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Rice is the staple food of the Iranian people and its pollution with heavy metals has irreparable dangers for consumers. The aim of this study is to find a way to reduce the absorption of heavy metals from rice. To study the effect of nitrogen fertilizer and parboiling process on heavy metals, a factorial experiment was conducted in a randomized complete block design with three replications. In this study, nitrogen fertilizer at three levels (N₁: 60, N₂: 80 and N₃:100 KgN /Ha) and parboiling at two levels of soaking temperature (C₁:50 and C₂:80 °C) and two levels of steaming time (T₁:10 And T₂:15 min) were applied. Induced plasma mass spectrometry (ICP-MS) was used to determine heavy metals. Increasing the soaking temperature and steaming time reduced all heavy metals, but changes in fertilizer levels had no significant effect on heavy metals. The interaction effects of the treatments showed that N₃C₁T₁ treatment had the highest percentage of weekly allowance for Cr and Ni (99% and 58%, respectively) and N₂C₁T₁ treatment had the highest percentage of weekly allowance for Mg and Cd (11% and 9.5%, respectively). Increasing the soaking temperature and steaming time minimizes the weekly intake of all heavy metals so that the N₂C₂T₂ treatment shows the lowest weekly intake of all heavy metals. In less heat and time, the remaining heavy metals cannot be ignored, so parboiling at higher temperatures and times is recommended to maintain consumer safety and health.

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One of the reasons of the bakery products poor quality and quality defection in the country is the low quality and the impropriety of wheat. Regarding the uncontrollability of so many effective factors in wheat quality. Using of improving agents in wheat flour has been highly considered. In this study, the effect of tow improving agents, ascorbic acid in three levels (20, 40, 60 ppm) and α-amylase enzyme in three levels (25, 50 and 75 ppm) over dough was investigated. Rheological tests results showed that increasing level of ascorbic acid from 20 ppm to 60 ppm is effective in dough stability time and dough developing time increment, reduction in dough softening degree, increasing elasticity, improving gluten structure and increasing the usage level of α-amylase enzyme from 25 ppm to 75 ppm is effective in the collapse of polymeric structure of starch, dough softening, stability, developing time and reduction elasticity characteristics. In simultaneous use of additives in constant amount of α-amylase enzyme, increase of ascorbic acid from 20ppm to 60ppm causes rheological individually betterness. Dough stability time, developing time and dough elasticity as well. This effect in constant amount of ascorbic acid shows a diverse relationship specially with high amount of added α-amylase (50 and 75 ppm). Generally, in addition to ascorbic acid containing treatment on its own using of α-amylase enzyme in 50 ppm level with 60 ppm ascorbic acid in improving the rheological and quality specialty of dough is suggested.

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Food additives such as enzymes and hydrocolloids are widely used to improve bakery products. By setting a goal to increase crop volume and increase flour strength, in this study, along with a control sample, Sodium alginate and alpha-amylase enzyme during 8 samples (in different amounts, respectively, alpha-amylase and sodium alginate 75-0, 150-0, 0-150, 0-300, 75-150, 75-300, 150 150, 300-150 mg) were added to the bread dough and then rheological properties were investigated by farinograph and extensograph devices. The results showed that among all treatments, treatment 5 (containing 300 mg of sodium alginate) was the best treatment in the studied factors such as development time, consistency, water absorption, stability, degree of softening, farinograph quality number and tensile strength. Therefore, it is recommended to use 300 mg of sodium alginate hydrocolloid to increase the volume and strength of the flour

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Abstract:
This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 C^o) and Ambient temperature (25±2 C^o) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.

