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The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

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Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years. Antioxidants are able to protect biological systems against these factors and play an effective role in human health. The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound. Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample. In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method. The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined. Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compounds was 43.1518 mg. The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT).

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In this study, in order to improve the health properties of Sabzevari cookies as a suitable snack of oatmeal variables at three levels (5, 10 and 15%) as a substitute for wheat flour and date liquid sugar at three levels (10, 20 and 30%) as a sugar substitute was used. Therefore, the effect of these two variables on chemical properties including fiber, insoluble ash, total sugar and pH as well as on sensory properties were evaluated. The results showed that the quadratic effect of the predicted model of oatmeal on fiber and ash was significant (P<0.05), but for date liquid sugar, only the linear effect of the obtained equations, in addition to fiber, had a significant effect on pH and ash (P<0.0001). Also, the interaction of two independent variables, respectively, showed that for oatmeal, fiber, total sugar and pH, and for date liquid sugar, ash, fiber and total sugar indices first increased and then decreased. In the study of sensory properties of taste and general acceptance indices with increasing oatmeal, but the linear and quadratic effects of date liquid sugar on all parameters of the sensory properties were significantly different from the control samples. Finally, this study showed that using the optimal amounts of 7.288% oatmeal and 27.630% date liquid sugar, in addition to achieving the desired physicochemical and sensory results and reducing the calories of local cookies, it also functional ingredients used in the formulation.

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Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets.

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Essential oils and extracts of black cumin have been attracted researchers in the field of protection of raw and processed food due to their antimicrobial and antioxidant compounds. In the current study, the chemical composition, antibacterial and antioxidant properties of black cumin essential oil extracted by Clevenger and ultrasound assisted (frequencies 37 and 80 kHz and 70 and 100% power) methods were performed and the optimization of extraction conditions according to the chemical properties of the essential oil. Antibacterial properties of black cumin essential oil against E.coli and S.aureus were measured by measuring the minimum inhibitory concentration and the minimum lethal concentration of pathogenic bacteria using micro-plate method. The antioxidant activity of essential oil was measured by examining the percentage of DPPH free radical scavenging. The results of analysis of black cumin essential oil by GCMS showed that the main composition of black cumin essential oil extracted by Clevenger method was γ-terpene with 30.03% and in ultrasound method was 31.04%. The highest efficiencies of essential oils and extracts obtained by Clevenger method were 2.04 and 0.75%, respectively, and in ultrasound method (80/100) for essential oils and extracts were 2% and 1%, respectively. The results showed that S.aureus was the most sensitive and E.coli the most resistant bacteria to cumin essential oil. Therefore, it can be stated that the extraction of black cumin essential oil by ultrasound method (80/100) could have the greatest effect on the extraction of essential oils and extracts and can be used to protect food against various systems. Benefit from oxidative and microorganisms that cause infections and food poisoning.

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The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

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Fruit juice is an important part of the diet in many human societies, and due to the consumption of sugar in the formulation, sugar substitution seems necessary to maintain health. In the present study, to replace sugar in apple-lemon carbonated fruit juice from two variables of stevia extract at three levels (0.002, 0.0035 and 0.005 g/l) and date liquid sugar at three levels (60, 80 and 100 g/l) were used. The effect of stevia extract and date liquid sugar on chemical properties (pH, acidity, total sugar, brix, carbon dioxide, dry residue, density), sensory and microbial were evaluated. The results showed that the linear (P<0.0001) and quadratic (P<0.05) effects of the predicted model of stevia extract on pH and acidity and for date liquid sugar on carbon dioxide, acidity and density were significant. Also, the interaction of two independent variables, respectively, showed that for stevia extract, the amounts of carbon dioxide, brix, dry residue, acidity and total sugar and for date liquid sugar, the amount of carbon dioxide, brix, dry residue and acidity, achieve an increasing trend first and then a decreasing one. The linear and quadratic effects of stevia extract and date liquid sugar on sensory properties of taste, oral fairy, texture and color were analyzed which were significantly different from the control sample and only exception was the quadratic power of stevia extract in the feature of oral fairy, which was not significant (P>0.05). Finally, the optimal values of 0.005 g/l of stevia extract and 93.570 g/l of date liquid sugar were obtained to achieve the desired physicochemical and sensory results for use in fruit juice formulation.

