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Processing efficiency of rainbow trout, amounts of by-products and their nutritional value as well as some correlations between whole fish weight and products yield were evaluated. Results showed that efficiency decreased up to 87.56 ± 3.43% for gutted fish and it reached up to 56.69 ± 3.26% and 45.36 ± 2.37% for skined on and skinless fillets, respectively. The highest amounts of by-product were related to head and viscera which were 15.52 ± 2.00% and 12.62 ± 2.61% of body weight, respectively. A significant negative correlation was found between fish weight and head weight percentage (P<0.01). Also, the yield of headed and gutted product increased significantly by increase in fish weight (P<0.01). Among by-products, viscera and head were the richest sources of fat (17.4 and 13.0 % of wet weight) and skin contained the highest amount of protein (24.1% of wet weight). Moreover, a significant presence of the most important and health benficial omega-3 fatty acids was detected in both head and viscera. Viscera and bone were also found as rich source of iron mineral.

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The aim of this study was to prepare tortilla from oat flour and optimize the physical quality of the resulting product. Inactivated the lipase and peroxidase enzymes in the oat grains were processed during thermal process operation to prevent lipid rancidity and the oat flour was prepared. At the next stage, tortilla was prepared from oat flour.To improve the texture of tortilla, whey, gluten and mono di glyceride isolates were added to oat flour. The effect of the additives was investigated during tissue stress, fragility resistance and colorimetry tests. According to the results,with increasing gluten level, the fragility resistance of the produced sample was increased.Also, with an increase in the dough baking temperature of 140 to 160 degrees Celsius, the brightness of the produced sample was reduced. Then, the produced samples were compared with two commercial samples of "Pringles" and "Tordilla",which were prepared from maize flour,and chemical compounds, texture meter,amino acid content,colorimetry and organoleptic characteristics were studied. According to the results obtained at 5% level, the Tortilla from oat showed no significant difference in terms of the texture and color quality with the two commercial samples of Pringles and Tordilla as well as had higher essential amino acids, low fat and high quality protein content.Also,the tortilla and two commercial samples of  Pringles and Tordilla were evaluated by the assessors in terms of the indicators of crispiness, color, flavor and taste,which had a significant difference at the level of 5%, so that the highest score was for Pringles, Tortilla and Tordilla, respectively.

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Fruits and vegetables by products enrich from functional components such as dietary fiber and protein.  This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.

 

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In this research, physicochemical and antioxidant properties of two varieties of lemon (Cook Eureka and Khoushehi) were evaluated during two years by sampling from October 17 to November 16, every 10 days (four times) from trees and at the end of shelf life period. The results showed, generally, the size and volume of fruit of Cook Eureka was large and Khoushehi lemon was small. The fruit weight and juice percentage in Cook Eureka did not change significantly (p<0.05) during harvesting time and shelf life. The TSS/TA ratio also increased during ripening and shelf life, with the exception of the Khoushehi fruits which harvested on November 16. Although the technology index in Cook Eureka was not significantly change during harvesting times, but the peel thickness of Khoushehi fruits decreased during shelf life. In general, the values of L*, a* and b* color indices in both varieties and experiment were high from first to last harvest times. Also, amount of Chroma and CCI showed an increase pattern during shelf life. Fruits picked at the last harvest (Nov. 16), which had the highest amount of vitamin C (28.31 mg/100gFW), also had the highest vitamin C levels at the end of shelf life (42.64 mg/100gFW). Totally, the total phenol and antioxidant content of fruit were increased during shelf life period in both varieties.

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Today, changing climates, increasing populations, and food security concerns are encouraging researchers and food industry experts to study the feasibility of producing foods from cereals, grains, and other unusual sources. Millet has a short growing season and can be produced in drought conditions compared to the main cereals, resistant to pests and disease. Therefore, due to Iran's climate and continuous decline of water resources, its use is justified. Millet grains have also been attracted by food and nutrition researchers because of their special properties, high nutritional value and health effects. It is rich in dietary fiber, protein, minerals, and vitamins and is comparable to basic grains. On the other hand, millet is one of the grains that because of its lack of gluten proteins, can have a special place in the diet of celiac patients who cannot consume grains such as wheat, barley, rye, and oats. Therefore, in this paper, by introducing millet grain, nutritional value and its products, researchers and artisans are focused on planting and processing this forgotten grain. It is hoped that in the future, this valuable grain, often used as livestock and poultry in Iran, will also be included in the household food basket.
 

