocolate was higher than that of the unaerated one in all the formulas as a portion of solid particles and fat was replaced with the gas. The results also demonstrated that the sugar-free aerated samples were softer than the corresponding nonaerated ones. However, it was reversed in the case of CH1 which could be ascribed to the presence of sugar in this sample, because in aerated products, solid particles, particularly sugar, form a continuous skeleton and play the same role as fat does in nonaerated products.

Abstract Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus spectabilis) belongs to the family of Liliaceae and geographically distributed in the region of South Asia and Central Asia. Their roots accumulate high levels of fructans during their growth and are traditionally used to cure jaundice, liver disorders, stomach irritation, pimples and bone fractures and even as a glue for industrial application. Recently fructan extraction from numerous plants and fungus has drawn the attention of researchers. Also, several methods for fructan extraction have been developed such as hot-water extraction, precipitation by alcohol and ultrasound-assisted extraction. To the best of our knowledge, there are no reports on the fructan extraction from Serish. The present study is considered the first attempt aiming to determine the optimal conditions for water extraction of Serish fructans.
Materials and methods: The Serish root powders were obtained from the local medical plant market, Mashhad, Iran. Moisture, ash, fat, protein, Carbohydrate and total dietary fiber were determined according to standard AOAC methods. All variables were examined in triplicate. Conventional extraction was carried out in a water bath. Total carbohydrate was assayed colorimetrically using the phenol–sulphuric acid method. The concentrations of soluble reducing sugars were measured using a 3,5-dinitrosalicylic acid (DNS) method. The fructan content was measured by the difference between total carbohydrate and reducing sugars. The percentage of fructan yield (%) was evaluated based on equation of Lingyun, Jianhua, Xiaodong & Yalin (2007). The purity was evaluated according to the method of Paseephol, Small & Sherkat (2007). As an index of degree of polymerization, the average chain length, was calculated according to Lingyun, Jianhua, Xiaodong & Yalin (2007). A Box-Behnken design was constructed using the software Design Expert Version 6.0.10 and was used for estimating the effect of independent variables on the extraction parameters. Three extraction variables considered for this research were x1 (extraction time), x2 (extraction temperature) and x3 (water: solid) for conventional extraction method. Lack of fit, coefficients of determination (R2), adj-R2, coefficient of variation (CV) and significant probabilities were calculated to check the model adequacy. Optimization was based on generation of the best results for fructan extraction. In order to determine the validity of the model, the experimental and predicted values were compared by paired t-test.
Results & discussion: It has a marked amount of protein and fats. The ash value is relatively high, suggesting an important mineral content. The composition of total fiber suggests its possible use as a source of dietary fiber for enrichment of foods. In addition, results show that Serish root powder is a polysaccharide-rich material. The results indicated that extraction temperature has the most effect on the extraction yield. Increase of time, temperature and water to solid ratio led to significantly increase in extraction yield. Considering the significant quadratic term of extraction time, it becomes clear that yield rises as extraction time increase from 0 to 22.5 min but it decreases at higher times. The yield increase between 0 to 22.5 min might be due to the time requirement for contact of fructan to the release medium where the liquid penetrated into the Serish powder, dissolved the fructan and subsequently diffused out from the root. On the other hand, the yield decrease after 22.5 min may be ascribed to degradation of fructan to free sugar and enhancement of impurities extraction at higher times. When extraction time goes by certain threshold, the yield started to decrease. The yield showed a large tendency to increase when the extraction temperature was increased. This is maybe due to the enhancement of the mass transfer resulting from the increased solubility of fructan and the decreased viscosity of the solvent. Yield was increased by portion of water to solid. This might be attributed to the availability of liquid that increases the driving force of fructan out of the root. Based on the sum of squares, temperature had the most effect on degree of polymerization. The results indicated that increase of time, temperature and W/S ratio resulted in increase of the degree of polymerization which might be due to the enhancement of overall carbohydrates extraction. On the other hand, the degree of polymerization of extracted fructan was lower than 10. This is probably because the disruption of fructan branch to reducing sugars with increasing temperature that leads to chain length decrease. Thus, the produced oligosaccharides could be used as sweetener. W/S ratio had the most effect on purity. The results showed that increase of time, temperature and W/S ratio resulted in increase of the purity which might be due to the enhancement of overall carbohydrates extraction. With the increase in extraction time, the purity of extract increased gradually, but decreased after the purity reached a maximum at 22.5 min. This decrease may be ascribed to degradation of fructan to free sugar and enhancement of impurities extraction at higher times. Multiple response optimizations were performed to measure the optimum levels of independent variables to achieve the desired response goals. Extraction yield and purity were desired maximal.
Conclusion: The final results for this optimization was found to be extraction time of 28.38 min, extraction temperature of 88ºC and water to solid ratio of 50:1 v⁄w. Response surface methodology was an efficient statistical tool to model the influence of extraction conditions of fructan from Serish root powder on the extraction yield. These results also suggested that by modifying the proportion of these components, a large range of variations may be obtained. There was a good agreement between the experimental data and their predicted counterparts, showing the effectiveness of the proposed conditions and reliability of Box–Behnken analysis on fructan precipitation.

