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The objective of this study was to evaluate the effects of pasteurization temperatures and cold shelf storage on chemical, microbial, and quality characteristics functional milk-carrot drinks. For this purpose, milk-carrot drinks based on cow milk were prepared with different concentration of carrot juice (10, 20, 30, 40, and 50%) and pasteurized at 65, 70, and 75 °C for 30 min. Physicochemical characteristic such as total acidity, pH, Sugar (total sugar, reducing sugar, and non-reducing sugar), total protein, coliform, pasteurization efficiency, stability, phase separation, and sensory parameters were measured during storage times (1, 4, 7, 10, and 13 d) at 4 °C. The results indicated that total acidity and pH of milk-carrot samples pasteurized at 70 °C had lower variation than other treatments during cold shelf. The highest non-reducing sugar content was belong to 50% carrot juice (75 °C) at 13 d and the highest reducing sugars was observed  at 4 d for all samples in pasteurization temperatures were. Pasteurization temperatures and storage time had not significant effect on total protein of samples with different carrot juice content. Pasteurization efficiency test showed that all of the pasteurization temperature-time treatments could completely inactivated alkaline phosphatase enzyme. But in coliform test, samples with 50% carrot juice (65 °C) at 13 d and 30% carrot juice (75 °C) at 13 d showed 3 and 12 colonies respectively. Stability test and phase separation indicated that all treatments during cold shelf had necessary stability. Sensory evaluation determined that samples containing 40 and 50% carrot juice had the highest total acceptation. I t could be concluded that the optimum  conditions for functional milk-carrot drink formulation, pasteurization and storage time for milk-carrot drink were 40 and 50% carrot juice substitution, 70 °C pasteurization and 10 d cold shelf stability respectively.

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The aim of the study was to investigate the effect of sodium glutamate pretreatment, as a substrate, on the production of gamma aminobutyric acid during wheat germination. For this purpose, wheat grains (Alvand variety) were treated with different amounts of sodium glutamate (0, 50, 100, and 150 mg kg^-1) during 72 h germination. Physical properties (such as germinated seed weight, number of germinated seeds and germination length) and bioactive compounds contents (such as gamma aminobutyric acid, total flavonoids, total phenols and free radical scavenging activity of DPPH) were measured at 24, 48 and 72 h time intervals. The results showed that germinated seed weight and number of germinated seeds increased with increase of sodium glutamate concentration and germination time. Also, the total flavonoids contents decreased in all samples during germination time and the increase of glutamic acid did not have a significant effect on its amount. The highest levels of total phenol, gamma aminobutyric acid and antioxidant capacity were observed in the sample treated with 150 mg kg^-1 on the first day of germination equal to 4589 μg GAE g^-1, 303 mg 100 g-1 and 57%, respectively. In all treatments, the amount of these compounds did not change significantly during germination time (p >0.05). Finally, it was concluded that the 24 hours germination time and the 150 mg kg-1 glutamate was the most appropriate treatment to increase the biosynthesis of gamma-aminobutyric acid and anatioxidant activity in germinated wheat grains.