Iranian Food Science and Technology Research Journal

Abstract Introduction: Date seeds (also known as pits and kernel) are among the most important wastes which are generated during direct consumption or from the date processing industries. Despite the presence of several nutrients and bioactive compounds and their subsequent beneficial health effects, these by-products are frequently discarded to use as soil fertilizer or as feed for livestock. Roasting opens a cost-effective way to include date seed in the human diet. The aqueous extract of roasted date seed represented a coffee-like beverage. Date seed coffee has a relatively low acceptance among consumers and is usually supplemented with a variety of additives to improve the taste. Therefore, due to rising the global coffee price, in the present studywe aimed to substitute Arabica beans with roasted date seeds in order to make a coffee beverage similar to Coffea Arabica boiled coffee brew.
 
Results and Discussion: Substitution with roasted date seed resulted in lower lipids, protein and caffeine of coffee brews as the values were decreased from 330.67, 956.75, 76.51 mg/100 mL in Coffea Arabica (100%) to 192.61, 149.00, 45.59 mg/100 in date seed coffee (100%), respectively. Higher amounts of date seed also resulted in lower pH and acrylamide content. Accordingly, pH was decreased from 5.7 in D100 to 4.4 in A100. Acrylamide content was attenuated from 5.06 µg/100 mL in A100 to 1.71 µg/100 mL in D100. Reduction in viscosity was also observed from 0.93 (A100) to 0.86 mPa.s (D100). The mean value of the color parameter including L*, a* and b* in the 100% Coffea Arabica brew was more than the 100% date seed coffee, which indicated that the coffees brewed from date seeds in different proportions were brighter and had higher red and yellow color parameters. Substitution with date seed had less effect on the total phenol content as TPC of coffees ranged from 28 to 42 mg/100 mL for 100% date seeds brew and Coffea Arabica brew, respectively. On the other hand, the flavonoid content (TFC) of coffees was significantly affected by the amount of date seeds (5 to75 mg/100 mL for 100% date seeds and Coffea Arabica brew, respectively). All brews have high antioxidant activity. For DPPH the highest results (88/9 %) were obtained in the coffee brewed from 100% date seeds, while the FRAP value it was vice versa. The results of sensory evaluation indicated a high similarity among A100 and D10 coffees as parameters such as aroma, color and texture (concentration) of coffee were evaluated appropriate. The results also showed that substituting Coffea Arabica up to 35% with roasted date seeds can improve the overall acceptance of the coffee brews by reducing bitterness.
Conclusion: In general, the ability to replace Coffea Arabica with date seeds up to 10 and 35% was reported acceptable in terms of sensory characteristics, as the color and aroma were similar to 100% Coffea Arabica. Besides that due to reduced bitterness, the overall acceptance were almost high.

Abstract The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars.

Abstract Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend to eat seafood at least twice weekly. Omega-3 fatty acid fortification is one of the fastest growing trends in the food industry. Dairy products are particularly suitable for enrichment with long chain n-3 PUFAs, in terms of popularity with consumers and special storage condition. So, this research was carried out to investigate the nutritional value and the fatty acid profile of Siahmezgi cheese fortified with encapsulated fish oil.
 
Materials and Methods: For this purpose, at first, the microencapsulation process of fish oil with whey protein was performed at a ratio of 1:2 and the encapsulated oil was added in the process of producing Siahmezgi cheese. The treatments were as: control, treatment 1 (contained % 0.5 encapsulated fish oil) and treatment 2 (contained % 1.0 encapsulated fish oil). In this study, the determination of cheese fatty acid profile and sensory evaluation was performed at day 60 after cheese production and examination of peroxide value, thiobarbituric acid was performed at day 0, 30 and 60. Proximate analysis was calculated after cheese production, immediately. 
 
Results and Discussion: A total of 22 types of fatty acids were identified in Siahmezgi cheese samples. The ratio of unsaturated fatty acids to saturated fatty acids in treatments 1 and 2 were 0.78 and 0.83, respectively. The content of EPA and DHA in treatment 1 (0.09, 0.16 %) and treatment 2 (0.16, 0.47 %) were significantly more than control treatment (0.06 and 0.04 %) (p<0.05). The content of thiobarbituric acid in all samples was much lower than the allowed level. Sensory evaluation of control and enriched treatments of Siahmezgi cheese showed that all cheeses were generally acceptable by the judges.

