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فرایند نفوذ خشک مایکروویو و گرانش ﯾﮑﯽ از ﭘﯿﺸﺮﻓﺘﻪﺗﺮﯾﻦ روشﻫﺎی اﺳﺘﺨﺮاج ترکیبات مؤثره می‌باشد که در مقیاس صنعتی و آزمایشگاهی قابلاجراست. ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ، استخراج عصارۀ ضایعات پیاز به‌وسیلۀ فرایند نفوذ خشک مایکروویو و گرانش با استفاده از روش سطح پاسخ (طرح مرکب مرکزی محوری) به‌منظور بررسی دو متغیر مستقل زمان (10، 15 و 20 دقیقه) و توان (300، 500 و 700 وات) بر ویژگی‌های کیفی عصاره مانند ﺑﺎزدﻫﯽ ﻧﻬﺎﯾﯽ اﺳﺘﺨﺮاج، قدرت آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ، ﻣﯿﺰان ترکیبات فنلی کل، مقدار کوئرستین و نیز بهینه‌سازی فرایند استخراج استفاده گردید. تیمار بهینه برای استخراج عصاره از ضایعات پیاز، زمان 20 دقیقه و توان 500 وات بود که بیشترین بازده استخراج ترکیبات آنتی‌اکسیدانی شامل میزان ترکیبات پلی‌فنلی، 67/47 میلی‌گرم بر کیلوگرم، میزان کوئرستین، 30/37 میلی‌گرم در 100 گرم و نیز حداکثر فعالیت آنتی‌اکسیدانی به‌ترتیب شامل توان آنتی‌اکسیدانی احیای آهن 3 ظرفیتی (FRAP)، 542/09 میکرومول آهن 2 ظرفیتی بر گرم و میزان به‌دام‌اندازی رادیکال آزاد (DPPH)، 37/60 درصد به‌دست آمد. تمامی غلظت‌های عصارۀ ضایعات پیاز دارای فعالیت ضدمیکروبی بودند، اما تأثیر حداقل غلظت مهارکنندگی عصاره بر علیه میکروارگانیسم‌های مختلف (کپک آسپرژیلوس نایجر، باکتری‌های استافیلوکوکوس ‌اورئوس و اشرشیاکلی) یکسان نبود. به‌طوری‌که تأثیر آن روی کپک آسپرژیلوس نایجر و باکتری اشرشیاکلی به مراتب بیشتر از باکتری استافیلوکوکوس اورئوس بود. نتایج این تحقیق نشان داد که میان ترکیبات مؤثرۀ عصارۀ به‌دست‌آمده با این روش و روش استخراج با حلال اختلافات آماری معنی‌داری وجود دارد (0/05>p ). روش استخراج نفوذ خشک مایکروویو و گرانش، به‌عنوان یک تکنیک جایگزین سریع و کارآمد در برابر فرایند استخراج با حلال، جهت استخراج عصاره از گیاهان و ضایعات آنها پیشنهاد می‌شود.

This research was carried out in order to extract valuable and widely used materials in food and pharmaceutical industries from the waste of agricultural products. In this research, with the aim of extracting pectin from the melon skin of winter and Mashhad (Qasri) cultivars, it was carried out by acidic method using microwave pretreatment. Pectin was extracted under microwave conditions (fixed power of 900 watt), irradiation time (1 and 3 minutes) and the ratio of extraction solvent to raw material 15:1 weight / volume and at a constant pH of 1.5. The results showed that the highest extraction efficiency of Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes) was equal to 13.5% and with the increase of duration from 1 to 3 minutes, the extraction efficiency of pectin in both Melon variety increased. Also, the pectin obtained from all the treatments had a favorable degree of purity (with galacturonic acid content above 65%). Checking the degree of esterification revealed that the pectins obtained from all treatments of winter and Mashhad melons are among pectins with low esterification. The highest equivalent weight was related to the pectin obtained from Mashhad melon in the extraction conditions (power 900 watts and duration 3 minutes), which was equal to 890 mg. The emulsifying activity of pectins obtained from both melon varieties was also low. Also, the amount of water retention capacity of pectins obtained from all treatments of winter and Mashhad melons was at the optimal level and showed that the pectins obtained from this research can be used to preserve water in some food systems. From all of the above, it can be concluded that the melon skin of winter and Mashhad varieties, which is considered as agricultural waste, can be used as a promising source for pectin production. [ABSTRACT FROM AUTHOR]

