Iranian Food Science and Technology Research Journal

Research Article-en Food Chemistry

Classification of Iranian Wheat Flour by FT-MIR Spectroscopy based on Max-Relevance Min-Redundancy Wavelength Selection Coupled with SVM

Amir Kazemi; Asghar Mahmoudi; Seyyed Hossein Fattahi

Volume 21, Issue 3 , July and August 2025, Pages 261-269

https://doi.org/10.22067/ifstrj.2024.88624.1342

Abstract

Different varieties of wheat as one of the strategic crops are cultivated in Iran based on the specific geographical and climatic conditions of each area. Classification of wheat varieties is important in order to guarantee the final products acquired from wheat flour. Fourier Transform-Mid Infrared ... Read More

Research Article-en Food Engineering

Implementation of Several Data Mining Strategies on Electronic Nose Data for Identifying Gluten in Cheese

Mohammad Nasiri-Galeh; Mahdi Ghasemi-Varnamkhasti

Volume 21, Issue 3 , July and August 2025, Pages 271-286

https://doi.org/10.22067/ifstrj.2024.89599.1360

Abstract

Electronic nose is an electronic device for smell detection. The data obtained from this device are stored in the form of numbers in different columns, which are related to the data of two types of cheese namely gluten-free cheese and cheese with gluten. It is not enough to make decisions and judge ... Read More

Research Article-en Food Technology

The Effect of Soy Protein Concentrate/Whey Protein Edible Coatings on the Quality of Semi-dried Potato Slices

Zeinab Moslehi; Marzieh Bolandi; Seyedhamidreza Ziaolhagh; Sima Bani

Volume 21, Issue 3 , July and August 2025, Pages 287-301

https://doi.org/10.22067/ifstrj.2025.90051.1373

Abstract

Edible coatings can be an effective and environmentally friendly method for preserving food quality during storage. This concept sets the research stage that explores how coatings made from soy protein concentrate and whey protein can enhance the chemical stability of potato slices, thus improving their ... Read More

Research Article-en Food Technology

Physicochemical, Functional and Rheological Properties of Soy Protein Isolates Prepared with Various Iranian Soybean Cultivars

Behdad Shokrollahi Yancheshmeh; Mehdi Varidi; Seyed Mohammad Ali Razavi; Farshad Sohbatzadeh

Volume 21, Issue 3 , July and August 2025, Pages 303-316

https://doi.org/10.22067/ifstrj.2025.91259.1393

Abstract

Soybeans, a prominent legume, offer substantial health benefits due to their rich and beneficial nutritional profile. However, the food sector requires improved protein functions. The functional and physicochemical characteristics of isolates from four widely grown soybean cultivars in Iran, namely Katul, ... Read More Soybeans, a prominent legume, offer substantial health benefits due to their rich and beneficial nutritional profile. However, the food sector requires improved protein functions. The functional and physicochemical characteristics of isolates from four widely grown soybean cultivars in Iran, namely Katul, Sahar, Tellar, and Sari, were examined in this research. The proximate analysis revealed significant differences (p<0.05) among the cultivars in moisture, ash, protein, and fat contents, with Katul isolates showing the highest protein (90.75%) and lowest fat (3.67%) content. Color analysis indicated significant variations in brightness (L*), with Katul isolates being the brightest due to lower fat and ash content. Surface hydrophobicity varied significantly among cultivars, with Sahar showing the highest value (360.30 a.u.). Protein solubility was highest for Katul protein isolate (69.43%), influencing functional properties like emulsification and foaming. Cultivar-specific differences were observed in both water absorption capacity (WAC) and oil absorption capacity (OAC), with Tellar exhibiting the highest OAC (2.42 g/mL). Emulsifying properties, evaluated through emulsion stability (ES) and emulsion capacity (EC), were highest for Sari and Katul protein isolates. Foaming properties varied significantly among the samples, so that Katul protein isolate exhibiting the highest foaming capacity (180.50%) and foaming stability (66.3%), likely attributed to its high protein content. Rheological analyses revealed that Katul had the highest consistency index (K) and shear-thinning properties, while Sahar exhibited a more Newtonian-like flow behavior. Gelation studies identified Katul as the most efficient, with the lowest gelling concentration (10%), compared to Sahar’s highest value (14%). These findings demonstrate the effect of soybean cultivar on the compositional and functional characteristics of protein isolates, suggesting potential applications in various food products depending on desired functional characteristics.