Abstract Introduction: Labane or concentrated yoghurt is a semi-solid product which is being producedd by dehydration of yoghurt or separation of water and some water-soluble solids from yoghurt. High nutritional value, long shelf life, more desirable taste and texture and feasibility to produce other product are the reasons for high acceptance among customers. There are wide ranges of production methods from traditional methods which are tedious, such as separation of whey by fabric bags, to complicated time-consuming methods which also contaminate product and reduce its nutritional value. These cause demand to establish more suitable methods such as “wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. On the other hand, one of the methods for enhancing firmness and textural properties of yoghurts, similar to other dairy products is utilization of hydrocolloids. These components are used for enhancing rheological an textural properties of food and commonly used as additives for increasing viscosity, gel forming ability, enhancing physical stability, film forming ability, controlling crystallization, postponing syneresis and textural improvement. Konjac gum (KG) is a neutral polysaccharide that derived from Amorphophallus konjac C. Koch tuber, which is well known in east countries during centuries. Ability to hold water and reduction of cholesterol and glucose are the reasons for grossing demand of this gum. So due to the importance of labane produced through wheyless process, the effect of different ingredients of formulation such as milk protein concentrate, cheese whey powder and konjac gum on physicochemical, rheological and sensory properties of labane was investigated and compared these properties by using Principal component analysis (PCA) and Partial least squares regression (PLS regression).
 
Materials and methods: Cow milk was purchased from local market (Mashhad, Iran). Dried skim milk, milk protein concentrate, cheese whey powder   and commercial starter provided from Khorasan Razavi Pegah Company (ABY1, Christian Hansen, Horsholm, Denmark) and KG purchased from Food Chem. (China). In order to concentrate the milk, 3% dried skim milk was added to1 Kg milk. Then, according to the experimental design (table 2), MPC and CWP added to milk at 0, 4, 6 and 8% levels which reached the total solid of milk to 21.5%. KG with percentage of 0, 0.05, 0.1, 0.15, and 0.2% was added to the mixture at 40˚C. The mixtures were homogenized at 50˚C and pasteurized at 90˚C for 1 min. and then cooled to 43-45˚C. The mixtures were incubated at 43-45˚C for 3-4 hours after addition of starter. Then the samples were slowly stirred and packed in polyethylene bags after reaching to suitable pH. The samples were transfered to refrigerator for 24 hours then the tests were conducted. PH was measured according to AOAC 2005 official method NO. 935.42.25 gr of samples were centrifuged at 4˚C for 10 min. at 4500 rpm. Syneresis was evaluated as parentage of separated serum. Texture analyzer was used for combination of back extrusion and texture profile analysis (TPA) test. 50 mm in diameter cylinder with 10 mm in height and probe with 4 mm diameter and 100 mm height with the speed of 1 mm/s were used to conduct the test. Dynamic rheological parameters were evaluated by rheometer (Parphysica). The devise was equipped by 50mm diameter parallel plate with 2 mm gap. Eheo plus/32 version V3.40 software was used to measure elastic modulus (G’), loss modulus (G”) and η*.
 
