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In this paper, results of the study on heavy metals solubility behavior of Ni-Cd filter cakes in Iranian Zinc Mine Development Company (IZMDC) plants are investigated. The effects of pH, temperature, liquid/solid ratio and contact time on the release of heavy metals (Zn, Cd, Ni and Pb) into water media was examined. Also, “Extraction procedure tests” approved by EPA were applied to the residues. Moreover, statistical data analysis was performed and the most important parameters for dissolution of Zn, Cd, Ni and Pb were found to be the pH and L/S.. The concentration of Cd and Pb in the extracts obtained from filter cakes by applying EPA extraction procedures at pH 5 are over 1.0 and 5.0 mg/L, which are toxicity limits, respectively. The concentrations of other metals in the solution are above the limits given by various quality standards for surface water.

 

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  Date liquid sugar (DLS) is concentrate of clear and bleached date syrup that produced after of extraction date juice with removing pectin compound, protein, fiber and color is brown to yellow. This product can be used for production of isotonic beverages, bakery products (cake and confectionary), dairy and others that also mooted for HFCS (High fructose corn syrup) and sugar replacement. In this study, DLS is used in three levels (0, 50 and 100%) replacement of invert with sugar in layer cake routine (blank) of Astane Godse Razavi factory. Then, samples are examined for sensory properties (Texture, color, moistness, mouthfeel, sweetness and total acceptance) with eight trained panelist and physical properties (aw, pH, moisture and volume).The texture of products(cake and biscuits) is examined with instron and staling of layer cake is evaluated with DSC. Results showed that pH (dough, cake) and volume of samples were replaced with invert in layer are decreased. Aw of samples with 50% replacement is decreased although replacement with 100% is increased. Also, moisture of cake with replacement is increased. Samples that were replaced with DLS show that darken color from blank. Results of panelist evaluation is shown different significant between samples. Determination starch gelatinization indicated that no difference between samples but between day’s differences is shown. Also, there is a decrease between samples ratio to blank in hardness of texture. In general, samples that replaced with invert in layer cake 50% was best sample in aw and sensory evaluation and texture.

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In this study, physicochemical properties, sensory characteristics and shelf life of muffin prepared by substitution of egg white with different levels of whey protein concentrate (WPC) were evaluated. WPC at three levels – 25, 50 and 75 %– was considered as variable treatment. Physicochemical properties including butter pH, butter consistency, cake pH, weight loss, density, moisture, shelf life properties including water activity () and hardness after 1, 2 and 10 days storage and sensory properties including crust color, taste, texture and total acceptance were measured and the result were analyzed. Data analysis showed that WPC substitution levels affected all of properties.  In comparison with control butter pH, cake pH, moisture, density,   and hardness after 1, 2 and 10 days storage decreased whereas consistency and weight loss increased with increase of substitution level. Also WPC substitution levels affected all of sensory properties. Color score increased with 25 and 50 % WPC but decreased with 75% WPC. Texture, taste and total acceptance scores decreased with increase of substitution. No significant difference of taste and total acceptance scores with control up to 50 % replacement level was noticed; however it became significant at 75% replacement level.  

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The effect of various pesticides (diflubenzuro, malathion, mancozeb and carbendazim), disinfectants (calcium hypochlorite and formaldehyde) and oil cakes (sunflower and soy-bean oil cakes) commonly used as supplements in mushroom cultivation on the growth of the nematophagous fungus, Arthrobotrys oligospora, was studied under in vitro conditions. Carbenazim caused 99% inhibition of radial mycelial growth in Petri dishes at all concen-trations tested (10-40 µg a. i. ml-1) in comparison to non treated dishes. Mancozeb caused 43% and 23% inhibition at 250 and 500 µg a. i. ml-1 respectively and 99% inhibition at concentration of 1000 µg a. i. ml-1 and above. Diflubenzuro and malathion at 10-40 µg a. i. ml-1 caused 30-41% and 24-54% inhibition, respectively. Formalin (0.5-2.0% v/v) inhib-ited growth of A. oligospora completely. However, calcium hypochlorite, sunflower and soybean oil cake at concentrations of up to 2.0% w/v caused less than 3.5% inhibition.

