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Adequate calcium ( Ca ) intake during the crucial growing years maximizes peak bone mass and thus delays the onset of osteoporosis later in life. In addition, Ca plays a protective role against essential hypertension and colorectal cancer. Dairy products, a naturally rich Ca source, are the major source of Ca in our diet. However many people avoid consuming milk, because of economical problems and who are lactose intolerant. For these people, Cafortified nondairy foods can be a significant source of Ca. A number of foods, including bread, staple food, can be fortified with Ca. In this study, formulation and production of fortified Barbari bread with different Ca sources was investigated. In order to, different kind of Barbari breads were prepared with flour fortified with two food-grade inorganic Ca sources such as Ca carbonate and Ca sulfate. Ca was added to flour at two levels: 500 and 1000 mg/ 100 g of flour. one bread was also prepared using ordinary flour. Results of Farinograph and Extensograph tests indicated strength of dough. Results of Farinograph test indicated that the percent of absorbed water, dough development time, dough stability and valorimeter value will increase by adding Ca, while the degree of dough softening in 10 and 20 minates, will reduce. Also atomic absorption spectrophotometry test showed that retaining of Ca in breads was significant ( P< 0.01).CaCO3 and CaSO4 are preffered sources of Ca for the fortification of cereal-based foods as they had no adverse affect on bread quality but CaCO3 is higher in Ca than CaSO4. It is also less expensive. For these reasons, Ca carbonate is a preffered Ca source for fortifying bread.

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Effects of fortification Setareh flour with iron, folic acid, zinc and calcium on chemical properties (dry gluten, wet gluten, gluten index, protein and zeleny value), rheologocal properties (water absorption, dough strength, dough extensibility, dough loses after 10 and 20 minutes, resistance to extensibility, extensibility index, maximum height of curve and energy), was considered in Barbary breads and compared with control treatment. In this study we have 4 treatments as follows: 1- Setareh pure flour without any fortificant/ as control. 2- Flour which fortified with low dosage of fortificants : (ferrous sulfate 20, folic acid 1.5, zinc oxide 20 and calcium carbonate 900 p.p.m). 3- Flour which fortified with middle dosage of fortificants : (ferrous sulfate 30, folic acid 2, zinc oxide 30 and calcium carbonate 1200 p.p.m). 4- Flour which fortified with high dosage of fortificants : (ferrous sulfate 40, folic acid 2.5, zinc oxide 40 and calcium carbonate 1500 p.p.m). Statistical data have shown that, in all mentioned properties flour treatments fortified with minimum and middle amounts of fortificants had better results than the flour which fortified with maximum amounts of fortificants. Minimum and middle treatments didn’t have any significant differences, so with due attention to international organizations (WHO, FAO) and provide vital micronutrients for body, we propose middle treatment.

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  The objective of this study was to determine the effects of soy-fortified bread on the sensory and rheological properties. Ground defatted soy flours were blended with wheat flour at 3, 7 and 12%. The organoleptic characteristics of soy-fortified wheat breads were carried out by taste panel. The effect of this fortification on the rheological properties of the resulting dough was investigated using farinograph and extensograph for quality assessment of the final product. The ash and protein contents of 3% and 7% wheat-soy bread blends increased compared with control. The results revealed that organoleptic characteristics scores such as bendability, appearance, flavor and taste, crust texture and overall acceptability properties  of bread containing 3% defatted soy flour was highest. Farinograph testing of the control flour and different wheat-soy flour blends showed that water absorption, dough development, dough stability, and valorimeter value increased as the level of fortification increased. The results of this study confirm the importance of producing 3-5% defatted soy fortified bread with good rheological and sensory characteristics.

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  Soy bean is a rich source of protein and has nutritional and health benefits due to the presence of phytostrogen and its role on prevention of disease, such as cancer- gained much popularity among its consumers. These days variety of soy bean products produced in food industry, eg. soy milk and fermented soy milk. Sensory evaluation of soy milk and soy yogurt have indicated that there is beany flavor which is objectionable to some consumers. In this study chemical, physiochemical and sensorial tests were done on samples of soy yogurt. Nine formulas of soy yogurt were prepared. The ratio of soy milk: cow milk were 70:30, 80:20 and 90:10 and gelatin added  as stabilizer by the percent of 0.2, 0.4 and 0.6 were used. To achieve a higher total solid and also to improve flavor and aroma of finished product, 2.5 percent non fat dry milk and 1.5 percent whey protein concentrate were added. Viscosity, synersis, acidity, pH and sensory test of formulas were done. Viscosity increased and synersis decreased significantly with the addition of cow milk to soy milk but overall acceptability did not show any significant difference. Sensory analysis of soy yogurt indicated that fortification with 30 percent cow milk and 0.4 percent gelatin gained higher score, when compared with other formulas. To the selected formula with highest score, 5, 10 and 15 percent strawberry flavor was added. Sensory analysis of flavored soy yogurt indicates that fortification with 15 percent strawberry has significantly higher acceptability compared with other formulas.  

