Journal of Food Safety and Processing: 4 (3)

Open Access Article

1 - Study the effect of stabilizers and flavorings on the sensory characteristics of soy yogurt
Ali Akbar Kamlai Ardakani Fariba Abedi Ardakani

Background and goals: Today, soybean food products have a special place in diets. The relatively low price, the absence of cholesterol and lactose, the presence of unsaturated and essential fats, the reduction of blood fat and cholesterol, and the prevention of arterios More

Background and goals: Today, soybean food products have a special place in diets. The relatively low price, the absence of cholesterol and lactose, the presence of unsaturated and essential fats, the reduction of blood fat and cholesterol, and the prevention of arteriosclerosis are among the salient features of this type of product. The aim of this project is to evaluate the sensory characteristics of soy yogurt, especially the taste and texture, and to improve its acceptance, which has been achieved by adding banana, orange, strawberry and modified starch flavorings.Research method: This study was conducted according to sensory evaluation by 120 students. The research method used to collect information was a questionnaire. modified starch in different concentrations (0.5-0.75-1 and 1.25%) and flavorings in 5% concentration and then the best accepted texture and taste and synergism rate of samples containing 1.25% modified starch on different days They were evaluated according to Kruskal-Wallis and ANOVA statistical tests.Findings: Sensory evaluations of taste and texture were performed on the 7th day of storage and the results showed that the highest score of acceptance of texture was related to the concentrations of 0.5-0.75 and 1.25%, respectively, and the highest score of acceptance of taste was respectively related to The flavors are orange, banana and strawberry.Conclusion: The use of flavoring in soy yogurt causes a wide variety of products to be created while covering the unpleasant taste. Also, considering that the water binding capacity of vegetable and animal proteins is different, therefore, using a stabilizer can be effective in improving the appearance characteristics, especially the texture of soy yogurt. Manuscript profile

Open Access Article

2 - Savigh: A beneficial dietary supplement, a legacy from ancient
Ali Akbar Hemati Nejad Fahimeh Salemi Fatemeh Tajik

Savigh, as a useful dietary supplement that has been recommended in Islamic traditions, was first studied and sensory evaluated by a specialized and trained team. Based on the results, the spitting time as well as the size distribution of the particles that make up the More

Savigh, as a useful dietary supplement that has been recommended in Islamic traditions, was first studied and sensory evaluated by a specialized and trained team. Based on the results, the spitting time as well as the size distribution of the particles that make up the stalk is very important in its quality and desirability. Increasing the spittoon time, in addition to breaking down the large molecules and making digestion easier, can also improve the aroma of the Savigh. In addition, the study of different types of stems showed that mesh size 70, in which all particles are smaller than 250 micrometers in size, will have the best quality in terms of roughness and texture of the strain. Based on the obtained results, mixing chickpea and oleaster creates a much better oral feeling, taste and texture for the ossification stalk and greatly reduces the roughness effects of oleaster. On the other hand, the combination of different strains in potion strains shows that the texture, roughness and softness of potion strains are similar to basic strains such as wheat, rice and barley, as well as more similar aroma, smell and mouthfeel to complementary strains such as chickpeas, lentils and oleaster, it makes them more desirable. Manuscript profile

Open Access Article

3 - مروری بر بسته بندی هوشمند و کاربرد آن در صنایع غذایی
Morva Hoseini Peyman Rajaei

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Open Access Article

4 - Citrullus colocynthis (L.) Schrad (bitter apple fruit) from traditional medicine to the food industry: A narrative review
Mojtaba Ziaee Masoud Delashoub

Citrullus colocynthis is a plant with medicinal value that is widely distributed in the desert regions of the world. Its fruits are commonly known for their wide range of medicinal uses as well as medicinal and food potential. The aim of this article is to evaluate the More

Citrullus colocynthis is a plant with medicinal value that is widely distributed in the desert regions of the world. Its fruits are commonly known for their wide range of medicinal uses as well as medicinal and food potential. The aim of this article is to evaluate the published information about the plant, its nutritional potential, and medicinal uses for humans and livestock, as well as fruit safety studies and the potential for future studies. The literature review was conducted by searching scientific databases including PubMed, Scopus, Google Scholar, Web of Science, as well as published books. This plant has a wide range of traditional medicinal uses including diabetes, cold, cough, asthma, bronchitis, jaundice, joint pain, cancer, toothache, wound, mastitis, and digestive disorders such as indigestion, constipation, dysentery, and gastroenteritis, and various microbial infections. Several bioactive chemical compounds were recorded from fruits such as glycosides, flavonoids, alkaloids, fatty acids, and essential oils. Isolation and identification of cucurbitacins and colocyntosides were also reported. It was also shown that this plant is rich in nutritional value with high protein content and essential minerals, as well as the edible quality of the seed oil. This plant has many useful uses in treating various human and animal diseases. Therefore, the primary goal of this article is to provide an overview of the findings of the positive effects and risks of Citrullus colocynthis consumption on human health and its application in food and veterinary industries. Manuscript profile

Open Access Article

5 - Extrusion Technology and its Application in the Food Industry: A Review Paper
Fariba Abedi Ardakani Mohammad Reza Eshaghi

Waste generated in food processing has led to environmental concerns, while many of these wastes have significant nutritional value. On the other hand, lifestyle changes, the tendency to consume ready-to-eat, ready-to-cook foods with nutritional value have increased. Ex More

Waste generated in food processing has led to environmental concerns, while many of these wastes have significant nutritional value. On the other hand, lifestyle changes, the tendency to consume ready-to-eat, ready-to-cook foods with nutritional value have increased. Extrusion is one of the advanced technologies that has played a significant role in reducing agricultural waste and improving its added value. The extrusion process uses mixing, shaping, forming, and cooking to produce a new food product. This technology is widely used in the production of human products, food waste processing, and animal feed. The advantages of extruded products contains high variety, high quality, low processing time, cost-effectiveness, low humidity, long shelf life, and less pollution. Important parameters of extrusion processing such as cutting speed, temperature, and water content are all factors that play a role in the nutritional value of extruded products. Manuscript profile

Open Access Article

6 - Sustainable food, the main axis of development
Somayeh Farhang Hulighi Fatemeh Heydari Dalanjan Aylin Behdashti Khosrowshahi

Food safety is one of the biggest public issues that has been the focus of many experts around the world. Microbiological, chemical and physical hazards can lead to problems in food safety. In order to deal with this group of problems and protect consumer health, fast, More

Food safety is one of the biggest public issues that has been the focus of many experts around the world. Microbiological, chemical and physical hazards can lead to problems in food safety. In order to deal with this group of problems and protect consumer health, fast, reliable and field deployable diagnostic methods with different requirements are needed. It is one of the necessary measures to prevent its occurrence and ensure food safety. Factors affecting the impact of optimal and positive nutrition include the use of multi-component interventions and gender-sensitive and participatory approaches that consider all areas. On the one hand, due to the diseases transmitted from food to humans and causing disturbances in human health, the ability to detect the presence of contamination in food and water (healthy from unhealthy) is of great importance.   Manuscript profile

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