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The use of quinoa seeds and its derivatives in the bakery products formulation, in addition to improving the nutritional value of the final product, reduces dependence on plant sources with high water requirements such as wheat and rice, so in this study the effect of rice flour replacement by whole quinoa enzymatic malt at levels of 0, 2.5, 5, 7.5 and 10% on physicochemical and textural properties and internal structure of gluten-free bread was investigated. The results showed that by increasing the amount of quinoa malt (up to 10%) in the product formulation no significant effect on moisture content and water activity was observed. However, the firmness of the texture in 2 and 72h after baking increased by 10% of quinoa malt. Also, the specific volume and porosity of the product was reduced only at level of 10% of quinoa malt flour. On the other hand, by increasing the amount of quinoa malt flour, the enthalpy of the samples decreased (2 and 72h after baking), while the enthalpy increased with increasing product storage time. The results of crust color evaluation showed a decrease in the amount of L* value and an increase in the amount of a* and b* values by increasing the amount of malt flour in the formulation, which indicates more turbidity of the product. The results of images obtained by Scanning Electron Microscope showed the average values ​​of diameter and pore area of ​​the product decreased by addition quinoa malt. Finally, the panellists gave the highest overall acceptance score to three samples containing 0, 2.5 and 5% of quinoa malt, which indicates the improvement of quantitative and qualitative properties of the final product using enzymatic derivatives and gluten-free quinoa.

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The objective of this study was to make optimum use of hops medicinal plant as a flavoring compounds (bitter taste) and extract bioactive compounds. To optimize the extraction efficiency, total phenolic compounds (TPC), bitter taste compounds (α and β acids) and antioxidant activity (inhibition of DPPH free radicals, ferric reducing/antioxidant power) with ultrasound – assisted methods, the Box-Behnken design was used. Sonication exposure time (5, 15 and 25 min), extraction temperature (25, 35 and 45 C) and ultrasound amplitude (20, 60 and 100%) were considered as variables for the extraction of bioactive compounds. The results showed that with increasing the time and intensity of sonication, the extraction efficiency, the amount of bioactive compounds and the antioxidant power of the extract increased; while the extraction rate and antioxidant activity of the extracts decreased with increasing temperature. According to the resulting models, in the optimal conditions of extraction with ultrasound- assisted process (extraction time 12.73 min, extraction temperature 25 C and sonication amplitude 100 %), the extraction efficiency (16.5 %), TPC (75. 1191 mg/100 g), bitter taste compounds (α and β acids 1.01 and 3.09 mg/l respectively) and antioxidant activity (based on DPPH free radical scavenging and reducing power Iron was obtained 40.70% and 409.87 µmol/liter, respectively), higher than the conventional extraction method (maceration, control). Extraction at the optimal point confirmed the obtained results.
 

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Today, one of the problems of the food industry is the use of synthetic compounds as preservatives, the potential dangers of each of these compounds for human health have been proven. Currently synthetic antioxidants such as butyl hydroxyl anisole and butyl hydroxyl toluene are used in the oil industry. The purpose of this research is to investigate the effect of ultrasound pretreatment on the extraction of phenolic compounds from the herb flower on oxidative stability of the oil containing the resulting extract. In this research, from the extract of Artemisia annua flower with the help of ultrasound pretreatment with a fixed intensity of 24KHz and a fixed temperature of the laboratory and the application times of ultrasound waves is 10, 20 and 30 minutes and methanol solvent extraction by maceration method with a fixed time of 48 hours and it was used a stabilize soybean oil at a constant temperature in the laboratory (control). With the help of the response level method, the most appropriate ultrasonic pretreatment for 30 minutes. Then, different concentrations of 0,50, 100, 250, 500 and 1000 ppm were prepared after ultrasonic pretreatment for 30 minutes. The results showed that the pretreatment with a concentration 0f 1000 ppm  with the highest amount of phenolic compound extaction (28/15) mg/g and DPPH free radical  inhibitory power (53/30)% was the most  suitable sample that was added  to the oil and  The tests related to the stability of soybean oil including: peroxide index, acid index and thiobarbituric acid index were performed, which according to the results of the tests had an upward trend and the most stabilizing effect was at a concentration of 1000 ppm.


