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In this study macaroni was enriched at three levels with thiamine, riboflavin, niacin, and iron (as NaFeEDTA,3H2O and SO4Fe,7H2O) in the range of 4.4-11,2.64-4.8,35.2-75, and 28.6-88mg/kg flour respectively. The influence of drying and cooking on the retention of these micronutrients were determined by HPLC. However, same effects on organoleptic characteristics of the samples were also evaluated by thirty in-house panelists. After drying, retention of vitamines, B1, B2 and niacin, were 86.1- 87.32% , 52.54-63.92% and 58.14-76.39% and after cooking were 67.79-73.72%, 71.5-79.08% and 62.80-70.17% respectively. No significant difference was observed in organoleptic characteristics of enriched samples, but the differences between each enriched sample and reference sample were significant ( α ≤ 0.05). Regarding to the results of the research, enrichment of macaroni with 11mg thiamine, 4.8mg riboflavin, 75mg niacin and 28.6mg iron (SO4Fe,7H2O) per Kg of flour weight, is recommended.

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  The aim of this research was to compare the benefits of wheat enrichment in the farm with flour fortification in the factories. Three experiments have been carried out in the early of third Millennium in 6 different provinces, i.e. East and West Azerbaijan, Kerman, Sistan and Balouchestan and Southern Khorasan. The first and second experiments  (2000-02 and 2002-04), were designed based on t-distribution and included two treatments: The control plots were given nutrients based on Farmer's conventional fertilization practice (NP) and the treated plots received nutrients based on soil tests (balanced fertilization) in  Meyaneh (3 wheat farms) and Naghadeh (1 wheat farm) in East and West Azerbaijan provinces. In the wheat fields, micronutrient-fertilizer solution with 0.5% was sprayed at three stages (stem elongation, heading, and a week after flowering). After harvesting, the grain yield, phytic acid, Zn and PA/Zn molar ratio were measured. Then, whole-wheat bread and regular bread prepared from these farms were fed for 4 and 6-month periods to different groups in Tajark, Khanghah and Kahriz villages in East and West Azerbaijan, respectively. Before and after feeding the village inhabitants, zinc (Zn) and iron (Fe) concentration were measured in their blood serum. In the third experiments, in the summer of 2003, a study on the effect of fortification and improvement of the quality of bread on the health of consumer subjects was carried out on the total personnel  of Moghadam Mersad Military Station. A number of the drafted military service personnel of Moghadam Mersad Military Station and some personnel from Ravar Aboozar Military Station were selected for blood tests. During a 4-month test period, bread consumed at the Station and the associated units was fortified and the correct procedure of baking was taught to the bakers. The amount of Zn and Fe in the blood serum of the subjects was determined with an atomic absorption spectrometer. Fortification of the wheat flour was carried out at the Baghin Martyrs Station, by adding, 80 mg Zn; 50 mg Fe; 10 mg vitamin B1; 2.5 mg Vitamin B2; and 5 mg vitamin B6 per kg of flour. In the first and second experiments, the results demonstrated that there was a significant difference at one percent level for grain yield (α=0.01). Also, the statistical analysis revealed a significant difference for phytic acid, Zn and molar ratio of phytic acid to Zn (PA/Zn) in all wheat farms. Consumption of whole wheat bread in comparison with white bread for 4 and 6-month periods noticeably increased Zn and Fe concentration in blood serum especially in 6-month period. While the average Zn and Fe concentration in the blood serum in the second experiment for the control was 80 and 100, they were  increased to 110 and 130  μg/deciliters after the intervention in Kahriz village. In the third experiment, in places where bread was not fortified, the average level of Zn in the blood serum of individuals was measured to be 72 μg/deciliters; whereas, the serum Zn of the test subjects consuming fortified bread for a three-month period averaged 89 μg/deciliters (P<0.01). For persons who fed on unfortified bread, 47% suffered from Zn deficiency but those who used the superior quality, fortified bread, only 10% suffered from this deficiency (P<0.01). While the number of people using stomach-problem-related-medicines at the Beghin Martyrs Station during a 4-month period before the experiment was figured to be 1615, it was reduced to 1375 cases after the test; or a 15% decrease during a 4-month period. In conclusion it can be mention that superiority of the enrichment in the farm over flour fortification in the factory has been proven. Enrichment is preferred to flour fortification and its most important benefits are at least 20% increase in wheat yield as well as grain quality and more than 10% increase in minerals concentration due to more uptake by human's digestion system.