Abstract Introduction: Peanut is a high-protein, nutrient-rich legume that is popular all around the world. Peanut butter is a kind of food paste made from ground roasted peanuts. It is found to be one of the most susceptible food products to oxidation due to its high content of PUFAs. Peroxide value is the only mentioned parameter for oxidation of peanut butter according to ISIRI 5690. Although oxidation pathways are mostly known, there are a lot of ambiguities about oxidation in real situations after production and during storage so there is a lack of studies in this field.
 
Materials and Methods: The present study investigated the effect of packaging and storage conditions on the oxidation of peanut butter in polypropylene single serving cup (PP) and polyethylene terepthalate (PET) jar due to widespread applications of these plastic materials in food industries. Peanut butter stabilized with mono and di-glycerides was filled in PP single serving cup (size: 30 g), and PET jar (250 g), then heat sealing was applied. Determination of chemical composition (moisture, fat, protein, sugar, ash and salt), fatty acids profile and microbial quality (total count, coliform, E. coli, coagulase positive Staphylococci, Salmonella, mold and yeast) was performed for produced samples. The study was conducted for 160 days at storage temperature of 4, 25 and 40°C on peanut butter and storage stability at specific time intervals (0, 30, 60, 90, 120, 160 days) was evaluated for changes in p-Anisidine value, peroxide value, acidity and sensory analysis. All analyses were carried out in triplicate and significant differences were determined using Duncan's multiple range test (p<0.05).
 
Results and Discussion: Peanut butter had a fat content of 54.55±0.85% which contained 80.92% unsaturated fatty acids (57.57% MUFAs and 23.35% PUFAs). PUFAs are susceptible to oxidation and are easily incorporated into the chain reaction mechanisms of lipid degradation. There was no sign of microbial contamination in produced peanut butter. Time and temperature had a significant interaction on peroxide value, p-Anisisdine value, acidity and sensory analyses in both of packaging materials. Different trends were observed in peroxide value data of peanut butter packaged in different plastics. Peroxide values were higher in PP compared with PET due to higher oxygen permeability through PP. PP cups stored at 40 ̊C had the highest amounts of peroxide value (52.55± 2.27 mEq/kg) and p-Anisisdine value (4.10± 0.22). Oxidation of peanut butter in PET jar occurred at lower rate. One notable point is that peroxide value at 40°C (4.61±1.04 mEq/kg) was less than 4°C (15.51±1.09 mEq/kg) and 25°C (14.19±0.78 mEq/kg) after 160 days. These values never reached the maximum standard limit (12 mEq/kg) at 40°C. Temperature of 4°C might not provide enough energy to convert hydroperoxides into other oxidation products so peroxides accumulated in peanut butter. Though significant differences were observed among data of acidity in both of packaging materials but differences were not large enough to be of value in a practical sense. As it was expected peanut butter did not provide its initial fresh taste especially at higher temperature but no sign of off-flavor and rancidity was detected by panelists. According to the obtained results,using polypropylene single serving cup for peanut butter led to decrease its shelf life due to its higher permeability to oxygen. In this situation samples should be kept under cold storage. To overcome this problem coated PP or other plastic materials with higher oxygen barrier properties are suggested. Peroxide value was the only indication of oxidation which was mentioned in ISIRI 5690, while it seems that determination of such a parameter in this product is not a proper index of quality.

Abstract Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary.
 
Materials and Methods: This study aimed to evaluate the chemical composition, acidity index, iodine and soap number of virgin olive oil derived from Amygdal, Manzanilla, Arbicen and mixed vegetable oils grown in Darab, Shiraz.
 
Results and Discussion: The results showed that all the oil acidity index the limit set by the Codex and IOOC were higher. The maximum and a minimum number of olive oil acid, was observwd in the amygdala (83.7%) and Arbicen (83.1%) respectively. The highest and lowest amount of iodine was seen in olive cultivar Manzanilla (78.06) and Arbicen (81.6122), respectively. No significant difference in soap numbers in the samples was observed. During the study of tecopherolone compounds, alpha-tocopherol was the highest in all samples, after which the levels of alpha-tocopherol and gamma-tocopherol were higher than all compounds. Delta-tocopherol and Delt- tocutriol were not observed in any of the examined specimens. The highest total Techenological compound was in Manzanilla (1691.88%). oleic fatty acid abundant in all samples. The content of oleic and linoleic acid show that oleic acid and linoleic acid content is always an inverse correlation. Also, the linoleic acid content increases with the reduction of oleic acid. Investigation of conjugated compounds showed that the samples were Virgin.

