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Millet is one of the cereals that used in the preparation of gluten-free products for celiac patients. Physical modification methods such as heat-moisture treatments and microwave can be used to improve the performance of gluten-free flours in the baking industry. Millet seeds have limited shelf life in normal storage condition due to its relatively high fat content and high activity of lipase enzymes. In this study Heat-moisture treatments at different levels of moisture (11,15 and 20%) and two different temperatures (90 and 110°C) for 3 hours in oven and microwave treatment at different levels of moisture (11,15 and 20%) were used at different times (30,60 and 90S) with a constant power of 900 W. Then, in order to ensure the effect of the above treatments, the amount of free fatty acids of the treated flours was measured every 10 days as well as the level of lipase activity on the first day and after 30 days. In the heat-moisture treatment, the rate of inactivation of the lipase enzyme increased with simultaneous increase of moisture and temperature of the oven as well as in the microwave treatment with simultaneous increase of moisture and microwave time and the amount of free fatty acid flour during 30 days of storage was reduced. The highest rate of inactivation of lipase enzyme and the least change in the free fatty acid content of flour in heat-moisture and microwave treatments were observed in treatment with 20% moisture content and 110°C, and treatment with 20% moisture and 90S.

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In the present study, Azivash leaf gum (Corchorus olitorius L.) was used for the first time with the help of an electroporation technique in the presence of poly-vinyl alcohol as a natural nanofibre. At first, the effect of different concentrations of Azivash gum aqueous solution (2, 2.5 and 3 g / l) with polyvinyl alcohol (P70: G30, P60: G40, P50: G50 and P0: G100) on viscosity and electrical conductivity as the main soluble parameters was studied. The results showed a significant increase in viscosity concentration with gum concentration and volume ratio of polyvinyl alcohol (p <0.01). Regardless of the concentration of Azivash gum, by increasing the ratio of gum to polyvinyl alcohol, the electrical conductivity increased significantly (p <0.05). In the study of shear stress-shear rate of Azivash gum and polyvinyl alcohol solutions, pseudoplastic behavior was confirmed. Investigating the fitting of rheological data with Herschel-Balkly models, power law and casson showed that the Herschel-Balkly model with the highest R² / RMSE is desirable to describe the flow behavior. The values ​​of the flow index and consistency coefficient were determined by the model. After the electrospining of azivash leaf gum-polyvinyl alcohol in a constant condition (voltages of 18 kV, volumetric flow rate of 0.7 ml/hr and needle distance to a collector plate of 12 cm), by microstructure analysis and based on the morphology of bead-free fibres, the Azivash gum formulation at 2 g / L concentration and the mixing ratio of 70:30 with polyvinyl alcohol was selected as the most suitable formulation with a mean nanofiber diameter of 90 nm. Based on FTIR resulrs, addition of gum to polyvinyl alcohol caused an increase in peak intensity due to carbonyl and hydroxyl groups glycosidic vibrations. Also, the thermal stability of the gum nanofibers of Azivash improved in the presence of polyvinyl alcohol.

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Today, production and improvement of the quality of gluten-free products for Celiac patients are one of the major challenges in the food industry. Physical modification methods such as heat-moisture and microwave treatments can be used to improve the performance of flour and gluten-free products in the baking industry. The goal of this study was to investigate the effects of heat-moisture treatment at three relative humidity (RH) levels of 10, 15, 20% at 90 and 110 °C, to improve the quality of grain millet, and different ratios of of millet flour: rice flour (50:50, 25:75, 15:85) to be used in the formulation of gluten-free cookie. In this regard, physicochemical characteristics of millet (moisture, fat, protein, ash, fiber), flour (water absorption, oil absorption, color) and cookie (diameter, thickness, spread ratio, color, texture) were investigated. The results showed that the heat-moisture treatment had a significant effect on water holding capacity and oil absorption capacity of the samples (p<0.05), in a direct and reverse trend, respectively. Using flour from treated seeds in the gluten-free cookie improved baking loss, water activity, texture parameters, and sensory acceptance. By increasing heat-moisture treatment, the amount of baking loss, water activity and hardness of cookies decreased. Heat-moisture treatment had a significant effect (p˂0.05) on the spreadability and color of the cookies. Increase in the intensity of the treatment led to higher spreadability and darker color with high redness value The Sensory evaluation also showed that texture scores were high for most cookies made from treated millet flour, but the cookie obtained from the 25% replacement level of millet flour under 90 °C and 10% moisture content had the lowest score in the texture.

