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The composition and properties of edible coatings significantly affect their effects on food preservation. In this study, the effect of edible coating of sodium caseinate with different levels of inulin (0, 1, 2.5 and 5%) on the physicochemical, microbial, rheological and organoleptic properties of lactic cheese was investigated. The studied cheeses were produced in Pegah milk factory. Treatments included five groups: control (uncoated), sodium caseinate, sodium caseinate with 1, 2.5 and 5% inulin. The results showed that with increasing the storage period, the pH and moisture content decreased and the acidity of the samples increased significantly. The highest and lowest moisture content were related to the treatment coated with sodium caseinate and 5% inulin and the control treatment, respectively. In evaluating the organoleptic properties, the effect of the studied treatments on all organoleptic properties, except odor and color, was significant. The highest taste score was related to the treatment coated with sodium caseinate and 1% inulin and the lowest taste score was related to the control and the treatment coated with sodium caseinate and 5% inulin. As the storage period increased, the hardness, cohesiveness and chewiness of the samples increased. At the end of the storage period, the highest hardness was observed in the control and the lowest hardness was observed in the sodium caseinate treatments with 5% inulin, which was not significantly different from the sodium caseinate with 2.5% inulin. With increasing storage period, microbial count increased and the highest total microbial count and mold and yeast were related to the control and the lowest amount was related to the treatment coated with sodium caseinate and 5% inulin. In general, the use of edible coating of sodium caseinate and inulin improved the appearance and prevented textural changes and reduced the microbial activity of lactic cheese during the storage period. [ABSTRACT FROM AUTHOR]

This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre–gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying.Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0.05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0.05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0.05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature. [ABSTRACT FROM AUTHOR]

Nowadays, employing natural compounds has been increased to improve organoleptic properties of fisheries products. In this study, we evaluated the effects of coating by citrus fruits extracts (orange, bitter orange and lime) in different concentrations (0, 5, 10, and 20% of coated materials) on the organoleptic properties of silver carp (Hypophthalmichthys molitrix) fish finger (SCFF). SCFFs were steam - cooked (20 min at 180°C) and then the organoleptic properties were evaluated by semi-trained panelists. Results showed that SCFFs coated with orange extract, especially at 20% concentration, was better than the other treatments in term of odor index (P

The objective of the present study was to develop probiotic apple juices fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus. To this end, the probiotic microorganisms individually inoculated to the apple juice at 107 (log cfu/ml) and changes in bacterial cell viability and physicochemical and organoleptic properties were investigated over a 3-day fermentation period at 37 °C and then a 4-week storage period at 5 °C in comparison to the control sample. The results showed that the probiotic beverages experienced an increase of about 1.5-2 (log cfu/ml) in viable cell counts after the fermentation period. The first week of the storage period was also concomitant with tremendous rise in lactobacilli counts but decreasing trend were observed for all the three species until the end of the storage period. However, the viable cell counts for the beverages fermented with L. delbrueckii, L. plantarum and L. acidophilus were found to be 8.6. 8.5 and 8.8 (log cfu/ml), respectively, after 4 week storing, which are higher than the minimum requirements needed for probiotic status. Both the fermentation and storage periods caused increase in acidity and decrease in pH, total sugar content and brix. The sensory acceptance of the prebiotic beverages significantly (p≤0.05) reduced as the storage period prolonged. Despite differences observed in sensory attributes of the probiotic beverages during storage period, they did not significantly (p>0.05) differ in terms of total acceptability at the end of the shelf-life. All the three samples had significantly (p≤0.05) lower sensory acceptance compared to the control sample but at the end of storage period, they all received total sensory scores between 6 and 7. Considering the cell viability, and physicochemical and organoleptic properties, and despite all the differences observed between the samples, it could be concluded that development of probiotic apple juices is satisfactorily possible with the three microorganisms. [ABSTRACT FROM AUTHOR]