Abstract Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences but are released during fermentation, enzymatic hydrolysis, or food processing, and exhibit a positive effect on body function and health being. Lentil protein hydrolysate containing antioxidant peptides can be considered as an ingredient of functional foods. One major challenge in using protein hydrolysate in the formulation of functional foods is their stability against the various processes applied to food such as heat and pH treatments.
 
Materials and Methods: In this study, Lentil protein (Lens esculinaris) was hydrolyzed by Alcalase enzyme under controlled conditions (enzyme/substrate ratio of 90 Anson unit (AU)/ kg protein, 55°C, one hour). The intensity of enzymatic hydrolysis was monitored by the OPA method and antioxidant activity was evaluated based on DPPH and ABTS radical scavenging activity. The heat stability of lentil protein hydrolysate was evaluated by heating samples at 37, 50, 75 (for 15 -60 min), and 90°C (for 5 minutes). The pH stability was investigated by exposing the sample at a pH of 2, 5, 7, 9, And 11 for 1 hr and then adjusting on 7. OPA method was also used to evaluate the possible effect of pH and heat treatments on the content of free amino groups.
 
Results and Discussion: The results showed that hydrolysis of Lentil protein by Alcalase under controlled conditions produced antioxidant peptides. Heating at 37, 50, and 75°C for 15 minutes reduced the DPPH radical scavenging activity by 1.25, 4.9, and 10.17% and ABTS radical scavenging activity by 3.8, 6.8, and 9%, respectively. The results of the OPA assay also showed a significant (P<0.05) decrease in the number of free amino groups in protein hydrolysate exposed to heat treatment. With increasing the time of treatment up to 60 minutes, the antioxidant activity decreased more significantly (P<0.05), simultaneously with a decrease in the content of free amino acid groups in the protein hydrolysate sample. So that, after heat treatment at 37, 50, and 75 ° C for 60 minutes, the free amino acid groups reached from 33/66 μM leucin /mg protein to 29.51, 27.59, and 25.68 μM leucin /mg protein  and the most decrease in antioxidant activity was measured for samples exposed to 75°C for 60 minutes. It caused a 27.2%, and 29.2% reduction in DPPH and ABTS radical scavenging activity, respectively. Also, exposure to heat treatment at 90°C for 5 minutes caused a 15% and 13% decrease in DPPH and ABTS radical scavenging activity. The results obtained from consideration the antioxidant  activity of samples exposed to pH treatment (2, 5, 7, 9, and 11 for 1 hour) showed the highest antioxidant activity of peptides at neutral pH and confirmed that acidic and alkaline conditions caused a significant decrease in antioxidant activity (P<0.05). As exposure to pHs 2 and 11 for one hour led to respectively 16.3 and a 29.2% decrease in DPPH radical scavenging activity and 16 and 18.2% decrease in ABTS radical scavenging activity. The results of the OPA assay also confirmed the role of acidic and basic pH on less exposure of free amino acid groups in protein structure.
The results showed the potential of using Alcalase enzyme to hydrolyze Lentil protein and produce antioxidant peptides and the Lentil protein hydrolysate with antioxidant activity exhibited relative stability toward different heat and pH treatments. It was concluded that peptides retained 88% and 76% of antioxidant activity at maximum heat (90 ° C for 5 minutes) and pH treatment ( pH=11, for 1 hour). According to the results of the OPA assay, the observed decrease in antioxidant activity  may be due to the changes that happen in protein and peptide structure when are exposed to heat and pH treatments. Altogether, our results showed that Lentil protein hydrolysate can be considered as a potential food ingredient with stable antioxidant activity.

