دانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221Investigating the effect of sucrose with a suitable level of licorice as a native Iranian sweetener on the quality of ice creamبررسی تاثیر ساکارز با سطح مناسب شیرین بیان به عنوان شیرین کننده بومی ایران بر کیفیت بستنی1141904910.22034/fr.2024.58923.1904FAنسترنخدادادیگروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساریزینبرفتنی امیریگروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساریرضااسماعیل زاده کناریگروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساریسمیهرضایی ارمیسازمان ملی استاندارد، بهشهر، ایرانJournal Article20231021Introduction: Ice cream is the most popular dessert in the category of dairy products. The definition of ice cream varies from country to country (Goff et al., 2013). According to the definition of Iranian National Standard No. 2450, ice cream is a nutritious product that is prepared by freezing and aerating a homogeneous and pasteurized mixture of ingredients such as milk, fat, sugar, additives, and other optional ingredients in order to increase the quality and nutritional value of ice cream. The desired sweetness of ice cream is approximately equivalent to 13 to 16% of sucrose in the composition of 36 to 38% of total solids. Different types of sugar do not have the same sweetness, sweetness cannot be precisely defined and measured (Goff et al., 2013). High sucrose consumption causes cardiovascular diseases, obesity, and diabetes (Ozdemir et al., 2015). Therefore, much effort has been focused on using natural sweeteners in ice cream production (Alizadeh et al., 2014). Sugar plays many roles in food. Its most obvious function is sweet sugar, but it also helps improve flavor performance and affects mouthfeel and textural properties. All sweeteners can be used only as partial replacements for sugar since complete replacement significantly changes the structural properties (Goff et al., 2013). The genus Glycyrrhiza is a well-known traditional medicinal plant that grows in several regions of the world. The stolons and roots of these plants have been used in traditional medicine for more than 4000 years. Rhizomes and roots are the most important medicinal parts of licorice, which have been reported alone or in combination with other plants to treat many gastrointestinal disorders (such as peptic ulcer, hyperplasia, flatulence and colic), respiratory disorders such as cough, asthma, tonsillitis, and It is used for sore throat, epilepsy, fever, impotence, paralysis, rheumatism, leukorrhea, psoriasis, prostate cancer, malaria, bleeding diseases and (Öztürk et al., 2018). Licorice is mainly used as a sweetener because it is 50 times sweeter than sucrose and also has medicinal properties (Bahmani et al., 2015). Licorice is widely used in the food industry as a sweetener, flavor enhancer, and flavor modifier. Therefore, licorice extract is usually used in sweet foods such as sweet snacks, ice cream and syrup to increase their sweetness (Alfaumi et al., 2020). <br />Material and methods: The dried licorice root was cut into small pieces (1-0.5 cm in diameter and 1-0.5 cm in length). The dried roots were ground using a laboratory mill and after passing through a sieve (mesh 35) they were stored in polyethylene bags at -18°C (Shabkhiz et al., 2016). For the preparation of extract, 25 grams of powdered licorice root mixed with 50% (v/v) ethanol-water solvent at a ratio of 1:5 and subjected to 37 kHz ultrasound waves for 30 minutes at a temperature of 45°C and after filtering with Whatman No. 1 paper, then the solution was evaporated at 45°C in an oven and after freeze drying, the resulting powder was homogenized and stored in a dark container at -18°C until the experiments were carried out and For the preparation of different licorice extracts (0.5, 1, 1.25, 1.5, 1.75, and 2%) was used as a substitute for sucrose in ice cream formulation. Ice cream formulation based on 7% fat, sweetness equivalent to 15% sucrose (mixture of sucrose and licorice extract), 9% dry matter fat-free milk, 0.1% vanilla, and 0.3% salep, treatment, and control samples are prepared. For the preparation of ice cream First, the milk was heated to a temperature of 40-45 degrees Celsius, then the milk and cream were homogenized for one minute, sucrose was added to the mixture along with other dry components including licorice, milk powder, salep and mixed for 5 minutes with a mechanical stirrer at 70 rpm. The resulting mixture was pasteurized for 30 minutes at 70°C in a bain-marie and finally cooled to 5°C with the help of antifreeze (ice and salt). Then, the Aging stage was carried out at a temperature of 4-6 degrees Celsius in a refrigerator for 24 hours. Vanilla was also added to the mixture and the mixture was frozen in a non-continuous ice cream maker (Cuisinart, USA) for 30 minutes at a temperature of -4 degrees and the physicochemical characteristics of ice cream including pH, specific gravity, viscosity, Overrun, Dry matter, time of first melting drop, colorimetric and sensory evaluation were investigated.<br />Results and discussion: The physicochemical characteristics of ice cream showed that by adding different concentrations of licorice (0.5, 1, 1.25, 1.5, 1.75, and 2%) along with sucrose in ice cream, the pH of the samples decreased significantly and the lowest pH in The sample containing 2% licorice was observed (6.38). The reason for the decrease in pH can be attributed to the acidic compounds in licorice such as saponin. By increasing the licorice extract concentration to 1.5%, the viscosity decreased significantly (P<0.05). The highest viscosity was related to the control treatment (1238 cp) and the lowest viscosity was related to the treatment containing 1.5% extract (cp 377.93). By increasing the licorice concentration up to 1.5% levels, there was a significant decrease in the specific gravity of the treatments, and by increasing the amount of extract at higher levels, the specific gravity increased significantly. Thus, the highest amount of specific gravity was observed in the concentration of 2% licorice (1.11). Also, With the increase of licorice concentration, the increase in volume in the treatments increased significantly, so that the treatment containing 2% licorice with Overrun (42.60%) caused a significant increase in ice cream volume. Because licorice root is a rich source of saponins, and foam formation is one of the prominent properties of saponins, and it can be said that the lipophilicity-hydrophilicity of saponins is responsible for foam formation. Levels of 0.5 to 1.25% licorice decrease the time of the first drop of melting and increase the speed of melting, and then by increasing the concentration of licorice extract at levels of 1.5 to 2%, the speed of melting decreased significantly, so that the treatment containing 2% licorice, the time of first melting drop (11 minutes) was equivalent to the control treatment (P<0.05). The highest amount of dry matter was seen in the control treatment (35.82) and with increasing the concentration of the extract up to 1.5%, the amount of dry matter in the samples decreased significantly (P<0.05) and with increasing the concentration of more than 1.5% of licorice extract powder, the amount of dry matter has shown an increasing trend. With increasing licorice extract concentration, brightness indices decreased. Thus, the highest level of brightness index belongs to the control treatment (73.85) and the lowest level of brightness index is related to the treatment with 2% licorice extract (47.59). It was also observed that with the increase of licorice percentage in the ice cream formulation, the highest amount of yellow/blue index was related to the treatment of 2% licorice (21.26) that these changes can be related to the presence of the predominant yellow (brownish) color of licorice extract. Also, with increasing concentration of licorice, (a*) it increased, so that 2% licorice treatment had the highest amount of redness (7.15). Also, In terms of sensory characteristics, high licorice concentrations scored very low and the reason was the bitter aftertaste of this extract. Among the different concentrations of this extract, 1% concentration of licorice extract was chosen to add to ice cream.<br />Conclusion: The results demonstrated that the addition of different concentrations of licorice with sucrose in the ice cream formulation, significantly reduced the pH, first melting drop, and dry matter in different samples, as well as with the replacement of licorice up to 1.5% viscosity and specific gravity were reduced, and increase of overrun was observed. With the increase of licorice, the brightness index decreased, and a*, b* increased. in terms of sensory characteristics, a very low score can be considered for ice cream containing licorice, and the reason for this is the bitter taste of this extract. Among the different concentrations of extract, 1% licorice extract was selected to add to ice cream and prepare a healthy and safe product. In general, considering the nativeness of the licorice plant and its food and medicinal use since ancient times in our country, this review can be an introduction to the practical use of this extract in dairy food products, especially ice cream, So that the possibility of using an available and affordable source is provided and also leads to the production of food products with new taste characteristics, which will ultimately be a step towards improving the health and safety of society.