Results & discussion: Results showed that none of the linear, quadratic and interaction effect of MPC, CWP and KG was significant on pH of the samples at the first day. Results represented that the pH of the samples was varied from 0.36 to 0.94 after 5 days and only linear effect of MPC and CWP (at 99% level of confidence) and interaction effect of CWP-KG (at 95% level of confidence) were significant on that. The effect of MPC and CWP and interaction effect of MPC-KG, CWP-KG and CWP-MPC-KG were significant on syneresis at 99% of confidence. Results showed that hardness of the samples varied between 3.25-9.58 N and the interaction effects of MPC-KG, CWP-KG and CWP-MPC-KG were significant at 99% of confidence. None of the linear, quadratic and interaction effect of CWP, MPC and KG was not significant on springiness of the samples (p>0.05). In strain sweep test, two separated regions were distinguishable: linear viscoelastic (LVE) region that elastic and viscous modulus (G’ and G”) were constant and G’ was higher than G” which showed the solid like behavior, and non-LVE region that G’ and G” decreased by increasing strain and led to a crossover point (flowing point) which G” goes over the G’ and liquid-like behavior shows itself. In this test, strain corresponding to start of the non-LVE region and sharp reduction of G’ define as critical strain (γc) and the corresponding stress of this point defined as critical stress (τc).Results represented that G’LVE and G” LVE of the samples varied from 22.54 to 750.1 and 11.01 to 242.1 Pa, respectively and the selected model (cubic x quadratic) showed that the interaction effect of MPC-KG, CWP-KG and CWP-MPC-KG on G’LVE and G” LVE was significant at 99% of confidence while the interaction effect of CWP-MPC was only meaningful on G” LVE. Results also showed that the variation trend of G’LVE and G” LVE was the same by alteration MPC, CWP and KG in a way that both of these parameters were increased by increasing KG. The effect of MPC-KG and CWP-KG was significant on γc and τc at 95% confidence and also, in addition to mentioned effect, the interaction effect of CWP-MPC was significant only on γc. Increasing KG increased γc at higher amount of CWP and lower amount MPC which can be concluded that increasing KG amplified the gel strength. Also, the results of the correlation study between sensory and instrumental measures showed that there was a close relationship between the score of sour taste and the overall acceptance of samples, which showed that among the measured characteristics, sour taste score is more important than other parameters.

Abstract Introduction
 Yogurt is one of the most widely consumed fermented milk products, which, like any other dairy products, is prone to spoilage and poor quality. On the other hand consumers have become more cautious about their diet and health. Their is an increasing demand for food products with higher nutritional values and health benefits. The continuous improvement of the production process and the quality of yogurt is at the heart of manufacturers’ concerns. Also, finding a safe, cheap and affordable solution that, in addition to controlling blood sugar and preventing the complications of diabetes, relieves the pain of diabetic patients; has always been of interest to researchers. The medicinal plant Bitter gourd (Momordica charantia L.) from the cucurbitaceae family is used in traditional medicine to control blood sugar. Carla fruit is a rich source of phytochemical compounds such as proteins, steroids, alkaloids, mineral compounds, lipids, triterpenoids and polyphenols. Functional yogurt is one of the dairy products that can contain bioactive compounds in order to increase its acceptability and improve its nutritional and medicinal properties. Therefore, this study was carried out with the aim of producing colored yogurt containing Carla fruit powder in order to increase the variety of appearance, marketability of the product and improve the nutritional characteristics of yogurt with emphasis on the consumption of novel product.
 