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  The influence of whole soy flour 0-27%, water content 31-35% and different extrusion condition on the cooking quality of spaghetti in order to production of functional pasta, were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70 °C. The results showed that adding whole soy flour caused significant (P≤0.05) decrease in cooking time, cooking weight characteristic. However, cooking loss of spaghetti increased significantly (P≤0.05), when whole soy flour increased in formulation. Temperature and screw speed of extruder had no significant effect alone on the cooking attributes. But, Interaction between water temperature, screw speed and components also had a slight synergistic effect on the characteristics. Also, interaction between components and water temperature has negative effect on the cooking loss. Data analysis using mixture design showed that the cooking characteristics of spaghetti were optimized when 44.7 % wheat flour, 24.3 % whole soy flour and 31% water content at screw speed of 25 rpm and temperature of 52.5^oC were applied.

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  Paying a heavy subsidy just on N and P-fertilizers has caused farmers to overuse these fertilizers in the country and hence, more than 90% of the fertilizer use constitutes N and P-fertilizers on the irrigated wheat farms. Due to continuous imbalanced fertilization, especially the overuse of P-fertilizers and the absence of Zn-fertilizers in the farmers’ conventional fertilization practice, there has been an increase in the concentration of phytic acid (C6H18O24P6) in the wheat grains. Increased level of phytic acid (PA), would lead to a high molar ratio of phytic acid to zinc (PA/Zn) in wheat grains up to around 60. Phytic acid combines with metal cations in the digestive system  and converts them to phytate complexes which do not get absorbed in the human body. Presence of higher PA has been mentioned as a reason for discarding the wheat bran. Removing bran from the wheat grains is the fastest and easiest way of discarding PA.  According to the World Health Organization (WHO), for absorption of nutrients by digestive system in human body, PA/Zn index must be less than 25. Due to calcareous nature of the studied soils and continuous imbalanced fertilization, especially the overuse of P-fertilizers, PA/Zn molar ratio is around 60.  Since the main part (70%) of mineral nutrients, vitamins and PA are accumulated in the wheat bran, the authorities; instead of scientifically solving the problem- i.e. reducing PA and increasing Zn concentration in wheat grains- have decided to take away bran from the wheat kernel in the process of flour preparation. By removing subsidies in the 5^th Development Plan, since the price of bread will increase significantly, so it is necessary to increase the quality of the bread. To achieve high quality bread, concentrations of PA and Zn should decrease and increase, respectively. This is possible only through the enrichment of wheat in the farm by the use of balanced fertilization, eliminating subsidy on P-fertilizers and allocating subsidy to zinc, bio- and organic fertilizers in order to reduce PA/Zn index. Various studies in the past two decades have shown that if current imbalanced fertilization is continued, PA/Zn index will be well around 60, necessitating the removal of the bran. But, if balanced fertilization is adopted as a general practice by the country's farmers, this ratio will decrease and it will not be necessary to remove the bran in flour processing. It is suggested to remove the subsidy from N and P-fertilizers and allocate them to Zn, biological and organic fertilizers, as well as conducting soil and plant analysis to determine required fertilizer levels. Phosphate fertilizers must be given to the farmers only on the basis of soil tests.  Imposing heavy penalties on the bakers who illegally use baking soda instead of yeast and implementing optimal fertilizer management practices will result in crop enrichment in wheat farms, which, in addition to achieving sustainable production of healthy crops, will contribute to upgrading Iranian society’s health-rating. By practicing balanced fertilization, applying zinc sulfate and bio-organic fertilizers, the country's nutrition will improve and the quality and quantity of whole wheat bread will be upgraded significantly, and hence the problem of malnutrition will be solved in the Iranian society.

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  The influence of adding soy flour in five levels (25, 35, 45, 55 & 65%) and the amount of gluten in four levels (1, 3, 5 &7%) on the characteristics of sensory and cooking quality and chemical contents of spaghetti was investigated. Results in completely randomized design with factorial design with two factors the amount of soy flour and gluten in the amount of four repeats for each test were analyzed and the difference between the means by Duncan test at 95% confidence level was calculated. The results showed that adding gluten and soy flour in formulation increased significantly (P≤0.05) protein, fat and ash of spaghetti samples. Regarding the characteristics of cooking of spaghetti, revealed that soy flour reduced significantly )P≤0.05) cooking time, increasing loss after optimum and over cooking time, and decreased weight after optimum and over cooking time. However, adding gluten improved significantly (P≤0.05) the cooking properties of spaghetti. Sensory evaluation results showed that with increasing amount of soy flour in the formulation, overall acceptance of samples decreased. Generally, in samples with 7% gluten and 25% soy flour, amount of protein and cooking weight was highest, and the cooking loss was lowest than the other samples.

