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Open Access Article
1 - مقایسه اثرات زمان در عملکرد آنتیاکسیدان طبیعی و مصنوعی (اسید آسکوربیک و بوتیل هیدروکسی آنیزول) بر فیله ماهی خنو خاکستری (Diagramma pictum) در طول دوره انجماد
سحر جلیلی* معالم عربی -
Open Access Article
2 - Feasibility of producing foman cookies by substituting brown sugar and stevia natural sweetener powder instead of white sugar in cookies cream
S. B. Mirpourian M. Honarvar N. MoorakiIntroduction: Awareness of proper nutrition leads to people's health, therefore if low-fat and low-sugar foods is produced, this can lead to an increase in the health of the society. Foman traditional cookie is one of the popular confectionery products in the north of I MoreIntroduction: Awareness of proper nutrition leads to people's health, therefore if low-fat and low-sugar foods is produced, this can lead to an increase in the health of the society. Foman traditional cookie is one of the popular confectionery products in the north of Iran, which is made from wheat flour, butter, sugar, cinnamon and walnuts. This research deals with the feasibility of producing traditional Foman cookies by removing white sugar from cookie's cream and replacing it brown sugar and stevia natural sweetener powder.Materials and Methods: The changes in the levels of moisture, total sugar, calories and acidity were measured after substituting brown sugar and stevia powder (in terms of flavoring) instead of white sugar in cookie dough during a 14-day storage period at 25 degrees Celsius. In this method, brown sugar was replaced by 40, 50 and 60% of the removed white sugar in cookie core, and stevia was used to compensate sweetness taste. The changes of moisture, total sugar, calories and acidity after this replacement was measured during the 14-day storage period at 25°C.The color, taste, texture hardness and general acceptability of the cookies were investigated by sensory evaluation.Results: The results show that the replacement of brown sugar and stevia in cookie core has caused significant changes in dependent variables such as moisture, total sugar, acidity, calories, and kernel color, therefore kernel color and moisture have increased, but total sugar has a decreasing trend, calorie of cookies has increased as compared to the control sample due to the replacement of dry matter instead of white sugar. There is no significant change in taste, hardness of texture and overall acceptance. Conclusion: In the examination of the samples in the selected intervals, the highest agreement with the control sample in terms of changes in dependent variables such as moisture, total sugar, acidity, color can be observed in the sample with 40% brown sugar and 60% stevia. Substitution of stevia and brown sugar instead of white sugar led to a decrease in total sugar, but there was no visible effect on taste, texture hardness, and overall acceptance, although time had a negative effect on most of the studied parameters. By increasing the amount of brown sugar, the agreement with the control sample decreases, but the amount of calories has a reverse trend due to the change of dry matter in the core. Manuscript profile -
Open Access Article
3 - Effect of Resistant Starch on the Quality Characteristics of Barbari Bread (Cooked in Oven)
A. Lotfi CH. Esfandiari M. Seyedin ArdabiliIntroduction: Bread is one of the most important food products in many countries. today Food manufacturers, produce more fiber-rich foods that can prevent some diseases. In this study, the Effect of resistant starch on qualitative properties of Barbari was investigated MoreIntroduction: Bread is one of the most important food products in many countries. today Food manufacturers, produce more fiber-rich foods that can prevent some diseases. In this study, the Effect of resistant starch on qualitative properties of Barbari was investigated and evaluated.Materials and Methods: In this research, starch resistant to amount of Resistant starch at the concentrations of 0, 5, 10, 15 and 20% were added to the formula of Barbari bread and some chemical and rheological analysis carried out.Results: The results of this study showed that in the characteristics of Farinography of the produced dough, with increasing level of resistant starch, water absorption, expansion time of dough, dough resistance time and qualitative number of farinograph (Valorimetric value) increased and the degree of loosening of the dough decreased after 10 and 20 minutes. In the Extensographic properties of the dough, with increasing the concentrations of resistant starch, the amount of energy, the strength of the stretch strength after 5 minutes and the ratio increased, and the pullability decreased. The study of physicochemical characteristics of bread showed that by increasing the concentrations of resistant starch, moisture content, apparent density, fiber, L * index in crust and crumb of bread increased, and enthalpy, height, texture firmness to 15% resistant starch, a * and b * indices in crust and crumb of bread decreased.Conclusion: Sensory evaluation of the research work indicated that samples of control and bread containing flour with added 5% resistant starch had the highest score in terms of appearance, texture, novelty and overall bread acceptance. Manuscript profile -
