---

---

      In this study, the effects of full fat soy flour(FFSF) addition and drying temperature changes on sensory evaluation and textural characteristics of spaghetti was assessed(P<0.05). The addition of 2%, 5% and 8% of FFSF and different Levels of temperature, Low Temperature(LT), High Temperature(HT) and Ultra High Temperature(UHT) drying caused the significant changes in organoleptic and textural characteristics of spaghetti. In texture analysis of spaghetti, Hardness factor was increased and Adhesiveness, stickiness factors were decreased significantly when used of HT and FFSF combination at the same time. Springiness factor in HT and UHT drying has been shown an insignificant changes in spaghetti. The results of sensory evaluation shown, color, odour, taste, texture and overall acceptability was improved when used of HT for heat treatment, but Mailard Reaction (non-enzymatic browning) developed when used of UHT drying. LT drying didn’t has an efficient result and beany flavor was sensible in dried spaghetti with 5% and 8% of FFSF. The result shown that using of HT drying has a positive effect on sensory and textural characteristics of dried spaghetti.  

---

  Reduction of wheat consumption utilization in bread and wheat flour products is one of the main ways to reduce the costs and get more economical processes. So the aim of this study was evaluation of sanginak (latirus sativus) flour (in four levels of  0, 10, 20 and 30%) and guar gum (in three levels of  0, 0.25 and 0.5%) on moisture content, special volume, texture and sensory  properties of semi bulked Barbari bread. The results showed by adding sanginak flour moisture content and firmness was increased and specific volume were decreased. However the panelists gave the highest score to the control samples. contain 10 and 20% sanginak flour. On the other hand the moisture content, specific volume, porosity and overall acceptability were increased and firmness was decreased by increasing the amount of guar gum. The final results of this project showed the sample contains 20% sanginak flour and 0.5% gaur gum In terms of specific volume, rheological and sensory properties was Competitive with that of the control sample (100% wheat flour).  

---

Nowadays, the investigations on sugar replacement with other sweeteners increased because of the relation of sugar consumption with some diseases such as blood pressure, dental decay, obesity and increment of the glucose and insulin which especially is dangerous in diabetic patients. In this study, sugar was replaced in 5 levels (0, 25, 50, 75 & 100%) with date puree in dunat formulation and physicochemical and sensory properties and shelf life of final product were assessed. Results showed that moisture and water activity values increased with more replacement of dunat was decreased in 75% replacement level. The oil uptake percent and special volume decreased from 50% and 75% replacement levels, respectively. Although L٭ and b٭ values of the dunat crust was decreased in 50% and higher replacement levels in compared with control sample, a٭ value was increased in 25% and higher replacement levels. While the a٭ value of the dunat crumb increased in 25% and higher replacement levels, L٭ and b٭ values decreased from 25% and 50% replacement levels, respectively. Results from panelist’s assessment also hadn’t significant difference with control sample up to 50% replacement level. Results from this study showed that 50% replacement of sugar with date puree in dunat formulation not only keep appropriate sensorial properties of products, but also reduce oil uptake in a significance difference in compared to control sample and in special volume and porosity, treated samples haven’t significance difference with control sample. Also increment in replacement level up to 50% of date puree, whilst increase moisture and decrease hardness of products in each three period times and regard to water activity value, lead to increase in dunat maintenances time.

---

---

Fruits and vegetables by products enrich from functional components such as dietary fiber and protein.  This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.

 

---

The use of synthetic antioxidants has reduced due to its harmful effects on consumer health. The present study was conducted to evaluate the antioxidant properties of Mentha pulegium as a source of natural antioxidants. In order to prepare extracts of Mentha pulegium from a methanol solution, a ratio of 5: 1 was used. The levels of tocopherol and phenolic compounds of the extracts were measured by spectrophotometric methods. Finally, methanolic extract of Mentha pulegium at concentrations of 400 ppm and 800 ppm was added to canola oil, and after heating for 24 hours at 180°C, color index, conjugated dienes value, acid value and peroxide value were evaluated to comparison with the sample containing TBHQ. The results showed that extract at concentration of 800ppm has thermal stabilization efficiency comparable to TBHQ(p<0.05). Therefore, Mentha extracts can be recommended as a potent source of natural antioxidants for the stabilization of canola oil or other unsaturated vegetable oils.
 