زمینه مطالعاتی: بستنی پرطرفدارترین محصول در رده دسرهای لبنی است و مصرف بالای ساکارز باعث بیماریهای قلبی-عروقی، چاقی و دیابت میشود که با جایگزینی ساکارز با عصاره شیرینبیان میتوان این مشکلات را کاهش داده و محصولی سالم و ایمن تولید کرد. هدف: استخراج عصاره شیرین بیان به روش فراصوت و یافتن غلظت مناسبی از پودر عصاره شیرینبیان برای استفاده در فرمولاسیون بستنی به منظور کاهش ساکارز، مورد بررسی قرار گرفت. روش کار: غلظتهای مختلف عصاره شیرینبیان (5/0، 1، 25/1، 5/1، 75/1 و 2%) همراه با شکر به بستنی افزوده شد و ویژگیهای فیزیکی شیمیایی بستنی شامل pH، وزن مخصوص، ویسکوزیته، ضریب افزایش حجم، ماده جامد کل، زمان اولین قطره ذوب، رنگ سنجی و ارزیابی حسی مورد بررسی قرار گرفت. نتایج: ویژگیهای فیزیکی شیمیایی بستنی نشان داد با جایگزینی شیرینبیان در بستنی میزان pH بطور معنیداری کاهش یافت و کمترین میزان pH در نمونه حاوی 2% شیرینبیان (38/6) دیده شد و جایگزینی تا غلظت 5/1 درصد منجربه افزایش ویسکوزیته و کاهش مواد جامد کل شد. همچنین تیمار حاوی 2% شیرینبیان با دارا بودن بالاترین میزان ضریب افزایش حجم (60/42%) دارای طولانیترین زمان اولین قطره ذوب (11 دقیقه) بود. با افزایش غلظت شیرینبیان، شاخص روشنایی کاهش یافت و مقادیر a*، b* نمونهها افزایش یافت. همچنین بستنی حاوی 1% شیرینبیان از دید ارزیابان دارای پذیرش حسی بالاتری بود. نتیجهگیری نهایی: میتوان تا غلظت 1% عصاره شیرینبیان را برای جایگزینی ساکارز در بستنی مطلوب انتخاب کرد.https://foodresearch.tabrizu.ac.ir/article_19049_278b4c1822287417242f66b7ef33c89b.pdfدانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221Production of meat analogue product and investigation of texture characteristics and fatty acid profile compared to meat productتولید آنالوگ گوشتی و بررسی خصوصیات بافتی و پروفایل اسید چرب آن در مقایسه با محصول گوشتی15311905010.22034/fr.2024.55074.1862FAمریممیرخاقانی حقیقیگروه علوم و صنایع غذایی، مؤسسه آموزش عالی خرد، بوشهر، ایرانمحمدوحیدصادقی سروستانیعضو هیأت علمی بخش صنایع غذایی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز،سعیدسخاوتی زادهعضو هیأت علمی بخش صنایع غذایی ، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان فارس، سازمان تحقیقات، آموزش و ترویج کشاورزی، شیراز،مرتضیمحرریدانشآموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایرانJournal Article20230123Introduction: The consumption of plant proteins in food products has increased over the years due to animal diseases, high demand for healthier foods and economic reasons (Joshi and Kumar 2015). Therefore, developing and innovating a new food product that meets consumer demand is very challenging. Meat analog products available in the market are plant meats that have the same quality as common meats. In addition to these traditional Asian products, dry texturized vegetable protein (TVPs) was the first example of meat analogs obtained from extruded defatted soybean meal, soy protein concentrate, or wheat gluten (Kinsella and Franzen 1978). TVP is a key plant protein food that is used to replace a part of meat in burger products in order to increase water storage capacity and protein content, create a meat-like texture (such as softness and doughy texture) and reduce the amount of saturated fat and product cost (Bayer and Dilger 2014). Soy is a plant from the Legumineuse family and its scientific name is Glycinemaxl. There are three different forms of soy protein depending on different concentrations (50% to 90%), which are: soy flour, soy protein concentrate and soy protein isolate (SPI) (Tensaz and Boccaccini 2016). Soy protein isolate is an economical and reliable protein source that can be used as a substitute for meat and dairy proteins to control costs and improve the nutritional value of various food products (Thrane et al. 2017). Plant products with a fatty acid (FA) profile that is usually rich in saturated fatty acids (SFAs) and rich in Tran's fatty acids (t-FAs) are healthier than animal meat products (Cayres et al. 2021). Therefore, the purpose of this study is to produce a meat analog product based on soy protein isolate and to investigate the properties after cooking and evaluate the color index, as well as to determine the texture profile and fatty acid composition in plant-based burgers (PB), and then compare it with meat burgers (MB).<br />Material and methods: The production of meat and vegetable burgers was carried out in the pilot located in Fars Agricultural and Natural Resources Education Center. In order to produce MB, first, the beef was ground in a meat grinder with a 5 mm mesh, during the production stage to prepare the MB treatment, first the minced meat entered the mixer and in followe, minced onion and solid oil and then powdered ingredients including spices, salt and bread flour were added in certain proportions. At the end, to obtain a uniform dough, water and ice were added to the mixture so that by adding water, the weight of the dough reached 100 units, and stirring continued for 10 minutes until a uniform dough was created. In order to prepare PB, soy protein isolate was first macerated in water for ten minutes. Then hydrogenated soybean oil was combined with macerated soybeans and onions and ground by a meat grinder. Next, the ground ingredients were put into the mixer and all the powdered ingredients were added in certain proportions and the rest of the steps were done in the order of the MB. After the stages of dough production, MB and PB were molded using a burger machine with 100 gram molds. Then the burgers were packed in polyethylene/polyamide bags with a thickness of 75 microns and stored in a cold room at -18°C for 3 months. The samples were evaluated in the first, second and third month of storage to measure the characteristics after cook, color indices (L*, a*, b*) and texture profile; each treatment was done in triplicate, also, the fatty acid profile of MB and PB samples was investigated. <br />Results: Based on the results, it was observed that the rate of cook loss and shrinkage in MB was higher than that of PB throughout the storage period (p<0.05). Cooking loss in PB and MB decreased from 19.13 and 23.74% to 8.48 and 21.36%, respectively. Also, the shrinkage parameter decreased from 5.42% to 2.86% in PB and from 19.39% to 9.13% in MB during the storage period (p<0.05). In the analysis of the L* index, it was observed that the highest and lowest values in this index respectively correspond to the sample of raw-MB (45.441.96) in the third month and cooked-PB (20.551.97) was in the second month of maintenance and two indices a* and b* had a significant increase and decrease, respectively, as a result of cooking two burger samples (p<0.05). The highest amount of a* index was in cooked-MB (14.331.97) in the third month of storage and the lowest level of this index was in raw-PB (1.111.89) in the third month of storage. The results of texture profile analysis between two burger samples showed that There was a significant difference in the parameters of springiness and cohesiveness during the storage period between the meat and vegetable burger samples (p<0.05) but there was no significant difference between other parameters hardness, adhesiveness, chewiness and gumminess (p0.05). The highest amount of unsaturated fatty acids in PB was detected with 78.08%, and the highest amount was related to linoleic acid (-6) (49.83%); while the amount of unsaturated fatty acids in MB was equal to 41.4%. <br />Conclusion: Today, the modern world population, which tries to reduce the consumption of meat in their daily diet, is relatively aware of healthy and sustainable foods. Using healthier plant-based protein sources to replace meat proteins can reduce the risk of stroke, diabetes and cancer. Therefore, in the present study, a type of plant-based protein called soy protein isolate was used as a substitute for meat in burgers and then the characteristics after cooking, color, texture profile and fatty acid profile in PB were investigated and their results were also compared with MB. The results showed that the characteristics such as texture and color in PB are not significantly different from MB, and even in cases such as cooking loss and the amount of shrinkage, it was more favorable than MB. Also, in the analysis of the fatty acid profile, it was observed that PB are rich in unsaturated fatty acids, which have higher health benefits compared to MB. As a result of these observations, it can be stated that the production of plant-based burgers has potential for development in the industry and can be a promising alternative to meat proteins.