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In this study, coastal sediments of Qeshm, Bandar Khamir and Bandar Laft regions in Hormozgan province were studied to determine the level of contamination of heavy metals lead, nickel, zinc, iron and copper by natural processes or human activities. In order to identify environmental pollutants caused by heavy metals, shovel sampling was performed from the sediments of these areas to measure the concentration of heavy metals and determine the enrichment index. The location of the samples was determined using a GPS device and sampling of surface sediments (tidal zone) was performed at 30 stations in the study areas. Atomic absorption of flame spectrometry was used to determine the concentration of heavy metals. The results showed that the mean concentrations of heavy elements lead, nickel, zinc, iron and copper in all sampling stations showed a significant difference (p<0.05). In terms of concentration of studied elements in Qeshm region (copper: 33.76 ± 1.88, zinc: 85.44 ± 2.75, lead: 31.79±  1.23, nickel: 34.17 ± 2.29 and Iron: 38000±691.21 μg/g) compared to Bandar Khamir (copper: 26.84 ± 2.30, zinc: 77.54 ± 2.12, lead: 24.71±  1.37, nickel:25.82± 1.30 and iron: 36810± 482.882 μg/g) and Bandar Laft (copper: 22.74± 2.42, zinc: 65.22±2.61, lead: 19.93± 1.32, nickel: 21.70±2.06 and iron: 35560±1014.56 μg/g) had higher contamination. The results also showed that the metal enrichment factor is low in all sediment samples and in terms of Müller geochemical index, the degree of soil contamination is in the category of non-contaminated soils.

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The aim of this study was to investigate the effect of adding protein concentrate of Bream (Abramis Brama) on chemical properties, texture, color and sensory evaluation of pasta. The fillets were cooked in boiling water for 10 minutes, then minced using a meat grinder. The minced fish was dried at 60 C for 24 hours in an oven and powdered with a grinder. Pasta was prepared with different percentages of FPC (0, 5%, 7.5%, 10%, 15% and 20%). Chemical properties (energy, carbohydrate), tissue tests (hardness, adhesion and resilience), color tests (b, a, L) and sensory evaluation were evaluated. The results showed that by adding fish protein concentrate, the amount of pasta carbohydrate decreased compared to the control sample. In contrast, with increasing fish protein concentrate in pasta, the amount of energy increased significantly (p <0.05). The highest energy content was observed in the pasta containing 20% FPC and the lowest energy content in the control sample. The addition of FPC did not cause any adverse changes in the color of the pasta. The amount of yellow and redness of the pasta increased with the addition of FPC. The amount of pasta patency increased with the addition of fish protein concentrate. The color, taste, chewability, elasticity, odor, filament appearance, adhesion, hardness and overall evaluation of pasta with 7.5% FPC was better than others.  Regarding the texture, color and sensory characteristics of the pasta, it can be concluded that the pasta containing 7.5% fish protein concentrate had better characteristics than other samples.

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Despite the positive role of rotifers in many hatcheries for feeding the early stages of aquatic larvae, the lower mineral content of zinc (Zn) is one of the disadvantages of rotifer compared to copepods. Therefore, it is necessary to increase its amounts through enrichment. For this purpose, in the present study, a combination of algae Isochrysis aff. galbana and Nannochloropsis oculata were enriched with zinc sulfate for 1 and 3 hours. Due to obtaining better results in 1 hour, its effects on the growth and enrichment of rotifer were surveyed. The 1: 1 alga composition was enriched with zinc sulfate at concentrations (45, 90, and 135 mg/l). The highest amount of zinc was observed in the mixed algal enriched with 90 mg/l for 1 h, which had the highest copper amount and there was no significant difference with the control group. Also, the manganese amount was higher than the other treatments except for the control group. After feeding the rotifers with enriched algae for 1 hour, the best treatment was 45 mg/l, which also contained the second level of zinc and the first level of manganese, copper, potassium, and sodium. On the other hand, this treatment had the highest number of eggs on the peak day of reproduction treatments (third day) and its population density in the last days was not significantly different from the control group (p <0.05). Zn-enriched rotifers can be used to feed marine fish to meet the nutritional needs of aquatic larvae.

