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In this study, physicochemical (pH, acidity, brix, vitamin C , SO2  and  formalin number ) and sensory properties of PET containers packed Lemon juice were evaluated. The samples were stored at 20 and 40 ^◦C . During the ten weeks of preservation, physicochemical and sensory properties were measured in three replicates every two weeks. The results showed that the two storage temperatures(20 and 40 ^◦C ) had not any significant effect on  pH, acidity , brix and formalin  number (p≥0.05). The amount of vitamin C and SO2 were less in the 40^◦C stored samples compare with the 20^◦C stored samples. The results of sensory evaluation indicate that the PET containers packed samples are acceptable in both storage temperatures (20 and 40 ^◦C ) during the ten weeks of storage.  

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  Traditional Kurdish cheese is one of the most consuming raw milk cheeses in Iran which there is a few studies accomplished about it. In this study, the effect of ripening period, type of containers (goat skin and plastic containers) and rennet type (traditional rennet and commercial rennet) were evaluated on the physicochemical and microbial characteristics of Kurdish cheese. Physicochemical analysis were involved the measuring of ash, dry matter, pH, fat to dry matter and protein to dry matter ratios and microbial analysis were including total count of mesophilic and termophilic lactobacilli, mesophilic and termophilic lactococci, aerobic psychrotrophic and mesophilic bacteria, entrobacters, entrococci and the total molds and yeasts. The results showed that, both rennet type and containers had no significant effect on microbial load of the cheeses (p>0.05) whereas the numbers of mesophilic lactobacilli, termophilic lactococci, aerobic psychrotrophic bacteria, entrobacters along with total molds and yeasts have changed during the time (p<0.05). The amount of dry matter, ash and pH of the cheeses were significantly affected by the containers (p<0.05) and rennet type also had a significant effect on dry matter, ash and ratio of fat to dry matter (p<0.05). All the characteristics of cheese were affected by the time of ripening (p<0.05) except the ratio of protein to dry matter. Finally, according to all results, it seems that cheeses produced by traditional rennet have more nutritional quality than the others manufactured by commercial rennet. Also, using of traditional rennet and goat skin (which traditionally use in the production of Kurdish cheese) had no significant effects on microbial quality of cheeses (p> 0.05).

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Traditionally, Kope cheese (Jug cheese) is produced in the Northwestern provinces of Iran and nowadays some of the jug cheese producers have been used of plastic or metal container as a jug. The aim of this study was to determine the effect of packaging containers and different ripening temperatures on the physicochemical and sensory properties of Kope cheeses during 120 days of ripening .Generally, the results revealed that cheese samples filled into jugs had higher pH, total solids, ash, salt, fat and protein than cheese samples filled into plastic containers, while the plastic containers had higher acidity and lipolysis. In addition, except of lipolysis, compared between samples of similar packaging, cheese samples ripened at refrigerator temperature had highest pH, total solids, ash, salt, fat and protein. Experimental results showed that between the cheeses filled into plastic containers, highest lipolysis value observed in cheese ripened at refrigerator temperature, while between the cheeses filled into jugs, cheese ripened at soil temperature had highest lipolysis value.  

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The effect of the addition of various gelatin with different gel strength and changes in total solid non-fat on physicochemical and textural properties of non-fat yogurt evaluated, and addition of  high bloom (HBG) and low bloom (LBG) gelatin in different concentrations (0.25%, 0.5%, 0.75% and 1%)  impacts on textural properties of yogurt compared. According the results during gel formation and after that, gelatin interacted with milk casein network, as basis of the yogurt gel structure and revival water bands, thereupon plummet syneresis dramatically specially in samples with higher gelatin amount. On the other hand textural properties such as gel firmness of yogurt hardly affected by gelatin and SNF content; and samples contain 12.5% SNF and 1% HLB had firmest gel. Also, viscosity increased with addition of gelatin and solid nonfat. This feature can reduce the deficiencies of fat removed  

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The purpose of this study was to investigate the effect of lyophilized Alyssum homolocarpum seed gum–whey protein concentrate (with the ratio of 1:1, 1:3 and 3:1) on physicochemical properties of corn oil–in–water emulsions. Interfacial tension and emulsion characteristics such as particle size distribution, zeta potential, flow behavior, viscosity and creaming were investigated. The results showed that with the increasing gum ratio in the mixture, the interfacial tension increased, but the difference was not statistically significant. In emulsions stabilized with gum–protein mixture, increasing gum content, increased the particles size, negative charge on droplets surface, consistency coefficient, yield stress and hysteresis between the forward and the backward diagrams. The particle size distribution curve was monomodal and emulsions stabilized with this mixture showed non–newtonian and psedoplastic behavior. No creaming was observed in all emulsions.  