 

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 This research was carried out in order to extract valuable and widely used materials in food and pharmaceutical industries from the waste of agricultural products. In this research, with the aim of extracting pectin from the melon skin of winter and Mashhad (Qasri) cultivars, it was carried out by acidic method using microwave pretreatment. Pectin was extracted under microwave conditions (fixed power of 900 W), irradiation time (1 and 3 minutes) and the ratio of extraction solvent to raw material 15:1 weight / volume and at a constant pH of 1.5. The results showed that the highest extraction efficiency of Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes) was equal to 13.5% and with the increase of duration from 1 to 3 minutes, the extraction efficiency of pectin in both Melon variety increased. Also, the pectin obtained from all the treatments had a favorable degree of purity (with galacturonic acid content above 65%). Checking the degree of esterification revealed that the pectins obtained from all treatments of winter and Mashhad melons are among pectins with low esterification.The highest equivalent weight was related to the pectin obtained from Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes), which was equal to 890 mg. The emulsifying activity of pectins obtained from both melon varieties was also low. Also, the amount of water retention capacity of pectins obtained from all treatments of winter and Mashhad melons was at the optimal level and showed that the pectins obtained from this research can be used to preserve water in some food systems. From all of the above, it can be concluded that the melon skin of winter and Mashhad varieties, which is considered as agricultural waste, can be used as a promising source for pectin production.
 

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The purpose of this research was to study the inhibitory effect of different levels of black seed ethanol extract on the growth of mold in lactic cheese. For this purpose, first, one kilogram slices of ready-made cheese and different concentrations of the extract (including: 0, 1, 2 and 3%) were taken. added to them. The physicochemical, textural and sensory characteristics of the samples were evaluated on days 1, 15, 30, 45 and 60. The results indicated an increase in the pH of the samples compared to the control sample. The amount of moisture in the samples first decreased and then increased during storage. The results related to cheese texture hardness showed that the highest and lowest texture hardness was related to 0, 1, 2, and 3 percent extracts on the 60th day and the control sample on the first day, respectively. Also, the highest amount of elasticity was found in the sample of 3% black seed extract on the 60th day and the lowest amount in the control sample on the first day.There was a significant difference in the amount of phenolic compounds in cheese samples with black seed extract compared to the control sample (P<0.05). Examination of microbial characteristics showed that mold and yeast counts were negative in all samples.
 

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Fenugreek with the scientific name (Trigonella foenum-graceum) is a hidden plant, and the fenugreek seed, which is the most important medicinal part of this plant, contains flavonoids, sesqui-terpenes, sterols, and mucilage fibers. In the present study, the aqueous-alcoholic extract of fenugreek seeds at four levels (zero, 0.2, 0.4 and 0.6%) on some physicochemical characteristics (pH, acidity, hydration and viscosity), the amount of phenolic compounds, The antioxidant activity and sensory properties (taste, texture, color and overall acceptance) of the enriched stirred yogurt were evaluated during 14 days of storage. The results of data analysis showed that the sample containing 0.6 percent has the lowest and highest pH and acidity indicators, respectively. Also, by increasing the storage time up to 14 days and decreasing the pH, the amount of water content of all the samples increased significantly (P<0.05). The results showed that with a significant decrease in the content of phenolic compounds during the storage period, adding fenugreek seed extract to the amount of 0.6% in a period of 1 and especially 7 days increased the antioxidant activity and then, up to the storage time of 14 days, the antioxidant activity was low in some samples and with a very slight change in some samples (P<0.05). Also, the highest and lowest values of viscosity were 3500 centipoise (the control sample on the first day) and 703 centipoise (the sample containing 0.6% on the fourteenth day) (P<0.05). Finally, by examining the results of sensory properties, the sample containing fenugreek seed extract was able to get an acceptable score from the sensory evaluators compared to the control sample. Among the types of enriched and control yogurt formulations, the sample containing 0.6% extract had the highest degree of desirability in terms of sensory properties when stored for 1 day.