Abstract Introduction: Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty acid that is composed of a carboxyl group (COOH) and a carbon chain with several double bonds. Clinical trials have shown that omega-3 deficiency can increase the risk of diseases such as mood problems and anxiety, psychosis, attention deficit disorders, obsessive-compulsive disorder, personality disorders, depression, dementia and autism. In fact fatty acids have a protective effect against psychiatric disorders, especially in people at high risk. The use of fatty acid compounds directly in food enrichment causes problems such as autoxidation, malnutrition, reduced bioavailability as well as instability against light and heat, which has led to the use of various techniques to encapsulate. Microencapsulation is the process of employing a carrier for sensitive microorganisms and compounds with high instability as well as high cost to protect the external environment, thus reducing cell damage. Natural polymers are based on available materials for their biodegradability, food compatibility and viability of controlled transmission systems. The structure of emulsions consists of scattered droplets of one liquid (suspended phase or internal phase) in another liquid (continuous phase or external phase). Emulsions with a particle diameter of nanometers and, according to most authors, a maximum of 500 nanometers are called microemulsions. There are different techniques for producing microemulsions, each of which produces microemulsions with different properties, and each has advantages and disadvantages. In this study, semi-fat spread butter was prepared with omega-3 microemulsion.
 
Materials and Methods: The aim of this study was fortification of half-fat spread butter with microemulsion containing omega-3 based on emulsification/ gelation microemulsification method. Microemulsions were prepared according to the method of (Chen and Subirade, 2006) with some modifications. From each of the microemulsions containing omega 3 with concentrations of 400, 500, 600 and 700 mg of omega 3, 10 mg per 100 g of butter sample was added and rubbed until a homogeneous mixture was obtained and stirred thoroughly. After that, the product was packaged at a maximum temperature of 16 ° C and transferred to a refrigerator below zero (-18) ° C, and then evaluated at the time production day and the first, second, third and fourth months. Evaluation of size, polydispersity index of microemulsions morphological characteristics, omega-3 trapping rate in microemulsion and omega-3 release rate on the basis of the method (Chen and Subirade, 2006) was done. The amount of peroxide was measured idiometrically - the end point was determined visually according to National Standard No, 4179. Butter acidity was done by titration method according to National Standard No, 4178. Sensory characteristics such as taste, color, odor and general acceptance were assessed using 15 trained evaluators based on a 5-point hedonic test.  Results were analyzed with analysis variance and (α = 0.05) with software SPSS version 22. Results demonstrated that the average size of microemulsion was between 95 -119 nm. The loading efficacy of omega 3 was between 65-79%.
 
Results and Discussion: Fish oil is the main food source of long-chain unsaturated fatty acids that have healing effects on the body. Studies have shown that eating fish oil-fortified foods has potential health benefits, especially protection against heart disease, cancer and improved brain function. In this study, omega-3 microemulsions were used to enrich half-fat spread butter. According to the results of the present study, the particle size of the microemulsion was between 95 and 119 nanometers. The omega-3 trapping rate was between 65 and 79 percent. The results showed that peroxide, acidity and sensory indexes of butter treatments during storage showed a significant increase until the end of the fourth month of storage. The least amount of changes in sensory and physicochemical indices were observed in the treatment of butter with microemulsions with 500 mg omega 3 and the highest amount of changes was observed in the pasteurized control butter. Finally, the treatment of pasteurized semi-fat spread butter with 500 mg of omega 3 was selected and introduced as the optimal treatment.

Abstract
Introduction: Food wastes and losses are produced during all phases of food life cycles. The highest wastes belong to the processing of fruits and vegetables. Bioactive compounds have the potential to be extracted from the by-products of fruits and vegetables which can be used in the food processing. Extraction of flavor compounds, phenolic compounds, enzymes, and organic acids from wastes of fruits – pomace, peel, and seeds of citrus fruits, pomace and leave of apple, seeds of grape, and peel of kiwifruit – and vegetables – pomace of carrot, husk of garlic, skin of onion, peel of potato, and skin of tomato – have been reported (Sagar et al., 2018).
Sour orange, Citrus aurantium, is one of the species of citrus fruits. Sour orange seeds contain fats, protein, and bitter compounds which affect citrus processing (Ye et al., 2017). Naringin, neohesperidin, flavon, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid have been detected in methanolic extract of sour orange seeds (Bocco et al., 1998).
Bioactive compounds are recovered from food wastes through various conventional and novel extraction techniques. Microwave-assisted extraction is one of the most used novel and environmentally friendly extraction methods. Advantages of microwave-assisted extraction over conventional extraction techniques include automated operation, more effective and selective heating, and less extraction time (Vinatoru et al., 2017).
The objective of this study was optimization of microwave-assisted extraction of sour orange seed coat extract in terms of microwave power level, extraction time, sample quantity, and solvent volume on yield, bioactive compounds (total phenolic content and total flavonoid content), and antioxidant activity (free radical scavenging activity, ferric ion reducing antioxidant power, cupric ion reducing antioxidant capacity, and ferrous ion chelating). Also, optimum conditions of microwave-assisted extraction was compared to that of conventional magnetic stirrer-assisted extraction method.
 