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The effects of adding refined cod liver oil-  rich in omega 3- in three forms (fish oil,  O/W emulsion, gelled oil-in-water emulsion) to sausage from silver carp (Hypophthalmichthys moltrix) was investigated. In this regard, such properties of the sausage as its physicochemical, sensory, microbiological, texture, color, cooking loss and oxidative stability of enriched sausages were assessed. The results of proximate composition analyses showed that there was no difference between enriched formulated fish sausage (p> 0.05). pH ranged from 6.52 to 6.72 and decreased during storage. Enrichment of fish sausage caused to higher ω-3 PUFAs content, especially EPA and DHA, and decreasing significantly the ω-6/ω-3 ratio from 22.3 to 9.85. The control and fish oil treatments showed significantly higher thiobarbituric acid value during storage (p<0.05). Cooking loss was lower in gelled emulsion than other formulations. Texture analysis results showed higher hardness in gelled emulsion sausages than the others. Sensorial tests showed that the gelled emulsion sausages had higher acceptability scores. As a result, gelled emulsion was demonstrated to be a suitable delivery system in fortification of fish sausage.

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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 different levels of NaFeEDTA compound on the physicochemical and sensory properties of Petit Beurre biscuit was evaluated. NaFeEDTA was added to biscuit formulation in levels of 576, 720, 864, 1008 and 1152 mg/kg so that 100 gram of fortified biscuits to be contained 7.2, 9, 10.8, 12.6 and 14.4 mg iron/100 g respectively. Fortified biscuits were stored in polyethylene pouches for 60 days under ambient temperature condition (17-20°c) and far from light. Fortification with NaFeEDTA had not significant effect on pH, moisture and ash content of fortified comparing to the control. The data measured an Atomic Absorption instrument showed that iron content was significantly different between the fortified and control samples (P<0.05). The percent of iron loss for fortified samples ranged between 2.63%, 0.33%, 0.64%, 2.53% and 1.18% respectively. The peroxide value was increased in all samples during a 60-day storage period; however this increase was higher in the fortified biscuits as compared to control especially after 28 days. NaFeEDTA compound at different levels had not significant effect on breaking strength of fortified biscuits. Sensory evaluations were showed that the addition of NaFeEDTA to the biscuit formula have significant effect (P<0.05) on the color, texture, and flavor of fortified biscuits. With regard to the results and also the use of NaFeEDTA in the proposed fortification range (10 mg iron, 67 mg EDTA/person per day), 720 mg/kg (9 mg iron/100 g) level of NaFeEDTA as an optimum level for biscuit fortification was suggested.

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Aims: The aim of present study was production of Fatir bread fortified with rainbow trout and silver carp meats and evaluation of its quality attributes during room temperature storage.
Materials & Methods: Different concentrations of cooked rainbow trout and silver carp meat (5, 10, 15, 20 and 25%) were added to the Fatir bread and sensory properties of prepared bread were measured. Then, selected treatments were stored for 9 days at room temperature and during this time the quality attributes were evaluated. 
Findings: Results of initial sensory evaluations were showed that the Fatir bread containing 5% of rainbow trout and 10% of silver carp were accepted. Results also demonstrated that the protein, lipid and moisture content of the bread were increased with addition of the fish meat. Fatir bread fortified with fish meat had higher TVB-N, peroxide and total viable bacteria during room storage period. In terms of flavor index, the control Fatir bread was acceptable until the end of the storage period, however, the breads fortified with fish meat were within the acceptable range until day 5.
Conclusion: Can be concluded that although fortified breads showed higher nutritional value, they had lower shelf life than control bread. Between fortified breads, the quality changes were lower in the bread containing rainbow trout meat.    
 

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Microalgae are a potentially great source of natural compounds, which could be used as functional ingredients. The addition of microalgal biomass to foods is an interesting tool for production of nutritionally supplemented food materials with biologically active compounds, besides coloring purposes. Due to the growing consumption of sauces in human life and the necessity of food enrichment as an effective long-term strategy for dealing with nutritional deficiencies, a fortified functional sauce was prepared. In this study, Spirulina alga sauce was prepared with three levels of algae powder (0.3, 0.5 and 0.7%), and fortified with iron and zinc in three replicates and at analyzed during three time intervals. During the given periods (The 1st, 30th and 60th days of production), chemical, rheological and microbial analysis and sensory evaluation were carried out. The results showed a significant difference in pH (p<0.05). The acidity and static viscosity of some samples containing iron and zinc had a significant difference. Viscosity decreased during the time in each treatment, the dynamic viscosity was the lowest for the control sample and the highest for the samples of the three algae levels. Microbial contamination of samples was very low and was within the standards range. Sensory evaluation of the colors of the samples containing 0.5% algae level were preferable and did not significantly differ. Practically, in terms of odor, taste, texture and overall acceptability, there were not any significant differences. Consequently, this study showed that functional low-calorie fortified sauce can be produced with iron and zinc, using microalgae.

