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The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheologyical Properties of Iranian White Cheese. Four trails of different mixture of Iranian white cheese with the ratios of NaCl/KCl: 1.50% NaCl+ 1.50%KCl, A; 1.00% NaCl+ 2.00% KCl, B; 0.75% NaCl + 2.25% KCl, C; and D as a control with 3.00% NaCl were treated by dry salting to produce low salt cheese. The quality properties such as composition (moisture content, fat, total nitrogen with dry basis, water soluble nitrogen), sensory properties (flavor and body texture), and textural characteristics (force to fracture) were measured. The treatments exhibited no significant (P>0.05) difference in the composition of cheese (moisture, fat, total nitrogen and water soluble nitrogen) after aging period. All treatments exhibited significant difference in sensory (flavor and body texture) properties. Textural properties (force to fracture) after 30 days aging showed that there was no significant (P>0.05) difference between treatments A and D.

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Type and level of starter cultures are tow important factors influence the quality of concentrated yoghurt. The effects of type (CH1 and YC-380) and level (2,4 and 6%) of starter cultures on the sensory properties of concentrated yoghurt that produced by concentration of milk using a vaccume evaporator to 2 levels of total solids were studied. Results showed that the flavour and texture scores of samples that were prepared with YC-380, were significantly higher than those were prepared with CH1. Increasing the level of CH1 to 4% improved the acceptability of all samples but had no significant effect in the samples with higher levels.

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  The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flours were blended with wheat flour at 3, 7 and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat-soy bread blends increased compared with control. The results revealed that organoleptic characteristics scores such as bendability, appearance, flavor and taste, crust texture and overall acceptability properties  of bread containing 3% defatted soy flour was highest. Farinograph testing of the control flour and different wheat-soy flour blends showed that water absorption, dough development, dough stability, and valorimeter value increased as the level of fortification increased. The results of this study confirm the importance of producing 3-5% defatted soy fortified bread with good rheological and sensory characteristics.

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  Soft green hull (endocarp), branche, leave, remaining kernell and wood shell are by-products of the fresh pistachio processing industry. The most major waste of pistachio processing is green hull (more than 60 percent). Pistachio green hull is also a promising source of protein, fat, mineral salts and vitamins and is one of the richest source of antioxidant and phenolic compound. In this research, the effect of different levels of pistachio green hull (40 to 60 percent) and pectin (0 to 0.4 percent) on the chemical properties (brix, pH, acidity, total soluble solid and total pectin) sensory characteristics (color, consistency, taste, firmness, adhesiveness, spreadability, overal acceptability) and image parameters (intensity, hue and saturation) of pistachio green hull marmalade investigated. The results of chemical and sensory properties showed that increasing the pistachio green hull caused increase in acidity and firmness, while decreased color, consistency, spreadability and overal acceptability (P<0.05). The increase of pectin led to increase of firmness (P<0.05). Increasing the percent of pistachio green hull and pectin on other characteristics were not significant (P>0.05). Results of  image processing showed that increasing the percent of pistachio green hull and pectin on color indexes were not significant (P>0.05).  

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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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At present one of the bread problems in our country, is its quality that has an important role in wastage. Among traditional breads, sangak has a better nutritional value and organoleptic properties, but unfortunately it's shelf-life is short and stales quickly. Addition of rye flour to wheat flour IS one of the methods which is used in retarding bread staling. Since rye flour has a high amount of pentosan , its addition to wheat flour improves bread shelf-life. In this research the effect of  adding rye flour to wheat flour on sangak bread shelf life also its influence on sensory characteristics of produced breads was investigated. At first rye and wheat four properties including moisture, ash, protein content, falling and zeleni number, and physical properties i.e particle size was determined. Then mixture samples were prepared by adding different ratios of 5, 10, 25 percent of rye flour to wheat flour. Physical, chemical and rheological properties of the samples and mixtures were determined. Doughs were prepared and composite breads were baked. Finally, rye breads were examined organoleptically by a trained sensory evaluation panel, one, 24 and 48 hours after baking for acceptance and staling rate. The results indicated that:addition of rye flour to wheat flour did not have significant influence on dough rheological properties such as farinographic and extensographic properties, however sensory characteristics of samples were affected i.e increasing rye flour resulted in form, shape and porousness improvement of samples but it had a negative effect on upper and bottom surface properties, coincidence no change was observed about samples chewing ability and hardness.

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Change in chemical deterioration index (peroxide value, PV; thiobarbituric acid index, TBA; free fatty acids, FFA; total volatile basic nitrogen, TVB-N) and sensory properties (texture, general appearance and eye) of kutum (Rutilus frisii kutum) during 6 months frozen storage (-18 º C) was investigated. PV were increased until month 3, then decreased (P<0/05). During storage period the amount of TBA and FFA increased (P<0/05). TVB-N value did not follow a regular pattern but on the whole increased during storage period. None of the chemical quality parameters exceeded the acceptability limits. These results were supported by the results of sensory analyses. Results of this study showed that kutum has acceptable quality during 6 month frozen storage. 

