p. 314−325
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p. 325−340
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≤0.05). The results showed that two samples of flour that Also the sample, which C3 reduction rolls was removed, had the lowest gluten content (25%), gluten index (70), and zeleny sedimentation volume (17 mL). And the water absorption, development time, stability, and valorimeter number of the dough had the greatest reduction in this sample. Therefore, according to the results, it was found that by removing the C3 reduction roll in milling process, the physicochemical properties of the flour and the rheological properties of dough were strongly weakened. In the next step, the Barbari bread was produced by the flour obtained from this sample and control and its characteristics were examined. The results showed that the hardness of the sample by removing C3 reduction roll was higher (more than 35%) than the control sample during 2 and 72 h after baking. Also, the control had the highest score of overall acceptance in sensory evaluation. According to the results of this study, removing the C3 reduction roll, had the most effect on the quality of flour, dough and final product than the other roll in milling process.]]>
p. 341−356
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p. 357−368
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<0.05) increased the tensile strength. At the end of storage of all samples, with orange peel oil the lowest pH content and highest acidity level were observed in the sample with 0.5% orange peel oil and no mold and yeast were observed in any of the samples. The sample with 0.5% had a maximum amount of lactic acid bacteria and the sample with 0.1% orange peel oil had a minimum amount of lactic acid bacteria. The results showed that sample with 0.5% orange peel oil had minimum number of total counts of bacteria and Control sample had a maximum amount of total counts of bacteria. The analysis of variance did not show any significant difference in plum fruit roll ups. According to the results of the analysis of variance, the highest texture, taste and aroma score belonged to the control sample. From the results, it can be deduced that due to the antimicrobial properties of orange peel essence and its positive effects on tissue characteristics, it can be used as a natural preservative in the plum fruit roll ups.]]>
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<0.05). The two parameters of Inosine monophosphate (IMP) and inosine (HxR) showed a decreasing trend with increasing time and temperature (p < /em><0.05). Freshness and sensory analyses were in optimal mode in short time (5 days). In this test, the predicted values were consistent with a satisfactory percentage of 78%. The observations showed a good correlation between the results obtained by the experimental method and the predicted values by the statistical method. The models studied had R2 and R2-adj coefficients of approx. 1, indicating that the experimental model used was able to predict fillet quality changes with low error percentage. The success of this can improve kinetic models in the food industry, so its application can help sustain food products.]]>
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<0.05) as compared to control group during the storage period (p < /em><0.05).the oxidation indices of chicken meat samples had significantly fewer changes (p < /em><0.05), had the strongest antioxidant and sensory effect on other groups during storage. The results of microbiological, chemical and sensory analysis of this study showed that the effect of chitosan coating containing 2%ginger essential oil and medlar concentrate was effective in increasing the shelf life and quality of chicken meat for 12 days during storage in the refrigerated condition.]]>
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0.05) effect on odor and taste. Lepidium sativum seed gum as a novel glaze was more effective than xanthan gum and its application was better than the usual glazes to improve the crust and overall quality of gluten-free bread.]]>
p. 405−414
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