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In this research, the production of low fat butter, as a novel product, based on full-fat soy flour and sodium caseinate was studied. Water : butter ratio, soy flour : sodium caseinate ratio and emulsifier content were the designed factors and their effects on rheological properties of low-fat butter such as hardness, spreadability, adhesiveness, elasticity and consistency were evaluated. The Central Composite Design (CCD) and Response Surface Methodology (RSM) were employed as experimental design and statistical analysis. By increasing water to butter ratio, as a principal factor affecting on product characteristics, hardness, adhesiveness, elasticity, consistency and spreadability were reduced. The final product was w/o emulsion which was low-calorie, had functional and nutritional effects due to protein components and also its properties could be compared with ordinary butter. Based on final results, the optimum formulation for low-fat butter were: water : butter ratio as 1.03 (50% water and 48.5% butter), soy flour : sodium caseinate as 1.57 (5% soy flour and 3.2% sodium caseinate) and 0.66% emulsifier.  

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    In this study, full fat soy flour was used in the formulation of breakfast cream containing 30% fat. Different levels of full fat soy flour (5 - 22.5%) and water content (15 - 37.5%) in two type of formulated cream with 55 and 70 % breakfast cream were evaluated. The effect of formulation on physicochemical properties (viscosity, syneresis, acidity and pH ), sensory properties (taste, texture, color and appearance and total acceptance) and economical yield were evaluated.  The results of this research showed that the effect of formulation on all physicochemical and sensory properties of cream and also economical yield was significant .The E sample had the least difference with control in physicochemical properties (viscosity 4.86 Pa.S, syneresis 21%, and moisture content 65.8%) and the C sample received higher scores of texture and total acceptance than the other formulations. 

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  Gluten-free formulations are often supplemented with proteins to improve their quality. The objectives of this work were to assess the impact of different concentration of soy flour in addition to 2% of carboxy methyl cellulose on gluten-free bread quality parameters. Therefore, soy flour and rice flour were combined respectively in concentrations: 0% & 100%, 10% & 90%, 20% &80%, and 30% & 70%. Soy flour addition had had positive effect on farinograph properties of dough such as water absorption. Adding soy flour up to 10% caused positive and significant differences in physical properties of bread such as specific volume, crumb hardness, and porosity. Colorimetric factors, except for L*, were not influenced by soy flour. Pictures obtained from SEM showed that bread containing 10% of soy flour had the best texture and rice bread (100% rice flour) in the next order showed suitable and porous structure. Best score from organoleptic test was related to bread containing 10% soy flour getting the highest score in total acceptability. Generally, adding 10% soy flour resulted in reduction of undesirable properties of rice bread. However, increasing concentration resulted in negative effects on qualitative and sensory properties of bread.

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Use of soy products in sesame cream composition led to produce nutritious and healthy product with better quality and quantity. In this study, the effect of replacing soy meal instead of sesame in producing sesame cream to reduce fat and increase the protein content and the use of lecithin as emulsifier to improve rubbibility on chemical, physical properties and sensory evaluation was examined.  Replacement percent of soy meal (0, 20, 30 and 40 percent) and lecithin (7,5,0 and 10 % w/w) was considered in the formulation. By increasing soya meal and lecithin replacements, changes in fat, protein, hardness, color (l *, b *, a *) was significant. In soy meal replacing, significant moisture difference( p <0.05) was not reported. The treatment with 20 percent soy meal and 10 percent lecithin in terms of physical and sensory properties obtained highest score and evaluated as the optimal sample and treatments with 40% and soy flour and 10% lecithin in terms of the chemical properties due to increasing protein content and reducing the amount of fat was considered as the optimal treatment.

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Yoghurt ice cream (YIC) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. Also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. Yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. Product formulation comprised of 12% SNF, 10% fat, 18% sucrose, 0.4% stabilizer-emulsifier and 0.1% vanillin. The effect of incorporating yoghurt at the rate of 5.3%,15.9%, 26.5%, 37.1% and 47.7% of the total ice cream mix on the flow behavior, physico-chemical and sensory properties of Yoghurt Ice Cream was evaluated as compared with control, devoid of any yoghurt. The mixes all showed pseudoplastic flow behavior, with the viscosity increasing from 0.7 to 1.57 pa s when the yoghurt content increased from 0 to 47.7%. Higher contents of yoghurt in the mixes significantly improved the melting rate of the yoghurt ice cream where the minimum melting rate (16%) was obtained for the sample of 47.7% yoghurt content. The highest overrun value of 58% was obtained for the sample containing 15.9% yoghurt. However the specific gravity of the product decreased with increasing yoghurt content with the highest specific gravity of 1.108 being recorded for control. In the light of these findings, it can be concluded that yoghurt ice cream, containing full fat soy flour, can be successfully made by incorporating 25.6% yoghurt in the mix with the end product maintaining its acceptable sensory characteristics.

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Rheological properties of chocolate are important in manufacturing process for obtaining high-quality products with well-defined texture and are directly influenced by composition and their refining time. Soy protein benefits from nutritional and functional properties to be used in different foods. Effects of different replacement levels of skim milk powder by soy flour, (from 0 to 100%) and ball mill refining time (105 and 135 minutes) on particle size and rheological properties of compound chocolate were investigated. Considering four rheological models, it was found that compound chocolate behaved as a Casson fluid .Overall, the results indicated that Casson plastic viscosity values ranged between 1.36 and 5.47 (Pa s) and replacing skim milk powder with soy flour led to a significant (P< 0.05) increase in Casson plastic viscosity in either of the refining time treatments. Casson plastic viscosity and apparent viscosity also increased for all the replacement levels with increase in refining time from 105 to 135 minutes. Values of Casson yield ranged from 11.23 to 38.88 (Pa). By replacing soy flour, Casson yield value increased significantly (P<0.05). Casson yield value also increased with increase in refining time in samples containing only skim milk powder, but it decreased in samples containing soy flour.

