<0.05). The proteins hydrolyzed by alcalase at concentration of 3% and reaction time of 3 h had the highest antioxidant (75.41%) and metal chelating activity (55.95%). At the 1 and 2% concentration of trypsin, the highest DPPH radical scavenging activity was observed at 4 h which was 42.38 and 53.7 %, respectively. The most metal chelating activity in trypsin hydrolyzed treatments was observed in a reaction time of 2 h, after which the activity decreased. DPPH radical scavenging and metal chelating activity increased with increasing enzyme concentration. The results showed that alcalase have more efficiency in the production of anti-oxidant peptides compared to the trypsin.]]>
p. 1−10
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p. 11−26
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p. 27−40
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<0.05) reduction of probiotic bacteria at the beginning of storage time. However, during the storage period this status contrarily changed, in such a way that yogurt samples containing a higher concentration of eggplant puree at the end of storage had a higher count. This was probably due to prebiotic effect of eggplant puree and the lower pH of yogurt sample. According to data analysis by AHP, yogurt sample contained 30% of eggplant puree with the weight of 0.171 being the best formula compared with the others. The results showed that incompatibility rate was 0.08 and as this value was lower than 0.1, the obtained results had an acceptable reliability and credibility. Based on the results of this research, the manufactured eggplant probiotic yogurt having an acceptable sensory and probiotic properties may be introduced as a functional food product. Furthermore, due to prebiotic capability of the eggplant puree, it could be used in various probiotic products.]]>
p. 41−56
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p. 57−72
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<0.05). The taste and overall acceptability were reduced without the use of vanilla flavor, though no significant difference was observed after adding one percent of vanilla to 40% of the replacement level. The ice cream mixes were spray-dried in a pilot plant spray dryer. The powders were reconstituted and converted into ice cream and their physicochemical and sensory properties were measured and compared with primary mixes. The results showed that the pH, viscosity, overrun and melting resistance of the powder samples compared to the primary specimens significantly decreased, although significant changes in sensory features were not observed when using vanilla (p < /em><0.05).]]>
p. 73−84
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p. 85−98
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<0.05). Also, it has a significant effect on increasing the acidity of the treatments (p < /em><0.01). After pasteurization and inactivation of Pseudomonas putida bacteria, to ensure that bitterness is not rejected the specimens were incubated at 40 °C for 45 days and sensory characteristics were measured on days 0, 15, 30 and 45. Among the samples, T4 (orange concentrate + 104 cfu/mL) and T6 (grapefruit concentrate + 104 cfu/mL) treated with the lowest microbial growth rate in 120 h and also, in terms of general acceptance and taste, it has more points than other samples during 45 days of storage were identified as superior samples.]]>
p. 99−112
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