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Effects of Lepidium perfoliatum seed gum (LPSG) concentration (0, 0.3 and 0.6 wt%) and different processing treatments (freezing, pasteurization and sterilization) on physical and stability of oil-in- water emulsion prepared by whey protein (6 wt%) was investigated. For this purpose, particle size distribution, creaming index, microscopic characteristics, viscosity and flow behavior of emulsions were studied. Results showed that thermal processing increased the particle size of dispersed phase. Results also showed that the damage of membrane surface at high temperature such as sterilization was higher than other temperatures. At low Lepidium perfoliatum seed gum concentration, the emulsions were somewhat more resistant to thermal processes. However, at higher gum concentrations (0.3 and 0.6%), thermal processing did not have a negative effect on the emulsion stability. The viscosity and consistency coefficients also increased with increasing gum concentration. Shear thinning behavior for emulsions at all thermal treatments were also observed. Therefore, adding LPSG to the emulsion could increase its stability to the thermal processing.

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Drought is the most restricting factor in agricultural production in arid and semi-arid regions. This research was conducted on 19 facultative and winter wheat genotypes grown under normal irrigation (N), early post-anthesis (S₁), and late post-anthesis (S₂) drought stress conditions. The experiments were conducted at Karadj, Arak, and Jolgehrokh Agricultural Research Stations in Iran, during 2008-11 cropping seasons. Stress reduced grain number per spike, thousand grain weight, grain weight per spike, harvest index, biological weight, and grain yield.Effect of environment, irrigation, and genotype on most of the traits, including grain yield, was significant. Remobilization, efficiency of remobilization, and pre-anthesis photo-assimilate contribution to grain filling increased under drought stress condition. Correlation coefficients between those traits and grain yield were significantly positive under N, S₁, and S₂ conditions. Based ondifferent drought tolerance indices, the improved line Alvd//Aldan/Ias58*2/3/Gaspard was identified as the most tolerant genotype under anthesis and post-anthesis drought stress conditions.It also had the highest remobilization, efficiency of remobilization, and pre-anthesis photo-assimilate contribution to grain fillingunder drought stress conditions.

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In this research, the gelation and interaction between Lepidium perfoliatum seed gum (LPSG) and Lathyrus sativa protein isolate (LSPI) were determined using dynamic rheology. Sequence of experimental sweeps of time-temperature, frequency, and strain were applied for LSPI-LPSG mixtures in the ratio of 20:1, 10:1, 5:1, 2:1 & 1:2. Rheological behavior of protein isolate was found to be different from that of LPSG and gelling point was raised during the heating period. By increasing LSPI concentration, storage and loss moduli were increased and gel point was determined at about 80 °C, which was dependent of concentration and occurred during cooling period. Upon heating-cooling process, mixed gels showed a biphasic profile: the first phase, characterized by a sharp increase in the storage modulus where protein gelling occurred and the second phase showing an increase in the storage modulus, corresponded to the build-up of a LPSG network. The results of the strain sweep test for mixing gels at the end of the temperature sweep test supported the above hypothesis. In addition, FTIR of mixed gel showed a bicontinuous network in which LPSG dispersed in LSPI continuous phase.

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Rice and corn flours are appropriate alternatives for developing gluten free products and modification of some of their properties such as water absorption index of flour due to extrusion process could be effective for improvement of gluten-free products quality. In this research, addition effect of extruded flour in 110 °C with 18% feed moisture, in four levels ( 0, 10, 20 and 30%) and hydrocolloids of xanthan and hydroxypropylmethylcellulose in two levels ( 0.5 and 1%) of each were studied in gluten-free bread formulation. The results were proved significant effect of extruded flour and hydrocolloids addition on evaluated characteristics so that specific volume and porosity were promoted with increasing level of extruded flour till 10%, but higher levels were caused reduction of these properties. Also, increasing of extruded flour  level was decreased crust L* and hydroxypropylmethylcellulose had more effect on crumb hardness reduction of gluten free bread in compared to xanthan. Finally with regard to features such as specific volume, porosity, softness, color and scores of sensorial test, gluten free bread formulation including 10% extruded flour and 1% HPMC was determined as appropriate formulation which had specific volume of 3.01 cm³/g, porosity of 65% and overall acceptance score of 4.1 in sensorial test.