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Selenium is an essential element for humans, therefore, adding it to plants is convenient for biofortification. Thus, the aim of this work was to analyze experimentally the ability of sodium selenite to increase the concentration of Se and modify the antioxidant activity in tomato plants. We used plants of the Toro hybrid variety and applied three treatments: 0, 2 and 5 mg L^-1 of selenium as sodium selenite (Na₂SeO₃) using an irrigation system. Three samplings 40, 80, and 120 days after transplantation and a quantification of the accumulation of selenium and macronutrients in leaves, stems, and fruits were carried out. Plant height, stem diameter, firmness, and total solids of fruits and total dry matter were measured. The enzyme activity of catalase, glutathione peroxidase, and superoxide dismutase was quantified. The results indicated positive effects of Se on agronomic variables of the plants and fruit quality; however, fruit production showed no significant differences. Se had no effect on the concentration of the macro and micronutrients. The addition of 5 mg L^-1 of Se resulted in significant increases in the concentration of selenium on a dry basis, reaching 20.4 µg g^-1 in leaves, 52.3 µg g^-1 in stems, and 35.8 µg g^-1 in fruits. The increase in enzyme activity in the fruits was enhanced by the application of 5 mg L^-1 of Se: There was up to 352.7% more catalase activity, 312.2% more glutathione peroxidase activity, and 200.8% more superoxide dismutase activity compared with the control.

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The fortification process is carried out to improve the micronutrient intake in the target community. The aim of this study was to produce energy food fortified with micronutrients using zedo and watercress seed gums and to investigate the effect of the gums on the stability and recovery of minerals and vitamins. The formulation included meat powder, soy powder, oil, fat-soluble vitamins, minerals (iron and zinc) and sodium chloride. Among the formulations that had the highest amount of energy and viscosity, 5 were selected and the amount of minerals, iron and zinc, vitamins A, D, E and K and the amount of water activity were measured. Formula A had the highest amount of energy and viscosity with 0.92% of watercress seed gum and 1.23% of zedo gum. The data showed that the presence of gums preserves the content of fat-soluble vitamins in the samples and there is no significant difference between the amount of vitamins A, D, E and K on days 0 and 14, but in the control the amount of vitamins decreased. The response obtained from the simultaneous presence of zedo gum and watercress in the formulation of energy food showed that the type and concentration of gum had no effect on the preservation of minerals (iron and zinc). The best formulation in this study contained 35.25% protein and 0.5% minerals, which provides 277.03 kcal of energy, the total daily requirement of vitamins A, D and E, 62.5% of the daily requirement of vitamin K and 100% of the daily requirement of iron and zinc.

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The target of present study was production of functional low-fat yogurt fortified with flaxseed flour. The effect of different concentrations of flaxseed flour (0.5, 1 and 1.5%) during different storage time (1, 7, 14, 21 days) have been studied on physicochemical, microbial and sensory properties of Low fat yogurt. The results showed that increasing in flaxseed flour had no significant effect on pH, acidity and peroxide value while significantly synergies and dry matter increased and pH and viscosity decreased. With increasing in storage time, dry matter and Acidity increased, while pH and viscosity decreased. Peroxide values increased significantly during storage of yogurt samples. Different levels of flaxseed flour had no significant effect on mold and yeast counts, while it has showed significant increase with increasing in storage time. Regarding to sensory properties, the most scores were obtained for control and with 0.5% flaxseed flour samples. while scores were reduced during storage. Regarding to nutritional properties of flaxseed flour and including essential fatty acids, addition of 0.5% flaxseed flour with preserving chemical and physical properties can help to produce functional low fat yogurt.

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The consumption of fermented milk products, including yogurt, has been increased dramatically as people become aware of the functional and health resources. Quinoa seeds have recently received more attention due to their favorite nutritional properties and high content of protein, amino acids, fatty acids, minerals, and essential vitamins. Therefore, in this study, the fortification of beneficial yogurt with quinoa and its effect on physicochemical and microbial and organoleptic properties of product were investigated. Flour of quinoa seeds were added to yogurt milk at three levels (2, 4, and 6%). A sample of each treatment is selected every week and were analysed with respect to physicochemical (texture, pH, acidity, dry matter, hydration, etc.), microbial (starter count and yeast mold), and sensory properties compering to control samples. Based on the results of physicochemical tests, addition of quinoa flour significantly reduced syneresis, pH, and increased acidity, dry matter, viscosity, fiber, fat, and ash contents. The evaluation of color of samples showed that L index decreased while a and b indexes increased significantly with increasing the percentage of quinoa flour. On the other hand, the starters counts increased in fortified samples due to the nutrients of quinoa. Sensory properties were not significantly different between fortified and control sample except of texture that was improved with quinoa addition. The results of this study showed that the use of quinoa flour in stirred yogurt can led to producing a product with desirable and functional characteristics.

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Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.