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  In order to determine the effect of  different ripening time and  ripening temperature conditions on the flavor , aroma and texture development and its acceptability for consumer and also selecting the optimum conditions of cheese ripening ,an analysis was done with CRD test and three replications on 4 types of cheese having different ripening conditions including: traditional cheese A (two weeks at  16 ⁰C  and one month at 4 ⁰C )  - traditional cheese B(one week at room temperature and one month at 14 ⁰C)- UF-C cheese (one day at room temperature and 10 days at 18 ⁰C and two weeks at 4 ⁰C )- UF-D cheese(one day at 25 ⁰C  and 4 days at 4 ⁰C ). Chemical properties such as NPN/TN (non protein nitrogen to total nitrogen), ADV (acid degree value) and total acceptance at different storage time analyzed. The results showed that traditional cheese A and UF-D had the largest and lowest contents of NPN/TN, ADV and total acceptance, respectively. The effect of increasing NPN/TN, ADV   on sensorial characteristics and total acceptance of cheese was not significant for UF-D only, and total acceptance increase showed the maximum amounts at the initial two weeks in the other samples. At the same time and temperature, traditional cheese had larger amounts of NPN/TN but UF type cheese had larger amounts of ADV. Modeling of the results by Response Surface Method indicated that the effect of increasing values of ADV (lipolysis) was greater than NPN/TN (proteolysis) on the intensity of cheese ripening process and total acceptance, and therefore between 4 types of cheese optimum ripening conditions was for traditional B.

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  Salting-drying carp is a fish products traditionally consumed in Iran. So, a study was conducted to obtain a better understanding of various physicochemical contents, bacterial and sensory properties salting-drying carp. Samples of fillet and gutted carp were salted at 4° C for 10 days, which was followed by sun drying and storage. The results obtained showed that protein and moisture contents decreased during different stages processing (p<0/05). The loss of moisture was accompanied by an increase in salt. The fat content remained constant during different stages of processing. The pH of raw fish decreased (p<0/05) from 6/86±0/10 to 5/32±0/32 and 5/65±0/41 in fillet and gutted carp respectively during pickled salting and then increased (p<0/05) during the later stages. TVBN decreased after pickle salting and then increased in sun drying and storage stages (p<0/05). The TBA content of raw carp increased during all stages of processing (p<0/05). In gutted samples of salting the protein, moisture, pH, TVBN and TBA contents except salt was more than in fillets. Organoleptic properties in fillet and gutted carp except in taste gutted fish were similar during different stages of processing (p>0/05). Mesophilic and halophile bacterial counts increased significantly during process, but psychrophilic bacteria counts decreased during different stages of processing (p<0/05).

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(Received:87/4/26   Accepted:88/7/24)   In this study, lactic fermentation was used in order to improve the quality of loaf bread (baggett). Lactobacillus plantarium was cultivated in a medium composed of wheat flour and water and added in bread dough formulation at 0, 5, 10 and 15% concentrations. After baking, Staling, physicochemical (pH and acidity) and organoleptic properties (crust characteristics, taste and odor) were evaluated. Results showed that bread acidity as the concentration of sourdough increased in dough formulation. Acidity and pH of sample bread that contained 15% sourdough was 6.5 and 4.87 respectively. Also, in this sample staling and quality changes during storage were at least. Highest score of taste were belonged to sample contained 5% sourdough. Sample contained 15% sourdough gained highest score of odor and crust properties.

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Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS₁₉ software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p<0.05) in reducing sugar, color and viscosity with control sample. Samples with 75%, 50% and 25% date syrup have significantly difference with control sample in total sugar, however there was no significant difference between sample with 100% date syrup and control sample. According to sensory results, beverage with 75% date syrup exhibited the highest overall acceptability. Beverages which date syrup used instead of sugar have a desirable characteristic and indicate that substitution of sugar by date syrup didn’t leave any undesirable effects.

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Abstract
Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.
So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L^* were increased but protein, fat, staling and a^* and b^* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.