 

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Wheat is one of the most important food products around the world. That's why there is a need to produce it all year round. The process of reaching the new wheat during the storage period will bring about changes that will improve its characteristics. The effect of time storage wheat for 90 days (0, 45 and 90) at the Temperature 30 ° C and relative humidity 45% on the chemical and rheological properties flour by farinograph test were analyzed. A completely randomized design was used to perform the tests. The comparison of the averages was done by Duncan’s multiple-range test at a probability level of 95%. The results of this study showed that wheat dormancy for 90 days increased wheat quality indices such as gluten index and Zeleny sedimentation volume, but pH decreased and acidity increased (p <0.05) . Percentage of gluten, moisture and ash did not change significantly during storage. storage time was effective on enzymatic activity, so that the activity of α-amylase decreased significantly (p <0.05) . Wheat also held significant improvement in the farinograph dough properties such as Water Absorption, Dough Stability, Degree of Softening and Farinograph Quality Number (FQN).
According To improve properties quality and rheological flour, freshly harvested grain storage for 90 days is suggested.

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Extrusion cooking studies were carried out with a view to develop an instant ready to eat porridge from composite flour based on whole oat meal and broken rice. Full factorial design was carried out to investigate the influence of variables, feed moisture content (23, 27 %), cooking temperature (120, 145, 170 c°) and ratio of whole oat meal: broken rice 25:75, 50:50 and 75:25 % on physicochemical and functional properties contain, final humidity, water solubility index, color and porosity of extrudates. Results showed that increasing feed moisture content and whole oat meal simultaneously, showed an increase in humidity. Water solubility index (WSI) decreased with increase in feed moisture content, however with increase in level of whole oat meal, redness and WSI increased and porosity decreased. Increase in cooking temperature resulted in the decrease in lightness, humidity and increase in porosity of the extrudates. These findings suggest that fortified instant porridge have the potential to be adopted and can be used as a vehicle to deliver micronutrients to these populations and that extrusion with high yield, somewhat enhances the levels of soluble fiber fractions.

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In this research, extrusion technology was used to produce high-fiber snacks made from fresh cauliflower, corn starch, and corn flour. For this purpose, a central composite design and the response surface method (RSM) effects of various factors, including screw speed (120 to 180 rpm), cauliflower percentage (15%, 20%, 25%), and their impact on macrostructural, functional and color characteristics, such as expansion ratio, porosity, water solubility, water absorption index, and color changes of the snacks were investigated. The results demonstrated increasing the percentage of cauliflower increased the water absorption index (P<0.05) and whiteness index (P<0.0001) and also decreased the expansion ratio (P<0.0001) and porosity (P<0.0001) of the snack. It had no significant effect on the water solubility index. Increasing the screw speed led to an increase in the expansion ratio (P<0.0001), porosity (P<0.0001), solubility index in water(P<0.0001), and decreased whiteness index(P<0.0001) and water absorption index (P<0.05). The optimal sample was obtained by considering the maximum amount of cauliflower, the maximum water absorption index and the expansion ratio equivalent to the amount of cauliflower of 25% and the screw speed of 180 revolutions per minute with a desirability of 0.81 And after performing the test on the predicted values of the software, the non-significance of the average difference between the actual sample analysis results and the predicted sample values was observed, and The observations of the study indicate the promising potential of extruded snacks for enrichment purposes.

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Abramis brama of Aras Dam is not consumed fresh for reasons such as small size, unpleasant smell, and many bones. Abramis brama accounts for more than 1000 tons of the annual catch in Aras Dam. Due to the high volume of catch in a short time and inappropriate storage and transportation, about 90% of these fish are used for fish meal processing. Therefore, the present study was conducted to produce ground meat and fishballs from these fish, evaluating their chemical, microbial, and sensory quality and shelf life at freezing temperatures. The treatments included ground meat and fishballs (2 treatments). 0.2% BHT antioxidant was used to ground meat production. The treatments were kept at -18 ^oC for six months. Salmonella, Pseudomonas, coliform, Escherichia coli, mold, and yeast were not observed in the samples. In minced fish and fishballs TVB-N (13.53-14.25 mg/100g), pH (6.89-6.92), peroxide (1.29-1.39 meq/kg lipid), TBARS (1.67-1.89 mg MDA/kg) and the total bacterial counts (1.53-1.75 logCFU/g) were acceptable at the end of storage time. Staphylococcus was not observed in these treatments after two months of storage. Sensory properties including texture (3.24 - 3.72), odor (3.52 – 4.10), color (3.15 - 3.68), taste (3.42-3.80), and overall acceptance (3.39-3.90) were of good quality in fishball and minced fish treatments. Moisture, protein, fat, and ash were 69.12 - 73.26%, 17.24- 19.12%, 4.71 - 4.85%, and 1.01 - 1.52%, respectively in fishball and minced fish treatments. Because the nutritional value of the examined treatments was high, and chemical, microbial, and sensory characteristics were determined acceptable at the end of the storage time, the food industry is advised to prepare fishballs and ground meat from Abramis brama.