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This work was aimed to investigate the potential preparation of an biodegradable film preparation from bitter vetch seed protein and determine some of its physicochemical properties. The film was cast from bitter vetch protein concentrate (BPC) (5 g/ 100 ml alkaline water) and glycerol (50% w/w of BPC). The moisture content (MC), color, tensile strength (TS), elongation to break (EB), water vapor permeability (WVP) and surface hydrophobicity of the film were measured. The film with MC of 27.69%, TS 5.04 MPa and WVP 0.72 (gmm/KPa.h.m² ) ws comparable with other protein films but its red and yellow indices in color (a=22.41 and b=37.20) and EB were higher than other protein based-films. Its surface hydrophobicity (49.83^°) was higher than that of soy and sodium caseinate protein films and lower than red bean protein film. In general, according to the results, it seems that the film obtained from BPC has a good potential to be used in packaging applications.    

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Dietary fiber is one of the important components in diet which possesses positive effects on health, in addition tohaving appropriate functional properties. Among plant sources, date seed is an abundant and inexpensive as well as rich source of dietary fiber. In this research, date seed was first fractionated into two parts including outer part (crust) and inner part (core) and then both parts were defatted. The two kinds of powders obtained from defatting crust and core were named crust fiber and core fiber. Chemical analysis showed that the amount of protein, insoluble dietary fiber and total dietary fiber in core were significantly higher than crust. Fat of crust was significantly higher than core. Also it was understood that the amount of total dietary fiber in both crust and core parts was high (70.68% and 74.17%, respectively). Water retention capacity and oil binding capacity of core fiber (2.80 and 1.29 gram/gram, respectively) were respectively higher and lower than crust fiber (2.66 and 1.40 gram/gram, respectively). Core fiber was lighter than crust fiber. The value of all the three parameters including water retention capacity, oil binding capacity and L* were acceptable in comparison with most of the agricultural by-products and commercial fibers.   

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Iran has a long history in manufacturing a wide range of dairy products and cheese is one of the most important fermented dairy product  which is high in protein. Lour cheese (Lour is similar to cottage cheese) is prepared traditionally in the mountainous region of Gilan province, north of Iran, using sheep or cow’s milk. This cheese is very well known cheeses in the region and is preferred by many locals. It is prepared through heating (up to the boiling point) the cheese whey with addition of milk (LCM) or Doogh (buttermilk) (LCB). In this study, batched of Lour cheese (with milk and with buttermilk) were produced in the traditional way and were examined for sensory, physicochemical and rheological properties. The results showed that the moisture content of LCM and LCB was 66/45% and 72/82 %, respectively. The amount of fat measured was  22/33% and 13/70 %, respectively. LCM contained less protein (8/77%) compared to LCB (9/73%). The study also showed significantly different preference for over LCB over LCM by 40 untrained panelists. These finding were backed up by the rheological analysis Overall, Lour cheese proved to be a healthy alternative for feta type cheese however, more work is to be done to commercialize it.  

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Wheat starch is the most common type of starch in Iran as well as many other parts of the world with enormous applications in food and non-food products. To improve its physicochemical properties or create new functionalities, starch can be modified by changing its molecular structure. Amongst different methods for starch modification, physical methods have received more attention recently. Pre-gelatinization of starch is a physical method to modify the properties of native starch. The main aim of this research was to study the physicochemical properties of pre-gelatinized wheat starch produced using a small scale industrial twin drum drier. The results indicated that drum drying destroyed native starch granules, degraded molecular structure and reduced the degree of crystallinity of starch. Pre-gelatinized starch (PGS) showed cold water viscosity at 25 ºC, while native wheat starch was not able to increase the viscosity under this condition. It also increased water absorption and swelling of the starch compared to its native counterpart. Pre-gelatinized wheat starch can be used as a thickening agent in instant food products to eliminate heating stage in their production or in manufacturing of the products sensitive to high temperature.