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In this research stirred yoghurt prepared by addition of three sources of omega-3s; encapsulated fish oil, flaxseed oil and mixtures of the two oils at four levels (0, 650, 1625 & 3250 mg/1000 ml) and two addition step (after heating and after incubation step). Experiments were carried out in three replicates and a completely randomized factorial design was used for statistical analysis. Oxidative stability and fatty acid profiles were determined during the first, tenth and twentieth of storage time. The peroxide values and thiobarbituric acid values of enriched yoghurt with fish oil and enriched yoghurts after heat treatment are significantly highest. Polyunsaturated fatty acids and omega3 of enriched yoghurt with flaxseed oil is significantly higher than other samples. Therefore, it could be achieve the stirred yoghurt with higher oxidative stability by enrichment with flaxseed oil after heat treatment.

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Nowadays, increasing the nutritional value of pasta by adding nutritional materials is significantly important. Since surimi, having a high concentration of myofibril protein which has a high potential to improve nutritional characteristics of the pasta. This study aimed to investigate the use of surimi in preparing macaroni as well as its effects on chemical, cooking and sensory properties. Pasta samples were made from flour blended with 7%, 16%, 25% surimi and to be compared with standards. According to the results, appearance of all samples (before and after cook) was no defects. Increasing the level of surimi, the studied factors improved accordingly; protein and moisture content increased by 13/6% and 10/9%, respectively. Also by increasing the surimi content of ash, were increased. The difference of pH in samples was not significant. Results showed that by increasing the surimi, the cooking loss and cooking weight were increased. Samples with 25% had been suitable in taste. Samples with 16% had been stables in smell and Samples with 25% and 16% surimi had been suitable in general acceptability. Findings shows, it might be recommended to produce pasta enriched with surimi. Adding surimi to macaroni in amount of 16% showed better quality (, cooking and sensory characteristics).

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Enriching human food using new technology such as lipid nanocarriers is a simple and accessible tool. Accordingly, the present study aimed to evaluate the sensory and production of healthy and useful food products to evaluate the enrichment of milk with zeaxanthin lipid nanocapsules and to evaluate its cryoprotectants. During experimental-laboratory research, zeaxanthin extraction from Spirulina platensis, and nanocarriers produced for milk enrichment were used as a food model system. Three samples of milk, milk enriched with lipid nanocarriers containing zeaxanthin, and milk enriched with lipid nanocarriers were examined (at similar concentrations of nanocarriers). In order to check the efficiency of produced nanocarriers, cold protective compounds (glucose, sorbitol, glycerin, lactose, and sucrose) were added to milk. Sucrose was recognized as the best cryoprotectants. Sensory evaluation of enriched milk was performed on a five-degree hedonic scale and different sensory parameters were examined. Data were analyzed using Minitab (v. 2016). Results No significant difference was observed between the sensory characteristics of control milk and milk enriched with nanocarriers (P<0.05). The lowest particle size and dispersion index were obtained in the coating of nanocarriers with cold protective compounds, respectively, 320.82 and 0.26 to 0.31. Zeta potential was reported as -6.03. By enriching milk with zeaxanthin-containing nanocarriers, in addition to visual and skin health, problems related to the lack of useful natural additives and insolubility of food products can be eliminated.


 

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In this paper a node enrichment-moving error estimate and adaptive refinement procedure in Mixed Discrete Least Squares Meshless (MDLSM) method is suggested to improve the solution of elasticity problems. The suggested method uses of two node enrichment and node moving refinement procedures simultaneity. The voronoi diagram is used to locate the position of new added nodes in enrichment step. The errors of new added nodes, after each enrichment procedure, are calculated via interpolation rather than the error of simulation nodes to reduce the computational effort. So, the additional simulation effort saves and the steps of suggested method and conventional enrichment procedure are same. Completing the enrichment step, a node moving procedure is used to improve the solutions and solving the nodes excessive vicinity problem that is happened in conventional node enrichment procedure, especially with irregular node distribution. The node enrichment-moving method is continued to obtain the desirable accuracy. The proposed method is used to solve several examples and the results are presented and compared with those of conventional node enrichment procedure and analytical exact solutions. The results show superior efficiency, effectiveness and accuracy of the proposed method compared to conventional node enrichment method.

