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Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced. [ABSTRACT FROM AUTHOR]

The aim of this research was to study the feasibility of using Wheat Germ Protein Isolate (WGPI) and Xanthan Gum (XG) as egg substitutes in mayonnaise formulation. The mayonnaise prepared with different compositions of WGPI, egg, and XG by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory characteristics of mayonnaise were considered. In order to investigate the quality of mayonnaise during storage, stability, viscosity, pH, and acidity of the samples were determined during storage for 4 months. These parameters were in acceptable ranges, throughout the storage time, in all samples except for formulation 8 that contained 50% egg replacement with WGPI and without XG. The stability, viscosity, firmness, and cohesiveness increased with increasing the substitution levels of WGPI, although the appearance and color scores decreased. Generally, samples containing WGPI and XG, had acceptable quality in terms of investigated properties. However, the sensory characteristics of mayonnaise samples were decreased by increasing WGPI substitution. Mayonnaise with proper physicochemical and sensory properties was prepared by replacing %71.5 and %4.2 of egg by WGPI and Xanthan, respectively. Results showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg, with comparable properties those of the conventional mayonnaise.

Spirulina (Spirulina) is the general name of filamentous, multicellular and bluegreen microalgae, of which the two genera Arthrospira and spirulina are important edible spirulina. This algae is the most common and widely used species that has been studied and investigated in many fields, especially food and medical industries. Chemical analysis of spirulina microalgae shows that it is an excellent source of some macronutrients and micronutrients. Spirulina is rich in protein, vitamins, essential amino acids, minerals and essential fatty acids that are important for health. The cell cover of spirulina is made of a thin hydrocarbon membrane that is very quickly digested by gastric juice, for this reason spirulina is completely digestible and one of the richest food sources available.By adding spirulina instead of stabilizer, the nutritional properties of dairy products will improve and they will have a better texture, appearance and color than before because spirulina can be used as a stabilizer. Adding 1 to 1.5% of spirulina powder to dairy products such as cheese reduces water and moisture in it, which makes it softer and is directly related to increasing its shelf life. Dairy industry is one of the most polluting industries that contain high content of elements such as phosphorus, nitrogen and carbon. Microalgae can be used to completely remove pollutants such as phosphorus and nitrogen. Spirulina blue-green algae are known to have the ability to utilize the nutrients of dairy wastewater and reduce the organic load to lower concentrations so that the treated water can be reused.In general, the addition of spirulina will increase the nutritional properties and improve the physical characteristics, and in various industries, especially the dairy industry, it can create many benefits. [ABSTRACT FROM AUTHOR]

Enzymatic hydrolysis is one of the methods used to improve the functional and nutritional properties of food proteins. Considering the effect that hydrolyzed proteins have on the functional and health-giving properties of food, in this research, using Protamax and Bromelain enzymes, the protein obtained from the clover sprout was hydrolyzed and the effect of this process on the antioxidant properties (inhibition DPPH and ABTS free radicals activities) and their functional characteristics (solubility, foaming and emulsification) were investigated. Then the hydrolyzed protein was micro-encapsulated by nanoliposome and its characteristics were analyzed. According to the results, the sum of hydrophobic and aromatic amino acids for Protamax and Bromelain enzymes were 40.41, 37.91, 12.35 and 11.46, respectively. Also, among the enzymes, Protamax enzyme was able to produce hydrolyzable protein with a higher degree of hydrolysis, protein content, antioxidant properties and higher functional properties, and also increasing the hydrolysis time had a positive effect on the aforementioned characteristics. Therefore, the protein hydrolyzed by Protamax enzyme and time 60 minutes was covered by nanoliposome, the results related to the size of the particles carrying peptides equal to 93.64±3.37 nm, zeta potential equal to 42.1±1.38 8-mV and microcoating efficiency was 68.73±2.37%. The results of the present research showed nano protein can be a useful approach for direct application of clover sprout peptides with antioxidant capacity in food products. [ABSTRACT FROM AUTHOR]

Nowadays, the development of reduced calorie non-dairy products is of great importance. Therefore, in the current study, the effect of adding 1% w/w tragacanth gum and replacing sucrose with stevia sweetener at 45% w/w on properties such as pH, total soluble solids, firmness, viscosity, color, syneresis and sensory properties of almond milk-based non-dairy dessert was evaluated during a 21day of cold storage. The results revealed that the pH and syneresis of the dessert containing tragacanth gum and stevia at the end of storage period were 2.76% and 58.61% lower than the control sample, respectively. However, the total soluble solids, firmness and viscosity increased significantly (p<0.05) with the addition of tragacanth gum and stevia during cold storage period. On the first day of storage, a 6.04% reduction for lightness (L*) and an increase of 441.18% and 38.38% for redness-greenness (a*) and yellowness-blueness (b*) was observed for the samples containing tragacanth gum and stevia, respectively. The results of sensory evaluation showed that almond milk-based non-dairy dessert containing tragacanth gum and stevia had higher sensory scores than the control sample during the cold storage period, although this difference was not significant for color, taste and flavor characteristics (p>0.05). Finally, it can be concluded that tragacanth gum can be used as a thickener in the formulation of almond milk-based non-dairy dessert. In addition, partial replacement of sucrose by stevia does not have an adverse effect on the properties of the final product, so it can be used to produce a reduced calorie non-dairy dessert. [ABSTRACT FROM AUTHOR]

ß-glucans are non-starch polysaccharides and water soluble hydrocolloids, Apart from being nutritionally important, ß-glucans show an important technological role as thickening, stabilizing, emulsification, gelforming component and fat substitute in the dairy products, bakeries, meats, pharmacy, cosmetics, and chemical industries, and feed production. The extraction of cereals ß-glucans is very difficult. Ultrasonic extraction, represents higher efficiency since this method is a cost- effective which shortens the extraction time,energy and solvent consumption compared to conventional methods..in this study the effect of intensity and time at four different powers (0, 200, 300, 400 w) in three time (0, 3.5 and 7 min) intrevals were investigated on the yield, recovery, color and the functional properties of extracted ß-glucan.The results showed that the intensity and time of ultrasound were significant on yield, recovery, color, emulsion stability, water holding capacity, solubility ß-glucan (p<0.05). With increasing ultrasonic intensity and time, extracted ß-glucan yield, recovery, emulsion stability, water holding capacity increased. The highest extraction yield (3.34%), solubility (75.67%) were observed at power 400w for 7 minutes, Also the highest recovery (52.04%), emulsion stability (69.06%), water retention capacity (13.21 g /g), compared to blank sample at power 300w for 7 minutes . L*, a* and b* and were 76.66, 3.2, 3.2 respectively. [ABSTRACT FROM AUTHOR]

Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. This study investigated the physicochemical and antioxidant properties of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%).Characteristics including phases separation, pH, acidity, free fatty acids, total phenolic compounds, and DPPH free radical control inhibition were measured and the sensory properties of the prepared sauces were evaluated. Results showed that all samples within 90 days preservation at 4°c was not observed phase separation during storage. pH, acidity and free fatty acid all samples were in the range of Iranian National Standard and they were within this limit during storage too. The ranges of total phenolic compounds and the DPPH test indicated in salad dressings are (44 – 52 mg per kg) and (89 - 92 percent) respectively.Samples containing 0.5% and 0.75% Xanthan received the highest score of sensory evaluators. Results showed that T2 and T1 had the optimum physicochemical and oxidative properties and can be a proper egg yolk free salad dressing to introduce to the market. [ABSTRACT FROM AUTHOR]