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Chemical composition and physicochemical properties of pumpkin seeds and fatty acids of their oil were determined. It was found that the seeds contained 41.59% oil and 25.4% protein. Moisture, crude fiber, total ash, and carbohydrate contents were 5.2%, 5.34%, 2.49%, and 25.19%, respectively. The specific gravity, dynamic viscosity, and refractive index of the extracted pumpkin seed oil were 0.915, 93.659 cP, and 1.4662, respectively. Acid value (mg KOH/g oil), peroxide value (meq O2/kg oil), iodine value (g I2/100 g oil), saponification number (mg KOH/ g oil), and unsaponifiable matter content (%) of the extracted oil from pumpkin seeds were 0.78, 0.39, 10.85, 104.36, 190.69, and 5.73, respectively. Total phenolics compounds (mg gallic acid/kg oil), total tocopherols (mg α-tocopherol/kg oil), total sterols (%), and waxes (%) were 66.27, 882.65, 1.86, and 1.58, respectively. Specific extinctions at two wavelengths of 232 nm (K232) and 270 nm (K270) and R-value (K232/K270) were 3.80, 3.52 and 0.74, respectively. Gas chromatographic analysis of the pumpkin seed oil showed that the linoleic (39.84%), oleic (38.42%), palmitic (10.68%) and stearic (8.67%) acids were the major fatty acids. Compared with other vegetable oils, the present study revealed that pumpkin seed oil can be a valuable source of edible oil.

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The use of Ultrasound in food industry is the main issue in research and development .Regarding to the wide application of modified starches in food industry and their associated hazards, the aim of this study was to investigate the possibility of modifying physicochemical properties of wheat starch by ultrasound treatment, so 6 samples of 10% wheat starch suspension was prepared and treated by 200 and 400 W ultrasound probe and also ultrasound bath for 15 and 30 minutes. Solubility, Swelling power, Oil absorption, Turbidity and SEM tests was performed to assess the physicochemical changes of ultrasound treated starches. According to the obtained results, the highest solubility and oil absorption and the lowest swelling power was related to the samples treated by 200W ultrasound probe. .  This sample also showed the most transparency after 15 min treatment and did not have any significant difference with control sample. Scanning  electron microscopy images of samples also showed complete disintegration of the granular structure of the samples treated by 200 w ultrasound probe for 15 and 30 minutes while the structure of other samples were changed a little.  

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  Dough products are traditional and inexpensive food products that their consumption has increased. Unfortunately in our country due to lack of adequate cultivation of durum wheat, lack of appropriate technology for the production of durum wheat semolina and economic conditions for import of durum wheat, producing high quality dough product is faced with many problems. Also the price of durum wheat is more expensive than other wheat cultivars. In order to provide Dough products with good quality, in this study we investigate physicochemical properties of semolina and cooking qualities of dough products made from three different varieties of hard wheat namely Morvarid, Chamran, Sayson and two breeding lines namely A-line and N-80-19 line that are easy available in Iran. Behrang durum wheat is used as reference variety. Some strong relationships exist between semolina characteristics such as protein, wet gluten, gluten index and dough product quality. Finally the results show that Chamran and N-80-19 cultivars based on key features of dough product (yellow color, protein content and cooking quality) have no significant difference with control sample and they can be introduced as the best wheat to dough products industry.

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Pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. Pomegranate peel is a rich source of tannins, flavonoids and other phenolic compounds. The palm syrup has unique odor and taste; it has high potential to be a new sweetener which is natural and chemical-free. In this study, the effect of aqueous extract of pomegranate peel adding at levels 10%, 20%, 30% and palm syrup adding at levels 2%, 4%, 6% on some physicochemical (pH, titratable acidity, total solid and viscosity) and overall acceptability of functional flavored milk was investigated during 21-day cold storage. The milk used for producing functional flavored milk samples was preheated at 50ºC, palm syrup and pomegranate peel extract were added to milk and were mixed for 5 minutes; then, The mix was heated at 75ºC for 15 minutes. After cooling at 25°C, flavored milk samples were hold at 4ºC. Acording to present research, with adding pomegranate peel extract pH, viscosity and total solid decreased (p<0.01); however, titratable acidity increased (p<0.01). Reduction in pomegranate peel extract levels improved overall acceptability of functional flavored milk samples (p<0.01). With adding palm syrup, titratable acidity (p<0.05) and total solid (p<0.01) decreased; however, pH  and viscosity increased (p<0.01). With adding different amounts of palm syrup, there was no different in sensory properties of flavored milk samples (p>0.05). In terms of overall acceptability, functional flavored milk sample containing 10% pomegranate peel extract and 4% palm syrup gained the highest score in comparison with the other samples.

