Iranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Application of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango SeedsApplication of Response Surface Methodology for Optimization of Ultrasound-assisted extraction of oil from Walnut Kernels and Mango Seeds11027510.22104/jift.2016.275FAAnvarShalmashiAssociate Professor, Organic Chemistry, Chemical Technology Department, Iranian Research Organization for Science and Technology (IROST), TehranFatemehAmaniGraguate of Peyambar Azam Complex, Azad University of Central TehranJournal Article20151209Walnut (<em>Juglans regia L.</em>) and Mango (<em>Mangifera indica L.</em>) are trees native to tropical regions. Walnut kernels are a valuable source of essential fatty acids to human health. The seeds of mango fruits contain oil with high percentage of saturated fatty acids which are suitable as a feedstock to produce biofuels. In this paper continues ultrasound-assisted extraction (CUAE) was used for extraction of oil from walnut kernels and mango seeds with hexan as solvent and the results was compared with those obtained with conventional soxhlet extraction (CSE) for 6 h. Response surface methodology (RSM) was used for optimization of the main factors including resonance amplitude, extraction temperature and sonication time in order to maximize oil extraction yield (OEY%) in CUAE. The results in this study revealed that the ultrasound is a promising method for extraction of oil from walnut seed kernel and mango seeds over the CSE by significant reducing in extraction time and temperature. The optimum condition for CUAE of oil with high OEY% from walnut kernels was obtained resonance amplitude of 100%, temperature of 25°C and sonication time of 70 min and for mango seed was resonance amplitude of 72%, temperature of 25°C and sonication time of 69 min. The OEY% for CUAE of oil from walnut and mango in optimum condition was obtained 64.52% and 13.86%, respectively that was similar to those obtained by CSE. There was no significant difference between fatty acid compositions of extracted oil from mango and walnut by two methods. Linoleic and oleic acid was the main fatty acids in walnut kernels and mango seeds, respectively. Analysis of variances (ANOVA) of data confirms the validity of the design expert 7 software for optimization and modeling the factors in the procedure. Walnut (<em>Juglans regia L.</em>) and Mango (<em>Mangifera indica L.</em>) are trees native to tropical regions. Walnut kernels are a valuable source of essential fatty acids to human health. The seeds of mango fruits contain oil with high percentage of saturated fatty acids which are suitable as a feedstock to produce biofuels. In this paper continues ultrasound-assisted extraction (CUAE) was used for extraction of oil from walnut kernels and mango seeds with hexan as solvent and the results was compared with those obtained with conventional soxhlet extraction (CSE) for 6 h. Response surface methodology (RSM) was used for optimization of the main factors including resonance amplitude, extraction temperature and sonication time in order to maximize oil extraction yield (OEY%) in CUAE. The results in this study revealed that the ultrasound is a promising method for extraction of oil from walnut seed kernel and mango seeds over the CSE by significant reducing in extraction time and temperature. The optimum condition for CUAE of oil with high OEY% from walnut kernels was obtained resonance amplitude of 100%, temperature of 25°C and sonication time of 70 min and for mango seed was resonance amplitude of 72%, temperature of 25°C and sonication time of 69 min. The OEY% for CUAE of oil from walnut and mango in optimum condition was obtained 64.52% and 13.86%, respectively that was similar to those obtained by CSE. There was no significant difference between fatty acid compositions of extracted oil from mango and walnut by two methods. Linoleic and oleic acid was the main fatty acids in walnut kernels and mango seeds, respectively. Analysis of variances (ANOVA) of data confirms the validity of the design expert 7 software for optimization and modeling the factors in the procedure. https://jift.irost.ir/article_275_63923f49e5241343aa7acb6a06a751e7.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Investigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperatureInvestigation of the steady shear flow behavior of Iranian peach concentrate: influence of concentration and temperature112228210.22104/jift.2016.282FAAli RezaYousefi1Assistant Proffesor, Department of Chemical Engineering, University of Bonab, Bonab, IranFatemehShahiFormer M.Sc. Student, Department of Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, IranHosseinSheikhloieAssistant Proffesor, Department of Chemistry and Food Science and Technology, Maragheh Branch, Islamic Azad University, Maragheh, IranJournal Article20151103Among the juice, peach juice has high popularity and in terms of nutrition also has been highly regarded. Iranian peach puree is one of the main sources of peach juice production in Iran. In this research, steady shear flow behavior of peach concentrate produced from this puree were investigated at the concentration of 5, 10, 15, 20 and 25 °Bx. and temperature of 5, 25, 45 and 65 °C. The shear stress-shear rate data obtained for the concentrates were fitted by