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Coeliac is an autoimmune digestive disease that is caused by the digestion of gluten and the only treatment of this disease is a gluten-free diet. Therefore the acceptance and quality of gluten-free food production for these patients is important. So the aim of this study was evaluation of adding xanthan and guar gums (0, 0.3, 0.6 and 1%) on moisture content, specific volume, porosity, crust color (L*, a* and b* values) and sensory properties (overall acceptability) of sorghum gluten-freeoil cake. Also crust color and porosity were estimated and analyzed by Image J software. The results showed guar gum and xanthan gum especially combination of these gum were able to increase moisture, specific volume, porosity, L* value and overall acceptability in sensory evaluationof sorghum gluten-free oil cake. On the other hand addition of gums to oil cake formulation decreased the firmness of texture during 2hr and 1 week after baking. Also the best result was observed in sample containing 0.3% xanthan and 0.6% guar.  

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Sponge cake is one of the cereal products which has a shelf-life about 4 weeks and contains 15 to 25 % fat. Moisture migration and staling are of most problems related to this product leading irreversible changes in its physical and sensorial properties and finally diminished shelf-life. In this study the effects of tragacanth addition on quality properties and staling pattern in order to improve the quality of cake and increase its shelf-life was investigated. Hence, cakes containing different concentration of tragacanth were prepared and then their volume index, sensory attributes, and physical properties (softness using the texture analyser) were determined. Results showed that cakes contained up to 0.4 % tragacanth had significantly more volume index, softer texture, and better sensory attributes than the reference cake.    

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The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. IN this research, the effect of fat replacement with inulin was studied. Physical properties of cake batter such as viscosity and also physicochemical properties of cake (moisture content, volume, fat, textural firmness and sensory properties) were determined. Results showed there were no significant differences in batter viscosity and moisture, volume and textural firmness between control cake and those prepared with  fat-replacer level (p>0/05). Increasing the level of tat-replacer from  to  resulted in significant decrease in the physic-chemical properties of cakes (p<0/05). Cakes prepared with  replacer level hand higher mean scores for flavor and overall acceptability compared to control. Increasing the level of replacer from  to  resulted in significant decreases in all sensory properties rating scores compared to that of the control.  

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This study was conducted to determine the nutritive value of fresh and ensiled whole and partly stoned olive cake (OC) with or without molasses i.e., 0 and 50 gkg-1 on fresh basis. Dry matter (DM), organic matter (OM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin (sa), ether extract (EE), water soluble carbohydrates (WSC), and total phenols (TPH) of all treatments were determined by laboratory analysis. Additionally, pH and the concentration of ammonia-N, lactic acid, and volatile fatty acids were measured in the ensiled treatments. An in vitro gas production for 24 h was used to estimate organic matter digestibility (OMD) and metabolizable energy content. Ensiling OC decreased (P<0.05) DM, pH, EE, WSC, TPH and OMD, and increased (P<0.05) NDF, ADF and lignin (sa) contents. Addition of molasses decreased (P<0.05) OM, NDF, ADF, lignin (sa) and pH, but increased (P<0.05) DM, WSC, OMD and lactic acid. In conclusion, based on these results, the potential to use of OC as a feed in diets of ruminants is limited.

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Cake is one of the most popular products in baking industry and consumption due to the relatively high presence in oil field products and the risk of hypercholesterolemia is limited to a specific group of people. Therefore, in this study a complete melon seeds flour at levels 5, 10, 15 and 20% due to lower cholesterol and unsaturated fatty acids, high-fat alternative to the original formulation of oil cake and the moisture content, specific volume, porosity, texture, crust color and overall acceptability of the samples produced were evaluated. The results showed that the addition of more than 10% melon flour reduces the amount of moisture and L* value. However, the specific volume and porosity of 10% melon seed flour with control samples showed no significant difference (P<0.05). Also the results clearly showed that the samples containing 10 and 15% melon seed flour and control sample had a similar texture. On the other hand, increasing the amount of melon seed flour in the formulation of oil cake increase the b* value of the samples. The sensory evaluation of samples containing 10% of melon seed flour as the best example, along with control samples (samples containing oil) were introduced. Thus, 10% of melon seed flour can maintain the quantity and quality of product and it’s a suitable substitute for oil in oilcake formulation.

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Bakery products, like many processed foods, are subjected to the physical, chemical and microbiological spoilage. Mold growth is a problem that limits the shelf life of high and intermediate- moisture bakery products .Water activity is a physical property that has a direct implication for microbiological safety of food. Foods with lower water activities are quite shelf life since they contain small a mount of water available for microorganisms to use for growth. In this research, effects of polyols (Glycerin, Sorbitol, Propylene glycol), invert and glucose syrup on the quality of batter and cake were evaluated. Polyols, invert and glucose syrup at five levels (1, 2, 3, 4 and 5%) were considered as variable treatments. The results showed that, cakes containing with propylene glycol had higher specific volume of batter, less height of cake and higher moisture of cake (P<0.05). Propylene glycol and glycerol were significant different in decreasing water activity other than sorbitol, invert and glucose syrup (P<0.05). Cakes containing propylene glycol and glycerol were more than sorbitol shelf life, invert and glucose syrup. Samples of cakes containing invert had the lowest pH (P<0.05). Thus, the polyols can be used to increase the quality and shelf life of cake.