Research Article-en Food Technology

Exogenous Melatonin Application Prolongs Citrus Fruits (Citrus sinensis) Shelf-life Quality by Enhancing Some Phytochemical Traits

Afsaneh Ansari; Mohammad Saadatian; Ramin Haji-Taghilou; Kadhim Sedeeq; Rawen Abdulhadi; Abdulsameea Majeed

Volume 21, Issue 3 , July and August 2025, Pages 317-335

https://doi.org/10.22067/ifstrj.2025.91596.1399

Abstract

This study investigated the impact of melatonin treatments (1 mM and 2 mM) on the post-harvest quality of orange fruit during 30 and 60 days of cold storage. Parameters such as titratable acidity (TA), total soluble solids (TSS), vitamin C, antioxidant capacity, total phenolic compounds (TPC), total ... Read More

Review Article-en Food Biotechnology

Edible Biodegradable Films Incorporating Essential Oil-based Pickering Emulsions: A Review of Antioxidant and Antimicrobial Properties

Hossein Mirzaei-moghaddam; Arian Nahalkar; Ahmad Rajaei

Volume 21, Issue 3 , July and August 2025, Pages 337-358

https://doi.org/10.22067/ifstrj.2025.92672.1416

Abstract

This article reviews the antioxidant and antimicrobial properties of biodegradable edible films based on Pickering emulsions containing essential oils. Edible biodegradable films incorporating essential oil-loaded Pickering emulsions are increasingly recognized as a promising option for sustainable food ... Read More

Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18467

Abstract

In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability ... Read More

Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage

Volume 13, Issue 4 , September and October 2017, , Pages 637-646

https://doi.org/10.22067/ifstrj.v1395i0.51604

Abstract

Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), ... Read More Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), low alcoholic (0.5-1.2%) and with no alcohol (less than 0.5%). Malt beverages are generally produced by dissolving wort granulates in water, filtration, and adding pure hop aroma. The malt beverage has some health benefits such as protection against coronary heart diseases, cancers and ulcers. Malt beverages are usually produced using barley malt and in some cases from other sources such as wheat, oats, rye and sorghum. In Iran, malt beverage is prepared without fermentation and is generally produced using barley malt. Malt beverages usually sweetened with sucrose. Sucrose is often preferably replaced with other sweeteners since it is the main cause of obesity, as well as diabetes and dental cavities. There are several known intense sweeteners which provide little or no energy intake. Since intense sweeteners are amongst the most controversial food additives due to suspicions of adverse health effects only few of them are allowed to be used in food industries. On the other hand, there is a wide range of natural sweeteners, which besides providing sweetness to the product, they contain various bioactive compounds, such as vitamins, minerals or polyphenols that are known to exhibit positive health effects and contribute to the concept of functional foods. Though not widely used, several natural alternatives to sugar are available.Date fruit from date palm (Phoenix dactylifera) is one of the important cultivations in Iran. The importance of the date in human nutrition comes from its rich composition of carbohydrates (70–80%), salts and minerals, dietary fiber, vitamins, fatty acids and amino acids. Date juice concentrates, are condensed products made out of date extract. They differ in appearance, taste and consistency depending on the type of the raw juice and the degree of concentration. Three main products can be distinguished as date spread, date syrup and date liquid sugar. Date syrup is the most generally derived date product. It is a high energy food rich in carbohydrate, a good source of minerals but it also contains a very complex mixture of other saccharides, amino and organic acids, carotenoids and polyphenols. Besides its nutritional compounds, it is rich in antioxidants. The components responsible for antioxidative effect are flavonoids, phenolic acid, ascorbic acid and carotenoids. Date syrup as an innovative and main by-product in date processing was used as a substitution of sucrose in non-alcoholic malt beverage. In this study, the effect of sucrose replacement with date syrup on physicochemical and organoleptic properties of malt beverage was studied within 1, 7, 14, 21, 28, 60, 90,120, 150 and 180 days during 6 months of storage.Materials and methods: The materials including barley malt and hops pellets, sucrose and date syrup were supplied from local market. Barley malt and hops pellets were obtained from Sard Sahra Company (Tabriz, Iran). Sucrose was purchased from Khoy sugar factory (Khoy, Iran) and date syrup from Shahd Bab Pars factory (Tabriz, Iran). For preparing malt beverages barley malts were milled using a roller mill, then steeped with hot water in a mash tank. Malt extract was filtered to produce thick, sweet liquid called wort. The wort was then boiled for an hour and date syrup and sugar were added together to the boiling wort at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0. Hops pellets were also added to the extract. The wort was then chilled using heat exchanger plate to avoid fermentation and filtered. The pH and brix of extracts were adjusted to 3.8 and 6 and they were transferred into 300 ml green Polyethylene Terephthalate (PET) bottles, then were pasteurized at 70°C for 30 minutes and stored in refrigerator at 4°C for further analysis.Malt beverages which were sweetened with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of date syrup to sucrose, physicochemical and sensory properties were evaluated during six months of storage. The data reported are the means of triplicate observations. Analysis of the data was done by Duncan’s test. Results and discussion: According to results pH and Brix were not changed during 6 months. There was a significant difference (p

