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The aim of this study was to optimize the formulation of coating of bulked corn products using maltodextrin, corn and spinach in order to improve the nutritional characteristics of puffed snacks. oil (55 -65%) and powder materials (35 -45%) as fixed components (80%) including milk powder, whey powder and salt (25, 50 and 5%, respectively) – and variable components (20%) including cheese powder, maltodextrin and corn starch were used to prepare the coating. Optimization was done with cross statistical design. After the physicochemical and sensory tests and selecting the optimal sample, spinach powder was added to the optimal formulation at 4, 6, and 8%, and sensory tests and uniformity evaluation were performed. The results showed that the oil absorption, hardness, redness, colloidal stability and sensory characteristics of the sample was increased by use of corn starch in the coating formulation, but overall acceptance was reduced, while redness and sensory characteristics increased by use of maltodextrin and oil absorption and hardness was reduced. The oil absorption, hardness, colloidal stability and flavor increased by use of cheese powder in the coating and redness and sensory characteristics reduced. Increasing the percentage of oil to 63% increased oil absorption and decreased the redness index (p<0.05). Increasing the percentage of oil to 60% significantly increased texture hardness, colloidal stability and color factor (p<0.05). The best optimal coating containing 10% each maltodextrin and cheese powder and 55% oil was obtained. The scores of sensory factors in the formulation containing 8% spinach powder were significantly higher than the others (p<0.05) and adding 8% of spinach powder to the optimal coating was recognized as the best sample. The results showed that in order to improve the uniformity and stability of the coating emulsion, maltodextrin and corn starch can be used and its nutritional value can be increased by using spinach. [ABSTRACT FROM AUTHOR]

Corn and soybeans have the largest area of GM crops in the world. Milk powder and baby food are processed foods that contain corn and soybeans,therefore, monitoring transgenic corn and soy in processed food has been investigated in several studies.In this study, 40 samples of baby food and milk powder were collected from pharmacies and supermarkets in Tehran. All the samples were extracted using Azmaelixir DNA kit. Internal control genes for soy (Lectin) and corn (Zein) were checked to ensure the extraction. Then, the presence of CaMV35Stransgenic Promoter was checked by Real -time PCR technique. The results showed the presence of this sequence in 2.5% of baby food samples and 10% of samples in infant formula. The preliminary results of this study suggest more investigation and monitoring is necessary for the possible labeling of these products. [ABSTRACT FROM AUTHOR]

Ice milk is a low-fat frozen dairy product, which is much cheaper than ice cream. The texture of low-fat products is one of the most important issues in the marketing of these products. There has been a lot of research on the use of surfactants in ice cream formulations, which shows the ability of these compounds to increase consistency and agitation and aeration, improve melting resistance, create a softer and creamier texture, and increase the overrun. The present study investigated the effect of adding Chubak root extract powder to ice milk on the quality of this product. Ice milk mixture was produced with different concentrations of Chubak extract powder (0, 0.015, 0.030 and 0.045 g/kg) and the changes in physicochemical and sensory properties of ice milk were investigated. The results showed that increasing the concentration of the extract in ice milk increased the consistency coefficient, overrun, melting resistance, creaminess and overall acceptance, while the values of flow behavior index, hardness, adhesiveness, roughness and coldness decreased. These results can be related to increased water absorption, improved agitation, increased fat instability and smaller ice crystals. Sensory evaluation showed that ice milk containing 0.045 g/kg Chubak root extract powder had the highest overall acceptance and gained more scores. It can be concluded that the use of Chubak root extract powder in the preparation of ice milk can improve the functional characteristics of the product so that it can achieve a higher position in the group of frozen dairy products. [ABSTRACT FROM AUTHOR]

In this study, the effect of different amounts of skim milk powder (SMP) (5 to 11.5%), milk protein concentrate (MPC) (1 to 5%) and soy flour (0 to 5%) on acidity, pH, viscosity and sensory characteristics (flavor, color and overall acceptance ofconcentrated yogurt were investigated using mixture design. The results of acidity and pH showed that increasing the MPC and SMP decreased the acidity and increased the pH of the sample significantly, while increasing soy flour increased the acidity and decreased the pH of the samples. The results of viscosity showed that only the linear effect of SMP and MPC on the viscosity of samples was significant and increasing of SMP and MPC increased the viscosity of samples but soy flour had non-significant effect on the viscosity of the samples. The results of sensory score also showed that with increasing SMP and MPC, flavor, color and overall acceptance of samples increased significantly, but increasing soy flour decreased the sensory score. The results of variable importance in projection in PLS regression also showed that SMP had the highest positive significance and soy flour had the highest negative significance in terms of pH, viscosity, flavor score, color score and overall acceptance. The optimum formulation was obtained using numerical optimization algorithm in Design Expert software were SMP 9.8%, MPC 1.72% and soy flour 1%. [ABSTRACT FROM AUTHOR]