different rheological models including Newtonian, Power law, Bingham and Herschel-Bulkley. In addition, the concentration dependency was investigated by power law and exponential models and the temperature dependency was evaluated by the Arrhenius-Eyring model. All the samples showed pseudoplastic behavior. Power law model (Ostwald-de Waele’s model) with high determination coefficient (R<sup>2</sup> = 0.934-0.999) and low root mean square errors (RMSE = 0.027-0.327) had the best fit to the experimental data. It was observed that increase in the temperature leads to an increase in the flow behavior index (<em>n</em>) and a decrease in the consistency coefficient (<em>k</em>). On the other hands, increasing the concentration decreased <em>n</em> and increased <em>k</em> values. Power-law model also predicted the concentration dependency of apparent viscosity (η<sub>50</sub>) with a high precision. The concentration dependency of apparent viscosity (η<sub>50</sub>) increased with the temperature increment. The combined Power-Arrhenius model had a high coincidence in order to show the influence of concentration-temperature on η<sub>50</sub> (R<sup>2</sup> = 0.997, RMSE = 0.040). It can be concluded that the rheological properties of Iranian peach concentrates are remarkably influenced by the temperature and concentration.Among the juice, peach juice has high popularity and in terms of nutrition also has been highly regarded. Iranian peach puree is one of the main sources of peach juice production in Iran. In this research, steady shear flow behavior of peach concentrate produced from this puree were investigated at the concentration of 5, 10, 15, 20 and 25 °Bx. and temperature of 5, 25, 45 and 65 °C. The shear stress-shear rate data obtained for the concentrates were fitted by different rheological models including Newtonian, Power law, Bingham and Herschel-Bulkley. In addition, the concentration dependency was investigated by power law and exponential models and the temperature dependency was evaluated by the Arrhenius-Eyring model. All the samples showed pseudoplastic behavior. Power law model (Ostwald-de Waele’s model) with high determination coefficient (R<sup>2</sup> = 0.934-0.999) and low root mean square errors (RMSE = 0.027-0.327) had the best fit to the experimental data. It was observed that increase in the temperature leads to an increase in the flow behavior index (<em>n</em>) and a decrease in the consistency coefficient (<em>k</em>). On the other hands, increasing the concentration decreased <em>n</em> and increased <em>k</em> values. Power-law model also predicted the concentration dependency of apparent viscosity (η<sub>50</sub>) with a high precision. The concentration dependency of apparent viscosity (η<sub>50</sub>) increased with the temperature increment. The combined Power-Arrhenius model had a high coincidence in order to show the influence of concentration-temperature on η<sub>50</sub> (R<sup>2</sup> = 0.997, RMSE = 0.040). It can be concluded that the rheological properties of Iranian peach concentrates are remarkably influenced by the temperature and concentration.https://jift.irost.ir/article_282_6a9aeddfc689c1d0e3b9ccc3ab651bc5.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Effect of sage seed gum and soybean protein isolates on the oil in water emulsion stabilityEffect of sage seed gum and soybean protein isolates on the oil in water emulsion stability233228310.22104/jift.2016.283FAEhsanAkbariPhD student, Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, IranMohammadGhorbaniAssociate Professor, Dept. of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran0000-0001-5606-7544AlirezaSadeghi MahoonakAssociate Professor, Dept. of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, Iran0000-0002-7461-1440MehranAlamiAssociate Professor, Dept. of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, IranMahdiKashaninejadAssociate Professor, Dept. of Food Science & Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan, IranJournal Article20160119The purpose of this study was to investigate the effects of sage seed gum and soybean protein isolates on the oil in water emulsion stability. In this study, the interaction between sage seed gum and soy protein isolate in simple model system oil in water emulsions, containing different concentrations sage seed with different concentrations of 0, 0.25, 0.5, 0.75 % and isolated soy protein concentrations 0, 0.5, 1 % with a constant amount of 20% oil, were investigated. Stability of the emulsion, droplet size, creaming, viscosity and emulsifiying properties were determined. The results showed that with increasing concentration of gum and protein, emulsion stability and emulsifying property increased that between 0.5 and 0.75 % of the gum concentration was not significantly different (P>0.05).Flow characteristic behavior of forming emulsions, according to correlation coefficient (R2), showed that shear stress, shear rate change can be predicted by Herschel-Bulkley model with increasing concentrations of gum and protein, droplet size significantly reduced. Also result showed that with increasing concentrations of gum and protein droplet size significantly reduced.The purpose of this study was to investigate the effects of sage seed gum and soybean protein isolates on the oil in water emulsion