Open Access Article
4 - Effect of a Mix Soybean Oil, Sunflower Oil and Canola Oil on Oxidative Stabilization and Organoleptic Properties of Low-Fat Mayonnaise
Mozhgan Balali Alireza Rahman Maryam FahimdaneshThe purpose of this study was to evaluate the effect of various edible oils (soybean, sunflower and canola) at %30 weight using a separate and combination of oils in seven samples on the quality and oxidative degradtaion of low-fat mayonnaise during a pediod of 6 months MoreThe purpose of this study was to evaluate the effect of various edible oils (soybean, sunflower and canola) at %30 weight using a separate and combination of oils in seven samples on the quality and oxidative degradtaion of low-fat mayonnaise during a pediod of 6 months at a temperature of 10 degree Celicus under controlled conditions. the results showed that the pH and acidity of all samples were in the range of 3.04-3.16% and 0.932-1.019%, respectively. During the maintenance period, the pH and viscosity of the mayonnaise samples decreased gradually, while acidity increased. The samples containing %15 sunflower (A5) and the equal mixture of oils (A3) of %10 each, had the highest viscosity. All samples had a perfect emulsion stability during maintenance. Combination of different oils influnced the oxidation indices of low-fat mayonnaise significantly so that the lowest oxidation index was related to the sample containing %15 canola oil (A6). Throughoput the time, the amount of peroxide, anisidine and totox of all studied samples decreased sifnificantly. the results of sensory evaluation showed that oil type did not have a significant effect on taste, texture, sense of mouth, smell and general acceptance of low-fat mayonnaise. The lowest taste rate was for the sample containing %30 canola oil or all canola(A2), followed by a %15 canola oil sample (A6). However, all the mayonnaise samples were acceptable in terms of sensory characteristics. finaaly, according to the obtained results, the sample of %15 canola oil (A6) was considered as an optimal sample. Manuscript profile -
Open Access Article
5 - The effect of beta-glucan as a fat substitute on the sensory and physico-chemical properties of low-fat ice cream
Fariba Shibani Simin Asadollahi Mohamadreza Eshaghifat Milk is one of the most important components used in the structure of ice cream. Given that there is a close relationship between high fat intake and the incidence of various diseases, increasing people's awareness about the health benefits of lowering fat intake ha Morefat Milk is one of the most important components used in the structure of ice cream. Given that there is a close relationship between high fat intake and the incidence of various diseases, increasing people's awareness about the health benefits of lowering fat intake has increased. In this study, beta-glucan hydrocolloid was selected as a new and stable source and was used in ice cream formulation. In this study, levels of 0, 0.1, 0.2, 0.3, 0.4, 0.5, and 0.6 (w / w) of beta-glucan in low fat ice cream formulations on chemical properties (pH) Physical (viscosity, overrun and specific gravity), sensory and microbial were investigated. The results showed that all samples of ice cream mixture were significantly reduced by increasing the viscosity gum concentration, melting resistance and texture adhesion, and tissue hardness, pH, volume and specific gravity. Sensory evaluation also indicated that the sample containing 0.6% beta-glucan had the highest acceptance among evaluators and showed a high near-fat sample compared to other treatments. It should be noted that in this survey, microbial counting was not considered at the studied level. Manuscript profile -
Open Access Article
6 - Savigh: A beneficial dietary supplement, a legacy from ancient
Ali Akbar Hemati Nejad Fahimeh Salemi Fatemeh TajikSavigh, 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 MoreSavigh, 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
7 - The Reaction of Some Qualitative Changes in the kernel of Different Walnut Genotypes in the Storage Period