Materials and Methods
 In this study, the effects of adding Carla powder to yogurt were investigated with the aim of producing a beneficial food for diabetics. Carla fruit was collected from the medicinal plants collection of the Agriculture Institute, Research Institute of Zabol, Zabol, Iran. Then it was washed with water and cut into thin layers. These parts were completely dried in an electric oven at 40 ºC for 48 hours and pulverized with an electric mill. Carla fruit powder was added to the samples in four levels of 0 (control), 0.2, 0.4 and 0.6%. Physicochemical properties of samples such as pH, acidity, viscosity (using Brookfield spindle viscometer) and water holding capacity were measured. Total phenol content was measured by Folin Ciocalteu reagent method. Antioxidant properties were investigated by scavenging rate of DPPH free radicals. The results were analyzed by SPSS version 21 statistical software at the probability level of 5% (P˂ 0.05). Duncan's multiple range test was performed to determine the statistically significant difference between the means.
 
Results and Discussion
 The results of this study showed that the highest pH (4.17) was detected in the control and the addition of Carla fruit powder led to a decrease in pH. Storage time also lower the pH in yogurt samples. The highest acidity (1.3%) was measured in the treatment containing 0.6% Carla fruit powder and the lowest (0.59%) was in the control. It means that adding Carla powder to yogurt leads to an increase in acidity. The highest amount of phenolic compounds (475.63 μg equivalent of gallic acid/ml yogurt), was calculated in a sample containing 0.6% of Carla fruit powder. However, extended storage time, decreases the amount of phenolic compounds. By increasing the percentage of Carla fruit powder in yogurt samples, the amount of antioxidant activity increased. So that the highest antioxidant activity (93%) was related to the treatment containing 0.6% Carla powder on the 28^th day of the storage. In the present study, the highest percentage of water holding capacity (84%) was observed in samples containing 0.6% Carla powder. The lowest water holding capacity (57.61%) was measured in the control sample at the first day of storage.
 
Conclusion
 According to the results of this study, adding Carla powder to yogurt at the level of 0.6%, in addition to maintaining appearance properties, can increase its physicochemical properties and produce a novel food. In general, Carla powder can play a significant role in improving the textural properties of yogurt, and by increasing the viscosity and the water holding capacity, can reduce the negative effects of the storage period.
 
Acknowledgement
 This research was conducted with the financial support by Research Institute of Zabol (Grant code: IR-RIOZ-GR-9027).

Abstract Introduction: Apple fruit is highly susceptible to fungal spoilage by Penicillium, Botrytis, and Alternaria species. Currently, the use of synthetic fungicides is considered to be the most accessible method of managing and controlling post-harvest diseases of vegetables and fruits, especially apples. However, increasing concern about environmental pollution, the toxicity, and the resistance of fungal pathogens to synthetic fungicides have resulted in an increased demand for less dangerous methods. In this regard, the use of compounds of natural origin that have potential antifungal activity (such as herbal essential oils), can be an effective solution to control and prevent post-harvest diseases of vegetables and fruits. In this study, the potential antifungal activity of Thymus daenensis essential oil was evaluated against fungi species causing apple rot (i.e., Penicillium expansum, Alternaria alternata, and Botrytis cinerea). The chemical compounds, total phenol and flavonoids content, and antioxidant activity of the essential oil were also determined. 
 
Materials and Methods: In this study, the essential oil of T. daenensis was extracted by the hydrodistillation method and its main chemical compounds were identified and quantified by gas chromatography coupled to mass spectrometry apparatus. Total phenols and flavonoids content of the essential oil were measured using the Folin-Ciocalteu and Aluminum chloride colorimetric methods, respectively. The in-vitro antioxidant activity of T. daenensis essential oil was evaluated based on the DPPH/ABTS free radical scavenging activity, beta-carotene bleaching, and ferric reducing antioxidant power (FRAP) assays. The antifungal effect of the essential oil against Penicillium expansum, Alternaria alternata, and Botrytis cinerea was investigated by the disk diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). 
 
