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In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p <0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p<0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss,so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional glutenfree cakes with desirable sensory and technological characteristics. [ABSTRACT FROM AUTHOR]

Today, increasing the quality and nutritional value of food consumed by patients with celiac disease has attracted the attention of many researchers. Therefore, the aim of this study was to investigate the possibility of improving the quantitative and qualitative characteristics of gluten-free cake by replacing brown rice flour at three levels of 0, 50 and 100% by white rice flour in the presence of native Iranian gums (Isfarzeh, Qodoume Shirazi and Farsi separately at level of 1%). Results showed by increasing the amount of replacement of brown rice flour and adding gums, the viscosity of the dough increased, while with increasing the amount of these compounds, the specific gravity of the dough increased and decreased, respectively. The results showed the amount of protein, fat, moisture, firmness of the texture (during both periods) increased with the replacement of brown rice flour, while the addition of gums only affected the moisture and firmness of the texture in such a way that with the addition of gums, the amount of texture firmness decreased and the amount of moisture in the product increased. Regarding the specific volume and porosity of gluten-free cake, the results showed that with increasing the replacement of brown rice flour and the use of gums, the amount of these parameters decreased and increased, respectively. On the other hand, according to the results, among the gums used, Isfarzeh gum had more ability to improve quality of final product in compare o the other gums. According to the results, with increasing the amount of replacement of brown rice flour, the amount of L* and a* components of the samples had a downward and upward trend, respectively, while the addition of gums only increased the amount of L* component. Finally, the panelists evaluated the sensory properties and introduced two samples containing 0% brown rice flour with Isfarzeh gum and sample containing 50% brown rice flour and Isfarzeh gum as the best samples. [ABSTRACT FROM AUTHOR]

Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220 0 C) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (á = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200 0C was introduced as the most desirable formulation. [ABSTRACT FROM AUTHOR]

The inversion of gravity data is one of the most important topics in the quantitative interpretation of practical data, since construction of density contrast models could increase the amount of information that can be achieved from the gravity data. This study shows the gravity response to the assumed model. In this model, where tthe sub-surface ground has been partitioned into 15×10 prisms ands the dimension of each prism is 20 m × 5 m. As is shown, the 2D model includes 9 prisms whose density contrast is 1000 kg/cm3. The inverted gravity correspondings to the resulted causative body from inverting the observed gravity. This inverted model that is corresponding to the exactly similar of to the original causative body, achieved at 4th iteration, where the L2 norm as the stopping criterion attained the smallest amount. We have used the reweighting focusing inversion method for inverting the gravity horizontal gradient data. The computed density distributions are located on the vertical borders of the sub-surface mass. The gravity horizontal gradient related to the assumed model. The inversion response to the gravity horizontal gradient related to the assumed model is demonstrated, asshows the estimated densitiesy are situated on the vertical edges of the model. The L2 norm of the as shows gravity horizontal gradient is 0.0036 mGal/m. We have applied the reweighting focusing inversion algorithm to invert the 2D gravity and its horizontal gradient data related to a salt dome situated in the Aji Chay, East Azerbaijan Province, Iran.from Iran. The calculated gravity horizontal gradient has been shown, where the L2 norm is 0.0833 mGal. The real gravity is related to a salt dome, situated in the Aji Chay, East AzerbaijanProvince, Iran. Salt domes in this region in terms of potash reserves are significant in terms of potash reserves. The inverted density contrasts for the sub-surface salt dome. We have applied the reweighting focusing inversion algorithm to invert the 2D gravity and its horizontal gradient data related to a salt dome from Iran. The method has been tested for a theoretical gravity set data, with and without added random noise random. The results demonstrate the ability of the reweighting focusing inversion method in recovering subsurface density contrast distribution and detecting the vertical border. [ABSTRACT FROM AUTHOR]

The flexural strength and consequently the elastic thickness (Te) of the lithosphere are often calculated utilizing the statistical relationships between gravity anomalies and topography data. The elastic thickness of the lithosphere is one of the most important parameters in determining the geological properties and characteristics of the crust as well as its rheological behavior. This prospective study was designed to investigate the use of the gravity and topography data in order to calculate the two fundamental functions, i.e. admittance and coherence, which are the basic functions for determining the elastic thickness of the lithosphere. In this research, the theory of the two objective functions is modeled. The study offers some important insights into the involved parameter and how they affected the functions. Additionally, the results show the impact of initial assumptions of different parameters on the retrieved value of the Te parameter. Taking into account the initial assumptions about parameters such as the elastic thickness (𝑇𝑒) of the plate, the loading ratio (𝑓) and the degree of correlation (𝑟) between the surface and subsurface loading regimes applied to the plate and using spectral methods, the value of these two functions are calculated. After examining the theoretical models, the real-data analysis is conducted in order to examine the observed values and compare them with the theoretical values. Based on what was mentioned in the following, this function can be able to retrieve the elastic thickness of the lithosphere. We concluded that: One of the more significant findings to emerge from this study, by examining the theoretical models, is that the best function to determine the elastic thickness of the lithosphere is to use the Bouguer coherence function. A comparison of the results reveals that the characteristic curves of the admittance function will change drastically with the change of the involved parameters. Consequently, having complete knowledge of the structure of the region and involved parameters is essential while using free air admittance in order to determining Te. As it was illustrated in this research, the characteristic curve of the coherence function can be used to determine Te based on the roll over wavelength. For the reason that there was no significant change in the shape of characteristic curve of the functions with the initial value of the loading ratio (𝑓), this parameter had less impact no the inversion process. Having considered rare correlation between free air gravity and topography, it is reasonable to accept that the free air coherence method is less applicable in determining Te than Bouguer coherence. The findings from previous studies provide support for the key arguments. [ABSTRACT FROM AUTHOR]

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm³) and porosity (24.17%) and similar to the control sample (4.86 mg/cm³). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking. Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation. [ABSTRACT FROM AUTHOR]

In the current research, the effects of different ohmic assisted hydrodistillation (OAHD) parameters including voltages gradient (5, 15 and 25 v/cm), extraction time (30, 75 and 120 min) and NaCl concentrations (0.5, 1 and 1.5%) on the extraction yield, energy consumption and total phenol content (TPC) of Salix aegyptiaca L.essential oil were investigated, and then compared with conventional hydrodistillation (HD). Finally, artificial neural network (ANN) modeling is utilized to predict kinetics of essential oil extraction. Result revealed that extraction time and voltage gradient had significant effect on extraction yield, energy consumption and TPC (p<0.05). Extraction yields of essential oil obtained by OAHD and HD were 0.119 ± 0.012 and 0.081 ± 0.01, respectively. There was no significant difference (p>0.05) between specific gravity, refractive index and TPC of essential oil of OAHD and HD methods, however IC50 of essential oil extracted by OAHD was significantly higher than essential oil obtained with HD method (p<0.05). To design the ANN model, voltages gradient, extraction time and salt concentrations and their interactions were considered as input vectors while the extraction yield of essential oil was considered as the model output. The results showed that the best prediction performance belonged to 3-9-8-1 ANN architecture (RMSE=0.036 and R2=0.99). Therefore, it can be concluded that the OAHD method is applicable for S. aegyptiaca L. essential oil extraction and ANN model is an efficient quantitative tool to predict the kinetics of essential oil extraction. [ABSTRACT FROM AUTHOR]