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Usually, raw and unmodified flours are used in the gluten-free products industry and the most common way to increase the quality of gluten-free products is to use gums. In order to increase consumer demand for non-additive products, we can improve the quality of flour and gluten-free cake by using physical treatment of cereal grains. The aim of this study was to compare the effect of xanthan gum with the effect of heat-moisture treatment on physicochemical and sensory properties of gluten-free cake from millet and rice flour (50:50). In this study, the effects of xanthan gum on two levels 0 and 0.15 %, heat-moisture treatments at three levels of moisture 10, 15 and 20% and two levels of temperature  90 and 110° C on physicochemical and sensory properties of  batter and gluten-free cake from millet and rice flour (50:50) were compared. The results showed, with increasing moisture and temperature in the heat-moisture treatment, the specific weight of the batter decreased and its viscosity increased. also, the physicochemical and sensory properties of cake such as specific volume, porosity and texture of cake were significantly improved on the baking day and during maintenance compared to the control sample (p <0.05). So that the samples containing millet flour obtained at 20% moisture and 110°C did not show significant differences in the physicochemical and sensorial properties of the samples containing 0.15% xanthan gum (P<0.05). Based on the findings of this study, heat-moisture treatment can be a good alternative to gum in gluten-free cakes.

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The formation of chitosan nanoparticles (CSNPs) with a high stability still remains a main challenge in terms of applying the produced particles in the field of nutraceutical and drug delivery systems. Giving that there are many variables parameters which could affect the size, morphology, and other properties of fabricated CSNPs during ionic gelation process along with using sodium tripolyphosphate (STPP) as the most common cross-linking agent. In this study, after the production of CSNPs under the influence of various independent variables such as chitosan (CS) concentration, STPP concentration, and CS to STPP ratio, in the next step, the physical, rheological, turbidity, and colorimetric properties of the produced nanoparticles were measured. Finally, two artificial neural networks (ANNs) – multilayer perceptron (MLP) and radial basis function (RBF) – with a single hidden layer and different threshold functions, learning algorithms, etc. were employed to predict the CSNPs properties. The results revealed that MLP for the physical, viscosity, b^*, and chroma properties and RBF for other properties – with a Levenberg-Marquardt (LM) learning algorithm of 1000 epochs – well predict them with a very high determination coefficients (R²) and low mean square error (MSE). R² for nanoparticle size, poly dispersity index (PDI), zeta potential, viscosity, and electrical conductivity of CSNPs suspensions were determined 0.9881, 0.9534, 0.9431, 0.9212, and 0.9636, respectively. However, RBF with a single hidden layer comprising a set of 3 inputs, 4 neurons in hidden layer, and 3 outputs with the SigmoidAxon- SigmoidAxon transfer function presented the best results for predicting the L^*, ΔE, and WI properties of CSNPs suspensions. In addition, R² for L^*, ΔE, and WI of CSNPs were calculated 0.9586, 0.9775, and 0.9457, respectively. Also, the flow behavior index of CSNPs suspensions was determined less than 1, which indicates the pseudoplastic behavior of the samples.

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Fine wheat powder is a natural polymer that obtained from of pneumatic process in which light particles are not allowed to be used in bakeries despite the presence of nutrients and lead to reduced quality of flour. The purpose of this study was production of emulsion film based on wheat soft powder as a new and inexpensive raw material and investigation of two types lipids (oleic acid and beeswax) at different concentrations (5, 10 and 15%) on physical and mechanical properties of emulsion films. The results showed that by increasing lipid concentration, thickness, turbidity and tensile strength increased. But moisture decreased and elongation at break decreased as compared the control film. Comparison between the lipid concentration showed that increasing the concentration of beeswax compared to oleic acid had more effect on increasing the turbidity value of the emulsion film. Water vapor permeability of emulsion film containing 5% oleic acid (1.82×10^-10 g^-1m^-1s^-1pa^-1) was lower as compared beeswax film at similar concentrations (2.30×10^-10 g^-1m^-1s^-1pa^-1). In addition, scanning electron microscopy images showed the surface of 10% oleic acid film was smooth and uniform with smaller pores as compared the control sample which confirm the water vapor permeability results. The results of this study indicated the good capability of fine wheat powder in preparation of emulsion film containing oleic acid and beeswax application in food packaging.

