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Nowadays, finding new resources of vegetal antioxidants in order to use them in food (as an additive or alternative with artificial antioxidants) is an important research subject in the field of food science and technology. In this research methanolic extracts of green and black raspberry leaves were examined in antioxidant properties, total phenolic content (TPC) and antimicrobial activity against Escherichia coli, Staphylococcus aureus, Entherococcus faecalis, Salmonella typhimurium, Yercinia enthrocolitica and Shigella dysenteria. then, three concentrations of each extract (200, 400, and 600 ppm) were applied in free antioxidant-purified soybean oil. The oils were kept in 60° C for a period of one month. After storage, Peroxide index, Iodine index, and Acidity value of oil samples were determined. According to the results, in all concentration of extracts, green leaves extract (GLE) had more antioxidant activity (0.7- 87%) and TPC (103±0.1 mg/g dry matter) significantly than black leaves extract (BLE). In antimicrobial activity, GLE in the minimum concentration of 7.12 mg/ml had an antimicrobial effect on Staphylococcus aureus and in the minimum concentration of 28.5 mg/ml inhibited the growth of Salmonella typhimurium, Yercinia enthrocolitica. But BLE did not show any effects on growth of investigated microbes. In the quality tests of oil samples, with an increase in the concentration of GLE, acidity, Iodine index, and peroxide index increased significantly. At the end, it was concluded that oil samples containing 200 ppm, had better quality and stability than samples containing 200 ppm Propyl Gallate (market soybean oil).

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Carrot is a good source of carotene, water-soluble vitamins and amino acids. Carrot powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, Balangu seed gum was used to improve the characteristics of carrot cake. So, firstly, the carrot cake batter containing different percentages of Balangu seed gum (at four levels 0, 0.5, 1.0, and 1.5%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Carrot cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing Balangu seed gum percentage in carrot cake formulation, the viscosity of batter increased (P<0.05). With increasing the Balangu seed gum from 0 to 1.5 %, cakes batters viscosity at shear rate of 40 s^-1 ware increased from 16.93 to 32.88 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing Balangu gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 1.5 % gum were 82.00, 4.12 and 60.24, respectively. Carrot cake containing 1.5% Balangu seed gum significantly had more acceptability than other samples (P<0.05).
 

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Apple is a rich source of fiber and polyphenols. Dried apple powder can be used for increasing nutritional value of sponge cake. In this study to improving rheological, appearance, textural and sensory properties of sponge cake contained apple powder, different percent of guar gum were used. First guar gum at four levels 0, 0.25, 0.5 and 0.75 % were added to sponge cake contained 15% apple powder and then batter rheological properties, and physicochemical, color, texture (puncture test and texture profile analysis) and sensory properties of cakes were studied. With increasing guar gum in formulation of apple cake, viscosity of batter increased significantly (p<0.05). With increasing the guar gum from 0 t 0.75 %, sponge cakes batters viscosity at shear rate of 20 s^-1 were increased significantly from 19.3 to 31.88 Pa.s (p<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (p<0.05). With addition gums brightness of cakes increased, as well as decreased yellowing of the samples (p<0.05). The L*, a* and b* indexes for sample containing 0.75 % guar gum were 86.36, 2.53 and 35.32,. With increasing gum content, the firmness of the cakes was reduced, but the amount of springiness, cohesiveness and resilience of the cakes increased significantly due to the formation of proper and soft texture by gum in the cakes (p<0.05). According to the sensory evaluation results, samples containing 0.75 % guar gum had the highest total acceptance score.

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Drying is one of the ways of storing of persimmon. In this study, to increasing shelf life of persimmon and producing high-quality products, infrared dryer was used and mass transfer kinetics, density, rehydration and color of samples were measured. The results showed that radiation lamp power and distance of lamp from sample had significant effect on the moisture loss kinetics and drying time (P<0.05). With increasing in radiation power, as well as reducing the distance of samples from the source of radiation, drying time decreased. The average density and rehydration for the dried samples in infrared were 639 kg /m³  and 270 %, respectively. The average calculated color changes (ΔE) for the power of 200, 300 and 400 w were 14.43, 10.09 and 20.04, respectively. The results of modeling by genetic algorithm-artificial neural network showed that artificial neural network combined with genetic algorithm provides better results and with combine them the speed of analysis and accuracy of modeling process increases. Using a network with 15 neurons in the hidden layer and using the hyperbolic tangent activation function and percentage data used to training/validation/testing equal 20/20/60 may be predicted drying kinetics of persimmon.
 