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Among legumes, lentil is very rich in protein and is called the meat of poor people. In this study physicochemical, nutritional value and antioxidant properties of two cultivars of Iranian black and green lentils, including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, measurement of total antioxidant activity and carotenoids content were investigated. Obtained results show that, green lentil contains a higher amount of moisture and volatiles (6.72 g/100g) and carbohydrate (59.34 g/100g), in comparison black lentil had a higher amount of ash (mineral element) (3.66 g/100g), crude fiber (7.40 g/100g), fat (1.95 g/100g), protein (26.02 g/100g) and higher antioxidant activity based on DPPH (IC₅₀= 2408.8 mg/L) and FRAP (concentration of Fe²⁺ ion= 0.4 mM) experiment. The carotenoid content of black lentil was determined 0.024 μg/g and was higher than green lentil (0.011 μg/g). So it can be said that, despite the advantages of black lentil over green lentil, it remains unknown nutritionally, and it seems very appropriate both economic and agricultural recommending people to consume and to put up black lentil in their diet, with regard to rainfed of lentil and dryland cultivation source in our country.

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Regarding hemodialysis patients’ limitations in consuming different foods, providing them with a product with health-promoting effects is important. The objective of this study was to develop a functional food from whey protein for this disease condition and assess its sensory, chemical, and nutritional characteristics. Fermented and unfermented beverages were prepared as a mixture of whey protein concentrate (8.5%), permeate (1.4 % for fermented), mint flavor (0.01%), vitamin E (0.18%), and water. Ty17A starter was used for the fermented blend. After pasteurization, and homogenization, the blends were stored until the sensory, chemical, and nutritional evaluations were done. Data were analyzed by SPSS Software (version 16). The pH values of the fermented and unfermented beverages were 3.8 and 6.02, respectively. The medians of all sensory attributes were greater than 4 for the fermented and less than 3 for the unfermented beverages (except color). All sensory attributes other than the color were significantly different between beverages (P< 0.05). The overall acceptability of the unfermented beverage was less. No significant nutritional differences were seen between beverages. Some of the nutrients values in the beverages are desirable for hemodialysis patients (Protein: 7.9-8 g 100 g^-1, Fat: 0.4%, Trans fatty acids: 2%, Saturated fatty acids: 56.15% Phosphorus: 9.25-9.35 mg 100 g^-1, Potassium: 0.0295 %, Sodium: 62.5 mg 100 g^-1, and vitamin E: 400 mg 220 mL^-1). The microbial counts of both were safe. Vitamin E fortified fermented whey beverage might be a good recommendation for hemodialysis patients because of its protein quality, low fat, phosphorus, sodium, and potassium and high vitamin E contents.

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Regarding hemodialysis patients’ limitations in consuming different foods, providing them with a product with health-promoting effects is important. The objective of this study was to develop a functional food from whey protein for this disease condition and assess its sensory, chemical, and nutritional characteristics. Fermented and unfermented beverages were prepared as a mixture of whey protein concentrate (8.5%), permeate (1.4 % for fermented), mint flavor (0.01%), vitamin E (0.18%), and water. Ty17A starter was used for the fermented blend. After pasteurization, and homogenization, the blends were stored until the sensory, chemical, and nutritional evaluations were done. Data were analyzed by SPSS Software (version 16). The pH values of the fermented and unfermented beverages were 3.8 and 6.02, respectively. The medians of all sensory attributes were greater than 4 for the fermented and less than 3 for the unfermented beverages (except color). All sensory attributes other than the color were significantly different between beverages (P< 0.05). The overall acceptability of the unfermented beverage was less. No significant nutritional differences were seen between beverages. Some of the nutrients values in the beverages are desirable for hemodialysis patients (Protein: 7.9-8 g 100 g^-1, Fat: 0.4%, Trans fatty acids: 2%, Saturated fatty acids: 56.15% Phosphorus: 9.25-9.35 mg 100 g^-1, Potassium: 0.0295 %, Sodium: 62.5 mg 100 g^-1, and vitamin E: 400 mg 220 mL^-1). The microbial counts of both were safe. Vitamin E fortified fermented whey beverage might be a good recommendation for hemodialysis patients because of its protein quality, low fat, phosphorus, sodium, and potassium and high vitamin E contents.