چکیده<br />زمینه مطالعاتی: محصولات آنالوگ گوشتی موجود در بازار، گوشتهای گیاهی هستند که کیفیت مشابه گوشتهای معمولی دارند. هدف: هدف از این مطالعه تولید برگرهای گیاهی (PB)، و بررسی خصوصیات بافت و اسید چرب و بهدنبال آن مقایسه با برگرهای گوشتی (MB) است. روش کار: بدین منظور از ایزوله پروتئین سویا جهت تولید برگر گیاهی استفاده شد سپس نمونهها در مدت 90 روز (فواصل زمانی 30 روز) مورد ارزیابی ویژگیهای بعد از پخت (افت پخت و چروکیدگی)، تعیین خصوصیات بافت و پروفایل اسیدهای چرب قرار گرفتند. نتایج: بر اساس نتایج مشاهده شد که میزان افت پخت و چروکیدگی در MB در تمام دوران نگهداری بالاتر از PB بود (05/0p<). در بررسی شاخص L* مشاهده گردید که بالاترین و پائینترین میزان در این شاخص بهترتیب مربوط به نمونه برگر گوشتی خام (96/144/45) در ماه سوم و برگر گیاهی پخته شده (97/155/20) در ماه دوم نگهداری بود و دو شاخص a* و b* در اثر پخته شدن دو نمونه برگر، بهترتیب افزایش و کاهش معنیداری داشتند (05/0p<). نتایج آنالیز پروفایل بافت بین دو نمونه برگر نشان داد که در بین پارامترهای سفتی، چسبندگی، قابلیت جویدن و صمغیت اختلاف آماری معنیداری وجود نداشت (05/0<p). بالاترین میزان اسیدهای چرب غیراشباع در برگر گیاهی با میزان 08/78 درصد شناسایی شد که بیشترین میزان مربوط به اسید لینولئیک (امگا-6) (83/49 درصد) بود؛ در حالیکه میزان اسیدهای چرب غیراشباع در برگر گوشتی برابر با 4/41 درصد بود. نتیجهگیری نهایی: برگر گیاهی میتواند مزایای سلامتی بیشتری نسبت به برگر گوشتی برای مصرفکنندگان فراهم نماید.https://foodresearch.tabrizu.ac.ir/article_19050_cc3b18e93d6faea4c20c022926e3ac2b.pdfدانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221Using foam mat drying in the production of sugarcane molasses powder: optimization and kinetics of mass transferاستفاده از روش کف پوشانی در تولید پودر ملاس نیشکر: بهینه یابی و سینتیک انتقال جرم33531905110.22034/fr.2024.59189.1908FAمحمدنوشادگروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستانمحمدحجتیگروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستانپریساقاسمیگروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستانJournal Article20231112Abstract<br />Introduction: Sugarcane molasses is an undervalued by product of the sugar mill industry. It is Introduction: Sugarcane molasses is an undervalued by-product of the sugar mill industry. It is classified as generally recognized as safe (GRAS) and has been used as an alternative sweeter in the food industry (Deseo et al., 2020). Molasses is the final effluent obtained during the preparation of sucrose through a repeated process of evaporation, centrifugation, and crystallization from sugarcane juices (Jamir et al., 2021). It possesses special properties such as antioxidant, antimicrobial, weight loss, and treatment of anemia, and is used in cooking as a fermentation feed (Deseo et al., 2020; Jamir et al., 2021). Foam mat drying is a process used to convert liquid or semi-liquid foods into stable dried products. This is achieved by incorporating a large volume of gas in the presence of an edible foaming agent and/or stabilizer, followed by drying. Foam mat drying is suitable for drying viscous, sticky, heat-sensitive, and high-sugar food products that are difficult to dry using other tray drying techniques (Afifah et al., 2022). To ensure efficient foam mat drying, the foaming agent is used as a surfactant to reduce the surface tension between solid-liquid interfaces. Proteins are considered good and form a viscoelastic film around the bubbles, improving the powder's rheology (Brar et al., 2020). Xanthan gum, a natural polysaccharide, is one of the most important industrial biopolymers. It is widely used in various food materials for its emulsion stabilization, temperature stability, compatibility with food ingredients, and pseudo-plastic rheology properties. Xanthan gum is also utilized in pharmaceutical formulations, cosmetics, and agricultural products as a dispersing agent and stabilizer for emulsion/or suspension due to its stability to thicken aqueous solutions (Song et al., 2006). The stability of the foam is influenced by foam stabilizers such a gelatin, xanthan, and string time. It is crucial to optimize the process by using an appropriate concentration of foaming agent and foaming time (Mihe et al., 2023). Therefore, in the production of food powders, foam mat drying is a suitable and cost-effective alternative compared to traditional drying. This research was conducted to determine the optimal conditions for the production of sugarcane molasses powder using foam mat drying. Methodology: Molasses from Ahvaz sugarcane development and auxiliary industries company, as well as Sigma Alderich xanthan gum. Were used in this research. Egg white was also used a foaming agent which was obtained by purchasing whole eggs and separating the white. The eggs were purchased from the Mollasani local market. To prepare the foam, the molasses was brought to a brix level of 25. Then, xanthan gum was added at three different levels (0.1%, 0.125%, and 0.15%) and mixed thoroughly to create a homogeneous mixture. Following this, the egg white was added at specific concentrations (5%, 10%, and 15% w/w) and mixed using a household mixer (Moulinex, model BM6, Spain) for three different time periods (2, 4, and 6 min) (see table 1 for details). The resulting foam was placed in aluminum trays (6 mm in height, 48 cm in length, and 40 cm in width) and dried in a dryer (Heraeus, Germany) at a temperature of 50 °C. After leaving the dryer, it was powdered using a home grinder and stored in impermeable plastics until the tests were conducted. Results: Based on the obtained results, Wang and Singh's model was chosen as the best model to examine the drying kinetics of the samples at all drying temperatures and foam thicknesses. Using Fick's second law, the effective diffusion coefficient of humidity was calculated to be in the range of 2.07×10-8 to 18.5×10-8 (m2/s), with activation energy of 16.35 and 20.15 kJ/mol for thicknesses of 4 mm and 6 mm, respectively. Conclusion: The maximum drying process of sugarcane molasses foam was found to be in the descending speed stage. Wang and Singh's model was the best fit to describe the drying behavior of sugarcane foam. Additionally, increasing the temperature and foam thickness resulted in an increase in the effective moisture diffusivity. Therefore, sugarcane molasses powder can be utilized as a sweetener and additive in the formulation of various food products using the foam mat drying method.<br />Introduction: Sugarcane molasses is an undervalued by product of the sugar mill industry. It is Introduction: Sugarcane molasses is an undervalued by-product of the sugar mill industry. It is classified as generally recognized as safe (GRAS) and has been used as an alternative sweeter in the food industry (Deseo et al., 2020). Molasses is the final effluent obtained during the preparation of sucrose through a repeated process of evaporation, centrifugation, and crystallization from sugarcane juices (Jamir et al., 2021). It possesses special properties such as antioxidant, antimicrobial, weight loss, and treatment of anemia, and is used in cooking as a fermentation feed (Deseo et al., 2020; Jamir et al., 2021).<br />Introduction: Sugarcane molasses is an undervalued by product of the sugar mill industry. It is Introduction: Sugarcane molasses is an undervalued by-product of the sugar mill industry. It is classified as generally recognized as safe (GRAS) and has been used as an alternative sweeter in the food industry (Deseo et al., 2020). Molasses is the final effluent obtained during the preparation of sucrose through a repeated process of evaporation, centrifugation, and crystallization from sugarcane juices (Jamir et al., 2021). It possesses special properties such as antioxidant, antimicrobial, weight loss, and treatment of anemia, and is used in cooking as a fermentation feed (Deseo et al., 2020; Jamir et al., 2021). Foam mat drying is a process used to convert liquid or semi-liquid foods into stable dried products. This is achieved by incorporating a large volume of gas in the presence of an edible foaming agent and/or stabilizer, followed by drying. Foam mat drying is suitable for drying viscous, sticky, heat-sensitive, and high-sugar food products that are difficult to dry using other tray drying techniques (Afifah et al., 2022). To ensure efficient foam mat drying, the foaming agent is used as a surfactant to reduce the surface tension between solid-liquid interfaces. Proteins are considered good and form a viscoelastic film around the bubbles, improving the powder's rheology (Brar et al., 2020). Xanthan gum, a natural polysaccharide, is one of the most important industrial biopolymers. It is widely used in various food materials for its emulsion stabilization, temperature stability, compatibility with food ingredients, and pseudo-plastic rheology properties. Xanthan gum is also utilized in pharmaceutical formulations, cosmetics, and agricultural products as a dispersing agent and stabilizer for emulsion/or suspension due to its stability to thicken aqueous solutions (Song et al., 2006). The stability of the foam is influenced by foam stabilizers such a gelatin, xanthan, and string time. It is crucial to optimize the process by using an appropriate concentration of foaming agent and foaming time (Mihe et al., 2023). Therefore, in the production of food powders, foam mat drying is a suitable and cost-effective alternative compared to traditional drying. This research was conducted to determine the optimal conditions for the production of sugarcane molasses powder using foam mat drying. Methodology: Molasses from Ahvaz sugarcane development and auxiliary industries company, as well as Sigma Alderich xanthan gum. Were used in this research. Egg white was also used a foaming agent which was obtained by purchasing whole eggs and separating the white. The eggs were purchased from the Mollasani local market. To prepare the foam, the molasses was brought to a brix level of 25. Then, xanthan gum was added at three different levels (0.1%, 0.125%, and 0.15%) and mixed thoroughly to create a homogeneous mixture. Following this, the egg white was added at specific concentrations (5%, 10%, and 15% w/w) and mixed using a household mixer (Moulinex, model BM6, Spain) for three different time periods (2, 4, and 6 min) (see table 1 for details). The resulting foam was placed in aluminum trays (6 mm in height, 48 cm in length, and 40 cm in width) and dried in a dryer (Heraeus, Germany) at a temperature of 50 °C. After leaving the dryer, it was powdered using a home grinder and stored in impermeable plastics until the tests were conducted. Results: Based on the obtained results, Wang and Singh's model was chosen as the best model to examine the drying kinetics of the samples at all drying temperatures and foam thicknesses. Using Fick's second law, the effective diffusion coefficient of humidity was calculated to be in the range of 2.07×10-8 to 18.5×10-8 (m2/s), with activation energy of 16.35 and 20.15 kJ/mol for thicknesses of 4 mm and 6 mm, respectively. Conclusion: The maximum drying process of sugarcane molasses foam was found to be in the descending speed stage. Wang and Singh's model was the best fit to describe the drying behavior of sugarcane foam. Additionally, increasing the temperature and foam thickness resulted in an increase in the effective moisture diffusivity. Therefore, sugarcane molasses powder can be utilized as a sweetener and additive in the formulation of various food products using the foam mat drying method.