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Wheat germ, a highly nutritive part of wheat kernels, is separated during milling as a by-product. In this study, wheat germ was used to supplement cakes. Different levels of the germ (0, 5, 10, 15 and 20%) at different particles sizes (280, 585, 890 and 1,195 µm) were added to a cake recipe. The results showed that with increasing the germ level and particle size, batter consistency and density of the cakes increased significantly, while the height of the cakes decreased. With increasing the germ level and its particle size, the crumb became slightly yellow while the crust color and the textural parameters (TPA test) remained unaffected. Determination of the sensory attributes of the samples showed that the particle size was negatively correlated with the crumb color and texture of the cakes, while other sensory parameters remained unaffected. In general, 15% of germ was the highest level and 280 µm was the most suitable particle size (as recognized by the panelists) for the production of an appropriate germ cake.

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A green house study was conducted to evaluate the comparative efficacy of Pasteuria penetrans under the influence of organic amendments of four oil seed cakes namely Azadirachta indica (Locally known as Neem), castor (Ricinus communis), mustard (Brassica campestris) and Citrullus (Citrullus colocynthis)on suppression of populations of Meloidogyne incognita in Chilli. Oil seed cakes were applied at the rate of 20 mg/Pot (500 kg/ha), either individually or in combination with one dose of P. penetrans (100 g/kg soil). Application of oil seed cakes and P. penetrans, singly or in combination, proved effective in reduction of gall and final root-knot nematode population. Combination of castor and P. penetrans showed greater reduction in galling index (84.75%) and final population (85.74%) over the M. incognita control than other treatments. In addition, oil seed cake significantly improved the shoot and root dry matter of chilli. Among the four oil cakes tested, the combined application of P. penetrans with castor oil cake seemed to be more promising in the management of M. incognita in chilli as it resulted in greater nematode suppression and improved plant health.

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In this research, a novel formulation of sponge cake was studied. Instant Tea Powder (ITP) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, ITP1, ITP2, and ITP3, respectively. The microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and overall acceptability of different samples were assessed by sensory evaluation. There was significant difference between ITP2 and the control in hedonic sensory evaluation results, whereas, ITP3 was rated lowest in sensory evaluation results. The results also showed the sponge cakes with ITP had good antimicrobial and antioxidant activity compared with the control, and the shelf life of ITP-treated cakes could be extended as a consequence.

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A field experiment was conducted during 2009-2011 at the Aligarh Muslim University Agricultural Research Farm, India, to evaluate the efficacious nature of some oil-seed cakes such as neem cake and castor cake, a botanical Calotropis procera and phosphate solubilizing bacteria (PSB) Pseudomonas fluorescens singly and in various combinations, on the growth and productivity of Trigonella plant. Growth parameters included fresh and dry weight, pollen fertility (%), pods plant^-1, root-nodule index, nitrate reductase activity, and chlorophyll content. Productivity was calculated in terms of N, P, and K in plant as well as in soil. Although all the parameters were significantly increased in these treatments, single application was comparatively less effective than the combined applications. Among oil-seed cakes, neem cake was found better in promoting plant growth than castor cake, followed by C. procera and PSB. Root-nodulation also showed a considerable increase in combined treatments. Maximum growth and productivity were observed in the combined inoculation of neem cake, castor cake, C. procera and PSB, as compared to other treatments including inorganic fertilizers and untreated one.

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Rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. The main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 µm) and its quantity (0, 5, 10, 15 and 20%) on the quality of batter and on sponge cake. Increasing bran quantity and particle size increased batter density and consistency. Using a higher quantity of bran with larger particle sizes increased cake density and weight of the cakes (after being baked) while decreasing the cake volume. Textural properties of the samples as determined instrumentally showed that maximum compressive force and the firmness increased, while cohesiveness and springiness decreased with increase in the contents of bran and increase in its particle size. Cake crust color became darker, more reddish and less yellowish with inclusion of rice bran. Increasing the levels of rice bran, negatively affected taste, crust and crumb color as confirmed by the sensory panel. Overall, it was found that addition of 10% rice bran with particle size of 125 µm resulted in the most desirable cake quality.