Keywords: acidity, extinction coefficients, peroxide, storage, virgin olive oil




 

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Today, bran is considered a functional compound in the food industry. The aim study was to investigate different processing methods of rice bran to improve its physicochemical characteristics. Treatments were prepared in 12 groups, control (C0), 4 samples hydrothermal treated H1 and H2 (1 and 2 h at 30 ^°C, respectively), H3 and H4 (1 and 2 h at 80 ^°C, respectively), 4 samples microwave treated M1 and M2 (4 and 7 min at a 600 w, respectively), M3 and M4 ((4 and 7 min at a 600 w, respectively), 4 samples hydrothermal-microwave treated HM1 and HM2 (First, 1 and 2 h at 50 ^°C, respectively, then 4 min at 750 w), HM3 and HM4 (First, 1 and 2 h at 50 ^°C, respectively, then 7 min at 750 w). The results showed that the hydrothermal-microwave method was more effective in reducing phytic acid than the other two methods (p<0.05) so the HM4 treatment had the lowest amount of phytic acid (p<0.05). The color value test showed the lowest ΔE change was related to rice bran hydrothermal treated (H1 with ΔE equal to 6.36) (p<0.05). The hydrothermal-microwave process showed the highest retention of iron, zinc, and calcium (p<0.05). Most minerals were shown in HM1 (6.68, 1.56, and 106.43 ppm, respectively). The heavy metals test indicated that in all treatments, the number of heavy metals significantly decreased compared to the control (p<0.05). However, the microwave method was more effective than others (p<0.05). Therefore, it can be concluded that using the hydrothermal-microwave method provides better quality rice bran.
 

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Celiac disease is an autoimmune disorder which can cause  serious damage to the mucous membrane of the small intestine due to the consumption of gluten, and as a result, there is a decrease in the absorption of nutrients, which can lead to weight loss, anemia and malnutrition. Removing gluten from the diet of the affected person is suggested as a solution to control and curb this abnormality. Therefore, the aim of this research is to investigate the possibility of producing cookies using rice flour, quinoa, carboxymethyl cellulose gum (1.5-3-5 percent) and gum extracted from the quince seed (1.5-3-5 percent) alone and evaluating its effect on the rheological characteristics of dough and textural properties of cookies. Based on the obtained results, it was determined that with the addition of gums, the viscosity increases compared to the control sample. Also by adding gums, Peak and Final viscosity increased and the setback viscosity decreased compared to the control sample. It was observed that the seed gum performed more effectively than showed carboxymethyl cellulose gum. So that the treatment with 5% quince gum  has the highest viscosity among the samples. Furthermore the addition of both types of gum resulted in reduced hardness, increased springiness and improved sensory characteristics. Based on the overall evaluation of the results of the present study, sample number 7 containing 450 g rice flour, 50 g quinoa flour and 5% quince gum is recommended as the best treatment.
 

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Tea, after water, is one of the most consumed beverages in the world due to its chemical compounds such as polyphenols, antioxidant compounds, and caffeine, which are beneficial. Factors such as tea leaf processing, harvest time, and cultivation region can affect the composition of tea leaves. This research was conducted in a factorial design and as a completely randomized design, with independent variables including raw green tea leaves, processed green tea, and black tea, and dependent variables in this design include measuring the amount of polyphenols, antioxidant activity, and The amount of caffeine and soil properties have been carried out in two harvest seasons: spring (May) and summer (July) and two cultivation zones in the east of Guilan (Lahijan) and west of Guilan (Fouman). According to the results, the interaction effects were, the moisture content of spring green tea in Fouman region (78.83%) was at its highest and summer green tea in Fouman region (6.22%) had the lowest value. The highest amount of solid matter was reported in summer green tea from the Fuman region (93.76%), while the lowest amount was found in spring green tea leaves from Fuman (21.20%) Additionally, the highest caffeine content was observed in spring green tea from Fuman (2.65%), and the lowest amount was in summer green tea leaves from Lahijan (1.87%) The highest and lowest levels of antioxidant compounds were also seen in both spring and summer green tea leaves from Lahijan, as well as in summer black tea from Fuman (57.27%). Furthermore, the highest amount of polyphenols was observed in the spring green tea from Fouman (12.37%), while the lowest amount was found in the summer green tea from Fouman (12.29%).