Detection of Margarine in Butter

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34811

Abstract

Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ... Read More

Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia

Volume 15, Issue 1 , March and April 2019, , Pages 181-198

https://doi.org/10.22067/ifstrj.v0i0.71312

Abstract

Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique ... Read More Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique sensory properties. However, the transmission of some pathogenic bacteria in this product and its high fat content is very important in terms of general health.Therefore, the general objective(aim) of this study was to investigate the physicochemical, antimicrobial and sensory properties of low-fat jug cheese( produced produced from milk with 1.5% fat) Jug cheese containing Beta-Glucan powder ( 0. 25%, 0.5%, 1%) and menthe longifolia ethanolic extract (0.1, 0.2 and 0.3) and with compare the results with control cheese (produced from milk with 3% fat)during 60 days of ripening. Antibacterial results showed that properties using beta-glucan had no significant effect on the antimicrobial properties of the treatments and The use of ethanolic extract of mentha longifolia and increasing its concentration had significantly in the most extreme of the antimicrobial properties of treatments. According to results after 60 days of storage, the treatments containing 0.3% of Mentha longifolia extract, in comparison to the other treatments and Showed the most extreme decrease in the total count of microorganisms, lactobacillus, mould and yeast, coliforms, esherchia coli and staphylococcus aureus. The physicochemical properties investigation showed that the protein, fat, acidity and nitrogen soluble in water durin the preservation period have increased and pH, tissue hardness of the samples have significantly (p≤0.05) decreased. The results of sensory evaluation of cheese showed that the treatment which contained 0.5% beta-glucan and 0.3% ethanolic extract of mentha longifolia has the highest sensory properties. So using 0.5% beta-glucan and 0.3% ethanolic extract of menthe longifolia in low- fat cheese formulas can produce safe cheese with microbial and optimum texture at standard level. Materials and Method: Jug cheese was produced from 1.5 fat cow milk obtained from Spoota Food Industries Complex, Urmia, Iran. First, milk was heated at 32-35ºC and cooled at 30ºC, then 0.06% cheese rennet (plant rennet, Cominux, Spain) was added and mixed for 5 minutes. After coagulation (45 min), the cheese was cut into 1*1*1 slices and wrapped in a cloth to be kept in room temperature for 12 hours under 0.1 weight plates for dewatering. Coagulants were impregnated in 3.5% salt solutions (since jug chesses is granular, there was no need to chop the samples). Therefore, the samples were squeezed into jugs and the jug was buried top-down in a 1-meter depth hole. Physicochemical, microbial and sensory properties of samples immediately after they were produced and on day 60 (1440 hours) were measured (Pakbin, 1391). Total protein was determined by macro-kjeldahl method with national standard No. 639. Soluble nitrogen was determined by kjeldahl method. Fat was determined by Gerber's method with national standard No. 366 (Anonymous, 1370). Level of moisture was determined by national standard No. 1753. pH was determined by a MA-Mettler pH-meter and titratable acidity (percentage of lactic acid) was determined by 0.1 normal and phenolphthalein as identifiers using national standard No. 2852 (Anonymous, 1385). Ash from cheese samples was measured by burning and full oxidation of food products in an oven at 550ºC (Khosroshahi, 1387). The Mohr titration method with national standard No. 1809 was used to measure salt in cheese samples (Anonymous, 1356). Tissue hardness (pressure or density) was measured using Universal Instron model 1140 and a probe at a constant speed of 100 mm/min. Compression test of cheese samples was done using a 36mm diameter cylindrical probe (hoseini et al, 1392). To measure number of living microorganism in jug cheese samples. To do so, 1g cheese was chopped with a sterile crucible or a mortar and mixed with 9cc buffered Peptone water. About 0.1cc of the solution was cultivated on a special medium by surface cultivation method. Number of microorganisms was measured by national standard No. 5484 in Kant Agar Plate mediums at 30ºC for 72 hours (Anonymous, 1381). Lactobacillus was measured in an MRS-Bile Agar medium (0.15% bile salt) with national standard No. 17164 at 37ºC for 72 hours (Anonymous, 1392). Molds and yeasts were measured, based on national standard No. 10154, in the YGC Agar medium for 5 days at 25ºC (Anonymous, 1386). To measure total formations, based on national standard No. 11166, a VRBA medium with two-layered pure palet method at 35ºC for 18-24 hours (Anonymous, 1387). E. coli was measured, with national standard No. 5234, in an EC Broth medium at 35ºC for 23 hours (Anonymous, 1394). Staphylococcus aureus was measured, based on national standard No. 6806-1, in a Bird-Parker medium with yolk and potassium tellurite at 37ºC for 48 hours (Anonymous, 1384). Sensory analysis was performed by 9 trained evaluators using a Five Point Hedonic Method with scales of one (very good), two (good), three (average), four (bad), and five (very bad) for taste, odor, tissue, and overall acceptability (Anonymous, 1387). In order to design the treatments, a completely randomized design with factorial arrangement was used. Treatments were designed with a control sample.To data analyze use Duncan one-way analysis of variance. Results & Discussion: The results of antimicrobial evaluation showed treatments containing 0.3% ethanolic extract of mentha longifolia compared to other treatments showed the greatest reduction in total count of microorganisms, lactobacillus, mildew and yeast, coliforms, E. coli, Staphylococcus aureus. Thus, results of the study showed physicochemical characteristics the amount of protein, fat, acidity and nitrogen soluble in water increased and pH, moisture and texture hardness of samples significantly decreased (p≤0.05). The evaluation of sensory properties showed that treatment containing 0.5% β-glucan and 0.3% ethanolic extract of mentha longifolia had the highest sensory acceptability. Therefore, the use of 0.5% β-glucan with 0.3% ethanolic extract of mentha longifolia in the formulation of low-fat jug cheese, can be produced safe cheese with microbial and optimum texture at standard level.

Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Volume 18, Issue 1 , March and April 2022, , Pages 1-20

https://doi.org/10.22067/ifstrj.v18i1.86882

Abstract

Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ... Read More Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation of air bubbles in the oil phase. Response surface methodology (RSM) was used for identifying the effect of aeration process variables on foam properties. However, the main challenge of reduced-fat foods is to ensure their acceptability. Recently fat taste has been introduced as a sixth basic taste. Fatty acids have been considered as the stimulus for this taste. So, linoleic acid as the stimulus for fat perception was added to the formulation to develop a product that tastes almost like full-fat versions but contains less fat. The advantages of aerated foods over conventional products are clear. Nonetheless, the determination of quality and sensory parameters during storage, marketing, and consuming is necessary. For this purpose, produced aerated sauces, along with commercial full- and reduced-fat sauces, were compared by measuring the acidity, pH, oxidative stability, and sensory properties. Materials and Methods: Required amounts of mono- and diglyceride (MDG) and oil were mixed. Then nonaqueous foams were generated by whipping the MDG-oil mixtures. In the optimization study, the effect of MDG concentrations (2, 6, and 10 wt. %), whipping speed (1100, 3250, and 5400 rpm) and time (5, 15, and 25 min) on foam properties (overrun and drainage) was analyzed using RSM. The foam obtained from the optimum process condition was used to produce an aerated reduced-fat sauce. Sauce preparation was performed according to a usual recipe with the difference that the fat content was replaced by nonaqueous foam. Furthermore, 3.00 mM of linoleic acid as a fat taste stimulus was added to the formulation. First, an aqueous phase containing ingredients was prepared. Then nonaqueous foam was progressively incorporated in the aqueous phase. For the purposes of comparison, aerated sauces (0 and 3.00 mM stimulus), along with commercial sauces (zero, low, and full-fat), were analyzed by measuring the pH, acidity, oxidative stability, and sensory properties. Results and Discussion: According to the results of the optimization study, the desired foam (overrun ≥ 60 %) achieved by oil containing 10 wt. % MDG at 3400 rpm for 10 min. Overrun increased progressively with MDG concentration but decreased slightly above 10 wt. % due to the difficulty of dispersing air bubbles in such a viscous gel. Considering the effect of whipping speed, and time, it was observed that mixtures reached their maximum volumes within 25 min. With a further increase in the whipping rate, the time required to achieve the maximum amount of foam was decreased. However, at high whipping speed (5400 rpm), foam volume decreased rapidly with time, and almost a lot of foam collapsed. The lowest and highest pH was related to zero and full-fat commercial sauces, respectively. There was no difference (p>0.05) between the pH of the control and the linoleic acid containing aerated, as well as low-fat sauces. Over time, as the pH decreases, the acidity of the aerated sauces increased and making the products with appropriate microbial stability. Due to the significant reduction of fat amount, oxidation of the aerated sauces was much slower than the full-fat one (p<0.05). Appearance, taste, and texture characteristics of aerated sauces provided a sensory profile similar to the full-fat sauce. The aerated sauce containing linoleic acid had higher sensory scores, indicating its general acceptance. Conclusions: In this study, nonaqueous foam as a new approach for fat replacement in emulsion-based foods such as sauces was practically applied. The optimum aeration process conditions were determined by the help of experimental design. Two types of aerated sauces were prepared based on the linoleic acid concentration, and their physicochemical and sensory characteristics were compared with commercial sauces. The acidity and pH of the sauces were in the standard range, and also their oxidative stability was acceptable during