<br />Keywords: foam mat drying, whipping time, drying kinetics, xanthan gum, sugar cane molassesزمینه مطالعاتی: در تولید پودرهای مواد غذایی، خشک کردن کفپوشی یک جایگزین مناسب و مقرون به صرفه در مقایسه با خشک کردن سنتی است. هدف: این پژوهش به هدف انتخاب شرایط بهینه برای تولید پودر ملاس نیشکر با استفاده از روش کف پوشی انجام شد. روش کار: در مرحله نخست از غلظت متفاوت آلبومین تخممرغ (5 تا 15 درصد)، صمغ زانتان (1/0 تا 15/0 درصد) و زمان همزدن (2 تا 6 دقیقه) جهت تولید کف استفاده شد. ویژگیهای پودرهای تولید شده( دانسیته، میزان حلالیت، دانسیته فشرده و غیرفشرده، رطوبت، pH و آبگیری مجدد ) با دو ضخامت کف (4 و 6 میلی متر) در دماهای 50، 60 و 70 درجه مورد بررسی قرار گرفت. از 6 مدل خشک کردن جهت بررسی سینتیک خشک کردن نمونه ها استفاده شد. نتایج: براساس نتایج به دست آمده، مدل وانگ و سینگ به عنوان بهترین مدل جهت بررسی سینتیک خشک شدن نمونهها در تمام دماهای خشک کردن و ضخامت کف ها انتخاب شد. با استفاده از قانون دوم فیک، ضریب نفوذ مؤثر رطوبت محاسبه شد و در محدوده (m2/s) 8- 10×07/2 تا 8- 10×18/5 با انرژی فعال سازی 35/16 و 15/20 کیلوژول بر مول به ترتیب برای ضخامت های 4 و 6 میلی متر بود. نتیجهگیری: براساس نتایج به دست آمده، بیشترین فرایند خشک شدن کف ملاس نیشکر، در مرحله سرعت نزولی بود و با توجه به برازش مدل های مختلف خشک کردن، بهترین مدل جهت توصیف رفتار خشک شدن کف کلاس نیشکر، مدل وانگ و سینگ بود. هم چنین افزایش دما و صخامت کف باعث افزایش میزان ضریب نفوذ مؤثر رطوبت شد.https://foodresearch.tabrizu.ac.ir/article_19051_82006b6cb692c97653ed41e795a2adbc.pdfدانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221Enrichment of Milk powder with encapsulated conjugated linoleic acid (CLA) by Spray dryer and evaluation of its propertiesغنی سازی پودر شیر با اسید لینولئیک کونژوگه (CLA) ریزپوشانی شده با استفاده از خشک کن پاششی و بررسی ویژگیهای آن55751899210.22034/fr.2024.60134.1919FAبهرامفتحی آچاچلوئیعضو هیات علمی گروه علوم و صنایع غذایی دانشگاه محقق اردبیلیحکیمهرضائی جعفرلوگروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلیحسینعبدی بنمارگروه علوم دامی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلیرضوانشاددلگروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه محقق اردبیلیJournal Article20240117Introduction:<br />Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for encapsulation (Nedovic et al., 2011). The health benefits of omega-3 fatty acids are substantiated through extensive and rigorous in vivo studies. A wide range of investigation indicates that omega-3 fatty acids are essential not only for normal growth and development but also for their positive effects on heart, brain, eyes, joints, skin, mood and behavior (Kaushik et al., 2015). Omega-3 fatty acids are also implicated in the prevention of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders, and cancer. Many studies encourage the adequate intake of omega-3 fatty acids by pregnant and lactating women to support overall health of foetal and healthy development of retina and brain in foetus (Kaushik et al., 2015).Some studies argue that the claimed health benefits of omega-3 fatty acids are inconclusive, particularly with regard to cardiovascular events, cancer, cognitive health and slowing down the age-related macular degeneration (AMD). Desired levels of omega-3 fatty acids in diets can be achieved by including various foods enriched with omega-3 PUFA. Although a variety of food products enriched with omega-3 fatty acids are available in the market, there are technical challenges in their production, transportation, storage, bioavailability and sensory acceptability (Kaushik et al., 2015). The physical and chemical characteristics of omega-3 oils limit their application as a potential food ingredient. Due to the highly unsaturated nature of omega-3 fatty acids such as CLA, these are susceptible to oxidation and readily produce hydroperoxides, off flavours and odours, which are deemed undesirable by consumers. To overcome the above mentioned problems, the use of microencapsulation technology has been explored by various researchers (Kaushik et al., 2015). Omega-3 fatty acids have been microencapsulated using different encapsulation techniques. So far, spray drying, complex coacervation and extrusion are the most commonly used commercial techniques for microencapsulation of omega-3 fatty acids. Spray drying offers many advantages over other drying methods such as freeze drying, including low operational cost, ability to handle heat-sensitive materials, readily available machinery and reliable operation and ability to control the mean particle size of the powders for spray dried emulsions. However, only limited numbers of wall materials are compatible with this technology (Kaushik et al., 2015). The spray drying technique is considered an immobilization technology rather than an encapsulation technology because some bioactive compounds can be exposed superficially on microparticles. In addition to the simplicity of spray drying, this technique is also convenient for encapsulating heat-sensitive materials because the exposure time to elevated temperatures is short (5–30 s) (Rigolon et al. 2024). For the microcapsules to be formed, there is a need to use encapsulating materials, with polysaccharides being the most used for this purpose. The polysaccharides used have desirable properties such as low viscosity, high solid content, good solubility, readily available, biocompatible, form bonds with flavor compounds, exist in great diversity, have low cost and low toxicity (Rigolon et al. 2024). In a recent study, it was evaluated the potential of maltodextrin combination with different wall materials (starch, whey protein concentrate and gum arabic) for microencapsulation of flaxseed oil through spray drying. Results indicated that maltodextrin (MD) in combination with modified starches gave the best encapsulation efficiency in comparison to a gum arabic and whey protein concentrate (WPC) combination. Whereas the best emulsion stability and oxidation protection was observed in MD–WPC combination (Kaushik et al., 2015).Spray drying is the most extensively applied encapsulation technique in the food industry because it is flexible, continuous, but more important an economical operation. The purpose of this research is to investigate the production of nanocapsules containing different wall materials for conjugated linoleic acid and then enrich milk powder with it and enrichment of milk powder and evaluation of its properties. <br />Material & methods: In this research, 4 different treatments including: 1- xanthan gum and maltodextrin, 2- xanthan gum and whey protein, 3- guar gum and maltodextrin, and 4- guar gum and whey protein were used as wall materials. After drying the primary emulsions and milk (1/5% Fat) separately, the milk powder was enriched with nanocapsules powder. Some physicochemical characteristics of enriched milk powder including protein, fat, moisture, solubility and morphology were evaluated.<br /><br />Results and discussion: The results showed that the performance of the spray dryer was about 50%. The most CLA content and encapsulation efficiency were related to the xanthan- whey protein (19.21%). the results of the evaluation of particle size and morphology indicated that in all treatments, the particle size was within nanometer, also the form of the nanocapsules was spherical and their surface had some cracks. The results of evaluating the characteristics of milk powder enriched with CLA showed that the samples of enriched milk powder were not significantly different from each other in terms of solubility (99%) and moisture content (2.33- 2.98%). However, there was a significant difference in the amount of fat and protein. the most amount of protein was related to the treatment of CLA encapsulated in whey protein-xanthan (12.83%). Also, the treatment containing xanthan-whey protein had the most amount of fat between all treatments. The results of fatty acid profile indicated that the most fatty acids detected in enriched milk powder were saturated, monounsaturated and polyunsaturated fatty acids, respectively. <br />Conclusion: According to the tests examined in this research, it can be concluded that the all tretments had good performance and can be used for encapsulating of fatty acids, vitamins, oils and flavors, but the xanthan-whey protein had better characteristics than the other treatments and was more suitable for encapsulation.