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Germinated mung is a rich product in proteins, vitamins, minerals, essential fatty acids, sugar, amino acids, flavonoids, sterols and organic acids. Duo to high nutritional value and limited shelf life, studying on effective solutions for increasing its shelf life is important. In the present research, effect of nonoemulsion coating of Thyme Essential oil (0-125 ppm) in tragacanth gum (0-0.2 percent) with UV-c irradiation (0-40 seconds) on physicochemical characteristics of germinated mung bean was studied. According to the statistical pattern of response surface-central composite design, we defined 20 treatments and 6 repetitions in the central point. The physicochemical characteristics of the treated samples including weight loss, PH, total phenolic, antioxidant capacity, ascorbic acid and firmness of samples were assessed after 12 days in 4 °C. The results showed an increase in total phenolic with increasing the concentration of Thyme (Zataria Multiflora ) Essential oil. Also, increasing tragacanth gum concentration increased total phenolic, and decreased ascorbic acid level and firmness. High UV-c irradiation time decreased total phenolic, antioxidant capacity, ascorbic acid levels and firmness of samples. We optimized the formulation in order to keep the highest levels of total phenolic, antioxidant capacity, ascorbic acid and firmness based on the prepared models. Optimal levels of variables were considered 104.17 ppm of the Thyme Essential oil, 0.03 percent of the tragacanth gum and 6.67 seconds of UV-c irradiation. Comparison of quality characteristics of control and optimum samples showed that the optimum sample had more phenolic compounds, antioxidant capacity and ascorbic acid than control. Furthermore, weight loss and PH of the optimum sample was lower in comparison than control.

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Rice bran is the most important by-product of the rice milling process. Rice bran contains dietary fibers, proteins, minerals and vitamin B, and could be considered as dietary fiber source. Dietary fiber sources such as rice bran are not only desirable for their nutritional properties but also for their functional and technological properties. On the other hand, considering the importance of meat products in human dietary in society, fortification of these products can play an effective role in the improvement of consumers’ health. In this research, rice bran was substituted with part of the rusk flour used in formulation of chicken burger at (1.5%, 3% and 4.5%) levels. Chemical properties, Physical, texture, color, and sensory properties of samples were assessed compared with control sample. The results of variance analysis indicated that the fat, ash and fiber content significantly increased in chicken burger samples (P<0.05) by increasing the replacement percentage of rice bran. The results also showed that the amount of cooking loss in samples containing rice bran was significantly lower than control sample. According to texture evaluations by increasing the replacement percentage of rice bran, hardness and chewiness parameters were increased compared with the control sample. Increasing the amount of replacement had a significant (P<0.05) effect on all of color properties. Sensory analysis showed that, all chicken burger samples gained acceptable score. So, it is possible to produce a high fiber product with good quality and nutritional properties by substitution of the used rusk flour in chicken burger production with rice bran.

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Spirulina platensis has attracted special attention in various industries due to its natural pigments with specific performance characteristics. In this study, the effects of vitamin B₁₂ (0.5 to 1.5 µg/l), date waste extract as a carbon source (1 to 1.5 g/l of glucose), and urea as a source of nitrogen (50 to 150 mg / l) parameters by fed-batch feeding under submerged culture was optimized and the production of Spirulina platensis and natural pigments were examined. The results showed that the addition of urea and date waste extract increased the production of biomass and phycocyanin, allophycocyanin, carotenoids, and chlorophyll. The results of the effect of vitamin B₁₂ showed that this vitamin in low concentration has a positive effect on the production of spirulina and the pigments phycocyanin, allophycocyanin, carotenoids, and chlorophyll. Also, the use of date waste extract with vitamin B12 should be used optimally in combination with each other to achieve the highest production efficiency of biomass and pigments phycocyanin, allophycocyanin, carotenoids, and chlorophyll. At low concentrations of vitamin B₁₂, increasing changes in date waste increase carotenoid production. Also, in low concentrations of date waste, with increasing changes in vitamin B₁₂, carotenoid production increases, but in the highest concentration of these two variables, carotenoid production decreases due to the opposite effect. In high concentrations of vitamin B₁₂, increasing changes in urea increase chlorophyll production. At the optimized condition, (vitamin B₁₂ 0.5 µg.l^-1, date waste extract 1.5 g.l^-1 of glucose, urea 150 mg.l^-1) the biomass, phycocyanin, allophycocyanin, carotenoids and chlorophyll contents were 203 (g/100g) 128, 8.42,  4.09 and 7.2  (mg.l^-1). It can be concluded that vitamin B₁₂ along with the use of date waste creates mixotrophic conditions in the growth of Spirulina platensis, which leads to increased production of biomass and natural pigments.
 

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The production of dairy products containing probiotic bacteria with valuable nutritional properties is one of the most important issues in the food industry. The purpose of this research is to investigate the survival of Lactobacillus rhamnosus (GG) probiotic bacteria in free and encapsulated form in mocha milk and their effect on milk characteristics during 21 days of storage at 4 °C. Sodium alginate, sodium alginate-whey protein and sodium alginate-inulin were used for encapsulating Lactobacillus rhamnosus (GG) by extrusion method. The carrier materials used for encapsulation did not have a significant effect on the efficiency of the encapsulation and all the carriers provided more than 90% encapsulation efficiency. According to a similar pattern, the pH of all mocha milk samples significantly increased and acidity decreased during the storage period, but the changes in pH and acidity were higher in mocha milk containing free Lactobacillus rhamnosus (p<0.05). DPPH free radical inhibition power and total phenol content in mocha milk containing Lactobacillus rhamnosus (GG) coated and free capsules were higher than control. Therefore, the addition of probiotic bacteria led to the improvement of the performance of mocha milk containing Lactobacillus rhamnosus (GG) coated and released capsules. Also, the survival rate of encapsulated Lactobacillus rhamnosus (GG) was significantly higher compared to free Lactobacillus rhamnosus (GG) (p<0.05). The coated capsule significantly reduced the desirability of mocha milk tissue containing Lactobacillus rhamnosus (GG) coated capsule (p<0.05), but it had no effect on other sensory characteristics.