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A major challenge currently facing the food industry is the need for increased nutritional value in foods. A feasible and nutritional method to achieve this aim in bakery products is the addition of prebiotics which makes possible the sale of more nutritional food with equal sensory features. The main aim of the present study was to assess the effects of oligofructose, inulin and oligofructose-enriched inulin on the features of prebiotic cake. In the control sample, the highest symmetry and volume was observed, along with the lowest apparent density and specific gravity. The crumb was observed to become less yellowish and more reddish when fructans were added, except during the addition of 2.5% oligofructose-enriched inulin. In the storage period of the product, the control sample had the highest hardness and least moisture. Samples with 2.5% inulin/oligofructose and 10% oligofructose/inulin demonstrated an increased level of protein, total fiber, and ash, respectively. The highest and the lowest scores in terms of sensory evaluation of the cakes (one day post-baking) were attained by the 2.5% oligofructose/inulin and 10% inulin, respectively.

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     Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.
 

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Nowadays more attention is attracted to enhancing the safety and nutritional value of biscuit as a high demanded bakery product. This study aimed to investigate the effect of incorporating red grape waste extract (RGWE) (0, 2, and 4%) on nutritional characteristics (total phenolic content, total anthocyanin, and antioxidative property based on DPPH scavenging capacity, and acry amide contents), oxidative stability (peroxide, anisidine, and totox value), as well as color and organoleptic properties of fortified biscuit samples. According to the obtained results, the incorporation of RGWE had led to an increase in total phenol, anthocyanin content, and antioxidant properties of the biscuit samples. Furthermore, the inclusion of 4% RGWE had a significant effect on reducing acrylamide and elevating oxidative stability as well as nutritional properties of the biscuits. Moreover, the addition of RGWE into the biscuit's formulation had led to a change in the color parameters (L*, a*, and b*) by increasing the redness and decreasing the lightness of the samples compared to the control sample. As well, organoleptic characteristics of the samples revealed high sensorial scores of the biscuits contained 4% RGWE, which can lead to open a new horizon toward producing functional food products with acceptable flavor and high nutritional value for consumers.
Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.

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Pastilles are one of the popular and highly consumed confectionery products that raise concerns due to their low nutritional value. Therefore, the aim of this study was to examine the formulation of mango pastilles with Spirulina platensis powder and honey sweetener. The formulation ingredients included 0 to 20% mango puree, 0 to 10% honey, 5.34% gelatin, Spirulina platensis in the range of 0 to 1%, 23.38% water, 33.5% sucrose, 36.5% glucose, and 1.28% citric acid. The response surface methodology (RSM) and central composite design were used. The results showed that Spirulina platensis powder contains high amounts of protein, ash, and phenolic compounds. The three-dimensional response surface plots showed that moisture significantly increased with an increase in the amount of algae, mango, and honey. The minimum water activity was 0.2 for maximum honey and minimum mango and Spirulina. The maximum water activity was achieved for maximum mango and 8.0% Spirulina and minimum honey. With an increase in the amount of algae, mango, and honey, antioxidant activity, fat, protein, and ash content significantly increased. The highest antioxidant activity was achieved for maximum honey and Spirulina and about half of the mango. The highest firmness was recorded at 2.0% Spirulina and 0.54% mango, and the highest honey content. Firmness decreased slightly with an increase in mango and Spirulina, and then increased with a further increase in mango. The highest color was related to the highest amount of mango and the lowest amount of honey. The highest sensory acceptance was observed at 15.95% mango, 7.97% honey, and 0.80% Spirulina, and the lowest was at 4.05% mango, 2.32% honey, and 0.20% Spirulina. The results of optimizing the functional pastilles showed that the best sample was obtained at 11.67% mango powder, 2.02% honey, and 9.79% Spirulina powder.