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The nitrogen (N) nutrition, crop yield, and responses of wheat to arbuscular mycorrhizal fungi (AMF) were tested in an experimental field under free-air ozone concentration [O₃] enrichment (FACE) conditions. The experiment included three treatments: ambient [O₃] (Ambient), elevated [O₃] (FACE, targeted at ambient [O₃]×1.5), and elevated [O₃] inoculated with an AMF consortium consisting of several Glomus species (FACE+AMF). AMF inoculation responsiveness of wheat was estimated by comparing plants grown in unsterilized soil inoculated with the exogenous AMF and in untreated soil containing indigenous AMF. Compared with the Ambient, relatively higher N contents but lower shoot biomasses of wheat plants were observed in the FACE treatment without AMF inoculation from the tillering stage in February and heading stage in April, respectively, which significantly (P< 0.05) decreased grain yield by 28% at harvest in June. Under the FACE condition, compared with the non-inoculated treatment, AMF inoculation significantly (P< 0.05) increased root colonization rates both at the tillering stage and heading stage, and also significantly (P< 0.05) increased shoot biomass at the heading stage and, hence, significantly (P< 0.05) increased grain yield by 40% at harvest. However, AMF inoculation significantly (P< 0.05) decreased total N content in wheat shoots at the tillering stage, suggesting that AMF consortia may enhance plant tolerance to elevated [O₃] by elevating root colonization rate rather than plant total N content at early growing stages.

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Folic acid is one of the daily needs of body, and a substance that, by participating in some of the vital functions of the body and with proper consumption, we can prevent certain diseases in the embryonic and adolescence period. Enrichment is a method in which a specific amount of a substance from necessary material enters the intended diet and it supplies daily body intake. Regarding the high level of rice consumption in the community, rice was chosen as a suitable substrate for enrichment. The amount of 0, 0.4, 0.8 and 1.2 gr of folic acid was added to 300 gr of rough rice cultivar Hashemi and the enrichment was performed using a parabolic or semi-boiling process. After peeling and whitening, the effect of increasing the concentration of folic acid on the qualitative properties and cooking of brown and white rice was studied. The highest and lowest amount of amylose was different in white and brown rice regarding the amount of folic acid. The results showed that with increasing folic acid, the amount of amylose in the grain decreased and the mean gelatinization score in folic acid treatments (5.72) was significantly higher than folic acid-free treatments (5.5). Based on this result, the use of folic acid significantly increased the gelatinization score in rice which reduced the temperature of the gelatinization and reduced the cooking time as well.
 

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The aim of this study was to fish burger enrichment with different omega-3 oil formation accompanied with Rosemary and Cinnamon extracts and evaluation of its stability in -18 ˚C. Omega-3 oil in forms of a) Emulsion and herbal extract (separately), b) encapsulated fish oil with herbal extract and c) emulsion and herbal extract (together) were added to Silver carp fish burger. Experimental treatments compared with different control treatments consist of encapsulated fish oil, fish oil and vegetable oil. Physico-chemical and sensorial assessments performed at 0, 1, 2, 3, 4 month during fish burger storage at -18 ˚C. Emulsion and rosemary extracts treatment showed the highest (69.85%) and encapsulated fish oil with rosemary extract depicted the lowest moisture content (68.38%) at fourth month, over burgers storage time. Fish burger enrichment with omega-3 oil had no distinctive effect on fat content at first day (P<0.05). Fortified burger in emulsion and rosemary and cinnamon treatments had lower free fatty acid contents than burgers with pure fish oil. Enrichment of fish burger with omega-3 oil showed no undesirable effects on nitrogenous compounds decomposition and accumulation of TVB-N in products (P>0.05). Panelist scores declared comparable texture and odor quality of fortified burger with control treatment, while flavor index was more impressed as enrichment process. From the results of this study in order to enrichment of fish burger rosemary and cinnamon emulsion is suggested.