Materials and methods: Sour orange seeds were purchased from Limondis Company (Beyza, Fars province, Iran). Microwave-assisted extraction conditions including microwave power level (100, 200, and 300 W), extraction time (5, 10, and 15 min), sample quantity (5, 10, and 15 g), and solvent (methanolvolume 100, 150, and 200 mL) were optimized. Yield, bioactive compounds (total phenolic content (Habibi et al., 2015) and total flavonoid content (Habibi et al., 2015)), and antioxidant activity (free radical scavenging activity (Habibi et al., 2015), ferric ion reducing antioxidant power (Rekha et al., 2012), cupric ion reducing antioxidant capacity (Pascu et al., 2014), and ferrous ion chelating (Oyetayo et al., 2009)) of sour orange seed coat extract were evaluated. After determining the optimum conditions of microwave-assisted extraction, yield, bioactive compounds (total phenolic content and total flavonoid content), and antioxidant activity of sour orange seed coat extract were compared to those of conventional magnetic stirrer-assisted extraction method. Design Expert software (Version 10, Stat-Ease, Minneapolis, MN) was employed for analyzing four variables – microwave power level, extraction time, sample quantity, and solvent volume – at three levels consisting 30 experimental runs. Response surface methodology concerning central composite design (6 center points, quadratic model, and face center = 1) was applied.
 
Results and discussion: Optimum conditions of microwave-assisted extraction were microwave power level of 200 W, extraction time of 12 min, sample quantity of 5 g, and solvent volume of 200 mL. Under optimum conditions, yiled, total phenolic content, total flavonoid content, IC₅₀, ferric ion reducing antioxidant power, cupric ion reducing antioxidant capacity, and ferrous ion chelating were11.57%, 15550.50 µg gallic acid equivalent/g, 1476.22 µg quercetin equivalent/g, 11.33 mg/mL, 7.12 mg ascorbic/g, 6.44 mg ascorbic acid/g, and 0.43 mg EDTA/g, respectively. Intermediate microwave power level (200 W) can be more suitable from an industrial perspective and energy consumption (Jokić et al., 2012). Further increase in microwave power level, i.e. higher than 200 W, causes thermal degradation of bioactive compounds (Dahmoune et al., 2013), decreasing total phenolic content, total flavonoid content, and antioxidant activity of sour orange seed coat extract. The highest extraction time gives the bioactive compounds a chance to diffuse and release from the cell matrix to the surrounding environment (solvent). The highest solvent volume was selected as the optimum extraction condition. By increasing solvent volume up to 200 mL, meaning a greater gradient in bioactive compound concentration, mass transfer was also improved (Dahmoune et al., 2013). Also, the minimum sample quantity (5 g) was determined in optimum conditions. Increasing sample quantity (while the solvent volume remained constant) reduces the surface area available for the solvent to penetrate the sample matrix. As a result, higher sample quantity caused lower extraction of bioactive compounds (Ballard et al., 2010). There were no significant differences between yield, bioactive compounds, and antioxidant activity of extract obtained by conventional-assisted extraction method in comparison with those of microwave-assisted extraction. In conclusion, microwave-assisted extraction, as a green and fast method, can be proposed as a suitable and practical method for extraction of bioactive compounds from sour orange seed coat.

