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Pineapple due to nutrients is a desirable option to improve the nutritional value of supplemented products. In this study, due to the increasing importance of production and use of enriched baking products. The effect of size of parts (0.5, 1 and 1.5 cm cubic meters) and the percentage of fruits (10, 12.5 and 15 percent) on the quality of muffin properties were investigated. For this purpose, a completely randomized design was used and the mean of Duncan test was used at 5% level. Increasing the size of parts and percentage of fruit in muffin formulation resulted in decreased specific volume, water activity, pH and fiber and moisture content in the samples compared to the control sample.  There was no significant difference between the values of skin color components with control. According to the results of this study, the treatment containing 15% of pineapple fruits with 0.5 cm cubic meters was introduced as the best treatment and had the highest overall acceptance level for consumers. According to the results, the use of pineapple fruit has been effective in improving the physico-chemical and sensory properties of the muffin samples. Sensory evaluation also showed that adding different amounts of pineapple fruit to muffin formulations significantly reduced the texture index, flavor, color and overall acceptance by increasing the replacement percentage of the produced product compared to the control sample.
 
 

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Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on almond milk. Additives in three levels of sugar (2, 3, and 4%), pectin (0.5, 0.6 and 0.7%) and gelatin (0.4, 0.5 and 0.6%) were used to produce desserts. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of pectin and sugar, the index L* decreased, by increasing the percentage of gelatin and pectin, a* decreases and by increasing pectin percentage, b* decreased and the effect of gelatin increase was not significant. Increasing the percentage of gelatin and pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of gelatin and pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, pectin and gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing gelatin and pectin percentages. By increasing the percentage of gelatin and pectin, the pH decreased. The addition of gelatin and pectin, especially in high concentrations, significantly reduced syneresis.

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Microbial detoxification is considered as one of the most common methods used for the elimination of aflatoxins. Reports indicate that S. cerevisiae can be effective in removing aflatoxins through the adsorption of aflatoxins to their cell wall. In the current research, the ability of S. cerevisiae (viable, acid-, heat- and ultrasound-treated yeasts) to bind aflatoxin M₁ was assessed in yoghurt. To this end, firstly, recombinant milk containing 12% solids, non-fat skimmed milk powder was prepared. Next, the samples were spiked by aflatoxin M₁ using different concentrations (100, 500 and 750 pg mL^-1). When the starter bacteria were added to the milk, the treated yeasts were added as well. The concentration of aflatoxin M₁ residue in the supernatant of the yoghurt samples after different storage times (1, 7, 14 and 21 days) was measured using the ELISA method. The results showed that all treatments containing viable, acid-, heat-, ultrasound-treated yeast and starter bacteria were able to adsorb aflatoxin M₁, and the ability of the treated yeast was significant as compared with the control (P< 0.05). Among the treated yeasts, the ability of the acid-treated yeasts was higher in toxin binding. Overall, it can be concluded that using S. cerevisiae for the biological adsorption of aflatoxin M₁ is effective in fermented dairy products.

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 Cake is a favorite snack of the consumer's broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin.

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Due to the need of consumers to produce health food products, in this study, the effect of adding gum arabic, guar and lecithin on the quality and survival characteristics of probiotic bacteria in probiotic breakfast chocolate was investigated. The results showed that the addition of guar gum and lecithin on tissue properties (tissue firmness and viscosity) and on the survival of probiotic Lactobacillus plantarum was significant (p <0.05). Addition of gum arabic had no significant effect on texture firmness and viscosity (p> 0.05). Also, the effect of simultaneous addition of gum arabic and lecithin in the breakfast chocolate formulation did not significantly increase the survival of the probiotic bacterium Lactobacillus plantarum (p> 0.05).

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Cakes are one of the products in which fat substitutes can be used to reduce calories. Fat replacer Gel (FRG) is a compound that has the same functional properties, stability, physical and chemical properties as fats, but produces fewer calories per gram than fats. The fat replacement gel is composed of a combination of fat, fat substitute premix (FRP) and water. Fat replacer premix containing WPC, maltodextrin and inulin, and different concentrations of premix were used in the cake batter. The response surface statistical method was used to optimize the formulation and the dough viscosity and cake hardness were used to evaluate the model and select the optimal formula. Under optimal conditions, the results of dough viscosity, specific dough density, cake volume and sensory evaluation were evaluated using SPSS software. The variables of water, FRP and fat were linearly and quadratically affected by dough viscosity and hardness, respectively. Interaction was observed between water and FRP and there was no significant difference between dough viscosity and measured and predicted hardness. Optimal production conditions were determined as 70.42% water, 1.50% FRP and 10.28% fat. Some physical and chemical properties of dough and cake were compared with the control sample under optimal conditions. The results showed that the viscosity and specific density of the optimal dough were higher than the control. The optimal cake volume and moisture content was higher compared to the control sample. There was no significant difference between control and optimal cake in terms of hardness and color and sensory evaluation. The results showed using fat replacer gel (FRG) as a fat substitute can reduce the amount of fat by about 76% of its initial amount, without causing undesirable quality changes in the final product.