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Abstract
Common purslane (Portulacaoleracea L.), a member of Portulacaceae,is a drought and salt-tolerant annual plant,which contains high amounts of beneficial omega-3 fatty acids and antioxidant compounds. In this study, the effect of replacement purslane oil (0.5, 1, 1.5 and 2v/v) to yoghurt on some physicochemical,antioxidant and sensory properties were investigated.The enriched yogurt was examined for 21 days at 4°C. Physicochemical and sensory properties of the yoghurt were investigated at 7 day intervals. The results showed that the effect of treatment and storage time on physicochemical and sensory properties were significant.The pH of the samples containing 2 and 1 v/v purslane oil, decreased during storage; however the synersis of all samples increased. At the first day, the highest viscosity was related to the yoghurt containing 1% purslane oil (5706.7 cantipous). The viscosity of the rest of the samples decreased compared to the control, but on the day 7 until the day21, the highest viscosity was related to the treatment 1.5 v/v. Also, adding 1% v/v purslane oil increased the free radicals scavenging property, but the samples containing 1.5 and 2 v/v had no increasing effect in this regard. In addition, increasing the percentage of purslane oil, increased the amount of linoleic,oleic and α-linolenic fatty acids. Also suitable for increasing the percentage of purslane oil, created significant improvement in sensory properties in the enriched yoghurt. Among the various formulation of yogurt is enriched and controlled, samples containing 1% purslane oil, had the highest degree of desirability in terms of the sensory properties. Therefore, according to the results, it is possible and recommended to add purslane oil as good source functional compounds for the enrichment of yogurt before heating process. The main goal of this study, is to change the degree of non-saturated  and increase the amount of omega-3 in yogurt.

 

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Pineapple due to nutrients is a desirable option to improve the nutritional value of supplemented products. In this study, due to the increasing importance of production and use of enriched baking products. The effect of size of parts (0.5, 1 and 1.5 cm cubic meters) and the percentage of fruits (10, 12.5 and 15 percent) on the quality of muffin properties were investigated. For this purpose, a completely randomized design was used and the mean of Duncan test was used at 5% level. Increasing the size of parts and percentage of fruit in muffin formulation resulted in decreased specific volume, water activity, pH and fiber and moisture content in the samples compared to the control sample.  There was no significant difference between the values of skin color components with control. According to the results of this study, the treatment containing 15% of pineapple fruits with 0.5 cm cubic meters was introduced as the best treatment and had the highest overall acceptance level for consumers. According to the results, the use of pineapple fruit has been effective in improving the physico-chemical and sensory properties of the muffin samples. Sensory evaluation also showed that adding different amounts of pineapple fruit to muffin formulations significantly reduced the texture index, flavor, color and overall acceptance by increasing the replacement percentage of the produced product compared to the control sample.
 
 

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The aim of this study primary was to evaluate the production possibility of high quality protein powder type A (an almost odorless and tasteless powder with a maximum fat content of 0.75%) from milled meat of common carp through isopropanol solvent extraction method, and then the replacement of produced fish protein powder  (FPP) together with the transglutaminase enzyme instead of flour in the formulation of cake and evaluation of the sensory quality, physicochemical properties and nutritional value at ambient temperature. For experiments, 1 control and 6 experimental cakes treated with 6 and 8% concentrations of fish protein powder by adding 0.5 and 1% transglutaminase levels were considered. The control treatment was free of fish protein and enzyme powders. Factors such as fat, protein, ash and moisture content were significantly different in enriched and control treatments (P<0.05). Peroxide value and pH increased significantly in experimental treatments containing 8% FPP in comparison with other treatments and acidity decreased significantly (P<0.05). Sensory factors including taste, color, texture, odor, and overall acceptability of treatments contain 6% FPP and  0.5% transglutaminase enzyme had no significant difference compared to the control sample (P>0.05). Wih adding transglutaminase enzyme to cakes containing fish protein powder improved the physicochemical properties of the samples.With considering the results and the absence of a significant difference between samples contain 6% FPP and 0.5% enzyme transglutaminase compared to control, this treatment can be recommended as a suitable combination for fish cake.

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Soil contamination significantly reduces environmental quality and affects human health. To investigate and assess the effects of land use on the concentrations of some heavy metals in surface soils of Golestan province, 227 soil samples (0-60 cm) were collected from three types of land uses including agricultural lands, natural, and industrial areas. The total metals and metalloids (Cr, Se, As, Cd, Ni, Pb, Zn, Cu, Fe) were extracted and their concentrations were measured in all samples. The results showed that heavy metals accumulations in soil samples of the industrial land uses were higher than agricultural and natural land uses. There was significant correlation among the soils heavy metals (more than 30% for most samples) and also between soil heavy metals and organic carbon content in different types of land uses (average of 40%). Cluster analysis revealed that As and Se had the highest concentration values compared to their corresponding background in most samples and showed the evidence of anthropic effects. Various indices including pollution load index (PLI), modified contamination degree (mC_d), and enrichment factor (EF) were used to determine the soil contamination level. The results of PLI and mC_d,indicated the higher accumulation of heavy metals at industrial land uses. The enrichment factor of Se and As in soils were higher than the other metals, however, their values showed that anthropogenic activities had not serious effects on the environment quality in the studied area.