---

In this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semi-voluminous bread. Dough's rheological properties as well as textural and sensory characteristics of bread were investigated. The results showed that water absorption (%), development time (min) and the degree of dough softening (FU) were increased but dough stability (min) was decreased by adding pretreated rice bran. Adding pretreated rice bran increased the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than the control. However, there was no significant difference between samples which contained 5, 10% of rice bran and the sample without rice bran (P< 0.05) 48 hours after baking. Finally, the samples with 10% rice bran were selected as the most productive samples in this research by panelists.

---

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extention time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores.

---

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm³) and porosity (24.17%) and similar to the control sample (4.86 mg/cm³). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking.  Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.

---

. Production and consumption Increased consumption of ready-to-eat foods such as pizzas and reduced daily physical activity has increased the need to reduce calories and dietary fat. In this study, the effect of adding inulin at concentrations of 6 and 7% and kefir at concentrations of 0.6 and 0.7% was investigated and physicochemical tests, color parameters and textural properties of cheese affected by the addition of inulin / Kefirs were examined. The results showed that in the sample with a ratio of inulin to kefir of 10: 1 had the most change in acidity and pH, while increasing the amount of kefir had no effect on acidity, which could be due to the neutral structure of kefir polysaccharide. In the study of cheese dry matter, the addition of inulin / kefir did not show a significant effect on the results (P <0.05). In contrast, the melting area was the highest in the control sample and the lowest in sample B (the lowest ratio of inulin to kefir). In other words, the addition of inulin / kefir did not show any effect on the melting area of the cheese. In examining the color characteristics of mozzarella cheese, by changing the level of inulin to kefir, no change in brightness, a* and b* was observed. However, in general color changes, the most change were observed in sample A and the least color change was observed in control. Also, the addition of inulin and kefir did not have a significant effect on the organoleptic and textural properties of mozzarella cheese. Therefore, it is possible to use this combination in the formulation of mozzarella cheese without making undesirable changes in the product

---

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R²) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

---

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

---

 The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.
 

---

In this study, the principal component analysis method was used to evaluate the relationships between quantitative and qualitative parameters of muffin with reduced sugar. The principal component analysis (PCA) method is a useful tool for interpreting and finding relationships in a set of parameters with various dimensions and characteristics in each observation. This tool provides useful help in increasing the interpretability of data and multidimensional visualization of the relationship between them. In order to replace sugar, a formulation based on three levels of maltodextrin (0, 25 and 50%) and four levels of ghavoot (0, 3, 6 and 10%) was used in a completely random design. Based on the study of the principal component analysis plot, it was determined that the relationships between the studied parameters are influenced by changes in the sugar substitute formulation. Based on this, new relationships between the studied parameters on muffins are formed by changing the level and type of sugar substitute composition. The evaluation of the change in the relationship between the parameters under the influence of the replacement of maltodextrin and ghavoot in the muffin formulation with reduced sugar shows the changes made in the structural substrates and the influence of a set of parameters on each other under the applied treatment. The results of this research show the efficiency and importance of using data mining methods to create an understanding of the relationships between quantitative and qualitative parameters of baking products with changes in formulation.
 

---

Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.
 

---

Gluten is a structural protein for bakery products and its lack causes undesirable changes in the texture, color, and porosity of these products. Therefore, the use of gluten alternatives such as hydrocolloids, enzymes, and proteins, are essential in providing these products. The aim of this research was to evaluate the properties of gluten-free bread (physicochemical properties such as specific volume and porosity, stiffness, extensibility, and color parameter, as well as sensory properties) in the presence of 0, 0.5, 1, and 1.5% concentrations of gums including Cress seed gum (C) and Basil gum (B) compared to Hydroxypropyl Methylcellulose (HPMC) (H). The results indicated that adding gums to bread decreased stiffness and color parameters and increased specific volume, extensibility, and sensory properties. Based on the comparison between C, B and HPMC, basil gum could improve volume, porosity, and sensory score more than C and H. Also, the HPMC was more effective on the color parameter of gluten-free bread. Based on the results, addition of basil gum to the gluten-free bread recipe could improve the crumb texture, specific volume, sensory properties, as well as overall quality of the product. Basil gum as a novel gum increased water absorption, texture, and the best results were obtained in 1% basil gum. The results of bread quality parameters indicated C₀B₁H₀ had high specific volume and porosity. Therefore, basil seed gum can be a novel and useful gluten substitute for gluten-free bread baking purposes.