Abstract Introduction: Currently, synthetic antioxidants are used to reduce the oxidation of oils and fatty foods and to prevent the reduction of the nutritional value and sensory properties of edible oils. Due to the adverse effects of synthetic antioxidants, the use of natural antioxidants seems essential. Ferulago angulata extract is a natural source of antioxidants that, in addition to enhancing flavor, help extend the shelf life of the product. The aim of this study was to investigate the antioxidant effect of Ferulago angulata extract on the physicochemical and sensory characteristics of potato- chips and the resulting oil during shelf life. Ferulago angulata plant was purchased from the local market of Sarpol-e-Zahab city in Kermanshah province and was extracted using 96% ethanol soaking and solvent by distillation machine. The thin sheets of potatoes were fried in oils containing 1000, 2000, 3000 and 4000 ppm of chamomile extract and the oil containing 100 ppm of synthetic antioxidant TBHQ at 190°C for 9 minutes. The ability to inhibit DPPH free radicals, total phenolic compounds, and sensory evaluation on potato chips and peroxide, acidity, and thiobarbituric acid tests on oil from frying potato chips over time 1, 15 and 30 days of storage were evaluated. The results showed that the use of Ferulago angulata extract increased antioxidant power in inhibiting DPPH free radicals and total phenolic compounds and reduced the amount of peroxide, acidity and thiobarbituric acid, so that the lowest amount of peroxide, acidity. And thiobarbituric acid and the highest amount of total phenolic compounds related to treatment containing 4000 ppm of Ferulago angulata extract. A treatment containing 4000 ppm of chamomile extract has the highest resistance to oxidative spoilage and can be compared to synthetic antioxidant TBHQ. The results of this study showed that using Ferulago angulata extract with a concentration of 2000 ppm, a potato chips with desirable organoleptic properties can be obtained and used as a suitable alternative to synthetic antioxidants such as TBHQ in food and oil oxidation.
 
Materials and Methods: Ferulago angulata plant was purchased from the local market of Sarpol-e Zahab city in Kermanshah province. Then, by Herbarium of Medicinal Plants, Faculty of Pharmacy, University of Tehran, its scientific name was confirmed as Boiss (Schlechat) Ferulago angulata, belonging to the Apiaceae family. 96% ethanol soaking and solvent were used for extraction. For this purpose, 100 grams of powdered leaves of Ferulago angulata plant were carefully weighed by a digital scale balance. Then, to prepare ethanolic extract, 500 ml of 96% ethanol was added to the Erlenmeyer flask. For 72 hours, the flask was placed at room temperature on a 1500 rpm magnetic shaker to fully extract the Ferulago angulata t. The solvent mixture and the plant were then separated by filter paper. Then squeeze the pulp until it is completely emptied and finally the initial extract is obtained. The initial extract was centrifuged for 10 min at 3000 rpm. The resulting extract was then poured into a vacuum distiller (rotary) and heated to 80 °C for one hour to evaporate the solvent from the extract. The concentrated extract contained 4.0623 mg of gallic acid per gram, total phenol and IC₅₀. Ferulago angulata extract in concentrations of 1000, 2000, 3000 and 4000 ppm and TBHQ synthetic antioxidant with a concentration of 100 ppm in frying oil (a mixture of super olein, soybean and sunflower oils) without antioxidants in dark color glass was added and a sample of oil without antioxidants was prepared. Variegated potatoes are washed, peeled and then cut into thin slices using a slicer and immersed in water until fried. Immediately after the dewatering, the potato slices were transferred to a frying pan containing a variety of oils and fried for 9 minutes at 190 °C. The fried sheets were then cooled to room temperature. The frying oil was kept in a 20 °C oven. Then, at 1, 15 and 30 days after storage of frying oil in a 20 °C oven, t the acid number, peroxide and thiobarbituric acid on the oil from frying the potato chips were determined. Sensory and phenolic compounds and DPPH were performed on potato chips. Data analysis was performed using Minitab-16 software and ANOVA.
 