Milk is one of the important nutritional sources, and milk adulteration is a serious threat to human health. The aim of this study was to determine the presence of the adulteration of neutralizing agents and powdered milk in raw and pasteurized milk distributed in Birjand, Iran, in 2018. In this descriptive-analytical study, powdered milk and neutralizing agents were examined in 271 milk samples (181 and 90 samples of fresh and pasteurized milk, respectively). The data were analyzed using SPSS software (version: 25). A p-value of less than 0.05 was considered statistically significant. The obtained results of the current study showed that none of the studied milk samples had neutralizing agents. Moreover, 17 samples (6.3%) of the studied milk samples were observed to be contaminated with powdered milk. The highest relative distribution of powdered milk was reported for raw milk (n=14). There was a statistically significant relationship between the relative frequency of powdered milk with milk supply location, and season of supply (P<0.05). It seems that the distribution of such manipulated products in the areas of the city that do not have a good economic and social condition and in winter is more prevalent. According to the results of the present study, the existence of an efficient control system and adoption of preventive measures to prevent milk contamination is really essential. [ABSTRACT FROM AUTHOR]

In this study, for producing new formula ice cream the replacing of milk powder with white sesame flour at different levels (0, 25, 50, 75, and 100%),percentage of formula vegetable oil (4.5, 5.5, 6.5, 7.5, and 8.5%) and Panisol gum (0.25, 0.35, 0.45, 0.55, and 0.65%) in ice cream formulation using response surface methodology(RSM)with central composite design, α = 2 and five central points and two replicates in the other points was investigated. The optimization of the formulation was doneto maximizeoverrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus(g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6.1% vegetable oil and 0.49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8.4% vegetable oil and 0.56% Panisol gum). Therefore, it recommended using white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties. [ABSTRACT FROM AUTHOR]

In present study, the effect of the percentage of meat in the first stage (three levels of 30, 60% and 90%) and replacement of dried milk powder with soybean meal in the second stage on amount of acrylamide formed in grilled beef and chicken burgers (containing 60% meat) was investigated. Also, total sugar, protein, moisture and sensory characteristics of burgers were determined. The results indicated that the amount of acrylamide in chicken burgers was significantly less than that of beef burgers (p <0.05). The highest and the lowest amounts of formed acrylamide related to meat burger 60% (66.03 μg/kg) and chicken burger 90% (26.54 μg/kg), respectively. Further, the increase of the beef and chicken meat content from 30 to 60% led to increase in acrylamide while increasing from 60 to 90% resulted in decrease in the amount of formed acrylamide. The total sugar content of chicken meat burgers was significantly higher than that of beef burgers while their protein content was lower (p<0.05). The results also indicated that increasing replacement of dry milk powder caused to increase in amount of formed acrylamide in the burgers. The highest and the lowest amounts of acrylamide in the second stage related to the beef burger contains 16% dried milk powder (69.25 μg/kg) and chicken burger containing 8% dried milk powder (40.35 μg/kg). It seems the lowest amount of acrylamide in burgers would be formed in present of the chicken burgers containing 90 percent meat without dried milk powder. [ABSTRACT FROM AUTHOR]

In this study, the effect of the inlet air temperature and milk flow rate on the physical properties of the milk powder obtained from the spouted bed dryer was investigated. Milk samples were dried at three levels of inlet air temperature (80, 100 and 120 ○C) and three levels of milk flow rate (1.333, 2.500, 3.556 ml/min). The effect of these factors on the physical properties (bulk density, tapped density, flowability, color, and moisture content) of the powders was evaluated. The effects of the mentioned factors on the physical properties of milk powder were determined and modeled using response surface methodology. The optimum inlet air temperature and the milk flow rate was obtained 93.82 ○C and 1.333 ml/min, respectively. Under these conditions, the desired values for each physical parameter were predicted and compared with the experimental data. [ABSTRACT FROM AUTHOR]

Acrylamide is a chemical compound which starchy foods such as biscuits are prone to formation. Since biscuit is one of the most consumed floury products specially for children, the objective of this research is to assay the effect of the replacement of whey protein powder with dried milk in the 3 levels (25, 75 and 100 %), and the effect of the replacement of ammonium hydrogen carbonate and baking powder with sodium hydrogen carbonate on acrylamide, reducing sugar, protein, moisture, pH and acidity content on Petit Beurre and Madar biscuits were investigated. By increasing whey protein powder replacement in both kinds of biscuits, pH, only in samples which were completely produced by dried milk powder and whey protein powder, was considerable. In this phase protein content had decreasing, while acidity and reducing sugar had increasing procedure. The content of acrylamide in Madar and Petit Beurre biscuit samples produced by 100 % whey protein powder, in comparison with control, decreased 11.9 % and 4.1 % respectively, which may be related to the decrease of protein content in formulation. The content of pH and acidity respectively decreased and increased by replacing sodium hydrogen carbonate with baking powder. By using sodium hydrogen carbonate in both biscuit samples the content of reducing sugar considerably decreased. The minimum and maximum amount of acrylamide was observed in the samples containing sodium hydrogen carbonate and ammonium hydrogen carbonate, respectively.