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The objective of the present study was to develop probiotic apple juices fermented with Lactobacillus delbrueckii, Lactobacillus plantarum and Lactobacillus acidophilus. To this end, the probiotic microorganisms individually inoculated to the apple juice at 10⁷ (log cfu/ml) and changes in bacterial cell viability and physicochemical  and organoleptic properties were investigated over a 3-day fermentation period at 37 °C and then a 4-week storage period at 5 °C in comparison to the control sample. The results showed that the probiotic beverages experienced an increase of about 1.5-2 (log cfu/ml) in viable cell counts after the fermentation period. The first week of the storage period was also concomitant with tremendous rise in lactobacilli counts but decreasing trend were observed for all the three species until the end of the storage period. However, the viable cell counts for the beverages fermented with L. delbrueckii, L. plantarum and L. acidophilus were found to be 8.6. 8.5 and 8.8 (log cfu/ml), respectively, after 4 week storing, which are higher than the minimum requirements needed for probiotic status. Both the fermentation and storage periods caused increase in acidity and decrease in pH, total sugar content and brix. The sensory acceptance of the prebiotic beverages significantly reduced as the storage period prolonged. Despite differences observed in sensory attributes of the probiotic beverages during storage period, they did not significantly differ in terms of total acceptability at the end of the shelf-life. All the three samples had significantly lower sensory acceptance compared to the control sample but at the end of storage period, they all received total sensory scores between 6 and 7. Considering the cell viability, and physicochemical and organoleptic properties, and despite all the differences observed between the samples, it could be concluded that development of probiotic apple juices is satisfactorily possible with the three microorganisms.
 

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 This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre–gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, Crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying.Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0.05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0.05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0.05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature.

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The composition and properties of edible coatings significantly affect their effects on food preservation. In this study, the effect of edible coating of sodium caseinate with different levels of inulin (0, 1, 2.5 and 5%) on the physicochemical, microbial, rheological and organoleptic properties of lactic cheese was investigated. The studied cheeses were produced in Pegah milk factory. Treatments included five groups: control (uncoated), sodium caseinate, sodium caseinate with 1, 2.5 and 5% inulin. The results showed that with increasing the storage period, the pH and moisture content decreased and the acidity of the samples increased significantly. The highest and lowest moisture content were related to the treatment coated with sodium caseinate and 5% inulin and the control treatment, respectively. In evaluating the organoleptic properties, the effect of the studied treatments on all organoleptic properties, except odor and color, was significant. The highest taste score was related to the treatment coated with sodium caseinate and 1% inulin and the lowest taste score was related to the control and the treatment coated with sodium caseinate and 5% inulin. As the storage period increased, the hardness, cohesiveness and chewiness of the samples increased. At the end of the storage period, the highest hardness was observed in the control and the lowest hardness was observed in the sodium caseinate treatments with 5% inulin, which was not significantly different from the sodium caseinate with 2.5% inulin. With increasing storage period, microbial count increased and the highest total microbial count and mold and yeast were related to the control and the lowest amount was related to the treatment coated with sodium caseinate and 5% inulin. In general, the use of edible coating of sodium caseinate and inulin improved the appearance and prevented textural changes and reduced the microbial activity of lactic cheese during the storage period.
 

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Poor organoleptic and physicalproperties of Low Fat Cheese (LFC) suggest the use of some hydrocolloids in its production. In this study, the effect of addition of Basil Seed Gum (BSG (into the structure of low-fat white brined cheese was investigated. To obtain a good view about the protein and polysaccharide interactions in cheese, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy were also used. The results indicated that the incorporation of BSG into the cheese matrix and the creation of new interactions caused some changes in the cheese properties. There was considerable slump in the hardness value of the cheese samples containing BSG throughout ripening. The addition of BSG in the cheese matrix weakened its microstructure due to a decrease in the electrostatic attraction between the macromolecules, which was mainly a result of high salt concentration. Thermal properties and FTIR spectra of cheese samples were altered with polysaccharide incorporation as well as the ripening period.
 

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Broccoli (Brassica oleracea L. var. italica) as an important vegetable has a high postharvest respiration rate, so, it loses its quality rapidly. The use of edible films and coatings as protective layers to create a covering on the surface of fruits and vegetables plays a key role in maintaining the quality of this product. The present research investigated the qualitative and biochemical traits of broccoli coated with tragacanth gum (0, 0.1, 0.2, and 0.4%) and cellophane and uncoated ones (as control) weekly during three-weeks cold storage. Based on the results, coating influenced all measured traits (except flavonoid content, vitamin C and antioxidant activity) and storage time influenced all recorded traits significantly (P< 0.01). The results revealed that over the storage period, the physicochemical and biochemical parameters and visual quality of the broccoli decreased. Tragacanth gum 0.2% led to less weight loss, however, appropriate soluble solids content, and higher titratable acidity and organoleptic properties were recorded for 0.4% coated florets. Cellophane was effective in retaining some physicochemical characteristics, weight, and marketability, but it reduced phenolics. Tragacanth gum coating can be used as a biomaterial, as a substitute for synthetic cellophane film to preserve broccoli.