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One of the most important factors contributing to bread waste in production and consumption is the use of newly-harvested wheat in some seasons. However, the occurrence of natural oxidation and formation of intermolecular bonds in the protein network improve wheat quality due to proper storage. For this purpose, this research examined the effect of storage life on the dielectric constant of wheat kernels, physiochemical properties of flour, and rheological properties of the dough from two cultivars, namely Tajan and Marvdasht, in three durations (0, 30, and 60 days). Results suggested that, with the passage of time, pH decreased in cultivars, but the protein level, wet gluten, Zeleny sedimentation, dielectric constant, and moisture increased, while the ash in both cultivars did not change significantly. Meanwhile, all measured properties, excluding pH and protein, improved more significantly in the Tajan Cultivars than in Marvdasht.  Additionally, as time passed, water absorption, dough development time, and dough stability time increased in both cultivars, but the value of these indexes and the level of changes were higher in Tajan than in Marvdasht. At the same time, dough softening degrees decreased in both cultivars through time after 10 and 12 minutes with Tajan having a lower degree than Marvdasht. With the passage of time, in all durations of fermentation, the required energy for dough extension, resistance to extension, extensibility, and the ratio number Increased in both cultivars.  Except for the dough extensibility, the changes in other properties in the Tajan Cultivar were higher than those of the Marvdasht Cultivar. The research concluded that the effect of storage life on physicochemical and rheological properties of the dough from Tajan was higher and more significant than those of Marvdasht.

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Food fortification for the prevention and treatment of micronutrient deficiency disorders is one of the most widely methods that because of its low cost and no need to change dietary habits was used all around the world. In grain fortification, immersion and spraying methods are usually used, and extrusion processes are used for cereal flour. In extrusion fortification method, the used extensions are into the food matrix so their output during different processing stages is less than other enrichment methods. In this study, rice reconstituted by extrusion cooking method, was enriched with vitamin D₃ (100000 IU/g) at concentrations of 2.5, 5, 7.5 and 10 µg/100g and Zinc (as Zinc oxide) concentrations of 5, 10, 15 and 20 mg/100g and then remaining of Vitamin D3 and Zinc were measured before and after extrusion and before and after cooking in 30 days intervals during 180 days storage period. According to the results, storage period and also the cooking process at all initial concentrations have a significant effect (p<0.5) on Vitamin D₃ and Zinc stability of extruded fortified rice so that the average content of Vitamin D₃ and Zinc at the end of storage period of 180 days showed a loss of 32.9 and 11.3% (before cooking), 38.9 and 24.0% (after cooking), respectively but these materials had a good stability during the extrusion process. Overall, during the different processing stages, the average content of Vitamin D₃ and Zinc showed a loss of 87.1 and 39.0%, respectively.
 

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Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb).

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Today, the increasing process of food waste and agricultural products is one of the serious challenges in the most countries, especially in developing countries, so one of the serious policies of governments in the food security is to reduce the waste and maintain the quality of agricultural products. So far, several methods have been used to measure the quality of agricultural products, only some of which are technically and industrially justified. Vis / NIR Spectrophotometry method is one of the methods that has been considered and used in evaluating the qualitative characteristics of agricultural products due to its high speed and accuracy. In this regard, in the present study, visible/near infrared Spectrophotometry was used to measure the qualitative changes and classification of K-Lime samples of lemon during the storage period (10, 20 and 30 days). In order to analyze the qualitative characteristics and classify the data extracted from NIR, the pattern recognition methods including principal component analysis (PCA), linear Discriminant analysis (LDA) and support vector machine (SVM) were used. The results showed that Visible/Near Infrared (Vis/NIR) Spectrophotometry was able to differentiate its lemon samples based on storage time. Although PCA, LDA and SVM methods were able to classify lemon samples with good accuracy according to qualitative characteristics, but LDA and SVM methods with 100% accuracy had better accuracy and fit. Also, according to the results, the quadratic function has been determined and introduced as the best function for constructing classification models by LDA and SVM methods.
 