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To increase the quality and shelf life of mango fruits (Manjifera indica cv. Langra), a factorial experiment was conducted in the form of a completely randomized design with three replications (18 fruits per replication). Mango fruits in mature green stage were harvested from a commercial mango orchard in Roodan city, Hormozgan province. The first factor was ultraviolet radiation (UV-C) with an intensity of 25 watts at three levels (0, 5 and 10 minutes), the second factor was ultrasonic radiation with a frequency of 35 kHz and a power of 280 watts at three levels (0, 3 and 6 minutes) and the third factor was storage time at five levels (0, 10, 20, 30 and 40 days). After the treatment with the mentioned proportions of UV-C and ultrasonic, the fruits were stored at 10°C and a relative humidity of 80-85%, and the sampling and the measurements were carried out at different times. Based on the results, ultraviolet and ultrasound treatments prevented the increase of L^¬ (lightness), a^¬ and b^¬  and pH and the decrease of fruit ascorbic acid over time. In ultrasound treatments, the highest amount of ascorbic acid (11.3 mg/100 grams) was found in irradiation for three minutes. In ultraviolet treatments, the decrease of ascorbic acid with time was less than the control, but there was no significant difference between five and ten minutes. Ultrasound treatment for 6 minutes prevented the significant decrease in fruit weight. On the 40th day of storage, the lowest amount of L^¬ in fruit flesh (89.44) belonged to ultraviolet treatment for five minutes. Therefore, within 40 days of storage of mango fruit, ultraviolet treatment for five minutes due to maintaining the appearance of the fruit (L^¬) and ultrasound treatment for three minutes due to maintaining the maximum ascorbic acid of mango fruit are recommended.
 

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The effects of storage of rainbow trout processing by-products at 4 ºC on fatty acid composition and nutritional values of hydrolyzed-derived oils were determined. Polyunsaturated fatty acids (PUFA, 39.97-43.70%) were the major fatty acids followed by monounsaturated (MUFA, 31.90-34.05%) and saturated (SFA, 19.27-22.59%) fatty acids. Among fatty acids, linoleic, cis vaccinic, and palmitic were the main fatty acids. N-6 fatty acids represented 34-38% while n-3 fatty acids were 4.5-6.6% of all fatty acids (P<0.05). Hypocholesterolemic/hypercholesterolemic ratio (h/H) index in oils was between 4.23 and 5.15. The highest value was found at day 2 while showed no changes among other storage times (P>0.05). Thrombogenic index (TI) at days 0 and 2 were the lowest among storage times while at days 5 it represented the highest value. However, the change was not significant (P>0.05). N-6/n-3 ratio ranged from 5.01 to 7.6. PUFA/SFA was between 1.77 and 2.29 and showed the highest value at day 2 while after 5 days significantly decreased (P<0.05). The highest fish lipid quality (FLQ) index was for fresh by-products (day 0) (P<0.05) and showed no differences from day 1 to 5 (P>0.05). Also, nutritive value index (NVI) ranged from 2.25 to 2.55 with no significant differences during storage (P>0.05). The sum of EPA and DHA was between 1.73 and 4.05% and decreased with increasing storage days (P<0.05). Polyene index (PI) decreased to the end of storage time up to 4 days compared with the fresh by-products and significantly decreased thereafter after 5 days (P<0.05). Results of the present study showed that fatty acid composition and nutritional quality of oils from hydrolysis-derived oils were influenced by the storage days to some degree.
 

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The Elm polypore mushroom Inocutis levis is a macroscopic basidiomycete belonging to the Hymenochaetaceae family. Many members of this family have been of interest to researchers due to their medicinal and nutritional properties. Recent investigations have shown some bioactive properties of the fruiting body of I. levis. In this research, the nutritional and mineral composition of I. levis and the antioxidant activity of its mycelial extract have been investigated for the first time. Nutritional composition was determined according to AOAC method and mineral content was determined using ICP-MS. Mycelium cultivation was performed in PDA and then in PDB medium. Antioxidant activity of the fruiting body and mycelial extracts was evaluated via ABTS and DPPH assays. According to the results, Inocutis levis contains 14.2% protein, 73.7% carbohydrates (including 59.7% fiber), and a significant amount of minerals (11.6%) including potassium, phosphorus, magnesium, and iron. The concentration of lead and cadmium in I. levis is at the safe level, but the Health Risk Index (HRI) values of mercury and arsenic exceed the safe level. Although I. levis fruiting body extracts had a higher free radicals inhibitor activity, due to the significant yield of the mycelium extract and also the ease of cultivation, the cultured mycelium of this mushroom can be considered as a potential source of bioactive compounds. To apply this mushroom in food and pharmaceutical industries, a deeper investigation of the compounds of I. levis is suggested.