The objective of the present study was to develop probiotic apple juices fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus. To this end, the probiotic microorganisms individually inoculated to the apple juice at 107 (log cfu/ml) and changes in bacterial cell viability and physicochemical and organoleptic properties were investigated over a 3-day fermentation period at 37 °C and then a 4-week storage period at 5 °C in comparison to the control sample. The results showed that the probiotic beverages experienced an increase of about 1.5-2 (log cfu/ml) in viable cell counts after the fermentation period. The first week of the storage period was also concomitant with tremendous rise in lactobacilli counts but decreasing trend were observed for all the three species until the end of the storage period. However, the viable cell counts for the beverages fermented with L. delbrueckii, L. plantarum and L. acidophilus were found to be 8.6. 8.5 and 8.8 (log cfu/ml), respectively, after 4 week storing, which are higher than the minimum requirements needed for probiotic status. Both the fermentation and storage periods caused increase in acidity and decrease in pH, total sugar content and brix. The sensory acceptance of the prebiotic beverages significantly (p≤0.05) reduced as the storage period prolonged. Despite differences observed in sensory attributes of the probiotic beverages during storage period, they did not significantly (p>0.05) differ in terms of total acceptability at the end of the shelf-life. All the three samples had significantly (p≤0.05) lower sensory acceptance compared to the control sample but at the end of storage period, they all received total sensory scores between 6 and 7. Considering the cell viability, and physicochemical and organoleptic properties, and despite all the differences observed between the samples, it could be concluded that development of probiotic apple juices is satisfactorily possible with the three microorganisms. [ABSTRACT FROM AUTHOR]

Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates. So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L * were increased but protein, fat, staling and a * and b * were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments. [ABSTRACT FROM AUTHOR]

Considering the high nutritional value of fish meat and low consumption of fish in Iran, it is always advisable to consume this meat and its products. Cyprinus carpio is one of the most important and widely used species among fish. In the present study, Cyprinus carpio meat with beef meat (red meat) was used in the production of different samples of non‐fermented sausages in ratios of 5, 15, 25, 35, 50, 65, 75, 85, and 95% in combination and on the day after production, physicochemical tests such as moisture, protein, fat, and ash content, and organoleptic evaluation such as color, aroma, flavor, consistency, and overall acceptance carried out on the samples. The results showed that by increasing the proportion of fish meat in the formulation, protein content increased and fat, ash, and moisture content decreased. The proportions of 35 to 65% of fish meat received the highest score, while, the proportions of 5 to 35% and 5 to 50% showed the highest scores of aroma and flavor, respectively. Treatments with a ratio of 65 to 95% of fish meat had the highest score of consistency. The overall acceptance of treatments showed that the ratios of 35 to 65% of fish meat showed the highest scores. [ABSTRACT FROM AUTHOR]

Suaeda aegyptiaca is a halophyte plant native to salty coastal areas of Persian Gulf. The present research was aimed to reduce the sodium chloride content of ultrafiltration (UF) Iranian white cheese through its enrichment with powder or extract of Suaeda aegyptiaca as a rich source of healthy salts. Iranian UF white cheeses incorporated with different levels of powder (1.5% powder and 1.5% sodium chloride; 2% powder and 1% sodium chloride) or extract (0.25% extract and 2% sodium chloride) of Suaeda aegyptiaca were investigated for physicochemical, textural and organoleptic properties over a 2-month storage period (3, 20 and 60 day) in comparison with control sample (without powder or extract and containing 3% sodium chloride). The cheese samples all experienced a significant reduction in dry matter content and pH during storage (p>0.05 ). The results demonstrated that fortified cheese samples had significantly lower salt content than control sample at the same storage days except for the sample containing 2% powder which showed no significant difference compared to control sample (p>0.05 ). Generally, the instrumental texture parameters of experimental cheeses increased during after first 20 day of storage and decreased by the end of storing period; however, the changes of control sample for most textural characteristics did not reach statistical significance (p>0.05 ). The consumer test revealed that the desirability of flavor, odor and appearance of all experimental cheeses were adversely affected with storage time. Furthermore, the sample enriched with 2% powder of Suaeda aegyptiaca was appreciated least among experimental cheeses by sensory panel. It was generally concluded that Iranian UF white cheese containing 0.25% extract and 2% sodium chloride is the best sample in terms of most examined attributes comparing to control sample. [ABSTRACT FROM AUTHOR]