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Determining the mechanical properties of various agricultural products is necessary to analyze their behavior during transport, processing and precision design of machines to minimize waste. Therefore, in this study, the effect of mass at the levels of m> 500 and m≤ 500 g as well as the loading speed at the levels of 4.5, 7.5 and 10.5 mm/min on some mechanical properties of sugar beet such as rupture force, deformation at rupture point and rupture energy were examined. Then, for data analysis, factorial experiment based on a completely randomized design was used and the comparison of means was performed by Duncanchr('39')s multiple range test at α=1%. According to the results, the effect of loading speed on all mechanical properties was significant, but except for the rupture force, different mass levels did not have a significant effect on the deformation at rupture point and rupture energy. In this regard, the highest rupture force (72.3 N) in samples with mass of m>500 g and in the loading speed of 4.5 mm/min, but the lowest amount (42.4 N) in samples with mass of m≤500 g  and in the loading speed of 10.5 mm/min was measured. In this regard, the highest deformation at the rupture point (25.28 mm) in samples with mass of m > 500 g and in loading speed 4.5 mm/min and the lowest amount (16.4 mm) in samples with mass  m≤500 g  and in speed ‌Load 10.5 mm/ min was obtained. Also, the highest (82.1 mJ) and lowest (26.48 mJ) values of rupture energy were determined in samples with mass of m > 500 g and loading speeds of 4.5 and 10.5 mm/min, respectively. 
 

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Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220℃) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (α = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200℃ was introduced as the most desirable formulation. 

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The increase in the need for starch in the food processing industry has led to the recognition of the effect of other food compounds on the processing of starch-based foods. Xanthan and sugar are commonly used as hydrocolloids and sweeteners, respectively, in starch-based foods. These constituents can affect the structural, thermal, adhesive (dough) and rheological properties of these types of foods. The purpose of this study is to analyze the effect of sucrose and xanthan on the physicochemical, rheological and morphological characteristics of starch pastes. In addition, the comparison of the effect of the combination of xanthan and sucrose on corn and wheat starch pastes has been done in this study. In this research, the concentration of xanthan was 1% by weight and sucrose was 5% by weight, and the mixtures were prepared based on starch (corn or wheat starch). The results showed that in the presence and absence of xanthan 1% by weight and sucrose 5% by weight, the starch dough had a significant difference in terms of solubility, swelling power, water absorption, and dough transparency (p < 0.05). Rheological tests revealed that all pastes exhibited shear thinning behavior. By adding xanthan and sucrose, the apparent viscosity, storage modulus and loss modulus of starch pastes increased. Fourier transform infrared spectra showed the change in the intensity and wavelength of absorption peaks due to the addition of xanthan and sucrose. The measurements of scanning electron microscope and X-ray diffraction proved that as a result of adding xanthan and sucrose during gelatinization, changes were made in the network structure. The results of this study can improve processing and find optimal processing conditions to produce food based on Starch like baby food, bread, sweets, etc. help.

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In general, various physicochemical changes can occur in bread in post-baking conditions, known as staleness. Certain additives and improvers are seemingly practical for retarding the staleness of bread. Therefore, the present study investigates the effect of different concentrations (50% and 40%) of date pit microencapsulated with the fluidized-bed method and using maltodextrin, mangosteen gum, and MCT oil (Medium Chain Triglyceride) as coating materials added in the formulation of Baguette bread on staleness and organoleptic properties of the bread. According to the results, bread samples with 1% nanocapsules containing 40% concentration of date pit extract showed the highest moisture (38.41%), highest volume (284.21 cm³), minimum staleness in periods of 24, 48, and 72 h after baking, lowest changes in the temperature of bread center (20 to 132 ℃), and the most desirable organoleptic properties (α=1%). However, the highest phenolic content (231.12 mg GAE/μl) was measured in bread samples with 3% nanocapsules containing a 50% concentration of date pit extract (α=1%).