Results and Discussion: The T. daenensis essential oil was rich in thymol (69.88%), γ-terpinen (8.49%), p-cymene (8.20%), and carvacrol (3.55%). In addition, the total phenol and flavonoids content of the essential oil were 91.45 mg GAE/g and 42.28 mg QE/g, respectively, which had an important role in its antioxidant activity. The T. daenensis essential oil had remarkable DPPH free radical scavenging activity (IC₅₀= 29.30 mg/ml), ABTS free radical scavenging activity (IC₅₀ = 22.68 mg/ml), beta-carotene bleaching inhibitory effect (62.22%), and ferric reducing antioxidant power (30.10 μM QE/g), revealing the electron/hydrogen donating ability of the essential oil. Antifungal results showed that P. expansum was the most sensitive fungi species to the essential oil and lower concentrations of the essential oil were required to inhibit the growth of or kill the species, due to the presence of phenolic compounds (such as thymol and carvacrol) in the oil. Indeed, reactive aromatic nucleus and phenolic OH groups in the structure of phenolic compounds can form hydrogen bonds with –SH groups at the active sites of target enzymes, leading to the deactivation of the fungal enzymes. In addition, the lipophilic nature of the essential oils makes them to be highly absorbed by the lipophilic mycelia and consequently suppress the growth of fungi species. Based on the results, the T. daenensis essential oil could be used as a natural antifungal agent and synthetic fungicide substitute to prevent the growth of pathogenic fungi on apple fruit or other food products and increase their shelf-life. 

Abstract Introduction: Persian walnut (Juglans regia) from Juglandaceae family is one of the most important fruits in the world that has an important role in human health. It contains a notable list of plant nutrients that has been found to have disease preventing and health promoting properties. Walnut is a source of bioactive compounds such as phenolic and flavonoid complexes where they act as antioxidants and free radical scavengers. It also contains pleasant flavor and high concentration of minerals and fatty acids. Extending shelf-life of this perishable fruit has been accomplished due to its high oil level and oxidation of oil (Tajeddin, 2004). Rate of loss in walnut kernel quality and quantity between harvest and consumption affects its productivity. Control of temperature is the most effective tool for extending the shelf life of fresh horticultural products. However, to reduce high losses and keeping product’s quality, packaging method is very important as well as low temperature. Therefore, in this study, the effect of temperature (4 and 25 oC) and packaging methods (vacuum and air packaging) on the changes of walnut kernel compounds was evaluated to improve quality of its storability during six month cold storage. Materials and methods: Walnut harvested from a commercial garden at the mountain regional of Raber, Kerman province. All chemical materials for different tests obtained from Merck Company, Germany. Immediately after walnuts harvesting, they were dehulled and dried in expose of sun shade with the circulation of natural air. The walnuts were then transferred to the laboratory and their wooden shells were removed. Subsequently, about 25 g of walnut kernel was packaged in the polyethylene films with 87μm (0.087 mm) thickness, under a vacuum machine and stored at 4°C and 25°C to be later assessed for further analyses intended for six months. Phenol, flavonoid, carbohydrate, protein, water percent, color parameters (C, h, WI), organoleptic characteristics, and peroxide value of kernels were measured every month during storage time. The control samples of packaged walnuts under environmental conditions were also stored. The current study carried out as a factorial assay on the basis of a completely randomized design with three replications at Hormozgan University. Data were subjected to ANOVA using SAS software version 9.4. Verification of significant differences was done using Duncan's Test at 1% probability level. Results and discussion: Results showed that carbohydrate and proteins decreased during storage time. Both of vacuum package and low temperature contorted the reduction of different characteristics of kernel such as bioactive compounds during storage significantly. Sensory properties were also reduced during storage, especially at the end of period, in all conditions except for treatment at 4°C and vacuum packing. Control samples (temperature 25°C and air-containing packags) during the experiment showed a lower quality for all factors. Samples that stored in low temperature and vacuum package had better brightness (higher chroma, Hugh, lightness (L) and white index values (Wi)) than other treatments. The treatments had a significant role in the preventing of increasing peroxide value. The peroxide value in treated samples was increased from 0.023 to 0.68 meq/g, while in vacuum packages it was changed from 0.023 to 0.37 meq/g. Increasing of peroxide value was observed from 0.023 to 0.68 and from 0.023 to 0.25 meq/g in room temperature and cold temperature, respectively. After six months, the average peroxide value in all samples was less than one milliequivalent per oil kilogram. Decreasing of phenolic compounds (30%) and flavonoids (35%) and increasing the peroxide index simultaneously led to the reduction of the appearance and organoleptic properties of the control samples. Generally, vacuum package and low temperature condition that using in this study showed the best effect on the nutritional compounds quality of walnut kernel such as bioactive components during six months storage. Shelf life enhancement of walnut by vacuum packaging in the different polymers has been already reported by Tajeddin, 2004.