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Lukom is a sort of food that is mainly composed of sugar and starch and, it creates variety in the consumer basket as a snack. Sugar is used as a sweetener in the production of lukom. Grape juice contains high amounts of natural sugars, minerals, vitamins, organic acids and antioxidants, so grape juice can be used as a sweetener as a sugar alternative. In this study, different levels for starch, sugar and grape juice were determined using Design Expert software. For this purpose, 16 treatments were selected using the software for independent variables, including 10-15% starch, 7-35% sugar and 1.5 - 35% was grape juice. The tests included pH, water activity, stiffness, hardness and adhesion force of the tissue and sensory evaluation. Also, after selecting the optimal sample, the survival rate of probiotic bacteria in a fourteen-day period was assessed. The results showed that a linear model was proposed for the trend of all the studied factors so that only the amount of grape juice and sugar was significant for pH. Grape juice and starch also had a greater effect on water activity. With changes in the percentage of starch, sugar and grape juice, the light intensity decreased and the changes in grape juice were more noticeable. The adhesion force and texture stiffness for the independent variables showed the fit between the selected model and the increase in grape juice, stiffness and adhesion of the texture of Lukom samples had a significant increase in the study area. The number of probiotics consumed during the 14-day period was significantly reduced. In the sensory evaluation of the samples, a significant difference was observed between the produced samples and the overall score was calculated to be about 4.1.

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Chocolate is one of the most widely consumed snacks in the diet. In recent years, with the introduction of healthy foods, researchers have sought to enhance products with alternative ingredients to enhance their health effects. The aim of this study was to replace Arabica coffee grounds powder with chocolate formulation and to investigate its properties. Arabica coffee grounds were added to the chocolate formulation at four levels of 0.20, 40 and 60% and its antioxidant, textural and sensory properties were evaluated. The results showed that with increasing the amount of coffee grounds, the level of polyphenols, flavonoids, as well as the percentage of free radical scavenging of DPPH, increased in the presence of coffee grounds. Also, the results of sensory analysis showed that coffee pulp did not have a significant negative effect on the textural properties of chocolate and from the point of view of feeling the oral texture of chocolate was desirable. Despite the unfavorable effect of coffee grounds, the treatment had the lowest score of 60% in terms of general acceptance, but due to the favorable taste of Arabica coffee on chocolate, the treatment received the highest score of 20%. According to the test results, this product can be used as an increase in nutritional health and human health. Therefore, the use of amounts less than 20% is recommended to improve the quality and antioxidant properties.

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Phycocyanin is a pigment extracted from Spirulina platensis and can be a good alternative to synthetic dyes in various industries, including the food industry.The aim of this study was to evaluate the type and composition of coatings in the stability of phycocyanin pigment by spray dryer. Phycocyanin pigment solution was copigmented with tannic acid and mixed with maltodextrin and gum arabic in ratios (100: 0, 75:25, 50:50, 25:75 and 0: 100) gum arabic: maltodextrin and core to wall ratio 10: 1 were coated. The results showed that pigment coating has a significant effect on its stability, so that the analysis of variance comparing the average of the treatment containing 100% and 75% maltodextrin in the coating with the lowest amount of pigment absorption with values of 12.3 and 14.5 respectively. Examination of the electron microscope showed that the microcapsules contained higher amounts of maltodextrin, sphericals with a smoother surface and less wrinkles than the microcapsules made with gum arabic. Also, the particle size results showed that the powder samples containing maltodextrin were larger than the samples with gum arabic, which were 50.5 and 41.3 nm, respectively.

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The aim of this study was to identify the lactic acid of the dominant bacteria in pickled garlic, using initial biochemical tests and PCR technique and to investigate their potential probiotic potential. For this purpose, to determine the probiotic potential of these isolates, some confirmatory tests including resistance to acid, resistance to simulated gastric conditions, resistance to bile salts, activity against pathogenic bacteria, susceptibility to some common antibiotics and hemolytic activity of isolates were performed. Based on BLAST results, five isolates of Lactobacillus plantarum, two isolates as Pediococcus ethanolidurans and one isolate as Lactobacillus brevis were identified. The lactic acid bacteria isolated in this study had the ability to survive at pH 2.5, grow in medium containing 0.3% bile salt, were sensitive to antibiotics and lacked hemolytic activity and therefore have probiotic properties. Supernatant of isolates of this study in high concentrations had the ability to inhibit growth of pathogenic bacteria and the lethal activity against them. Finally, the isolates of this study can be added to other products in the future as a strain with probiotic potential.

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 The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.
 

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One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce low calorie cake, by reducing fat and optimization of formulation with WPC, Maltodextrin and Inulin to calorie reducing. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including WPC (1:3-13%), Maltodextrin (2: 0-0.3%) and Inulin (3:0-1%) on the characteristics of the final product were used. The results of optimization showed that with reduced fat and add Maltodextrin and Inulin, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and increases the cohesiveness, therefore softer cake with a longer s shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the WPC, Maltodextrin and Inulin 6.6%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, the cohesiveness and volume of samples was 18.07 %, 0.78, 0.18 N, 1.26 and 96 cm³ respectively.

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