<br /><br />8%). However, there was a significant difference in the amount of fat and protein. the most amount of protein was related to the treatment of CLA encapsulated in whey protein-xanthan (12.83%). Also, the treatment containing xanthan-whey protein had the most amount of fat between all treatments. The results of fatty acid profile indicated that the most fatty acids detected in enriched milk powder were saturated, monounsaturated and polyunsaturated fatty acids, respectively. <br />Conclusion: According to the tests examined in this research, it can be concluded that the all tretments had good performance and can be used for encapsulating of fatty acids, vitamins, oils and flavors, but the xanthan-whey protein had better characteristics than the other treatments and was more suitable for encapsulation<br />8%). However, there was a significant difference in the amount of fat and protein. the most amount of protein was related to the treatment of CLA encapsulated in whey protein-xanthan (12.83%). Also, the treatment containing xanthan-whey protein had the most amount of fat between all treatments. The results of fatty acid profile indicated that the most fatty acids detected in enriched milk powder were saturated, monounsaturated and polyunsaturated fatty acids, respectively. <br />Conclusion: According to the tests examined in this research, it can be concluded that the all tretments had good performance and can be used for encapsulating of fatty acids, vitamins, oils and flavors, but the xanthan-whey protein had better characteristics than the other treatments and was more suitable for encapsulation<br />8%). However, there was a significant difference in the amount of fat and protein. the most amount of protein was related to the treatment of CLA encapsulated in whey protein-xanthan (12.83%). Also, the treatment containing xanthan-whey protein had the most amount of fat between all treatments. The results of fatty acid profile indicated that the most fatty acids detected in enriched milk powder were saturated, monounsaturated and polyunsaturated fatty acids, respectively. <br />Conclusion: According to the tests examined in this research, it can be concluded that the all tretments had good performance and can be used for encapsulating of fatty acids, vitamins, oils and flavors, but the xanthan-whey protein had better characteristics than the other treatments and was more suitable for encapsulation<br />8%). However, there was a significant difference in the amount of fat and protein. the most amount of protein was related to the treatment of CLA encapsulated in whey protein-xanthan (12.83%). Also, the treatment containing xanthan-whey protein had the most amount of fat between all treatments. The results of fatty acid profile indicated that the most fatty acids detected in enriched milk powder were saturated, monounsaturated and polyunsaturated fatty acids, respectively. <br />Conclusion: According to the tests examined in this research, it can be concluded that the all tretments had good performance and can be used for encapsulating of fatty acids, vitamins, oils and flavors, but the xanthan-whey protein had better characteristics than the other treatments and was more suitable for encapsulation<br />8%). However, there was a significant difference in the amount of fat and protein. the most amount of protein was related to the treatment of CLA encapsulated in whey protein-xanthan (12.83%). Also, the treatment containing xanthan-whey protein had the most amount of fat between all treatments. The results of fatty acid profile indicated that the most fatty acids detected in enriched milk powder were saturated, monounsaturated and polyunsaturated fatty acids, respectively. <br />Conclusion: According to the tests examined in this research, it can be concluded that the all tretments had good performance and can be used for encapsulating of fatty acids, vitamins, oils and flavors, but the xanthan-whey protein had better characteristics than the other treatments and was more suitable for encapsulationچکیده<br /><br />زمینه مطالعاتی: ریزپوشانی، میتواند برای رسانش ترکیبات زیست فعال و بهبود خواص حسی آنها مورد استفاده قرار گیرد. در ریزپوشانی اسیدهای چرب از جمله اسید لینولئیک کونژوگه نیز از روشهای مختلفی استفاده میشود. هدف: هدف از این پژوهش بررسی تولید نانوکپسول های حاوی مواد دیواره مختلف برای اسیدلینولئیک کونژوگه و سپس غنی سازی شیرخشک با آن و بررسی ویژگی های آن بود. روش کار: در این پژوهش از چهار تیمار مختلف شامل: 1- صمغ زانتان و مالتودکسترین، 2- صمغ زانتان و آب پنیر، 3- صمغ گوار و مالتودکسترین و 4- صمغ گوار و آب پنیر به عنوان مواد دیواره استفاده شد. نتایج: نتایج نشان داد که عملکرد خشککن پاششی در حدود 50 درصد بود. بیشترین محتوای CLA و بالاترین کارایی ریزپوشانی مربوط به تیمار نانوحامل زانتان- آب پنیر (21/19درصد) بود. نتایج ارزیابی اندازه ذرات و مورفولوژی حاکی از آن بود که در همه نانوکپسولهای تهیه شده، اندازه ذرات در حد نانومتر بودند و شکل نانوکپسولها به صورت کروی و سطح آنها دارای ترک خوردگیهایی بودند. همچنین نتایج ارزیابی ویژگیهای پودر شیر غنیسازی شده با CLA نشان داد که نمونههای پودر شیر غنی سازی شده از نظر میزان حلالیت (99%) و رطوبت (98/2-33/2 درصد) تفاوت معنیداری با یکدیگر نداشتند (P>0/05). اما از نظر میزان چربی و پروتئین اختلاف معنیداری داشتند (05/0>P). بیشترین میزان پروتئین مربوط به تیمار CLA ریزپوشانی شده در درون زانتان- آب پنیر (83/12درصد) بود. همچنین میزان چربی شیر و پودر شیر غنی شده با CLA- زانتان- آب پنیر نسبت به سایر تیمارها بیشتر بود. نتیجه گیری نهایی: تمام نانوحامل های استفاده شده در این تحقیق، کارایی خوبیhttps://foodresearch.tabrizu.ac.ir/article_18992_ebf152777c2e6057eb0bf49066f3bf7b.pdfدانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221Application of magnetized water to reduce oil absorption and improve sensory properties of fried potatoاستفاده از آب مغناطیسی شده برای کاهش جذب روغن و بهبود خصوصیات حسی سیبزمینی سرخشده77891905310.22034/fr.2024.62196.1937FAفخرالدینصالحیدانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایرانکیمیاثمریدانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایرانJournal Article20240621Introduction: Magnetic field-treated water, so-called “magnetized water”, has been a challenging subject over the last several decades in both academia and industry, despite the controversy and the lack of a complete understanding (Esmaeilnezhad et al. 2017). When water is exposed to a magnetic field with positive and negative poles, its molecules become magnetized. This water can have a positive effect on foods due to its hexagonal structure. In addition to the effect of the magnetic field on the shape of water molecules, this magnetic field can reduce the surface tension of water, increase the pH, increase viscosity, and reduce the formation of sediment (Esmaeilnezhad et al. 2017). Ignatov and Mosin (2014) reported that the effect of the magnetic field on water is a complex multifactorial phenomenon resulted in changes of the structure of hydrated ions as well as the physicochemical properties and behavior of dissolved inorganic salts, changes in the rate of electrochemical coagulation and aggregate stability (clumping and consolidation), formation of multiple nucleation sites on the particles of fine dispersed precipitate consisting of crystals of substantially uniform size. Nakagawa et al. (1999) reported essentially two different types of conceivable field effects. One is a direct field effect on the biochemical reactions; the other is indirect via changes in the surroundings. In the case of the former effect, the concern might be the possible genetic influence that a magnetized water can have on living organisms. In the case of the latter, however, the magnetized water effects can be considered like any other external parameter, such as temperature, pressure, or mechanical stirring.<br />When being applied to water, the magnetic field therein changes the rates of chemical reactions due to the occurrence of competing reactions of dissolution and precipitation of the dissolved salts, facilitates the formation and decomposition of colloidal complexes, and improves electro-coagulation followed by sedimentation and crystallization of scaling salts (Ignatov and Mosin 2014). A series of molecular dynamics simulations showed that the number of hydrogen bonds increases under the application of a magnetic field. In particular, as the strength of the magnetic field increases from 1 to 10 Tesla, the number of hydrogen bonds increases by approximately 0.34%, which indicates that the magnetic field enhances the water networking ability. A larger number of hydrogen bonds suggests that the size of the water cluster increases under a MF; hence, the structure of the water molecules is more ordered and stable under an applied magnetic field (Chang and Weng, 2006). <br />Antal et al. (2014) studied the effect of magnetic water on the characteristics of freeze drying of apples. The results showed that magnetic water pretreatment increases the drying speed and decreases the drying time of freeze-dried apples. The pretreated apple cubes had a crisper texture and this method improved the color of the dried apples. In another research, Moulaei et al. (2022) studied the effect of magnetic water on the quality characteristics of frozen dough and bread produced from it and stated that the intensity of magnetism has a great effect on the quality of frozen dough in terms of reducing dough defrosting and according to the amount of flour extraction can have a significant effect on the amount of yeast gas production. Also, it can improve the textural properties of bread and be effective in bread staleness. In terms of sensory characteristics, magnetic water can improve the porosity, chewiness and taste of bread.<br /><br />Fried food products are highly popular among consumers due to their unique textural characteristics (Asadnahal et al., 2022). Various agricultural products like potato absorb a lot of oil when fried in edible oils. The more oil absorbed by these products, the lower their shelf life and quality, and the lower the acceptance of the final product by the consumer. High absorption of oil by fried products can be reduced by applying different pretreatments (Kurek et al. 2017; Salehi 2020).<br />In this research, the use of magnetized water to reduce oil absorption and improve the sensory and appearance characteristics of fried potato slices was investigated.