Today, one of the problems of the food industry is the use of synthetic compounds as preservatives, the potential dangers of each of these compounds for human health have been proven. Currently synthetic antioxidants such as butyl hydroxyl anisole and butyl hydroxyl toluene are used in the oil industry. The purpose of this research is to investigate the effect of ultrasound pretreatment on the extraction of phenolic compounds from the herb flower on oxidative stability of the oil containing the resulting extract. In this research, from the extract of Artemisia annua flower with the help of ultrasound pretreatment with a fixed intensity of 24KHz and a fixed temperature of the laboratory and the application times of ultrasound waves is 10, 20 and 30 minutes and methanol solvent extraction by maceration method with a fixed time of 48 hours and it was used a stabilize soybean oil at a constant temperature in the laboratory (control). With the help of the response level method, the most appropriate ultrasonic pretreatment for 30 minutes. Then, different concentrations of 0,50, 100, 250, 500 and 1000 ppm were prepared after ultrasonic pretreatment for 30 minutes. The results showed that the pretreatment with a concentration 0f 1000 ppm with the highest amount of phenolic compound extaction (28/15) mg/g and DPPH free radical inhibitory power (53/30)% was the most suitable sample that was added to the oil and The tests related to the stability of soybean oil including: peroxide index, acid index and thiobarbituric acid index were performed, which according to the results of the tests had an upward trend and the most stabilizing effect was at a concentration of 1000 ppm. [ABSTRACT FROM AUTHOR]

The use of quinoa seeds and its derivatives in the bakery products formulation, in addition to improving the nutritional value of the final product, reduces dependence on plant sources with high water requirements such as wheat and rice, so in this study the effect of rice flour replacement by whole quinoa enzymatic malt at levels of 0, 2.5, 5, 7.5 and 10% on physicochemical and textural properties and internal structure of gluten-free bread was investigated. The results showed that by increasing the amount of quinoa malt (up to 10%) in the product formulation no significant effect on moisture content and water activity was observed. However, the firmness of the texture in 2 and 72h after baking increased by 10% of quinoa malt. Also, the specific volume and porosity of the product was reduced only at level of 10% of quinoa malt flour. On the other hand, by increasing the amount of quinoa malt flour, the enthalpy of the samples decreased (2 and 72h after baking), while the enthalpy increased with increasing product storage time. The results of crust color evaluation showed a decrease in the amount of L* value and an increase in the amount of a* and b* values by increasing the amount of malt flour in the formulation, which indicates more turbidity of the product. The results of images obtained by Scanning Electron Microscope showed the average values of diameter and pore area of the product decreased by addition quinoa malt. Finally, the panellists gave the highest overall acceptance score to three samples containing 0, 2.5 and 5% of quinoa malt, which indicates the improvement of quantitative and qualitative properties of the final product using enzymatic derivatives and gluten-free quinoa. [ABSTRACT FROM AUTHOR]