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In this research, the effect of kombucha on physicochemical (pH, acidity, syneresis, viscosity, vitamin C and ethanol) and overall acceptability of yogurt samples were measured during 21 days of storage at 8ºC. Thus the amounts of 5, 10 and 15 %(V/V) of concentrate of kombucha layer grown up on black tea, with yoghurt starter, were inoculated to the milk containing 2.2 % fat. Meanwhile, the yogurt starter was applied for producing control sample. Fermentation in all samples was stopped when the pH reached 4.6. The results showed that during the storage, decrease of pH and increase of acidity were minor (p<0.01), and with raising the kombucha concentration, these changes were significantly less than control sample (p<0.01); syneresis in all samples (the same as control) increased while viscosity decreased (p<0.01) and increasing of kombucha concentration was caused increase of syneresis and decrease of viscosity (p<0.01); vitamin C decreased and ethanol increased very little (p<0.01) and as the kombucha concentration increased, the quantities of vitamin C and ethanol increased (p<0.01). Raising the kombucha concentration caused reduction of overall acceptability score in samples (p<0.01); and during storage, this score decreased (p<0.01) a little in comparison with that in control sample. After production and during storage, the best physicochemical and sensory properties was observed in sample containing yogurt starter and 5% kombucha concentrate.  

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  In this research, physicochemical properties and oxidative stability of Roghani virgin olive oil grown in two regions of Roodbar and Kazeroon, located in north and south of Iran respectively, with differences in pedoclimatic conditions, altitude and soil were investigated. To determine the physicochemical properties, acidity, peroxide value, spectrophotometric indexes at 232 and 270 nm, smoke point, specific gravity and refractive index as well as the total contents of phenolic compounds, alpha tocopherol, chlorophyll, carotenoid, and fatty acid composition were evaluated. To evaluate the oxidative stability, the effect of heat treatment at 180 °C for 8 hours on indicators such as conjugated diene value, carbonyl value, polar compounds and oxidative stability index were tested. Results indicated the differences in the structural properties and oxidative stability of the oil obtained from two regions. As the oil from Roodbar region with lower altitude, lower average annual temperature, higher average annual rainfall, and specific geographical conditions, contain higher phenolic compounds, alpha tocopherol and oleic acid and also showed higher oxidative stability during heat treatment. But the oil of Kazeroon region with higher altitude, higher average annual temperature, and lower average annual rainfall, had higher linoleic and linolenic acids and exhibited lower oxidative stability during thermal treatment. Therefore the results of this study can be used as a description of physicochemical properties and oxidative stability of Roghani olive oil from two regions of Roodbar and Kazeroon.  

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The main purpose of this study was to use wheat germ in production of milk dessert. Therefore, wheat germ was first heated at 150 °C for 15 min, then milled to obtain particle sizes of 125, 210 and 354 micrometers. Samples were made with 10% sugar, 2% gelatin and 88% low-fat milk (1.5% fat) and different levels of wheat germ (2.5, 5, 7.5 and 10%, w/w). Different characteristics of the fresh product and after storage for 15 days at 4 °C were determined. The results showed that with increasing the amount of wheat germ, dry materials of the samples increased while the pH decreased. Changes in the particle size of the samples had no effect on the dry materials. Textural evaluations showed that with increasing the germ level, particle size and storage time, hardness, cohesiveness, chewiness and gumminess, increased while elasticity decreased. Studying the internal structure of the desserts using scanning electron microscopy showed that the uniformity of the samples increased with increasing the germ content in dessert formulation. Moreover, with increasing the percentage and particle size of the germ, the darkness, redness and yellowness of the desserts increased. The results showed that the syneresis of desserts reduced with increasing the level of the germ, however, changes in particle size of the germ had no effect on this parameter. Sensory evaluation results concluded that the samples were prepared with maximum amount of 7.5% germ with particle size of 125 micrometer were the most acceptable samples.

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Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. Purpose of this study was evaluation of malting quality and identification of suitable line for production of malt products. In this study, effect of malting processing on physicochemical properties including of kernel density, bulk density, thousand weight kernel, protein and cold water extract yield of EBYT and Yusuf varieties evaluated in complete randomized design plan. Experiments were made in triplicate. The results of ANOVA showed that sample type had significant effect on all physicochemical properties (p< 0.01). Maximum amount of kernel density (1332.33 kg/m3) and minimum amount of that (832.33 kg/m3) were related to barley seed of yusuf variety and obtained malt of yusuf variety, respectively. Malting process results in decrease of thousand weight kernel, kernel density and bulk density and increase of protein content and cold water extract yield.  Cold water extract yield in obtained malt of EBYT line was higher than obtained malt of yusuf variety, and consequently, those utilities in enzymatic extracts preparation and also in confectionary, cake and cookie industries.  