<br />Material and methods: In this research, first, potato slices with a thickness of 0.5 cm were prepared and divided into three groups. One group was immersed in water for 20 min. The second group was placed in the water that had already been magnetized by the device for 20 min. The third group was immersed in the magnetized water inside the device and exposed to the magnetic field for 20 min. After 20 min, the samples were removed, the surface moisture was removed, and they were fried at 150°C for 5 min. Finally, the samples were examined for moisture content, oil absorption, hardness, color parameters, color change index, surface changes, and sensory properties.<br />The moisture content of fried samples was measured by an oven at 105°C for 5 h (Shimaz, Iran) (Hosseini, 2006). The texture determination of the fried potato slices was performed on a STM-5 texture analyzer (Santam, Iran). A puncture test was performed using a cylindrical flat-end punch (diameter 2.5 mm). The test parameters were: pre-test and test speed, 1 mm/s. The test was repeated three times (Li et al. 2022). To examine the changes in color indexes including lightness (L*), redness (a*), yellowness (b*) and colour changes (ΔE) as well as changes in the area of the samples, images were taken after the frying process. The sample photos were captured using HP Scanner (Hp Scanjet 300). L* (lightness-darkness that ranges from 0 to 100), a*(redness-greenness that ranges from -120 to 120) and b* (yellowness-blueness that ranges from -120 to 120) were measured in this study. A hedonistic test was used to estimate the general level of liking for the fried potato slices. Twenty panelists were selected and recruited to descriptively analyze the texture of fried potato slices.<br />Data are presented as mean ± standard deviation for triplicate measurements. Statistical analysis was performed by one-way analysis of variance (ANOVA) at 95% level of significance, using SPSS software (version 21). In addition, means were compared with Duncan's multiple range test at 95% level of significance.<br />Results and discussion: The results of this study showed that the oil absorption of fried potato slices was significantly reduced when magnetized water pretreatment was used (p<0.05). The lowest oil absorption (14.85%) was related to the sample treated by magnetized water. The samples exposed to magnetized water and magnetic field had a higher moisture content, which also helps to reduce oil absorption by the product. Regarding moisture content, a significant difference was observed between the control sample and the other two samples (p<0.05), and the moisture content being higher in the treated samples. The texture analysis showed that the use of magnetic water pretreatment reduces the hardness of the fried product. The hardness of the control sample (placed in normal water), pretreated by magnetic water and exposed to magnetic field was equal to 1.67 N, 1.01 N, and 1.32 N, respectively. Antal et al. (2012) reported that the use of magnetic water pretreatment reduced the drying time, created a softer texture (reduced hardness) and increased the rehydration of vacuum-dried apples.<br />Statistically, there was no significant difference between the redness and yellowness of the samples (p>0.05); However, in terms of the lightness index, the control sample and the sample placed in the magnetic field had a statistically significant difference (p<0.05). The surface color changes of the samples placed in magnetic water were less and the rate of reduction in size of these samples during the frying process was minimal. The surface change of the control sample (placed in normal water), pretreated by magnetic water and exposed to magnetic field was equal to 14.54, 10.77, and 12.97%, respectively. Regarding the acceptability values of appearance, odor, texture, taste and overall desirability, potato slices pretreated with magnetized water received the highest values.<br />Conclusion: Deep frying has gained increasing attention as it produces attractive sensory and organoleptic properties in products, such as crispy texture, unique aroma and taste, attractive appearance, and faster and easier cooking. As is known, the effect of magnetic field on water bears a complex and multifactorial character that in the final result affects the structure of water and hydrated ions as well as the physico-chemical properties and behavior of dissolved inorganic salts. In general, the treatment of potato slices with magnetized water reduced the oil absorption, improved the size and appearance color, reduced the hardness, and improved the organoleptic acceptability of the product; therefore, it is recommended to use this new method before frying various products. As future research, it is suggested that more research be done regarding the use of magnetized water in the processing of various foods.زمینه مطالعاتی: درصورتیکه آب در معرض میدان مغناطیسی که دارای قطب مثبت و منفی است قرار گیرد، مولکولهای آن مغناطیسی میشوند. علاوه بر اثر میدان مغناطیسی بر شکل تجمع مولکولهای آب، اعمال این میدان باعث کاهش کشش سطحی آب، افزایش pH، افزایش ویسکوزیته و کاهش تشکیل رسوب میشود.<br />هدف: در این پژوهش استفاده از آب مغناطیسی شده برای کاهش جذب روغن و بهبود خصوصیات حسی و ظاهری برشهای سیبزمینی سرخشده بررسی شد. <br />روش کار: برای انجام این پژوهش، ابتدا برشهای سیبزمینی با ضخامت 5/0 سانتیمتر تهیه و به سه گروه تقسیم و تیماردهی شدند. در نهایت مقدار رطوبت، جذب روغن، سفتی، پارامترهای رنگی، شاخص تغییرات رنگ، تغییرات سطح و خصوصیات حسی نمونهها بررسی شد.<br />نتایج: نتایج این پژوهش نشان داد که استفاده از پیشتیمار آب مغناطیسی شده بهصورت معنیداری باعث کاهش جذب روغن برشهای سیبزمینی سرخ کرده میشود (05/0>p). از نظر مقدار رطوبت، اختلاف معناداری بین نمونه شاهد و دو نمونه دیگر مشاهده شد (05/0>p) و درصد رطوبت نمونههای تیمار شده بیشتر بود. نتایج آزمون بافت سنجی نشان داد که استفاده از پیشتیمار آب مغناطیسی باعث کاهش سفتی محصول سرخشده میشود. تغییرات رنگ سطحی نمونههای قرار گرفته درون آب مغناطیسی کمتر بوده و درصد کاهش اندازه این نمونهها طی فرآیند سرخکردن حداقل بود. از نظر امتیازهای پذیرش ظاهر، بو، بافت، طعم و مطلوبیت کلی، بالاترین امتیاز مربوط به برشهای سیبزمینی پیشتیمار شده با آب مغناطیسی شده بود.<br />نتیجهگیری نهایی: درمجموع، تیماردهی برشهای سیبزمینی با آب مغناطیسی شده باعث کاهش جذب روغن، بهبود اندازه و رنگ ظاهری، کاهش سفتی و بهبود پذیرش حسی محصول شد.https://foodresearch.tabrizu.ac.ir/article_19053_af2e809db3146cc536e0593f4f22339b.pdfدانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221The effect of moist and dry heating in different particle sizes of wheat flour on the quality characteristics of breadتاثیر حرارت دهی مرطوب و خشک در اندازه ذرات مختلف آرد گندم بر ویژگی های کیفی نان حجیم911071915910.22034/fr.2025.60186.1921FAمحمدفضلی رادگروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساریجعفرمیلانیگروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساریسپیدهحقیقتگروه علوم وصنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساریJournal Article20240121Introduction: Wheat is a staple food for most people in the world but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties (Sudha et al., 2016). Gluten is the most important factor in volume and texture uniformity, efficiency and water absorption, aroma, and flavor in wheat flour products. One of the most useful components of flour is the collection of gliadin and glutenin proteins, which form gluten after mixing with water. The gluten network is the main determinant of the important characteristics of the dough, including extensibility and resistance to stretching, tolerance to mixing and the ability to hold gas, which encloses starch granules and fibrous parts (Payan, 1393). Weak wheats have less protein and the flour, dough and bread produced from them are not of good quality. To solve this deficiency, chemical modifiers or improvers and physical modification of flour are used (shanmugavel et al., 2019). Physical modification of flour is a safe method without using any kind of chemicals. physical modification of flour includes heat treatment and particle size classification (Rosa zavareze et al., 2011). Particle size distribution is the most widely used technique for classifying solid particles, which is effective in improving rheological properties by affecting the physicochemical properties of flour during hydration, such as water absorption, solvent retention, sedimentation, and adhesion properties (Pang et al., 2021). Heat treatments, depending on the intensity of temperature and process time, by modifying starch granules, denaturing proteins, deactivating enzymes, reducing microbial load, and even modifying flavor and aroma are suggested as a suitable way to improve the quality of bread, especially for weak flour (Chakraborty et al., 2022). Considering that the interaction of particle size with moist and dry heating of wheat flour on the qualitative characteristics of bread has not been studied so far, in this research, by dividing wheat flour with different particle sizes and using moist and dry heat treatment for modification the functional characteristics of wheat flour and the improvement of the qualitative characteristics of bread were investigated. Material and methods: The content of moisture, pH, ash, protein, and zelny of wheat flour was measured using AACC standard method (2000), and wet and dry gluten with standard numbers (9639-1,3) was measured. To classify the size of the particles, wheat flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 10 minutes at 100 degrees Celsius and moist heat treatment with humidity, 16% for 5 minutes at a temperature of 96 degrees Celsius was placed. To produce gluten with bread, the formulation used by Farhen in 2012 was used with a slight change. materials for gluten with bread formulation for 100 grams of wheat flour included 58 ml of water, 2.5 grams of sugar, 1 gram of salt, 1 gram of vegetable oil, and 2 grams of yeast. Bread tests, which include weight loss, specific volume, oven spring, Crumb to crust ratio and shape indexes, were studied to evaluate the quality of bread. Shape indexes include volume index and uniformity index and symmetry index. To check the staleness of bread during the storage period test DSC was used. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of wheat flour, and Duncan's multiple range test was used to compare the means at the 5% probability level. Results and Discussion: The results showed that the effect of thermal treatments on uniformity and symmetry index and weight loss was not significant (p>0.05). The effect of particle size on the uniformity index was not significant (p>0.05). Moist heat treatment and particle size of 125 microns led to an increase in specific volume, volume index, oven spring, and ratio of crumb to bread crust (p<0.05). Thermal analysis of bread showed that the sample of bread obtained from moist heat treatment during the storage period had the lowest amount of retrogradation enthalpy and led to the improvement of bread quality and staleness (p<0.05). Conclusion: The results of the research showed that the use of moist heat treatment and the particle size of 125 microns improved the quality of bread, so that the moist heat treatment causes the dough to expand by keeping gas and air in the dough and causes the starch gelatinization temperature to increase and the delayed gelatinization to prolong the expansion period and further development of the dough during baking, this caused an increase in the volume and specific volume of the spring bread. The lower retrogradation enthalpy of the moist heat treatment sample led to improved bread quality and staleness. In general, the use of flour with a particle size of 125 microns and moist heat treatment were the best examples for improving the quality of bread.<br />ntroduction: Wheat is a staple food for most people in the world but it cannot be used without processing. The nutritional importance of wheat flour is due to the presence of gluten proteins that create viscoelastic properties (Sudha et al., 2016). Gluten is the most important factor in volume and texture uniformity, efficiency and water absorption, aroma, and flavor in wheat flour products. One of the most useful components of flour is the collection of gliadin and glutenin proteins, which form gluten after mixing with water. The gluten network is the main determinant of the important characteristics of the dough, including extensibility and resistance to stretching, tolerance to mixing and the ability to hold gas, which encloses starch granules and fibrous parts (Payan, 1393). Weak wheats have less protein and the flour, dough and bread produced from them are not of good quality. To solve this deficiency, chemical modifiers or improvers and physical modification of flour are used (shanmugavel et al., 2019). Physical modification of flour is a safe method without using any kind of chemicals. physical modification of flour includes heat treatment and particle size classification (Rosa zavareze et al., 2011). Particle size distribution is the most widely used technique for classifying solid particles, which is effective in improving rheological properties by affecting the physicochemical properties of flour during hydration, such as water absorption, solvent retention, sedimentation, and adhesion properties (Pang et al., 2021). Heat treatments, depending on the intensity of temperature and process time, by modifying starch granules, denaturing proteins, deactivating enzymes, reducing microbial load, and even modifying flavor and aroma are suggested as a suitable way to improve the quality of bread, especially for weak flour (Chakraborty et al., 2022). Considering that the interaction of particle size with moist and dry heating of wheat flour on the qualitative characteristics of bread has not been studied so far, in this research, by dividing wheat flour with different particle sizes and using moist and dry heat treatment for modification the functional characteristics of wheat flour and the improvement of the qualitative characteristics of bread were investigated. Material and methods: The content of moisture, pH, ash, protein, and zelny of wheat flour was measured using AACC standard method (2000), and wet and dry gluten with standard numbers (9639-1,3) was measured. To classify the size of the particles, wheat flour was divided by a shaker sieve with different sizes of 180, 150, and 125 microns, then under the influence of dry heat treatment for 10 minutes at 100 degrees Celsius and moist heat treatment with humidity, 16% for 5 minutes at a temperature of 96 degrees Celsius was placed. To produce gluten with bread, the formulation used by Farhen in 2012 was used with a slight change. materials for gluten with bread formulation for 100 grams of wheat flour included 58 ml of water, 2.5 grams of sugar, 1 gram of salt, 1 gram of vegetable oil, and 2 grams of yeast. Bread tests, which include weight loss, specific volume, oven spring, Crumb to crust ratio and shape indexes, were studied to evaluate the quality of bread. Shape indexes include volume index and uniformity index and symmetry index. To check the staleness of bread during the storage period test DSC was used. Finally, the factorial test was used to investigate the effects of particle size and heat treatment of wheat flour, and Duncan's multiple range test was used to compare the means at the 5% probability level. Results and Discussion: The results showed that the effect of thermal treatments on uniformity and symmetry index and weight loss was not significant (p>0.05). The effect of particle size on the uniformity index was not significant (p>0.05). Moist heat treatment and particle size of 125 microns led to an increase in specific volume, volume index, oven spring, and ratio of crumb to bread crust (p<0.05). Thermal analysis of bread showed that the sample of bread obtained from moist heat treatment during the storage period had the lowest amount of retrogradation enthalpy and led to the improvement of bread quality and staleness (p<0.05). Conclusion: The results of the research showed that the use of moist heat treatment and the particle size of 125 microns improved the quality of bread, so that the moist heat treatment causes the dough to expand by keeping gas and air in the dough and causes the starch gelatinization temperature to increase and the delayed gelatinization to prolong the expansion period and further development of the dough during baking, this caused an increase in the volume and specific volume of the spring bread. The lower retrogradation enthalpy of the moist heat treatment sample led to improved bread quality and staleness. In general, the use of flour with a particle size of 125 microns and moist heat treatment were the best examples for improving the quality of bread.زمینه مطالعاتی: تیمارهای حرارتی و اندازه ذرات آرد گندم می توانند منجر به بهبهود ویژگی های کیفی و بیاتی نان شوند. هدف: هدف از این پژوهش بررسی ویژگی های کیفی نان حاصل از آرد گندم در اندازه ذرات مختلف و تحت تاثیر تیمار حرارتی خشک و مرطوب بود. روش کار: برای این منظور آرد گندم در اندازه ذرات مختلف (180، 150و 125 میکرون) تهیه و تحت تیمار حرارتی خشک به مدت 10 دقیقه در دمای 100 درجه سانتیگراد و تیمار حرارتی مرطوب (رطوبت، 16 درصد) به مدت 5 دقیقه در دمای 96 درجه سانتیگراد قرار گرفت و با نمونه های شاهد مقایسه شدند. نتایج: نتایج نشان داد تاثیر تیمارهای حرارتی بر اندیس یکنواختی و تقارن و افت وزنی معنی دار نبود و تاثیر اندازه ذرات بر اندیس یکنواختی معنی دار نبود. تیمار حرارتی مرطوب و اندازه ذرات 125 میکرون منجر به افزایش حجم مخصوص و اندیس حجم و آون اسپرینگ و نسبت مغز به پوسته نان شد. آنالیز حرارتی روبشی تفاضلی نشان داد که نمونه نان حاصل از تیمار حرارتی مرطوب در طول مدت زمان نگه داری کمترین میزان آنتالپی رتروگراداسیون را به خود اختصاص داده و منجر به بهبود کیفیت و بیاتی نان شد. نمونه های تیمار حرارتی مرطوب در آنالیز بافت کمترین سفتی و قابلیت جویدن را به خود اختصاص دادند. نتیجه گیری: بطور کلی استفاده از آرد با اندازه ذرات 125 میکرون و تیمار حرارتی مرطوب با بهبود ویژگی های کیفی نان بهترین نمونه بودند.https://foodresearch.tabrizu.ac.ir/article_19159_e1da3e05ab4bd4d31aadf47dcc10254d.pdfدانشگاه تبریزپژوهش های صنایع غذایی2008-515X34420241221Simultaneous effect of the packages designed for the precooling process with gamma irradiation on the shelf life of the strawberryبررسی تاثیر کاربرد همزمان جعبه هایی با طراحی مختص پیش سرمایش و پرتوتابی با اشعه گاما روی عمر انبارمانی توتفرنگی1091281947910.22034/fr.2025.58043.1898FAسید صادقسیدلو هریسدانشگاه تبریز دانشکده کشاورزی گروه مهندسی بیوسیستمحبیبهنعلبندیدانشگاه تبریز دانشکده کشاورزی گروه بیو سیستمفخرالدیناسعدیدانشگاه تبریز گروه مهندسی بیو سیستممهدیارزنلودانشگاه تبریز دانشکده کشاوذرزی گروه گیاهپزشکیJournal Article20230822Introduction: Fruits and vegetables are highly perishable products due to their high moisture content. Various technologies have been developed and used to prevent decay and increase the shelf life of agricultural products. However, many methods are not appropriate for fresh food products due to quality deterioration. Irradiation technology effectively reduces postharvest losses by prevent of insects and acts on the stored products. This technology does not create toxic or radioactive compounds in food. Gamma irradiation eliminates most microorganisms on the fruit and the package surface but does not guarantee the re-contamination. Consequently, the type of product packaging is critical to prevents re-contamination of the product during postharvest stage. Few studies examined the simultaneous effects of these two factors on the shelf life of perishable products such as strawberry, which is one of the most perishable fruits, and is susceptible to destruction by microorganisms, especially Botrytis cinerea, which causes extensive losses (40%) in the postharvest stage. Selecting appropriate packaging is the initial step in reducing the waste of this product. Strawberries come in various packaging, consist of perforated polyethylene packages and perforated packages designed for precooling operations. The type of packaging can play an essential role in irradiation and re-contamination after this operation. Consequently, both gamma irradiation and the precooling of fruits are cost-effective methods for controlling pathogens and preserving quality. This study evaluated the simultaneous effect of various packaging types, including commercial non-perforated polyethylene package with a top polymer film, non-perforated polyethylene package without a top polymer film, and specific precooling package, long with the effects of gamma irradiation at different doses on qualitative characteristics, contamination reduction, shelf life extension, and the subsequent contaminants throughout storage and decay control.