Abstract Utilizing natural clay in the traditional production of the grape concentrates in the villages cause the input of large amounts of some metals (solutes) in the product which will be harmful for the consumers. To eliminate the natural clay from this procedure in non-industrial scale, bentonite was selected as an aid-clarifier and examined in treatments under these conditions: two levels of bentonite (1gr/liter, 2gr/liter), primary temperatures of 25, 50 and 80oC, two methods of clarification (with preheating to 65oC and without preheating) and time duration 3 hours. Results showed that the clarification of the grape juice concentrate in this scale was the best when 1 gr/liter of bentonite (in jelly form) was added to juice in the room temperature and held for 3 hours before filtration with a suitable cloth and preheating to 65oC. For a product with acceptable taste it should be increased the pH of grape juice after clarification; so for this purpose the addition of Na2Co3 (about 1.5 gr/liter) is recommended.

Key words: grape juice concentrate, production, bentonite

Abstract Abstract Halwa-Ardeh is a traditional food in Iran and Middle East countries, which is produced by crushing the dehulled sesame seeds and then mixing with a proper sweetener such as grape concentrate, date syrup, and honey. The oil content of this product is on the average of 57-65% (w/w). In this research, the effect of different levels of fat substitutes including guar gum (of 0.1, 0.15 and 0.2%), Xanthan (0.01, 0.015 and 0.02%), and modified starch (0.75, 1.25 and 1.75%) on the emulsion stability and sensory characteristics (oiliness, firmness, spreadability, adhesiveness, color, mouth coating, taste, and total acceptance) of reduced fat sesame paste/date syrup blends have been investigated. The results showed that all fat replacers at each substitution level (except for 0.02% substitution of xanthan gum) increased the emulsion stability of samples in comparison with the control. In addition, the sensory evaluation by panelists showed that the effect of fat substitutes at each level of substitution on sensory properties of many samples was not significant (α=5%), but all fat replacers improved the spreadability and firmness of samples compared to the control. Keywords: Sesame Paste; Date Syrup; Xanthan; Modified Starch; Guar; Emulsion Stability; Sensory Properties

Abstract Abstract Food preservatives are often added to food as preservation method. Mostly one preservative alone cannot preserve a product effectively. So it is required to create a preservation system to overcome limitations derived from each preservative. Using proper selection of different preservatives may lead to significant practical benefits. In this investigation, resistant strain of Bacillus cereus isolated from pizza cheese containing sodium citrate as a preservative was used to study its sensitivity to different chemical and biological preservatives. The MIC and MBC values of preservatives were measured. Results showed that this bacterium is resistant to permitted concentrations of sodium benzoate, sorbic acid, sodium citrate, potassium sorbate and acetic acid. The sensitivity of this strain was not different from Bacillus cereus PTCC1015. It was realized that citric and benzoic acids (0.187% and 0.006% respectively), sorbic and propionic acids (0.0018% and 0.156% respeetively), propionic acid and potassium sorbate (0.019% and 0.019% respectively), sodium benzoate and propionic acid (0.026% and 0.019% respectively), citric acid and potassium sorbate (0.375% and 0.625% respectively), nisin and propionic acid (125 IU/ml and 0.156% respectively) had synergistic effect on Bacillus cereus. Keywords: Bacillus cereus, Resistant, Preservatives, Synergism, Food