stability. In this study, the interaction between sage seed gum and soy protein isolate in simple model system oil in water emulsions, containing different concentrations sage seed with different concentrations of 0, 0.25, 0.5, 0.75 % and isolated soy protein concentrations 0, 0.5, 1 % with a constant amount of 20% oil, were investigated. Stability of the emulsion, droplet size, creaming, viscosity and emulsifiying properties were determined. The results showed that with increasing concentration of gum and protein, emulsion stability and emulsifying property increased that between 0.5 and 0.75 % of the gum concentration was not significantly different (P>0.05).Flow characteristic behavior of forming emulsions, according to correlation coefficient (R2), showed that shear stress, shear rate change can be predicted by Herschel-Bulkley model with increasing concentrations of gum and protein, droplet size significantly reduced. Also result showed that with increasing concentrations of gum and protein droplet size significantly reduced.https://jift.irost.ir/article_283_0f49c89d1e7298bb9930789c8ed59d48.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface MethodologyOptimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology334227910.22104/jift.2016.279FAArezooSalmanpoorMSc Graduated of Department of Food Science and Technology, University of TabrizMahmudSowti KhiabaniAssisstant professor professor Department of Food Science and Technology, University of TabrizBabakGhanbarzadehAssociate professor Department of Food Science and Technology, University of TabrizS. HoseinJalaliDepartment of Food Science and Technology, University of TabrizJournal Article20150709In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium caseinate, CAS(0.7-208%) as substitute for egg and carboxymethylcellulose, CMC(0.66-0.234 % w/w) as thickening agent on salad dressing emulsion stability during storage at room, refrigerated and frozen temperature were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was not significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest stability during storage at room and refrigeration temperature were 2.8011% WPC, 1.75% CAS and 0.192% CMC and the optimum level of hydrocolloids for producing salad dressing with highest stability during freezing temperature were 1.68% WPC, 0.84% CAS and 0.84% CMC. The results indicated that using suitable concentrations of whey protein concentrate, sodiumcaseinate and carboxymethyl cellulose increased salad dressing stability during storage at room, refrigerated and frozen temperatureIn this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium caseinate, CAS(0.7-208%) as substitute for egg and carboxymethylcellulose, CMC(0.66-0.234 % w/w) as thickening agent on salad dressing emulsion stability during storage at room, refrigerated and frozen temperature were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was not significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest stability during storage at room and refrigeration temperature were 2.8011% WPC, 1.75% CAS and 0.192% CMC and the optimum level of hydrocolloids for producing salad dressing with highest stability during freezing temperature were 1.68% WPC, 0.84% CAS and 0.84% CMC. The results indicated that using suitable concentrations of whey protein concentrate, sodiumcaseinate and carboxymethyl cellulose increased salad dressing stability during storage at room, refrigerated and frozen temperaturehttps://jift.irost.ir/article_279_d395771085aab05244a4fb8fd91bf4ee.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Investigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread propertiesInvestigation the effect of pumpkin (Cucurbita pepo) puree on sourdough toast bread properties435228110.22104/jift.2016.281FAAbbasAbedfarM.Sc. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural ResourcesAlirezaSadeghiAssistant Professor, Department of Food Science and Technology,
Gorgan University of Agricultural Sciences and Natural ResourcesJournal Article20150820In this project, the effect of 10, 20 and 30% pumpkin (<em>Cucurbita pepo</em>) puree on firmness, specific volume, porosity, total acceptance and microbial contamination of sourdough toast bread<strong> </strong>(containing 25% sourdough of whole wheat flour prepared under controlled fermentation) during 4 days after baking, were investigated. Results showed that with increasing pumpkin puree, the amount of porosity was increased significantly (p≤0.05) in comparison to control sample. Furthermore, sample containing 20% pumpkin puree had the lowest amount of firmness and microbial contamination and also the highest amount of specific volume and total acceptance, in comparison to other treatments. 96 h after baking, the effect of pumpkin puree on toast bread properties in comparison to sample prepared from sourdough controlled fermentation was also significant and mentioned sample (after control sample) had the highest amount of firmness and the lowest amount of specific volume.In this project, the effect of 10, 20 and 30% pumpkin (<em>Cucurbita pepo</em>) puree on firmness, specific volume, porosity, total acceptance and microbial contamination of sourdough toast bread<strong> </strong>(containing 25% sourdough of whole wheat flour prepared under controlled fermentation) during 4 days after baking, were investigated. Results showed that with increasing pumpkin puree, the amount of porosity was increased significantly (p≤0.05) in comparison to control sample. Furthermore, sample containing 20% pumpkin puree had the lowest amount of firmness and microbial contamination and also the highest amount of specific volume and total acceptance, in comparison to other treatments. 