<br />Material and methods: In this study, three types of packages were used, including perforated polyethylene package designed for the strawberry precooling operation, non-perforated polyethylene package with polymer film on top of that and non-perforated polyethylene package without a lid and film. Strawberry cv. Gavita was acquired from a greenhouse. Fruits with a uniform shape and no damage were selected and packed. Packages were situated in trays and then placed in five-layer thick cartons for irradiation in accordance with the suggestion of the Food and Agricultural Product Radiation Center. The prepared samples were immediately transferred to the irradiation center. The cartons were placed in the irradiation pallet and irradiated by a cobalt-60 source (Gamasel) with doses of 1, 2, and 3 kGy. Then, the irradiated samples were stored with the control samples at 1 ± 3 °C and relative humidity of 90 %. Qualitative changes in strawberry were evaluated in five phases, including days 1, 4, 8, 12, and 16 after process. In each step, the three packages of each treatment were removed from the cold storage, and quality characteristics were measured, such as fungal decay, fruit tissue firmness, ascorbic acid content, total soluble solid content (TSS), titratable acidity (TA), flavor index and the pH (acidity) of the juice. The results were analyzed using a randomized complete block design (as factorial experiments) in three replications. The mean comparison was performed by the Duncan test.<br />Results and discussion: Contamination and decay indices serve as the key indicators for assessing the shelf life and quality of fruits in the postharvest stage. The results indicated that the type of packaging and storage time had a significant effect on the decay index at a probability level of 1%.<br />The lowest decay was witnessed in fruits packed in precooling and polyethylene package with a film (1.44 and 1.42, respectively). In polyethylene package with a film, the fruit’s surface area exposed to the outside is nonexistent, leading to no chance of secondary contamination. Nonetheless, within these packages rising humidity and the condensation of moisture on the product create a suitable environment for the development of microorganisms present in the strawberry achenes and exacerbating their deterioration. In precooling packages, the storage conditions of the fruit were superior to those of the polyethylene packages with a film as moisture can exit these packages, leading to a reduced spoilage rate for the product. The irradiation dose has a non-significant effect, based on the results, the decay and its rate in treated samples were lower than in the control sample. After being stored for 12 days, the decay index of the treated strawberry was approximately 1.66 whereas 4.33 for the control sample. The type of Packaging type, the dose of irradiation, and duration of storage significantly influenced the firmness of strawberry texture. The fruits kept in the precooling package exhibited the greatest firmness (0.97 N). There was no significant effect between the precooling package and polyethylene package with a top film. The evaluation of the firmness between irradiated and control fruits showed that control samples were firmer than irradiated samples on the 4th and 8th days. In addition, maximum and minimum firmness were recorded at doses of 2 and 3 kGy with values of 0.966 and 0.918 N. Based on these findings, the use of 3 kGy is not advisable. Irradiation at doses of 1 and 2 kGy may preserve fruit firmness throughout storage. The firmness of fruit diminished the storage period, reaching its minimum after 16 days. Nonetheless, there was no difference between fruit firmness at the 8 and 12 day of storage. As a results, a storage period of 12 days was advised. The packaging type and storage duration influenced the ascorbic acid content of strawberry. The level of ascorbic acid was greater in the fruits kept in precooling and polyethylene package with a film, possibly because this package created optimal storage conditions that preserve the fruit quality. The greatest level of ascorbic acid was noted on the initial day of the storage (71.11 mg/100 g) which declines as the fruit is stored because this vitamin is utilized throughout the storage duration. Irradiation doses did not affect the ascorbic acid content. Nonetheless, the control samples contained more ascorbic acid than the treated samples. Although the amount of ascorbic acid was equal in all samples at the end of storage, the control samples shoed higher ascorbic acid levels on the 8th and 12th days of storage. The maximum pH (3.22) was observed at irradiation doses of 1 and 2 kGy and throughout the storage period, the pH showed a declining trend. Comparing control specimens with other samples demonstrated that the fruit in the control package exhibited a higher pH until the 8th day. However, no difference was noted between the control sample and the other samples following this duration. The polyethylene package with the film and the precooling package showed a more effective preservation of TSS, with no significant differences noted between the two. Thus, the type of packaging influenced the quality attributes of the fruit by regulating the rate of respiration and transpiration of the product. The irradiation dose also had a significant effect on the TSS in the samples. Raising the irradiation dose from 1 to 3 kGy led to increase TSS (from 6.29 to 6.59%). On the 1st, 4th, and 8th days of storage, the TSS was reduced, it rose over the storage period. The maximum TSS of 7.32% was associated with a 3 kGy treatment on the 16th day post-irradiation. The irradiation dose and storage duration influenced the TA of strawberry. It rose with increasing the irradiation dose and showed a downward trend over 16 days of storage. The maximum and minimum TA percentages of 1.51 % and 1.02 % were associated with the 2 kGy dose treatment on the first and 16th days following irradiation, respectively. the flavor index of the fruit increased over the storage period and there was no significant difference between the irradiation levels.<br />Conclusion: The finding indicated that the firmness, decay index, and ascorbic acid content of fruits stored in precooling packages and polyethylene packages with a protective top film were better preserved during storage. The irradiated fruits with a dose of 2 kGy exhibited increased firmness and pH alongside a reduced decay index, which was significantly lower than that of non-irradiated control samples. In general, irradiating strawberry with gamma at a dose of 2 kGy and packing them in precooling packaging or polyethylene packaging with a top film can serves as an effective method in strawberry postharvest technology. These processes delay the re-contamination of the fruit and help to preserve the quality index of product at a high level for up 12 days, which is adequate for a perishable fruit like strawberry.زمینه مطالعاتی: پرتودهی با اشعه گاما یک روش نوین برای کنترل عوامل بیماریزا میباشد و عملیات پیشسرمایش نیز در افزایش انبارمانی محصول موثر است. کاربرد توام این دو فرآیند به منظور دستیابی به پارامترهای عملکردی کاربرد این فرآیندها در توتفرنگی میتواند مفید باشد. <br />هدف: این تحقیق به منظور مطالعه تاثیر همزمان نوع بستهبندی و تاثیر پرتودهی با اشعه گاما در دوزهای مختلف روی خصوصیات کیفی، کنترل پوسیدگی توتفرنگی در دوره نگهداری و تعیین بهترین شرایط عملکردی، انجام شد.<br />روش کار: در این تحقیق سه نوع بستهبندی شامل جعبههای پلیاتیلنی تجاری بدون منفذ با پوشش فیلم پلیمری و بدون پوشش فیلم پلیمری و جعبههای منفذدار مختص عملیات پیشسرمایش توتفرنگی و نیز سه دوز اشعه گاما شامل دوزهای 1، 2 و 3 کیلوگری مورد استفاده قرار گرفت و اثر این تیمارها روی خواص کیفی توتفرنگی در طول 16 روز نگهداری بررسی شد.<br />نتایج: استفاده همزمان از پرتودهی با دوز 2 کیلوگری و جعبه مختص پیشسرمایش، توانست شاخصهای کیفی را تا 12 روز، در حد بالایی حفظ کند. در روز 12ام نگهداری، شاخص پوسیدگی میوههای شاهد 33/4 و میوههای پرتودهی شده 6/1 بود. در این دوز پرتودهی در جعبههای مختص پیشسرمایش و جعبه-های با پوشش فیلم پلیمری مقدار سفتی، شاخص پوسیدگی، محتوی اسید اسکوربیک، محتوی کل ماده جامد محلول و اسیدیته قابل تیتراسیون به ترتیب 97/0 نیوتن، 43/1، 45 میلیگرم در صد گرم، 2/6 درصد و 26/1 گرم در 100 میلیلیتر اندازهگیری شد.<br />نتیجهگیری کلی: استفاده از جعبههای مختص پیشسرمایش و استفاده از اشعه گاما با دوز 2 کیلوگری می-تواند در افزایش عمر انبارمانی توتفرنگی (تا 12 روز) موثر باشد.https://foodresearch.tabrizu.ac.ir/article_19479_f645fc7ab874b07adc92a430fd1e73f7.pdf