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To obtain an optimum formulation for stabilizers–emulsifier in ice cream, different combinations of three stabilizers, i.e. basil seed gum, guar gum, and carboxymethyl cellulose, at two concentrations of 0.15 or 0.35% with or without E471 emulsifier were studied using a simplex-centroid mixture design. The regression models for physical properties and texture smoothness of samples were also established. Generally, increasing ratios of basil seed gum in gums mixture increased the apparent viscosity of ice cream mixes and smoothness of texture, but decreased the melting rate. Increasing proportions of guar gum enhanced overrun of samples. Results suggested that the combination of 96.94% basil seed gum and 3.06% guar gum at the concentration of 0.35% with 0.15% emulsifier produced the optimum ice cream. Subsequently, the interaction of the obtained optimum formulation with κ-carrageenan as a secondary stabilizer was studied at two levels of 0.01 and 0.02%. The pH, draw temperature, overrun, hardness, and melting rate were measured through physical methods. Rheological and sensory analyses were also performed. Inclusion of κ-carrageenan in formulations decreased the values of instrumental hardness and improved the smoothness of the samples; while it had no significant effects on other properties such as draw temperature, overrun, sandiness, and foaminess.

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     The objective of this study was to extract the essential oil of purple basil leaf, to identify its compounds and to investigate its antimicrobial effects on some food-borne pathogenic bacteria through different qualitative and quantitative methods, and eventually, to compare it with some antibiotics including vancomycin and gentamycin in vitro. The essential oil components were identified with GC/MS. The antimicrobial effect of basil essential oil was measured through well diffusion agar (WDA), and finally, the minimum inhibitory concentration (MIC) of the essential oil was determined using microdilution broth and triphenyl tetrazolium chloride. The results revealed that 28 identified compounds constituted 99.28% of the whole essential oil compounds. p-Allylanisole (51.64%) was the most abundant component of the essential oil. In addition, other main components such as n-Tricosane (24.83%) and Linalool (14.81%). In the wall in agar method, the mean free zone diameter was equal to 15.9 mm in the case of Gram-positive bacteria and 11.15 mm in the case of Gram-negative ones. The minimum MIC of purple basil essential oil ranged from 4.6 to 36.8 mg/ml in the case of pathogenic bacteria. Moreover, its minimum bactericidal concentration varied from 4.6 to 73.6. in conclusion, it can be said that purple basil essential oil was effective on Gram-positive bacteria at lower concentrations and could inhibit their growth.

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The aim of this research is to evaluate the effects of Balangu Shirazi seed gum (BSSG) (0.3, 0.4, 0.5 %) and whey protein concentrate (WPC) (0, 2.5, 5 %) as fat replacers at different concentration levels on the textural, physical and sensory properties of nonfat ice cream (0.4 % fat) in comparison with control sample (10 % fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. By increasing the concentration of selected fat replacers, hardness (30.93-98.40 g), creaminess (2.6-4.6), and sensory acceptance (4.3-5.8) increased, and the melting rate (0.61-1.10 g/min) and coarseness (2.6-6.3) decreased.

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There is a growing demand to produce high quality-meat analog based on plant-based protein.. producing meat analog which is rich in tenderness and juiciness is one of the recent challenges in this field. In this survey, flaxseed protein concentrate was used at levels (0, 1, 2, 4, and 5%) as a novel ingredient to develop plant-based meat during the high moisture extrusion in combination with pea protein isolate and the physicochemical properties, The functional, textural, and sensory characteristic of the produced meat analogs were investigated. The results showed that the addition of flaxseed protein concentrate had a significant effect on the amount of protein, carbohydrate, fat, and pH in the samples (p˂0.05) and improved the functional properties such as increasing cooking yield(%) and reducing expressible moisture(%). textural parameters and brightness and redness parameters of the sample were significantly reduced by the addition of flaxseed protein concentrate (p˂0.05). The use of flaxseed protein concentrate significantly increased (p˂0.05).the taste and overall acceptance of the control sample(T1) respectively from 3 and 3, 4 to 4.8 and 4.6 in T5 sample.
 

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There is an increasing interest in Gluten-Free (GF) products as the prevalence of celiac disease. Sorghum, millet, and rice flours are the most suitable cereal flours for GF products. The objective of this study was to optimize mixtures of Sorghum Flour (SF), Rice Flour (RF), and Millet Flour (MF) for production of GF bread based on D-optimal mixture design approach. The characteristics of flours including moisture, proteins, fat, ash, fiber, and pH were measured. GF bread quality parameters such as specific volume, hardness, crumb structure, image characteristics and organoleptic evaluation were also analyzed. Our results revealed that three flour blends (SF, RF, and MF) had remarkable effect on physical and organoleptic properties of GF bread. Increasing MF and SF together with decreasing RF increased specific volume and mean cell area and produced GF breads with a softer texture. Color and taste improved with incorporation of RF, SF, and MF at high levels. The organoleptic evaluation of texture was correlated to instrumental texture analysis. The optimum formulation obtained according to organoleptic evaluation, specific volume, hardness, and crumb structure contained 67.18% SF, 17.82% RF and 15% MF with combined desirability equals to 0.791. In general, the results of the present study indicate that RF, SF, and MF can be used as a substitute for wheat flour in producing high quality GF bread. The data presented in this study could be useful in producing GF bread for celiac patients.