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In recent decades, as the result of the expansion of industrial life, fast foods  and fried foods consumption has increased significantly. Consumption of fried foods including saturated fat and trans fatty acids is one of the important factors which endangers human health and the risk of heart disease, weight gain, cancer. With increasing consumer awareness of the health effects of dietary fat, tend to produce low-fat food consumption is increasing. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study the effect of microwave pretreatment levels 360, 600 and 900 W), on moisture and oil content, color and hardness of fried zucchini at three temperatures, 130, 160 and 180 ° C were studied. The results showed that the moisture content decreased with increasing frying time and oil hardening rate increases. The moisture content with increasing frying temperature is reduced and the amount of oil absorption is reduced. The highest oil uptake in control samples, and the lowest in samples treated with microwave 900W was observed respectively.  

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Dietary fiber is one of the important components in diet which possesses positive effects on health, in addition tohaving appropriate functional properties. Among plant sources, date seed is an abundant and inexpensive as well as rich source of dietary fiber. In this research, date seed was first fractionated into two parts including outer part (crust) and inner part (core) and then both parts were defatted. The two kinds of powders obtained from defatting crust and core were named crust fiber and core fiber. Chemical analysis showed that the amount of protein, insoluble dietary fiber and total dietary fiber in core were significantly higher than crust. Fat of crust was significantly higher than core. Also it was understood that the amount of total dietary fiber in both crust and core parts was high (70.68% and 74.17%, respectively). Water retention capacity and oil binding capacity of core fiber (2.80 and 1.29 gram/gram, respectively) were respectively higher and lower than crust fiber (2.66 and 1.40 gram/gram, respectively). Core fiber was lighter than crust fiber. The value of all the three parameters including water retention capacity, oil binding capacity and L* were acceptable in comparison with most of the agricultural by-products and commercial fibers.   

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  Gluten-free formulations are often supplemented with proteins to improve their quality. The objectives of this work were to assess the impact of different concentration of soy flour in addition to 2% of carboxy methyl cellulose on gluten-free bread quality parameters. Therefore, soy flour and rice flour were combined respectively in concentrations: 0% & 100%, 10% & 90%, 20% &80%, and 30% & 70%. Soy flour addition had had positive effect on farinograph properties of dough such as water absorption. Adding soy flour up to 10% caused positive and significant differences in physical properties of bread such as specific volume, crumb hardness, and porosity. Colorimetric factors, except for L*, were not influenced by soy flour. Pictures obtained from SEM showed that bread containing 10% of soy flour had the best texture and rice bread (100% rice flour) in the next order showed suitable and porous structure. Best score from organoleptic test was related to bread containing 10% soy flour getting the highest score in total acceptability. Generally, adding 10% soy flour resulted in reduction of undesirable properties of rice bread. However, increasing concentration resulted in negative effects on qualitative and sensory properties of bread.

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Due to increasing the importance of natural antioxidants because of their positive effects on human health and enhancing preservation of food products, and on the other hand, some unexplained effects of synthetic antioxidants, using and replacing of natural antioxidants is considered widely nowadays. The purpose of this study was to identify the potentials of Ferulla Persica extract as a native and novel source of antioxidants and polyphenols. In this research, the optimization of extraction conditions from the leaf of Ferulla Persica was studied by response surface methodology (RSM) at 3 temperature levels (20, 40 and 60 °C), three time levels (2, 3 and 4 hours) and three levels of water to ethanol ratio (50, 75 and 100%). RSM was used to evaluate the effect of different optimization processes on extraction efficiency, antioxidant activity and total phenolic content. Based on the results of optimization, a second-order polynomial model was designed to optimize the extraction conditions as the best model. the optimum conditions of extraction were in the solvent ratio of 79.58% at 20 °C during 2 hours. In these conditions, the optimum point has yield of 17.61%, EC50 equal to 87.20 (μg/ml) and TPC of 140428.0 (mg GAE/g).