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This study aims at evaluating the impact of pumpkin powder (12%) and Balangu seed gum (BSG) (0.00, 0.50, 1.00 and 1.50 %) on the physicochemical, rheology, textural properties and sensorial parameters of the sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (65°C) and samples were powdered and used in the sangak bread formulation. Pumpkin bread dough formulated with BSG showed pseudoplastic and thixotropic behaviour. The bread dough viscosity increased from 13.31 to 23.65 Pa.s with increasing BSG percent from 0.00 to 1.50 % (P<0.05). With increasing BSG concentration, the density of baked breads was reduced from 880.10 to 704.29 kg/m³. The surface color of samples was affected by addition of BSG. The pumpkin bread with 1.00 % BSG demonstrated a colour, with L*, a* and b* indexes equal to 65.38, 6.86 and 44.43, respectively. The weight, moisture content (MC) and volume values of breads increased from 52.83 to 57.02 g, 30.04 to 35.56 % and 65.38 to 80.99 cm³, respectively. BSG improved porosity of the breads and resulted in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity and appearance, and the bread with 1% BSG had the highest satisfactory in terms of flavour, textural properties and total acceptance (P<0.05).

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Yogurt is popular because of its high levels of calcium, vitamins, minerals and low levels of fat, as well as its health-promoting effects and inhibiting harmful bacteria and helping to prolong life. Pumpkin is a good source of β-carotene, water-soluble vitamins and amino acids. In this study, syneresis, pH, acidity and rheological properties of yogurt (1.5% fat) containing 0, 2.5, 5 and 7.5% pumpkin powder were investigated. The results showed that the highest amount of acidity (74° Dornic) was related to the control sample. The results showed that by adding 2.5% pumpkin powder to the control sample, the strength of the formed gel decreased and with increasing concentration up to 7.5%, this property was increased. In the study of the viscoelastic behavior of the samples, it was found that by adding a concentration of 2.5% powder to the control sample, the ratio of viscous to elastic component increases, but with further increase in concentration, this ratio remains almost the same and therefore the viscoelastic behavior remains balanced. The values of loss tangent in the viscoelastic region for the control sample, 2.5%, 5% and 7.5%, were 0.173, 0.308, 0.317 and 0.319, respectively. Therefore, with greater structural cohesion, the consumer feels the same flexibility of the gel regardless of the gel concentration. Also, in all samples, in the whole frequency range, the elastic behavior prevailed over the viscous behavior, which increased by adding 2.5% powder to the control sample, the type of gel structure (b) increased, and the strength of the structure (a) decreased. This means that the yogurt gel becomes weaker and with increasing concentration of the powder, b decreases and a increases; Therefore, the strength of our structure increases.

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Abstract

In this study, the effect of adding whey protein concentrate and soy protein isolate at three levels (0, 5 and 10%) with basil seed gum (0, 0.5 and 1%) on some quality characteristics of dough (density, firmness, consistency and stickiness) as well as the quality characteristics of gluten-free cake based on rice flour (specific volume, porosity, firmness, elasticity, color characteristics and general acceptance) were evaluated. The results showed that with increasing basil seed gum, whey protein concentrate and soy protein isolate, the density, firmness, consistency and stickiness of the cake dough increased (p <0.05). The results showed that by increasing basil seed gum at each concentration level of whey protein concentrate or soy protein isolate, the porosity and firmness of the cakes produced increased. In the samples containing 5% and 10% whey protein concentrate, by increasing basil seed gum in the formulation, first the specific volume of the samples increased and then decreased. It was also found that samples containing 5 and 10% soy protein isolate had a higher L* index than samples containing 5 and 10% whey protein concentrate. With increasing basil seed gum, except in samples containing 5% and 10% whey protein concentrate and 5% soy protein isolate, the elasticity of the samples increased. Finally, cake samples containing 5 and 10% soy protein isolate or whey protein concentrate with 1 and 0.5% basil seed gum, respectively, which were selected as the best samples from the evaluators' point of view can be suggested as an alternative to regular cakes for people with celiac disease.

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The aim of this research was to fabricate wheat gluten based active film containing free and encapsulated Marjoram essential oil (MEO). The MEO was encapsulated by lipid nanocarrier (nanoemulsion) and protein-based nanocarrier (Pickering emulsion by WPI) and used at the concentrations of 1, 3 and 5% in the formulation of gluten films. The free MEO was used at same concentrations. The physical properties of active films and also their performance in the control of microbial spoilage in the real food models including UF cheese and red meat during 9 days of storage were evaluated. The results indicated that the water vapor permeability (WVP) increasesd by increasing free MEO but the encapsulated MEO caused to significant decrease in the WVP values (p<0/05). The tensile strength, Young’s modulus and elongation to break of films decreased by adding free MEO but the encapsulated samples caused to improve the mechanical properties. Moreover, the results of the colony counting of E.coli and L. monocytogenes cultured on the surface of UF cheese and red meat wrapped with active films, indicated that for all samples, the microbial growth had increasing manner during storage and by increasing the concentration of MEO, the microbial count decreased significantly in comparison to the control sample (p<0.05). The encapsulation had no adverse effect on the antimicrobial activity of MEO. Generally, the results of this research indicated that loading of encapsulated MEO causes to improve the physical properties of active gluten film and is able to control the microbial growth in Ultra-refined cheese and meat.
 