Zahra Davarkhah Mehdi Hosseinifarahi محسن Radi Sedigheh GholipourThe walnut has a multipurpose use, so that it is cultivated in pomology for its fruit, in forestry for the use of wood, in pharmaceuticals as a medicinal plant, and in parks as an ornamental plant. In order to investigate some qualitative postharvest characteristics th MoreThe walnut has a multipurpose use, so that it is cultivated in pomology for its fruit, in forestry for the use of wood, in pharmaceuticals as a medicinal plant, and in parks as an ornamental plant. In order to investigate some qualitative postharvest characteristics the kernel of 14 superior walnut genotypes (Sisakht 1 and 2, Delirej 1 and 2, Shahniz 1 and 2, Kowkhdan 1 and 2, Setangan 1 and 2, Ganjegun 1 and 2 and Vezeg 1 and 2), an experiment was conducted in Kohgiluyeh and Boyar Ahmad provinces during 2019 to 2020. Qualitative characteristics such as oxidative stability of walnut kernels (peroxide value), percentage of moisture and weight loss of kernels after 6 months of storage and sensory evaluation after 14 months of storage at 25°C were evaluated. The results showed that the peroxides value in walnut kernels increased during storage. After 6 months of storage in the warehouse, the lowest peroxide value was observed in the genotypes of Vezg 1 and Ganjegun 2. The results of the sensory evaluation showed that Ganjegun 2 and Vezg 1 genotypes had the highest and Delirej 1 and 2 genotypes showed the lowest overall acceptance rate after 14 months of storage. Finally, Vezg 1 and Ganjegun 2 genotypes are recommended for consumption and also in breeding programs due to their better quality and durability after harvesting. Manuscript profile -
Open Access Article
8 - بررسی تأثیر جایگزینی شربت ذرت با فروکتوز بالا بهجای ساکارز بر خصوصیات سوهان
پریسا شمسایی لیلا نوری -
Open Access Article
9 - Evaluation of Textural and Sensory Properties of Diet Processed Pizza Cheese Based on Modified Starch and Salt Extracted from Seaweed
Motahhareh Nasiri Hamid Tavakkolipour Shila Safaeian Rezvan Mousavi Nadoshan -
Open Access Article
10 - بررسی اثر جایگزینی آرد با فیبر گریپ فروت بر خصوصیات شیمیایی و حسی کلوچه
زهرا صفری کوشالی معصومه قطبی لیلا روزبه نصیرایی -
Open Access Article
11 - ارزیابی کیفی بستنی حاوی عصاره گیاه به لیمو (Lippia citriodora)
فاطمه علی محمدی َشبنم حقیقت خواجوی رضا صفری -
Open Access Article
12 - استفاده از مغز بادام زمینی در تولید اسنک حجیم بر پایه بلغور ذرت و بررسی ویژگی های آن
شهرام بیرقی طوسی غلامعلی گلی موحد مجید هاشمی فریده صالحی پور محبت محبی -
Open Access Article
13 - Investigation into Physicochemical and Sensorial Properties of Malt Drink Produced with Millet and Barley Malts
Mahsa Mozaffari Ebrahim Hosseini -
Open Access Article
14 - شناسایی پروفایل میکروبی پنیر شهری پگاه گلپایگان و بهینه سازی روند کاهش طعم تلخ آن از طریق افزودن ترکیبات پریبیوتیک
فاطمه داوری نفیسه سادات نقوی هاشم نیری -
Open Access Article
15 - Investigation of the Effect of Pre-dryer Types (Wheelchair and Stacking) on Quality Properties of Kale-Ghuchi Pistachio Cultivar During Storage
Ahmad Shaker Ardekani Faeze Karami Robati -
Open Access Article
16 - Low-calorie Cake Formulations Using Licorice (Glycyrrhiza glabra) and Quince Seed (Cydonia oblonga) Gum
Zeinab Gholamian Esmaeil Ataye Salehi Elham Mahdian Zahra Sheikholeslami -
Open Access Article
17 - فرمولاسیون و ارزیابی پودر نوشیدنی میوه ای
سوسن کامل رحیمی امیرحسین الهامی راد عباس همتی کاخکی -
Open Access Article
18 - بررسی تاثیر سطوح مختلف پکتین بر پروفایل بافت، رنگ و ارزیابی حسی مارمالاد پوست هندوانه
محسن جنابی امیر حسین الهامی راد سید حسین استیری -
Open Access Article
19 - بررسی اثرات استفاده از صمغ سوفورا ژاپونیکا بر ویژگی های شیمیایی، حسی و بافت پنیر خامه ای
مهدی عبیری حسن رشیدی مرضیه بلندی -
Open Access Article
20 - Evaluation of physicochemical and sensory properties of the dough samples containing essential oil of Pistacia Atlantica during shelf-life
meysameh Ahmadi maryam moslehishadPistacia Atlantica subsp.kurdica is one of the varieties of herbs with anti-microbial activitiy which can also play an important role in dough's flavor. The purpose of this study was to evaluate the microbial and sensory properties of samples containing essential oil of MorePistacia Atlantica subsp.kurdica is one of the varieties of herbs with anti-microbial activitiy which can also play an important role in dough's flavor. The purpose of this study was to evaluate the microbial and sensory properties of samples containing essential oil of Pistacia atlantica and also physicochemical characteristics of the Dough samples containing microorganisms and essential oil of Pistacia atlantica in comparison with non-essential oil samples at two temperatures were determind. Dough samples were inoculated with essential oil and microorganisms (Staphlicoccus Aureus, Escherichia coli, Kluyveromyces matxianus, Penicillum natatum) (108 CFUmL-1) and also microbial According to the results Dough samples containing essential oil showed a higher reduction of microbial load. Also pH and acidity of the samples showed a significant difference with each other and with the essential oil-free sample (P<0.05). In terms of sensory evaluation there are significant difference in the stability properties of the samples with each other and with the control sample (P<0.05). Also duration of shelf-life of dough, temperature, type of microorganisms in the product and utilization of essential oil effect on number of microorganisms, pH and acidity. Dough samples containing essential oil showed antimicrobial properties against inoculated microorganisms. Therefore, pH reduction and acidity increase were significantly lower in samples containing essential oil and in terms of sensory evaluation; it was also accepted by consumers. Manuscript profile
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