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Dahi is a traditional Indian fermented milk product that is similar to plain yogurt in appearance and consistency. As compared to yogurt, dahi has lower acidity, consequently it seems to be more effective in production of probiotic or synbiotic foods. The aim of this study was optimization of the production process and evaluation of physicochemical and microbial properties of synbiotic dahi by response surface methodology (RSM) based on Box Benken Design. Inulin (0-2.5%), tragacanth gum (0-0.06%) and storage time (1-19 days) were the factors that their impacts on the dependent variables were evaluated. In order to optimize variables, three traits including firmness, syneresis and viability of probiotic Lactobacillus acidophilus (LA₅) were considered as responses. Finally, the appropriate power and fit of model were indicated based on determination coefficient (R²), adjusted determination coefficient and coefficient of variation (CV). The determination coefficient (R²) for firmness, syneresis and microbial counting in synbiotic dahi was obtained 0.99, 0.91, and 0.98, respectively. The increase in the concentration of inulin and storage time led to improve of syneresis and firmness of the products. Also, the increase in concentration of tragacanth up to 0.03% increased firmness, while afterward up to 0.06% concentration caused negative effect and reduced firmness. The increase in concentration of tragacanth and inulin had positive effect on probiotic counting of the products, while storage time had deleterious effect on it. According to the results of optimization experiments, optimal conditions were 2.5% concentration of inulin with 0.03% concentration of tragacanth gum in 18-day holding period.

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Identify and cultivate new oil seeds is an important step in the supply of required oil in our country. The aim of the present research was to evaluate the composition of physicochemical properties, fatty acids structure and the oxidative stability of Dill (DS) and Coriander (CS) seed oils. To produce oil, the seeds were mixed with n-hexane solvent in the ratio of 1:4 w/v. The physicochemical properties of DS and CS oils includeding  acid value, peroxide value, iodine value, refractive index, wax compound content, viscosity, specific gravity, oxidative stability and fatty acids structure were examined. According to the results, the acid value (11.56 mg/g), iodine value (104 g/100g of oil), wax compound content (34.25%) and specific gravity (0.92 kg/m³) of DS oil was higher than CS oil. Also peroxide value (3.07 meq/kg), viscosity (20.94 cp), refractive index (1.55) and oxidative stability (16.3 h) of CS oil was higher than DS oil. DS oil contained 8.51% of saturated fatty acids that mainly composed of palmitic acid and stearic acid which is lower than CS oil (8.83%). DS oil contained 91.35% unsaturated fatty acids. The ratios of polyunsaturated fatty acids to mono–unsaturated fatty acids of DS and CS oils were 0.23 for both oils. Also the ratio of polyunsaturated fatty acids to saturated fatty acids of DS and CS oils were 2.07 and 1.94, respectively.

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Whey less Feta cheese was prepared using cream, milk protein concentrate, whey protein concentrate and fresh milk. The effects of various levels of pomegranate juice and storage time on its physicochemical and microbial properties were investigated. Samples were produced at five levels of pomegranate juice and analyzed at intervals of 15 days for two months. Data analysed with SPSS software and means were compared with duncan multiple range test. The results showed that pomegranate juice had very significant impact (P<0.0001) on physicochemical and microbial properties of cheese and storage time had significant impact (P<0. 05) on all properties except for ash and springiness. Pomegranate juice reduced the textural indexes of hardness, cohesiveness, gumminess, chewiness, springiness and increased the adhesiveness index. During the storage time, hardness, cohesiveness and gumminess of cheese at first increased then decreased and chewiness and adhesiveness properties of the cheese respectively decreased and increased. The colorimetric test illustrated that pomegranate juice increased (a*) index and decreased (L*) and (b*) indexes. In other words, red pomegranate juice can increase redness and reduce brightness and yellowness of cheese. During of storage, the indexes (L*) and (b*) increased and (a*) reduced. In other words, redness of cheese was decreased and brightness and yellowness of it were increased. Samples were subjected to sensory evaluation and the sample containing 20% of pomegranate juice with the highest score in acceptance was selected as the best sample.