storage time. Generally, the aerated sauce containing linoleic acid had relatively similar sensory profiles to the full-fat sauce. Therefore, it seems that nonaqueous foam could be used successfully to develop reduced-fat alternative foods, which could also be meet the consumers' and marketing requirements.Materials and Methods: Required amounts of mono- and diglyceride (MDG) and oil were mixed. Then nonaqueous foams were obtained by whipping the MDG-oil mixtures. In the optimization study, the effect of MDG concentration (2, 6, and 10 wt. %), whipping speed (1100, 3250, and 5400 rpm) and time (5, 15, and 25 min) on foam properties (overrun and drainage) were analyzed using RSM. The foam obtained from the optimum process condition was used to produce an aerated reduced-fat sauce. Sauce preparation was performed according to a usual recipe with the difference that the fat content was replaced by nonaqueous foam. Furthermore, 3.00 mM of linoleic acid as a fat taste stimulus was added to the formulation. First, an aqueous phase containing ingredients was prepared. Then nonaqueous foam was progressively incorporated in the aqueous phase. For purposes of comparison, aerated sauces (0 and 3.00 mM stimulus), along with commercial sauces (zero and full-fat), were analyzed by measuring the pH, acidity, oxidative stability, and sensory properties. Results and Discussion: According to the results of the optimization study, the desired foam (overrun ≥ 60 %) achieved by oil containing 10 wt. % MDG at 3200 rpm for 10 min. Overrun increased progressively with MDG concentration but decreased slightly above 10 wt. % due to the difficulty of dispersing air bubbles in such a viscous gel. Considering the effect of whipping speed, and time, it was observed that mixtures reached their maximum volumes within 25 min. With a further increase in the whipping rate, the time required to achieve the maximum amount of foam was decreased. However, at high whipping speed (5400 rpm), foam volume decreased rapidly with time, and almost a lot of foam collapsed. The lowest and highest pH was related to zero and full-fat commercial sauces, respectively. There was no difference between the pH of the control and the linoleic acid containing aerated sauces. Over time, as the pH decreases, the acidity of the aerated sauces increased and making them products with appropriate microbial stability. Due to the significant reduction of fat amount, oxidation of the aerated sauces was much slower than the commercial ones. Appearance, taste, and texture characteristics of aerated sauces provided a sensory profile similar to the full-fat sauce. The aerated sauce containing linoleic acid had higher sensory scores, indicating its general acceptance. Conclusions: In this study, nonaqueous foam as a new approach for fat replacement in emulsion-based foods such as sauces was practically applied. The optimum aeration process conditions were determined by the help of experimental design. Two types of aerated sauces were prepared based on the linoleic acid concentration, and their physicochemical and sensory characteristics were compared with commercial sauces. The acidity and pH of the sauces were in the standard range, and also their oxidative stability was acceptable during storage time. Generally, the aerated sauce containing linoleic acid had relatively similar sensory profiles to the full-fat sauce. Therefore, it seems that nonaqueous foam could be used successfully to create reduced-fat alternative foods, which could also be meet consumers' and marketing requirements.

Puplication start year	2005
Number of Volumes	21
Number of Issues	93
Number of Authors	1,517
Number of Submissions	2,037
Number of Rejected Articles	983
Number of Accept Articles	1,001
Number of Reviewers	577

Volume 21 (2025)

Volume 20 (2024)

Volume 19 (2023)

Volume 18 (2022)

Volume 17 (2021)

Volume 16 (2020)

Volume 15 (2019)

Volume 14 (2018)

Volume 13 (2017)

Volume 12 (2016)

Volume 11 (2015)

Volume 10 (2014)

Volume 9 (2013)

Volume 8 (2012)

Volume 7 (2011)

Volume 6 (2010)

Volume 5 (2009)

Volume 4 (2008)

Volume 3 (2007)

Volume 2 (2006)

Volume 1 (2005)

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