Abstract Abstract In recent years several types of protein rich products derived from sesame seeds or sesame meal such as sesame milk are found in the market and have been attracted consumers both in developed and undeveloped countries mainly due to bearing health benefits. Since Iranian consumers have not yet been familiar with such healthy milk analog products, the objective of this study was to introduce the best formulation of sesame milk made from dehulled sesame seeds as well as sesame meal according to Iranian preferences. In order to make a beverage which is almost equal to composition of milk, two main factors were chosen as variable namely pH(6.5, 7.5, 8.5), and time of mixing and extraction (15 to 30 min), the ratio of sesame to water was fixed at 1:6 based on literature and our previous work. The optimum combination of those factors was then determined in a complete randomized design method with a factorial experiment. The selected sesame milk trials from both sesame seeds and sesame meal were then formulated as follow: sugar (0, 5, 6, and 7 %) and vanillin (0, 40, 60, 80 ppm) and all samples were organoleptically judged on the basis of overall acceptability. The collected data were then statistically analyzed using a nine point hedonic method. The results shown that the best sesame milk formulation is the one obtained as follow: the ratio of seed to water (1:6), natural pH (6.5), 15 min mixing time, 6% sugar and 40ppm vanillin. Key words: sesame milk, sesame seeds, sesame meal.

Abstract Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human sush as cancer prevention. Recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. In this research firstly, solvent extraction method was used for tomato carotenoids extraction. The optimum conditions for solvent extraction method was a mixture of solvent (n-hexan, ethanol and acetone with ratio of 1:1:2), boiling temperature (50 ºC), extraction time of 6 hours and equal ratio of solvent volume to tomato sqwash (crushed tomato after removing of skin and seeds). After extraction of tomato carotenoids, applicability of the extracted colour was considered by using the colour in sausage (13.977, 9.501 and 7.03 gr colour per 100 Kg sausage) and ice cream (4.21, 8.42 and 12.63 gr colour per 100 Kg ice cream). The best percentage of the added colour to those products were determined by performing of a taste panel. Finally, the stability of the colour in the products was examined by storing them at 0-4ºC (for sausages) and -21ºC (for ice cream) and their colour changes were measured by Hunterlab Colorimetry System. Results of sensory evaluation showed that addition of 9.501 gr of extracted colour per 100 Kg susages and 8.42 gr of extracted colour per 100 Kg ice cream are acceptable for consumers. From viewpoint of colour changes of surface and cross section of susages, there was significant difference between first and second period of storage, but there was no significant difference between third and forth period of storage (P

Abstract Pistachio nut is one of the most important export crops in Iran. For prevention of rancidity and to ensure good quality, pistachio must be harvested in a short time and be prepared for drying in 24h.The Ohadi variety of Iranian raw dry pistachio nuts was selected for the experiments. Instrumental hardness and Sensory characteristics of pistachio nuts such as: flavor , texture and total acceptance were measured in 3 types of packaging (normal air or %21 02 , Vacuum and Oxygen Scavenger), 3 different temperatures (25,35 and 55) during 3 month storage. Results showed that the effect of temperature, time storage and interaction effects of packaging and temperature , packaging and time storage on instrumental hardness were significant (P

Abstract Pistachio product makes a special importance in the agricultural production of Iran and is one of the main portion of non-petroleum exportation. Aflatoxin as secondary metabolites produced by the fungus Aspergillus flavus on pistachio fruits is toxic and reduces our competition in global pistachio markets.. It is necessary that Iran observe international standards and make investments in marketing . We have to find new target markets for this product, particularly by eliminating fungal infection and aflatoxin production . In this study, existing position and challenges of major pistachio producing and its exporting in Iran and other countries are considered and a number of strategies are recommended. Keyword: Pistachio, Aflatoxin, Aspergillus, exporting