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The aim of this study was evaluation of sensory properties and color parameters cantaloupe pastille. Independent variables was pectin in range 0.2-0.5% and xanthan in 0-0.3%. Effect of pectin and xanthan on sensory properties evaluated by multivariate ANOVA. The results showed only total pectin levels on sensory properties was significant (Hotelling Trace, p £0.05). The percentile distribution showed that the sample containing 0.2 % pectin and xanthan 0.3 % had highest score of favor color and appearance acceptability. The sample containing 0.5% pectin and no xanthan had lowest score of flavor. The sample containing 0.5% pectin and xanthan 0.3 % had highest score adhesiveness. Effect of pectin and xanthan on color parameters (L*a*b*) was significant (p £0.05). The assessment of relationships between color parameters and color sensory evaluation with using PCA method indicated that maximum of a* and L* values cause to acceptance score were decreased.  

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Traditionally, Kope cheese (Jug cheese) is produced in the Northwestern provinces of Iran and nowadays some of the jug cheese producers have been used of plastic or metal container as a jug. The aim of this study was to determine the effect of packaging containers and different ripening temperatures on the physicochemical and sensory properties of Kope cheeses during 120 days of ripening .Generally, the results revealed that cheese samples filled into jugs had higher pH, total solids, ash, salt, fat and protein than cheese samples filled into plastic containers, while the plastic containers had higher acidity and lipolysis. In addition, except of lipolysis, compared between samples of similar packaging, cheese samples ripened at refrigerator temperature had highest pH, total solids, ash, salt, fat and protein. Experimental results showed that between the cheeses filled into plastic containers, highest lipolysis value observed in cheese ripened at refrigerator temperature, while between the cheeses filled into jugs, cheese ripened at soil temperature had highest lipolysis value.  

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    In this study, full fat soy flour was used in the formulation of breakfast cream containing 30% fat. Different levels of full fat soy flour (5 - 22.5%) and water content (15 - 37.5%) in two type of formulated cream with 55 and 70 % breakfast cream were evaluated. The effect of formulation on physicochemical properties (viscosity, syneresis, acidity and pH ), sensory properties (taste, texture, color and appearance and total acceptance) and economical yield were evaluated.  The results of this research showed that the effect of formulation on all physicochemical and sensory properties of cream and also economical yield was significant .The E sample had the least difference with control in physicochemical properties (viscosity 4.86 Pa.S, syneresis 21%, and moisture content 65.8%) and the C sample received higher scores of texture and total acceptance than the other formulations. 

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Nowadays, the investigations on sugar replacement with other sweeteners increased because of the relation of sugar consumption with some diseases such as blood pressure, dental decay, obesity and increment of the glucose and insulin which especially is dangerous in diabetic patients. In this study, sugar was replaced in 5 levels (0, 25, 50, 75 & 100%) with date puree in dunat formulation and physicochemical and sensory properties and shelf life of final product were assessed. Results showed that moisture and water activity values increased with more replacement of dunat was decreased in 75% replacement level. The oil uptake percent and special volume decreased from 50% and 75% replacement levels, respectively. Although L٭ and b٭ values of the dunat crust was decreased in 50% and higher replacement levels in compared with control sample, a٭ value was increased in 25% and higher replacement levels. While the a٭ value of the dunat crumb increased in 25% and higher replacement levels, L٭ and b٭ values decreased from 25% and 50% replacement levels, respectively. Results from panelist’s assessment also hadn’t significant difference with control sample up to 50% replacement level. Results from this study showed that 50% replacement of sugar with date puree in dunat formulation not only keep appropriate sensorial properties of products, but also reduce oil uptake in a significance difference in compared to control sample and in special volume and porosity, treated samples haven’t significance difference with control sample. Also increment in replacement level up to 50% of date puree, whilst increase moisture and decrease hardness of products in each three period times and regard to water activity value, lead to increase in dunat maintenances time.

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In this study, concentrated yoghurts were produced in four methods, Tuluq and Torba bags, packed in polyethylene containers and physicochemical such as pH, acidity, total solid, protein, fat and salt content, lipolysis, syneresis, proteolysis and sensory properties was evaluated with control yoghurt during 60 days storage period. In analysied samples yoghurt, pH were (3.89-4.56), acidity (0.94-1.70 g/100 g), total solid (12.5-37.5%), protein (3.7-12.5%), fat (2.9-17.9%), salt (0.2-1.3%) content and syneresis (18.5-61.5%). In the of all yoghurt samples, lipolysis increased during storage. Also, in concentrated yoghurts lipolysis was significantly (P>0.05) lower than control yoghurt during storage period. The percentage of pH 4.6-soluble nitrogen/Total nitrogen and Non-protein nitrogen/Total nitrogen in packed and control yoghurt samples increased significantly (P>0.05) during storage but in Tuluq and Torba yoghurts decreased during first 30 days and then increased significantly (P>0.05). Electrophoretic pattern showed that degradation of α_s1- and β-casein were considerable in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had high quality and long shelf-life and it is introduced as a valuable dairy product.  