96 h after baking, the effect of pumpkin puree on toast bread properties in comparison to sample prepared from sourdough controlled fermentation was also significant and mentioned sample (after control sample) had the highest amount of firmness and the lowest amount of specific volume.https://jift.irost.ir/article_281_e3796ae838835da0b6f6ea37bcf8bcb7.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Production of functional colored yoghurts incorporating with blackberry and carrot extractsProduction of functional colored yoghurts incorporating with blackberry and carrot extracts536427810.22104/jift.2016.278FAKazemAlirezaluDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, IranJavadHesariProfessor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, IranMohammad HassanSadeghiM.Sc. Graduate, Faculty of Agriculture, University of Tabriz, IranMostafaBak-MohammadpourM.Sc. Graduate, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, IranJournal Article20150419In recent years, demand for functional food led to the development of healthy food product around the world. In this study functional colored yoghurt was produced using the blackberry and carrot extracts. The concentration of 4% (Brix 70%) was selected for producing yoghurt samples after sensory evaluating by panelists from different aspects such as appearance, texture and flavor. Then, colored yoghurts were evaluated on physicochemical, phenolic compounds, microbiological and sensory properties every 7 days during 21 days storage. The results showed that blackberry and carrot yoghurts had higher total solid and lower protein and fat content than control yoghurt. pH decreased in all yoghurt during storage period which was against to yoghurts acidity. The syneresis increased in all samples during storage period. Starter culture count significantly decreased (PIn recent years, demand for functional food led to the development of healthy food product around the world. In this study functional colored yoghurt was produced using the blackberry and carrot extracts. The concentration of 4% (Brix 70%) was selected for producing yoghurt samples after sensory evaluating by panelists from different aspects such as appearance, texture and flavor. Then, colored yoghurts were evaluated on physicochemical, phenolic compounds, microbiological and sensory properties every 7 days during 21 days storage. The results showed that blackberry and carrot yoghurts had higher total solid and lower protein and fat content than control yoghurt. pH decreased in all yoghurt during storage period which was against to yoghurts acidity. The syneresis increased in all samples during storage period. Starter culture count significantly decreased (Phttps://jift.irost.ir/article_278_07cdfd23373b17c6b337251c22b7ea57.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Standardization of Medicinal Plants and their Herbal Products and Functional FoodsStandardization of Medicinal Plants and their Herbal Products and Functional Foods657627710.22104/jift.2016.277FAMaedeKaramipour EsfahaniM.Sc. Student, Analytical Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, IranMohammadAbediAssistant professor, Analytical Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, IranJournal Article20150417In the last decade acceptance and popularity of using medicinal plants, herbal medicines and functional foods have increased in both developed and developing countries. The Efficacy of herbal products is dependent on the appropriate concentration of active ingredients during processing, storage and consumption. Standardization of medicinal plants and herbal products means adjusting the herbal products preparation to a defined content of a constituent known therapeutic activity that cause herbal products be safe, potent, effective and stable. Standardization should encompass the entire field of study from cultivation of medicinal plant to its clinical applications. Biological and chemical contaminants should be limited as much as possible in herbal compounds. Quality, safety and efficacy of herbal products are influenced by contaminates such as microorganisms, heavy metals, pesticides and etc. Many testing procedures have been performed for determination of the residue of pesticides, toxic metals and microbial count to minimize their effect on the final products. Chromatographic and spectroscopic methods have important roles in quality control of herbal products. Because of the importance of standardization in the quality control of medicinal plants and their herbal products, in this review article, the standardization of medicinal plants and their herbal products due to the physical, biological and chemical aspects has been discussed.In the last decade acceptance and popularity of using medicinal plants, herbal medicines and functional foods have increased in both developed and developing countries. The Efficacy of herbal products is dependent on the appropriate concentration of active