Abstract The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis and quality characteristics of refrigerated raw milk. Four treatments of raw milk were selected (controlled milk (milk without any special treatment) and milks treated with CO2 until pH = 6.4, 6.2, 6). All experiments were triplicate. Samples were stored at 4°C for 10 days and were analyzed on 1, 5, 8, 10 day for chemical evaluations. Statistical evaluation of the effects of treatments was performed using of split plot experiment with randomized complete block design (RCBD). Statistical analysis, indicated that no significant proteolysis and lipolysis were observed during 10 days of storage using addition of CO2 to pH = 6, 6.2 and an increase in CO2 concentration did further reduce proteolysis and lipolysis. The sensory panel did not detect significant difference between CO2 treated milks and fresh milk. The research revealed that the best treatment was using of CO2 to pH = 6, although in the most cases there was no significant difference between pH 6.2 and 6.

Abstract In this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (GT) of the cooked Domsiyah rice was investigated. All experiments were carried out in triplicate and data analyzed in randomized completely by SPSS15 software. The results showed that acid addition to rice during cooking cause a decrease in firmness and GT, but had no significant effect on adhesiveness of samples. Also, the results of the scanning electron microscopy on the outer surface of cooked rice kernel revealed that the acid's addition to rice during cooking cause a reduce in pore size and porosity. According to amylography and SEM results, it seems that acid's addition to rice during cooking, cause the better gelatinization and closer pores on the outer surface of cooked rice. The results of this research can be used in improving in quality attributes of cooked rice and other products that contain rice flour and rice starch, according to the aim and application of the desirable product. Keywords: rice, cooking, acetic acid, lactic acid, gelatinization, texture, scanning electron microscopy (SEM).

Abstract Compressed biscuits (CBs) were developed using wheat flour, soy flour, sugar, oil and malt extract. Combining of compression and dehydration technology were applied for production. Packaging CBs using vacuum packaged, use of oxygen absorber (OA) and identical samples were aerobically packaged and stored at ambient and elevated (40°с) temperature for 12 weeks. The effect of different packaging and temperature on chemical (FFA, peroxide value, aw and pH) and sensory (taste, texture and overall acceptability) characteristics of CBs was examined during storage. Free fatty acid (FFA) values showed no significant differences for all packaging treatments. According to peroxide values (PV) oxidation rate in aerobically packed CBs was the highest. These data suggest that OA were effective in prolonging the lag time before the PV started to build up. During storage a decrease in aw and pH values and an increase in FFA and PV values were observed. Although elevated temperature accelerated all chemical reactions but all chemical parameters met national standards. Evaluation of sensory characteristics showed that storage temperature and packaging method had no significant effect on sensory quality of the samples. The good correlation between the PV and taste scores evaluated by panelists suggested that oxidation is one of the main reasons of off flavor in CBs. Overall, the developed compact biscuit was stable at least 12 weeks in all packaging treatments. Key words: compressed biscuit, oxygen absorber, vacuum packaging, sensory evaluation

Abstract Due to medical and dietary properties of the Plantago Major L. seed, it is necessary to know engineering properties in order to design post harvest equipments. Engineering properties of Plantago Major L. seed was determined only at the moisture content of 7.98% dry basis, because of it produces mucilaginous components when it is soaked in water. The average of length, width, surface area, sphericity, perimeter, roundness and aspect ratio were determined 778.9 m, 514.8m, 29.6344 × 104 m2, 0.996, 1874.8 m, 0.620 and 1.53 respectively by means of image processing technique. The average thousands seeds mass, bulk density, true density and porosity were 147 mg, 701.8 kg/m3, 1283 kg/m3 and 45.3% respectively. Coefficient of friction was measured on the 5 surfaces of plywood, rubber, glass, fiberglass and galvanized sheet and the average value were 0.51, 0.46, 0.36, 0.35 and 0.33 respectively. Angle of emptying repose and angle of filling repose were 36.1˚ and 18.1˚ respectively and terminal velocity was determined 1.86 m/s. Keywords: Plantago Major L. seed, Dimensions, Density, Angle of repose, Coefficient of friction