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The main purpose of this study was to use wheat germ in production of milk dessert. Therefore, wheat germ was first heated at 150 °C for 15 min, then milled to obtain particle sizes of 125, 210 and 354 micrometers. Samples were made with 10% sugar, 2% gelatin and 88% low-fat milk (1.5% fat) and different levels of wheat germ (2.5, 5, 7.5 and 10%, w/w). Different characteristics of the fresh product and after storage for 15 days at 4 °C were determined. The results showed that with increasing the amount of wheat germ, dry materials of the samples increased while the pH decreased. Changes in the particle size of the samples had no effect on the dry materials. Textural evaluations showed that with increasing the germ level, particle size and storage time, hardness, cohesiveness, chewiness and gumminess, increased while elasticity decreased. Studying the internal structure of the desserts using scanning electron microscopy showed that the uniformity of the samples increased with increasing the germ content in dessert formulation. Moreover, with increasing the percentage and particle size of the germ, the darkness, redness and yellowness of the desserts increased. The results showed that the syneresis of desserts reduced with increasing the level of the germ, however, changes in particle size of the germ had no effect on this parameter. Sensory evaluation results concluded that the samples were prepared with maximum amount of 7.5% germ with particle size of 125 micrometer were the most acceptable samples.

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Barbari is a traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Barbari stales very fast and its shelf life is very short. Therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. In the present study, the effect of various hydrocolloids including hydroxypropyl methylcellulose (HPMC), xanthan, and κ-carrageenan at 0.2 and 0.5% levels were investigated on dough rheological properties, fresh bread quality, and bread staling. Dough water absorption was increased by all hydrocolloids tested and HPMC had the highest effect. Application of all hydrocolloids, except κ-carrageenan, resulted in increase in dough development time (DDT). Only xanthan addition at 0.5% level showed an increase in dough stability, while the other treatments showed a reduction in the stability of the dough. Anti-staling effect was observed for HPMC and κ-carrageenan, but not for xanthan. The effect of hydrocolloid addition on some sensory indexes of bread such as upper surface and chew-ability was more pronounced than other indexes. Sensory analysis showed that all hydrocolloid addition treatments, except 0.5% xanthan, were able to improve the overall acceptability of the bread. The highest improvement in bread overall acceptability was brought about by HPMC. Hydrocolloid addition to the bread formulation could improve the sensory properties of Barbari bread and retarded the staling process. Based on the present study, the highest improvement in Barbari dough and bread quality could be obtained by the addition of 0.5% HPMC into the formulation.

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Back extrusion testing was used to evaluate the rheological properties of probiotic quark cheese. Effect of probiotic strain type including L.acidophilus (LA) and L.casei (LC) was studied on sensory and textural characteristics of quark cheese upon storage time. Results showed that LC quark cheese had firmer and harder texture (higher σ_max, Young’s modulus) compared to that of LA sample in all storage days. Increasing storage time to 7 days, led to a significant (p<0.05) increase in the firmness of all samples. After 7 days, the firmness and hardness decreased again. There was no significant difference between LC and LA samples in terms of firmness from 14 to 21 days of storage. Sensorial results showed that there was no significant difference in sensory attributes of all samples in day 1. By increasing storage time differences in sensory properties appeared and LC sample obtained higher sensory scores compared to LA cheese. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Especially between 14 and 21 days interval the greatest decrease in sensory scores occurred. The results of this study revealed probiotic quark cheese can be kept unchanged in terms of sensory properties for 14 days. Quark cheese supplemented with L.casei provided better sensory and textural properties compared to those of L.acidophilus.
 

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Abstract
Since the dietary fiber has an important role in human nutrition, Incorporation of fibers into bread can compensate for its shortcomings and change it into functional food. Dietary fibers enhance the nutritional value of bread; however, they change the rheological properties of the dough, thus altering the final product quality. The objective of the present study was to investigate the effect of the addition of zucchini powder in different levels of 5%, 10% and 15% to flour, on the rheological properties of the dough as well as physicochemical and sensory properties of bread. In this study, zucchini slices were dried in a hot-air dryer until reaching 9% moisture content. The zucchini powder was prepared and added to wheat flour in different amounts. Rheological properties were measured for each treatment using a Farinograph instrument. The extensibility and tensile strength of the dough in addition to the bread texture were evaluated using a texture analyzer to investigate the bread staling during 72 h. The color of bread was evaluated by measuring L*, a*, and b* Hunter lab color parameters. The 5-point hedonic scale was used to assess the quality of the bread samples. By increasing the zucchini powder percentage, the amount of ash and fiber increased. As the zucchini powder content increased, the water content absorption slightly decreased, however, the stability and quality index of the dough increased. The zucchini powder caused an increase in the dough extensibility and tensile strength. The redness (a* parameter) of bread which was fortified with zucchini powder decreased with increasing zucchini powder. Treated bread texture was softer than the control while the staling rate increased. Sensory evaluation showed that bread containing zucchini powder has higher overall acceptance than the control sample.

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Fruits and vegetables by products enrich from functional components such as dietary fiber and protein.  This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.