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Abstract
Increasing and improving the stability of colors in food during processing and also controlling the release until consumption is one of the most important issues and challenges in the use of natural colors in food. Hence, the objective of this study was to produce phytocyanin-containing nanoliposomes coated with chitosan by thin-layer ultrasonic hydration method to increase the stability of phycocyanin and to investigate its physical properties and encapsulation efficiency during storage. In this study, phycocyanin was coated with different concentrations of chitosan (0, 0.1, 0.2, 0.4, and 0.6 mg/mL) and stored at two temperatures (4 and 25° C) for 28 days. Then, to determine the best concentration of chitosan for coating the nanoliposomes, encapsulation efficiency, particle size, and zeta potential tests were performed. The results revealed that by increasing the concentration of chitosan to more than 0.2 mg/mL, no significant change in encapsulation efficiency was observed (p> 0.05). The sample without chitosan had the lowest particle size which was not a significant difference from samples containing 0.2 and 0.4 (p> 0.05). Increasing chitosan in the coating of nanoliposomes has led to increased zeta potential. Finally, a sample containing 0.2 mg/mL chitosan was selected as the best sample. Findings from analyses performed during the storage of nanoliposomes showed that nanoliposomes containing phycocyanin, which did not have any chitosan coating, had the highest encapsulation efficiency. On the other hand, it was found that with increasing storage temperature and storage time, the encapsulation efficiency decreased but the particle size increased. The lowest zeta potential of the samples was related to the phycocyanin-free nanoliposome sample which did not change significantly until the 21st day of storage at 4 °C. Scanning electron microscopy (SEM) images of the samples also confirmed the results of particle measurements.

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Unlike the traditional processing methods, whose goal is to increase the digestibility of food, the recent trend of food processing containing starch has gradually changed to design foods with low glycemic index. The aim of this study was to investigate the simultaneous effect of ultrasound/microwave processes on the production of resistant starch type 3 (RS3) in rice and subsequently the production of Reshteh Ashi containing different levels of RS3. The produced starch was evaluated in terms of microstructure and crystal structure, and the rheological characteristics of Reshteh Ashi were analyzed. The results showed that at the 95% confidence level, the linear effect of both the ultrasonic power and microwave power variables, as well as the two-way interaction of ultrasonic power and microwave power, had a significant effect on the amount of RS3 in different samples (p<0.05). The amount of RS3 in different treatments of rice starch varied from 31.65 to 64.29%. The SEM studies showed that the starch granules had polyhedral or irregular shapes with a size in the range of 2.2-9.8 µm and an amorphous structure was formed by increasing the power of the two devices and subsequently increasing the amount of RS3 production. The application of ultrasound/microwave treatment led to the creation of new peaks and changes in the intensity of the peaks in the XRD spectrum. Alveograph results of Reshteh Ashi samples showed a significant change in the indices, including maximum overpressure, average abscissa to rupture, swelling index, area under the curve, configuration ratio and elasticity index. The results of this research showed that the use of resistant rice starch at the level of 10% can improve the technological characteristics of Reshteh Ashi in terms of textural characteristics, and as a result, the enrichment of Reshteh Ashi at the level of 10% RS3 is recommended.
 

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In this study, the effect of microwave pretreatment at the power of 500 and 900 W on the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate was investigated in the period of 30-210 minutes. In the next step, the effect of different concentrations (20-100 mg/ml) of the optimum treatment on the antioxidant properties (total antioxidant capacity, Fe reducing power, DPPH radical scavenging activity and Fe chelating activity) was investigated and was compared with the antioxidant capacity of vitamin C as a synthetic antioxidant and unhydrolyzed flaxseed protein. The results showed that microwave pretreatment at a power of 500 W significantly increased the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate, but higher microwave power (900 W) led to reduction of antioxidant activity in comparison to the sample without pretreatment or the sample with microwave pretreatment with a power of 500 W. The sample with microwave pretreatment with a power of 500 W and hydrolysis time of 180 minutes was selected as the optimum treatment with the highest total antioxidant capacity and DPPH radical scavenging activity. Investigating the effect of concentration on the antioxidant properties of hydrolyzed protein showed that the highest DPPH radical scavenging activity (52.7 %), total antioxidant capacity (1.35 absorbance at 695 nm), Fe reducing power (0.859 absorbance at 700 nm) were achieved at the concentration of 60 (mg/ml) and the highest Fe chelating activity (50.83%) was obtained at the concentration of 80 (mg/ml). As a result, the flaxseed protein hydrolysate with considerable antioxidant capacity, can be used in the production of functional food products, nutritional supplements for athletes and the elderly.