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Chocolate is a unique food and one of the important sources of biologically active substances which have shown a special antioxidant effect in the human body. In recent years, with the advent of functional foods, researchers are seeking to strengthen micronutrient products to increase their health effects. The proposed research is for the enrichment of chocolate, oleaster powder in levels of 5, 10, 15 and 20% instead of sugar. The researchers proved that oleaster is rich of polyphenols, flavonoids, vitamins, tannins and especially fibers. And used in traditional medicine as an anti-nausea drug due to its high tannin content. In this study, to increase the antioxidant and sensory properties, Mentha extract with constant dose added to all treatments and functional chocolate was produced. The results of the experiments indicated that polyphenols, flavonoids, anthocyanins increased, as well as an increase in the free radical DPPH concentration in the presence of oleaster powder. In this research, due to the positive effect of tannin in eliminating nausea, the tannins and the kinetics of its decomposition (constant K) and the half-life of tannin T_1/2 in chocolate were measured that the results indicate that this composition is stable in mint chocolate. Due to the undesirable gass taste caused by high tannin, the mint extract had a positive effect on improving the sensory properties and the mind of the audience was primarily concerned with the mild extract coldness. According to the results, this product can use as a nutritional and nutritional health enhancer.

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Pineapple due to nutrients is a desirable option to improve the nutritional value of supplemented products. In this study, due to the increasing importance of production and use of enriched baking products. The effect of size of parts (0.5, 1 and 1.5 cm cubic meters) and the percentage of fruits (10, 12.5 and 15 percent) on the quality of muffin properties were investigated. For this purpose, a completely randomized design was used and the mean of Duncan test was used at 5% level. Increasing the size of parts and percentage of fruit in muffin formulation resulted in decreased specific volume, water activity, pH and fiber and moisture content in the samples compared to the control sample.  There was no significant difference between the values of skin color components with control. According to the results of this study, the treatment containing 15% of pineapple fruits with 0.5 cm cubic meters was introduced as the best treatment and had the highest overall acceptance level for consumers. According to the results, the use of pineapple fruit has been effective in improving the physico-chemical and sensory properties of the muffin samples. Sensory evaluation also showed that adding different amounts of pineapple fruit to muffin formulations significantly reduced the texture index, flavor, color and overall acceptance by increasing the replacement percentage of the produced product compared to the control sample.
 
 

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Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on almond milk. Additives in three levels of sugar (2, 3, and 4%), pectin (0.5, 0.6 and 0.7%) and gelatin (0.4, 0.5 and 0.6%) were used to produce desserts. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of pectin and sugar, the index L* decreased, by increasing the percentage of gelatin and pectin, a* decreases and by increasing pectin percentage, b* decreased and the effect of gelatin increase was not significant. Increasing the percentage of gelatin and pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of gelatin and pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, pectin and gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing gelatin and pectin percentages. By increasing the percentage of gelatin and pectin, the pH decreased. The addition of gelatin and pectin, especially in high concentrations, significantly reduced syneresis.

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Microbial detoxification is considered as one of the most common methods used for the elimination of aflatoxins. Reports indicate that S. cerevisiae can be effective in removing aflatoxins through the adsorption of aflatoxins to their cell wall. In the current research, the ability of S. cerevisiae (viable, acid-, heat- and ultrasound-treated yeasts) to bind aflatoxin M₁ was assessed in yoghurt. To this end, firstly, recombinant milk containing 12% solids, non-fat skimmed milk powder was prepared. Next, the samples were spiked by aflatoxin M₁ using different concentrations (100, 500 and 750 pg mL^-1). When the starter bacteria were added to the milk, the treated yeasts were added as well. The concentration of aflatoxin M₁ residue in the supernatant of the yoghurt samples after different storage times (1, 7, 14 and 21 days) was measured using the ELISA method. The results showed that all treatments containing viable, acid-, heat-, ultrasound-treated yeast and starter bacteria were able to adsorb aflatoxin M₁, and the ability of the treated yeast was significant as compared with the control (P< 0.05). Among the treated yeasts, the ability of the acid-treated yeasts was higher in toxin binding. Overall, it can be concluded that using S. cerevisiae for the biological adsorption of aflatoxin M₁ is effective in fermented dairy products.

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The aim of this study was to investigate the functional yogurt containing olive oil (0%, 3%, and 6%) and celery seed powder (0%, 1.5%, and 3%) and The effect of each experimental treatment 1, 7, and 14 days after production on physicochemical properties. According to the obtained results, the formulation of functional yogurt using different concentrations of olive oil and celery seed powder caused a significant difference (P ˂ 0.05) in physicochemical properties affected by the amount of olive oil and celery seed powder over storage time. So that storage time was directly related to acidity and watering and had an inverse effect on pH. While the amount of celery seed powder was directly related to lean dry matter, protein and hydration. Also, the percentage of olive oil with fat had a direct effect and had an adverse effect on hydration and samples containing olive oil had a higher acidity index than the control sample. Regarding the analysis of fatty acids, by adding olive herbal oil to the control sample, the amount of short and medium chain fatty acids such as 14:­0, 16:­0, 12:­0, 10:­0, 8:­0, 6:­0 showed a significant decrease. But the amounts of fatty acids 18:­1 and 18:­2 increased significantly. The results of this study showed that by using different concentrations of olive oil and celery seed powder in the formulation of functional yogurt, physicochemical properties with different properties can be created, each of which can be considered according to the definition of the desired product properties.

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Palm kernel is one of the major agricultural wastes and industrial uses of dates. Palm kernels in Iran are often disposed of as waste or used for animal feed. In this research, this low value material was investigated and a product with a high purity value of carboxymethylcellulose was produced from it. Palm kernels contain about 63% cellulose. Cellulose along with hemicellulose and lignin are its main constituents, which form a strong fibrous structure. In this study, cellulose was extracted from palm kernel powder by treating sodium hydroxide and sodium chlorite. The extracted cellulose was converted to CMC using two processes: alkaline cellulose and ether cellulose. SEM was used to study the structure of CMC, which removed the surface impurities of the fibers and the swollen spherical shape of the fibers indicated the suitability of the method used. To identify the carboxymethyl groups substituted on cellulose, FTIR spectroscopy was used, which confirms the peaks in the wave numbers of 1425 and 1612 / cm. The optimization results showed that at a concentration of 29.799% sodium hydroxide, the weight ratio of sodium monochloroacetic acid to cellulose was 1, temprature 68 ° C and a reaction time of 158 min, the highest degree of substitution and purity and efficiency were obtained. It turns out that these highest degrees of extraction and degree of purity and efficiency are 0.97, 97.99 and 166.80%, respectively. Also, the viscosity of 3% CMC solution in water at 50 rpm was 347.93 ms.

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In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.
 

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Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.

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This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.
 

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Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.