Showing 5 results for Kochaki
Volume 4, Issue 2 (Spring 2019)
Abstract
Aims: Postural abnormalities cause dysfunction. In this regard, lower extremity disorders such as flat- foot play a major role in creating lower extremity disorders. The present study evaluates the effect of a course of selected corrective exercise on the balance and performance of adolescent girls with a flat foot.
Instruments & Methods:Subjects in this study included 30 students within the age range of 9-10 years old with flat -foot deformities who were randomly selected and divided into two groups of corrective exercise (age: 11.60 ± 1.02 years, height: 148.46±10.29 m, weight: 47.40±11.69 kg and body mass index: 21.42±11.92) and control (age: 11.40±0.95 years, height: 148.46±12.67 m, weight: 47.46±12.28 kg and body mass index: 21.37±4.28).
Findings:Demographic data were collected through a questionnaire and Navicular drop method was used to assess flat- foot deformity. Descriptive statistics were used to determine the frequencies, central indices, and dispersion in the form of tables and graphs, and multivariate analysis of covariance was used to investigate the intergroup differences in research variables. The results showed that corrective program had a significant effect on functional tests and static balance with open and closed eyes (p<0.01).
Conclusion: This study showed that corrective exercises were effective in improving balance and function of the studied-participants. Hence, it is suggested that therapists use different exercises related to the trunk and lower extremities in the form of corrective program to improve female adolescents’ deformities.
Fatemeh Ghorbanian, Arash Kochaki, Elnaz Milani, Seyed Mohammad Ali Razavi,
Volume 13, Issue 55 (9-2015)
Abstract
The effect of xanthan gum (0-0.3%) on corn oil-in-water (pH=7) emulsions prepaired by 0.5% grass pea (Lathyrus sativus) protein isolate was studied. Particle size, PDI, zeta-potential, emulsion capacity, emulsion stability and creaming index of emulsions were measured inorder to find the effect of xanthan gum on the stability of emulsion. Results showed that increasing concentrations of gum caused depletion flocculation and thus increased the particle size but had no significant effect on the zeta potential. Study on creaming index, emulsion capacity and stability also showed that with increasing xanthan gum, emulsion capacity and stability increased, while, creaming index decreased. Therefore, after 28 days of storage at 4˚C, no changes were observed in the emulsions containing xanthan gum.
Hoda Seifodin, Arash Kochaki, Seysd Mohammad Ali Razavi, Elnaz Milani,
Volume 13, Issue 59 (0-0)
Abstract
In this research, time dependency of low fat- low cholesterol mayonnaise with 35 and 50% oil at the different concentration of Lepidium perfoliatum seed gum (0.5, 0.75 and 1%) and whey protein concentrate were studied. Data were fitted with famous rheological models. Results showed that all samples had thixotropic behavior and their viscosity decreased with time. The rate and extent of viscosity decay were dependent on the applied shear rate, percent of fat and gum concentration. The viscosity of the samples tended to decay more rapidly at higher shear rates toward an equilibrium viscosity. Samples containing less fat, showed lower viscosity and approached rapidly to the equilibrium. Addition of gum to mayonnaise caused higher viscosity and samples become like the full-fat sample. In this study, the breakdown rate constant did not show a clear trend with increasing gum concentration and shear rate.
Soheila Ahmadian Mask, Farideh Tabatabayi Yazdi, Seyed Ali Mortazavi, Arash Kochaki,
Volume 16, Issue 86 (4-2019)
Abstract
Kefir is a traditional beverage that is produced by fermented milk with kefir grains, Kefir grains are complex mixture of bacteria, yeasts, and polysaccharides produced by this micro flora. The initial amount of kefir grains used to produce kefir drinks affects the quality of the beverage in terms of pH, viscosity and microbial characteristics of the final beverage. In this study, the effects of different levels of starter (4, 6 and 8%, containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium), yeast Saccharomyces cerevisiae (2, 3 and 4%) and storage time (24, 48 and 72 hours after inoculation) on the physicochemical and microbiological properties of kefir beverage was studied using a central composite design and response surface methodology, in order to produce a product with higher probiotic bacteria than yeast. Physicochemical properties including acidity, pH, ethanol, apparent viscosity and flow behavior parameters, as well as microbial counting was performed. According to the results of the tests, the amount of yeast had the most effect on apparent viscosity and by increasing the amount of yeast and during of storage time, the apparent viscosity and consistency coefficient decreased. In addition, the viscosity increased with increasing starter rates. Regarding the amount of ethanol, the amount of produced ethanol increased by increasing the amount of yeast and during the storage time due to the increase in the amount of yeast and finally the microbial count decreased during storage. Optimization results showed that the sample containing 2% yeast and 4% starter in time 38 hours after inoculation had the lowest amount of ethanol and was suitable for rheological properties.
Seyede Elham Ebrahimi, Arash Kochaki, Mohabat Mohebi, Elnaz Milani,
Volume 17, Issue 105 (November 2020)
Abstract
In this study, the effect of glycerol concentrations (60, 70 and 80 %) and drying temperatures (45, 60 and 75 °C) on physical and mechanical properties of Lepidium perfoliatum seed gum-grass pea (Lathyrus sativus) protein isolate composite film was investigated. Results showed that with increasing the temperature from 45°C to 75°C, the drying time needed for the composite film containing 60 and 70% reduced. Whilst, drying times of the samples with 70 and 80% glycerol were nearly the same. Water solubility, moisture absorption and elongation at break (E%) reduced when the drying temperature increased and the elastic modulus (EM) decreased. With increasing glycerol concentration from 60 to 80 %, water solubility and moisture absorption increased and E% and EM reduced.