The use of local products in the food industry has been increasing in the last years, and jujube fruit is one of the most important garden products in South Khorasan. Using the high potential of jujube fruit due to the presence of antioxidant and antimicrobial compounds can be used as an alternative to industrial antioxidants in the field of edible oils. In the present research, the compounds in jujube fruit investigated, including pomace and kernel. First, in order to extract jujube extract with characteristics and efficiency, it is better to use two types of aqueous and methanolic solvents. Then jujube extract was compared with the industrial antioxidant BHA in three concentrations of 250, 500 and 1000 parts per million. The results show the presence of phenolic compounds, alkaloids, saponins, sterols, tannins, terpenoids and steroids. On the other hand, it can be seen that jujube extract had antimicrobial properties against Salmonella typhi, Bacillus subtilis, Listeria monocytogenes, Aspergillus niger and Candida albicens. In the comparison between the antioxidant properties of jujube extract with the industrial antioxidant BHA, it was observed that jujube extract had lower antioxidant activity and had lower acid number, thibarbutyric acid index and DPPH (P<0.05). But as an alternative, it can help prevent oil oxidation. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Technology (2008-8787) is the property of Tarbiat Modares University Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, in order to improve the health properties of Sabzevari cookies as a suitable snack of oatmeal variables at three levels (5, 10 and 15%) as a substitute for wheat flour and date liquid sugarat three levels (10, 20 and 30%) as a sugar substitute was used.Therefore, the effect of these two variables on chemical properties including fiber, insoluble ash, total sugar and pH as well as on sensory properties were evaluated.The results showed that the quadratic effect of the predicted model of oatmeal on fiber and ash was significant (P<0.05), but for date liquid sugar, only the linear effect of the obtained equations, in addition to fiber, had a significant effect on pH and ash (P<0.0001).Also, the interaction of two independent variables, respectively, showed that for oatmeal, fiber, total sugar and pH, and for date liquid sugar, ash, fiber and total sugar indices first increased and then decreased.In the study of sensory properties of taste and general acceptance indices with increasing oatmeal, but the linear and quadratic effects of date liquid sugar on all parameters of the sensory properties were significantly different from the control samples.Finally, this study showed that using the optimal amounts of 7.288% oatmeal and 27.630% date liquid sugar, in addition to achieving the desired physicochemical and sensory results and reducing the calories of local cookies, it also functional ingredients used in the formulation. [ABSTRACT FROM AUTHOR]

Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years.Antioxidants are able to protect biological systems against these factors and play an effective role in human health.The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound.Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample.In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method.The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined.Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compoundswas 43.1518 mg.The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT). [ABSTRACT FROM AUTHOR]

Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Technology (2008-8787) is the property of Tarbiat Modares University Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Now a day antioxidants are widely used in foods to reduce the rate of oil oxidation reaction and researchers looking for potent antioxidants by less toxicity and greater efficacy. Plants are one of the best sources of natural antioxidants. Therefore, the aim of this study was to investigated the effect of adding different levels of alcoholic extract of Salvia leriifolia (0, 1, 2 and 3%) as a natural preservative to improvement storage time of fermented doughnut compared to TBHQ as commercial antioxidant on the physicochemical, textural and sensory properties of the final product in a completely randomized design (P˂0.05). The results showed that increasing the level of Salvia leriifolia extract from 0 to 3% had no effect on moisture content, specific volume, porosity and firmness of the final product (evaluated in three times of 2 h, 4 and 7 days after baking). However, by increasing the amount of this extract in fermented doughnut formulation, the peroxide index compared to other sample and the amount of total phenolic content, the antioxidant activity by DPPH method and the oxidative stability index at 2h, 4 and 7 days after baking were decreased and increased, respectively. On the other hand, the results showed that addition of Salvia leriifolia extract at different levels had no effect on the sensory properties of the final product. The results also indicated that the antioxidant activity of the sample containing 3% of Salvia leriifolia extract had the ability to compete with fried doughnut in oil containing synthetic antioxidant TBHQ. Therefore, the sample containing 3% of Salvia leriifolia extract was selected as the best sample because it had high antioxidant resistance, secondly, the addition of this extract had no adverse effect on physicochemical and sensory properties of the final product. [ABSTRACT FROM AUTHOR]

Ketchup is a stuffingbased on extract, concentrate, puree, or tomato paste which, given the increasing consumption formes of this product, it is necessary to improve the formulation using prebiotic compounds.In this study, chemical (pH, acidity, total sugar, brix and ash), physical (Synersisand color) and sensory characteristics of ketchup samples including different amounts of sweet potato puree, inulin and date liquid sugar (as a sugar substitute) was analyzed and the results were analyzed by statistical method of response surface and central composite design.The results showed that potato puree had no significant effect on chemical properties of the samples compared to two independent variables of inulin and date liquid sugar.But the linear effects and the second power of inulin and date liquid sugar were significantly different in all chemical properties compared to the control samples.The results of data analysis showed that the second power effects of potato puree and date liquid sugar variables were significant for the amount of Synersisketchup sauce produced.The color components (L * a * b *) increased with increasing potato puree, inulin, and date liquid sugar, and the overall color difference was higher for samples containing inulin and potato puree.Sensory properties of color and general acceptance were significantly different with increasing potato puree.Except for the taste that did not have a significant effect on inulin, the increase in the amount of inulin and date liquid sugar had an influence on the other process sensory factors.Finally, this study showed that using optimum amounts of 11.25% potato puree, 3.75% inulin and 2.9% date liquid sugar as substitute for sugar, in addition to achieving physicochemical and sensory and calorie-lowering sauces also utilize functional ingredients in ketchup formulation. [ABSTRACT FROM AUTHOR]