ingredients during processing, storage and consumption. Standardization of medicinal plants and herbal products means adjusting the herbal products preparation to a defined content of a constituent known therapeutic activity that cause herbal products be safe, potent, effective and stable. Standardization should encompass the entire field of study from cultivation of medicinal plant to its clinical applications. Biological and chemical contaminants should be limited as much as possible in herbal compounds. Quality, safety and efficacy of herbal products are influenced by contaminates such as microorganisms, heavy metals, pesticides and etc. Many testing procedures have been performed for determination of the residue of pesticides, toxic metals and microbial count to minimize their effect on the final products. Chromatographic and spectroscopic methods have important roles in quality control of herbal products. Because of the importance of standardization in the quality control of medicinal plants and their herbal products, in this review article, the standardization of medicinal plants and their herbal products due to the physical, biological and chemical aspects has been discussed.https://jift.irost.ir/article_277_20f07591c6fcb220ffe637cda29bb3f6.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Effect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheeseEffect of Satureja Khozestanica Jamzad powder on coliforms and mold and yeast in Borujerd Domestic cheese778728010.22104/jift.2016.280FASadriehSametiM.Sc. Graduated, Department of Food Science & Technology, Varamin - Pishva Branch, Islamic Azad University, Varamin, IranVajihehFadaei NoghaniDepartment of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, IranJournal Article20150720In this study, the antimicrobial effects of plant powder <em>Satureja Khuzistanica Jamzad</em> in at the levels of 0.1, 0.2 and 0.3 on preventing of the growth of mold, yeast and coliforms; as well as the overall acceptability, pH and acidity domestic cheese samples during the cold storage were studied. The findings showed that with increasing the percentage of <em>Satureja Khuzistanica Jamzad</em> powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (pIn this study, the antimicrobial effects of plant powder <em>Satureja Khuzistanica Jamzad</em> in at the levels of 0.1, 0.2 and 0.3 on preventing of the growth of mold, yeast and coliforms; as well as the overall acceptability, pH and acidity domestic cheese samples during the cold storage were studied. The findings showed that with increasing the percentage of <em>Satureja Khuzistanica Jamzad</em> powder in cheese samples, the number of coliform and mold and yeast, titratable acidity and overall acceptability significantly decreased (phttps://jift.irost.ir/article_280_92c8c96e4c37100777c7190b76d28233.pdfIranian Research Organization for Science and Technology (IROST)Innovative Food Technologies2783-350X3220160220Factors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad CityFactors Affecting Awareness and Consumption of Organic Products Using the Multinomial Logit Model Case Study: Mashhad City899927610.22104/jift.2016.276FAHosseinMohammadiAssistant Professor, Agricultural Economics Department, Ferdowsi University of Mashhad, Mashhad, IranAzadehDoganiPh.D Student, Agricultural Economics, Ferdowsi University of Mashhad, Mashhad, IranShahramEydizadehPh.D Student, Agricultural Economics, Ferdowsi University of Mashhad, Mashhad, IranJournal Article20141214Currently, the production of organic products (free of chemical inputs) versus conventional products, which led to a variety of diseases and environmental problems are growing rapidly. This study aims to understand the factors affecting awareness and consumption of organic products on Mashhad city by using of multinomial logit model. Data and information required by the design field surveys and questionnaires were collected by simple random sampling. The results show that the model with a confidence level of 90% in a state of full awareness of organic products, only age, gender and history of using of these products on consumers and non-consumers of organic products can be effective. While at the imperfect awareness of organic products, in addition to age and gender and the use of these products, variables of household income and monetary value of organic products also are influence.Currently, the production of organic products (free of chemical inputs) versus conventional products, which led to a variety of diseases and environmental problems are growing rapidly. This study aims to understand the factors affecting awareness and consumption of organic products on Mashhad city by using of multinomial logit model. Data and information required by the design field surveys and questionnaires were collected by simple random sampling. The results show that the model with a confidence level of 90% in a state of full awareness of organic products, only age, gender and history of using of these products on consumers and non-consumers of organic products can be effective. While at the imperfect awareness of organic products, in addition to age and gender and the use of these products, variables of household income and monetary value of organic products also are influence.https://jift.irost.ir/article_276_db8e1af0cb3aca1ae2d0018624204529.pdf