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Water deficit is a major factor limiting plant productivity of fruit quantity and quality, particularly in arid and semi-arid regions of the world. The total yield, fruit physical characteristics and nutritional value of four drought tolerant tomato genotypes (KSU-TOM-102, KSU-TOM-106, KSU-TOM-107 and TL–01860) were evaluated in response to deficit irrigation (DI) under field conditions. Three levels of crop evapo-transpiration (ETc; 50%, 75% and 100%) were applied at three different growth stages (vegetative, flowering and fruiting stage) to the four tomato genotypes. Tomato genotypes differed in their responses to water deficit. Among different genotypes, KSU-TOM-102 recorded the highest average total yield (89.54 t.ha^-1) under irrigation treatment with 100% of ETc during all stages as well as 75% of ETc during the fruiting stage. But, in general, total yield decreased under water deficit. Significant (P≤0.05) differences in fruits quality characteristics exerted by irrigation water treatments, tomato genotypes and their interactions. Irrigation with water at 50% ETc at all growth stages significantly (P≤0.05)  increased vitamin C, titratable acidity, total soluble solids and total sugar contents for tomato ‘KSU-TOM-107’ followed by ‘KSU-TOM-102’. But, this increase in nutritional value was accompanied with decrease in total yields by nearly 40-50%.   KSU-TOM-102 irrigated with water at 75% ETc at fruiting stage or vegetative stage recorded 0% and 12% reduction of the total yield, respectively, while maintaining good nutritional value as compared with 100% of ETc during all stages. Therefore, these treatments can be recommended as irrigation management strategy for tomato ‘KSU-TOM-102’ production under field conditions.

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Experiments were conducted for the quality evaluation of developed gluten-free protein enriched pasta. The pasta was formulated by taking a different proportion of Pre-gelatinized broken basmati Rice Flour, freeze-dried Carrot Pomace, and Groundnut Meal in the ratios of T₁ (100:0:0::PRF:CP:GM), T₂ (97:1:2::PRF:CP:GM), T₃ (94:2:4), T₄ (91:3:6), T₅ (88:4:8), T₆ (85:5:10), T₇ (82:6:12), and T₈ (79:7:14) respectively. Pre-gelatinized broken basmati rice flour (T₁) was considered as the control pasta. Each pasta sample after drying was packaged in polypropylene bags and stored for 3 months at ambient conditions (28±2°C). Results revealed that the Lightness (L*) value of gluten-free protein enriched pasta decreased, while a* and b* values increased with the increase in the incorporation level of freeze-dried carrot pomace and groundnut meal to broken basmati rice flour. Also, water activity, bulk density, swelling power (g g^-1), water absorption index (g g^-1), and cooking time were greatly influenced by the increased incorporation level. There was a significant decrease in cooking time and smoothness of gluten-free protein enriched pasta because of fibre addition. On the other hand, incorporation resulted in little clumpiness and disintegration.

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Pumpkin (Cucurbita pepo L.) seeds are popular for their dietary and health benefits. However, there are limited data on the pathway between phytochemical and nutritional values of pumpkin seeds. For this purpose, the seeds of some Turkish pumpkin genotypes (NVS-1, NVS-2, KNY, KYS-1, KYS-2, BRS, EDR, and KRK) were analyzed for their amino acids, organic acids, fatty acids, and mineral content. The wide variation between seeds in organic acids (KYS-2, 8.105 ng µL^-1; KRK, 1.939 ng µL^-1) and amino acids (KYS-2, 32.99 nmol µL^-1; KNY, 15.65 nmol µL^-1) content was observed. C18:2n6 and C18:1n9 were the most predominant fatty acids in the seeds, whereas C16:1n7 was the least abundant. Considering the mineral contents, seeds were relatively rich in potassium (2560.3-6697.5 mg kg^-1), phosphorus (529.8-1120.9 mg kg^-1), and magnesium (426- 1124.5 mg kg^-1). Moreover, the path diagram of phytochemical properties, nutritional value, and fatty acids of pumpkin seeds was determined. Consequently, the seeds of pumpkin cultivars were examined to find the best potential for a high nutritional value and contribution to the food industry.