Todays, using of hydrocolloid compounds and gums are considered for improvement of physicochemical and sensory properties. Therefore, in this study, optimization with adding lamb wax extract and guar gum was considered. Effects of wax lamb and guar gum in three levels 0, 1, 2 % and 0, 0.5, 1%, respectively with response surface methodology in the form of a central composite rotatable on moisture, special volume, pH, acidity, geometrical dimensions, ash, lose weight, total acceptation was studied. According to results of this research, all of cake properties affected by mixture compounds (p<0.05). Increasing of lamb wax extract lead to rising of moisture, ash, Amount of moisture, special volume, length, height, pH and ash with adding guar gum was increased. Optimization of formulation showed that to getting proper characteristics, extract concentration wax lamb and guar gum should be 2, 0.97%, respectively. [ABSTRACT FROM AUTHOR]

Resistant starch type III as a dietary fiber is included in the prebiotic composition. It can be used to enrich low-calorie, gluten-free diets for celiac patients. The aim of this study was to investigate the possibility of improving the quantitative and qualitative properties of gluten free rice cake via replacement rice flour by resistant starch type III at levels of 0, 5, 10, 15, 20, 25 and 30%. Physicochemical, textural and sensory properties of the product were evaluated in a completely randomized design (P˂0.05). The results showed that replacing the rice flour by resistant starch in the gluten free rice cake formulation reduced the specific gravity of batter and increased the moisture content of the final product. Also, by replacing rice flour by resistant starch up to 20%, the height, specific volume and porosity of the final product increased and then decreased. On the other hand, the sample containing 20% resistant starch had the lowest firmness at 2h, 3 and 7 days after production. In addition, the results showed that 25 and 30% replacements of the resistant starch in gluten-free rice cake formulation by rice flour, the L* value of the crust and crumb increased and the a* and b* were reduced. Finally, the panelists by evaluating the sensory properties such as shape, color, texture firmness and softness, taste and overall acceptance the sample containing 80% rice flour and 20% resistant starch type III introduced as the best sample. Therefore, according to the results of the physicochemical and sensory evaluation, replacement of 20% rice flour by resistant starch type III in gluten free cake formulation can produce a lower calorie product suitable for celiac patient. [ABSTRACT FROM AUTHOR]

Nowadays, the use of pseudocereals flour in food formulations due to its high nutritional value, were increased. And also the absence of gluten protein in these food sources, the diet of patients with gluten intolerance is a good place for pseudocereals. So in this study possibility of replacing rice flour with Amaranth flour (0, 10 and 20%) and adding Mandab native gum (0, 0.25 and 0.50%) to gluten-free oily cake formulation was studied and then the quantitative and qualitative properties in a completely randomized factorial arrangement were evaluated (P≤0.05). Based on the results, it was found that by increasing the level of amaranth flour and mandab gum, the moisture content of the final product was increased. Also, the results indicated that the sample containing 20% amaranth flour and 0.5% mandab gum had the highest specific volume and porosity and lowest amount of firmness during 2 hours and one week after baking. On the other hand, the results indicated a decrease in the L* value by increasing levels of amaranth flour and also, increased the amount of L* value by adding mandab gum. Regarding to b* value it was observed that, with increasing in the level of amaranth flour, the amount of yellowness of the crust of the samples increased. Finally, the panelists introduced the samples containing 20% amaranth flour and 0.5% mandab gum as the best samples. [ABSTRACT FROM AUTHOR]