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Characterization of lactic acid bacteria (LAB) isolated from rarely studied fermentation substrates can lead to isolate unique microorganisms. In the present study, predominant LAB was isolated from fermented acorn using repeat of back-slopping process, and then the isolate was identified by PCR. Subsequently, probiotic properties of the isolate (including resistance to acid and bile, antibacterial, auto and co-aggregations, antibiotic susceptibility and blood hemolysis), as well as its antifungal effect were studied. Sequencing results of the PCR products led to the identification of Pediococcus acidilactis as predominant LAB isolate. The survival percentage of the isolate in continuous acid and bile treatment was equal to 72%. The inhibitory effect of the isolate on Bacillus cereus was also significantly (P<0.05) higher than the other foodborne indicator bacteria. Furthermore, crude cell free supernatant (CFS) obtained from LAB culture completely inhibit the growth of B. cereus; meanwhile, its naturalized CFS had no inhibitory effect on Salmonella enterica. LAB isolate had also proper auto and co-aggregation (with E. coli) potentials and had no hemolytic activity. Antifungal activity of the isolate against Aspergillus niger was also verified. By considering the proper probiotic and antifungal potentials of the P. acidilactis isolated from fermented acorn it is possible to use the isolate as microbial starter, adjunct, probiotic and or protective culture in fermentation industries.

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In this study, montmorillonite (MMT) was modified by hexadecyltrimethyl ammonium bromide (HDTMA) to enhance its adsorption capacity and improve its functional properties that it was done through conventional ion exchange. The intercalation of cationic surfactant into layers of MMT and properties of MMT before and after modification was evaluated by Fourier transform infrared (FTIR), X-ray diffraction (XRD) spectroscopy, Thermal gravimetric analysis, contact angle, and zeta potential. The XRD results showed the interlayer spacing was increased from 1.17 to 2.02 nm due to intercalation of HDTMA. The contact angle and zeta potential analyses revealed that the surface wettability of MMT was changed from hydrophilic to hydrophobic and the surface charge was changed from -21.6 to -2.54 due to adsorption of HDTAM on surface of MMT. FTIR spectra show the successful of inserting alkyl groups from cationic surfactant in the interlayer space of MMT. The results are supported by the measurements of TGA/DTA. The findings of this study are useful for the application of modified MMT as a nanoadsorbent for food, chemical, and pharmaceutical industries.

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The seeds of Cucurbitaceae plants (pumpkin, melon, etc.) are one of the rich sources of protein. Proteins are one of the most important nutritional sources for humans. Enzymatic hydrolysis of pumpkin seed protein by using microwave pretreatment leads to the production of hydrolyzates with bioactive properties, including antioxidant activity. The use of microwave pretreatment causes changes in the 3D structure of proteins, It opens the 3-dimensional structure of the protein and accelerates the access of the enzyme to the peptide bonds. Therefore, the use of microwave pretreatment is a suitable method to save time and enzyme concentration which are used in enzymatic hydrolysis. In this study, The solution of pumpkin seed protein concentrate was exposed to microwave energy with a power of 500-900 W for 30-90 seconds and it was used as a substrate solution in enzymatic hydrolysis experiments. Enzymatic hydrolysis by pancreatin, with the concentration of 0.5 to 2.5% compared to the protein substrate, was performed in the time from 20 to 190 minutes, at the optimum temperature and pH of pancreatin, in order to produce hydrolysates with antioxidant potential. Antioxidant power was measured by using DPPH radical scavenging activity methods, total antioxidant activity (Absorbance at 695 nm) and iron chelating activity. The highest amount of antioxidant activity by using microwave pretreatment was in 105 minutes and the ratio of 1.5% E/S and the optimal conditions that provided by the software to achieve the maximum iron chelating activity (95.5%), DPPH radical scavenging activity (51.5%) and total antioxidant (Absorbance at 695 nm) (0.976), was in 102 minutes and the ratio of 1.5% E/S of which 89.5% corresponded with the obtained results.
 

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Production of probiotic (PRO) cereal-based products is an important strategy to increase consumption amounts of these beneficial microorganisms in our daily diet worldwide. In the present study, textural features, sensory properties and viability of an adjunct PRO culture were determined in supplemented cupcake with fermented black rice (FBR) and coated with malt. Based on the obtained results, survival of the PRO yeast in malt edible coating reached to 10⁶ CFU/g after 6 days of storage in cupcake samples supplemented with FBR. In addition, crumb hardness (1529.77 g) and gumminess (962.14) of the produced cupcake supplemented with FBR were significantly (P<0.05) higher than those of the control sample. Meanwhile, proper porosity and overall acceptability were observed for the aforementioned FBR added cupcake. Accordingly, application of a potential PRO yeast via malt coating as a proper carrier can maintain viability of this adjunct culture during shelf-life period of the product in the recommended dose for PRO products. Considering the health-promoting potentials of PRO and consumed amounts of cupcake, it is a good choice to consume a high dose of PRO in our today’s diet style.