Introduction: Irradiation of intervention techniques in order to effectively control food-borne pathogens that reduce microbial load and increase the shelf-life. Methods:In this study, ostrich meat were treated with electron beam 1.5, 3 and 5 kGy doses and stored in temperature 1 ± 4° C for 15 days. With 5 dayi ntervals after irradiation, chemical and organoleptic changes were evaluated. The amount of total volatile nitrogen (TVN) and thiobarbituric acid(TBA) were measured to evaluate the chemical changes. Results:Irradiation significantly reduces the amount of TVN in the samples. It also increases the amount of thiobarbituric acid in the irradiated samples was statistically significant direct relationship with the irradiation and during storage, and despite the increase in thiobarbituric acid, irradiation had no significant effect on the sensory properties of ostrich meat. Conclusion: The results show that electron beam irradiation of ostrich meat with increased storage time for at least two weeks at refrigerator temperature without a noticeable change in the organoleptic properties of the meat. [ABSTRACT FROM AUTHOR]

The concept of functional foods includes foods or food ingredients that exert a beneficial effect on health and/or reduce the risk of chronic diseases, beyond basic nutritional functions. Appending functional foods can make an evolution in food industry. The objective of this research was to evaluate the effects of different amounts of inulin (3% and 8%) and green tea powder (2% and 4%) on chemical properties, including the amount of ash, moisture, fat, protein, fiber and other chemical peroperties, Product physical properties such as cooking quality, amount of crushed pasta, water absorption during cooking product, the glaze and other physical properties, The elasticity of the dough with Instron texture analyzer and also pasta organoleptic properties was performed by standard methods. A very small reduction in the amount of proteins and fat of samples were observed, but these changes were not statistically significant at the 95% level, as well as increasing the amounts of inulin and green tea powder resulted in a significant increase in the fiber. In physical and organoleptic properties increased inulin and green tea powder also resulted in an increase in cooking loss compared to the control treatment. In general, the results showed that increased green tea powder in combination with inulin and semolina to improve the baking properties, so in general, it seems that, in terms of product texture property, treatment 3 (T2 - 98% semolina + 0% inulin+ 2% green tea powder) and in terms of organoleptic properties, treatment 5 (L3T2 - 95% semolina + 3% inulin + 2% green tea powder) compared with control treatment, were recognized as the superior treatments. [ABSTRACT FROM AUTHOR]

Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan's test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p<0.05) in reducing sugar, color and viscosity with control sample. Samples with 75%, 50% and 25% date syrup have significantly difference with control sample in total sugar, however there was no significant difference between sample with 100% date syrup and control sample. According to sensory results, beverage with 75% date syrup exhibited the highest overall acceptability. Beverages which date syrup used instead of sugar have a desirable characteristic and indicate that substitution of sugar by date syrup didn't leave any undesirable effects. [ABSTRACT FROM AUTHOR]

In this study, the effects of quality and quantity of protein in flours with 95% and 70% extraction rates obtained from Mahdavi and Tajan wheat cultivars each baked at two different durations (100 and 75 sec.) and temperatures (210 and 250°C), after wrapping in polyethylene packages with 40µm thickness were investigated. All tests were carried out during 168 hours after packing and at 24h intervals. Results indicated that bread staling was affected by wheat cultivar, flour extraction rate, and storage time. Bread prepared from Tajan flour had lower firmness and staleness than that prepared from Mahdavi. High bran content bread was firmer than that with lower bran content. Organoleptic tests indicated that bread baked with 95% flour and bread baked at high temperatures with short durations were not very acceptable.