Results and Discussion: The aim of this research was to investigate the antioxidant effect of Ferulago angulata extract on the physicochemical and sensory properties of potato chips and the resulting oil during its shelf life. According to the results, the highest and lowest levels of acidity, peroxide and thiobarbituric acid were assigned to the control treatment (synthetic anti-oxidant oil) and the treatment containing 4000 ppm of Ferulago angulata extract, respectively. Examination of phenolic compounds showed that by using Ferulago angulata extract and increasing its concentration, antioxidant properties increased and the highest antioxidant property was belonged to the treatment containing 4000 ppm of Ferulago angulata extract, which contained higher phenolic compounds. The results of sensory evaluation showed that the highest score of sensory properties was given to the control treatment and treatments containing 1000 and 2000 ppm of Ferulago angulata extract. As can be seen, antioxidant properties and polyphenolic compounds had the opposite effect on sensory scores. The fried chips in oil containing 2000 ppm of Ferulago angulata extract were selected as the optimal treatment in terms of the highest score of sensory evaluation. The results showed that the extract of Ferulago angulata plant could be a good alternative to synthetic antioxidants in frying oils to delay the oxidation of frying oil, and in addition to its antioxidant properties, it can create desirable sensory properties in fried foods and reduce the risk of consuming these foods.

Abstract Introduction: Shortening is an important ingredient of bakery products, especially the ones with less  developed gluten network like cakes and cookies . Shortening thermo-rheological properties are related to the presence of high levels of saturated fatty acids which have the capability of making crystals at room temperature which melt during baking. Consumption of high saturated fatty acids increases the risk of coronary disease. Moreover, hydrogenation is a usual technique for elevating the saturated fatty acid content of vegetable oils. Lowering the saturated fatty acid content of a shortening results in the shortening with less functionality. Transition of an oil physical properties to those of a semi-solid structure can be done using low- or non-digestible oil gelators called oleogelation. Ethyl cellulose is a polymer with oil gelation capabilities at low concentrations. However, its oleogels are firm and brittle, so some low-molecular-weight gelators can improve its texture and increase its plasticity to mimmic commercial shortening functionality. In this study, the functionality of an oleogel based on ethyl cellulose, stearyl alcohol, stearic acid and sorbitan monostearate was evaluated as commercial shortening substitute in cake formulation.
 
Materials and Methods: Based on previous studies and preliminary experiments, an optimized oleogel formulation was prepared as shortening, composed of ethyl cellulose (6.4%), stearyl alcohol:stearic acid (70:30) (7.5%), sorbitan monostearate (0.1%) and canola/soy mixture oil (75:25 ratio) (86%).The gel was formed by heating up the mixture to 150 °C for the complete solvation of the gelator compounds and gradual cooling to room temperature. In the next step, commercial shortening was substituted with the oleogel shortening at 0, 25,50, 75 and 100% in the cake formulation. Moisture content, water activity, specific volume, crust color, Lab color space indices based on image processing, porosity based on crumb image analysis, TPA parameters and sensory attributes were determined and compared using one-way analysis of variance and LSD mean comparison test.
 
Results & Discussion: The results showed that there was no significant difference in the moisture content, water activity and specific volume of the cakes prepared with the oleogel shortening with the one prepared with commercial shortening. This reveals that the oleogel shortening functionality was acceptable compared with commercial shortening. In terms of crust color, there was no significant difference in the lightness index (L*) and red-green range (a*) indicators between different samples and only in the yellow-blue range (b*) index, the cake with 100% substitution showed a lower value than the control. For the porosity index, there was no significant difference between the five samples, proving the oleogel shortening can induce sufficient air bubbles generated during batter mixing and its preserving effect during baking. Examining the texture of the cake samples showed that the texture hardness and springiness indices decreased with a rise in the level of commercial shortening substitution, while the cohesiveness index did not differ significantly. The latter  indicated that the oleogel shortening effectively shortened the gluten network; thus, it can be said that the same commercial shortening functionality is attainable using less oleogel shortening content. Furthermore, as the percentage of the commercial shortening substitutes increased, due to texture softening, the chewing energy of the samples decreased resulting in a better mouthfeel. Finally, sensory evaluation of the cake samples did not show a significant difference in taste, texture, appearance, color and overall acceptance based on scores obtained from ten untrained evaluators. In conclusion, the use of oleogel shortening instead of commercial shortening with high saturated fatty acid content in cake formulation not only can result in a cake with acceptable properties at 50% replacement level, but also can replace commercial shortening even up to 100%.The latter just lead to a softer texture. Optimization of the cake formulation based on the oleogel shortening would specifically result in a cake with better properties, while it has significantly lower saturated fatty acid content and nearly zero trans fatty acids.