---

Making and using dried products because of high losses of unprocessed product during transportation, economical benefits of grocery, special weather in Iran, good marketing etc. has been increased. In this research, kiwifruit slice favorite in two ripeness levels (stiffness 0.5 and 1.5), two cultivars (Monty and Hayward) and three moisture levels (15, 20 and 25 %wb) is evaluated by sensory evaluation. In this test sense qualities as color and appearance, chew ability, taste and flavor and general favorite are considered. Primary test in preparing kiwifruit slice showed that moisture contenttime curve during the first 7 hours is linear and after that it becomes exponential. Also the shortest time to dry is for Monty variety with more ripeness (0.5 kg) and the longest time refers to Hayward with less ripeness (1.5 kg). Results showed that in general the greatest score is dedicated to Hayward with more ripeness and moisture of 20 %. The least score is of Monty with less ripeness and moisture of 15%.Hayward variety due to better odor and flavor and more soluble sugar, has special advantage. It is concluded that Hayward variety with ripeness of 17% Brix index and moisture of 20% is the best option to make kiwifruit slice.

---

The effects of frozen storage (-20°C) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through  analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage.  Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20°C frozen storage up to four months.

---

The aim of this study was production of chitosan from chitin of local shrimp shell and comparison its qualitative properties with commercial chitosan which has been produced by crab shell. In the first step, the shells of Persian Gulf   shrimps were prepared and chitin was produced from them by demineralization, deproteinization and discoloration treatments. Then, chitosan was obtained by deacetylation of the chitin. Film samples were prepared by the chitosan and their thickness and water vapor permeability (WVP) were determined and compared with the commercial chitosan. Also, chemical composition (moisture, ash and protein), degree of deacetylation, water binding capacity, fat binding capacity and color of  the produced chitosan samples were determined and compared with the commercial chitosan. The results showed that the chitosan production yield was acceptable (%19.43). In view of the chemical properties, the produced chitosan had lower protein and ash impurites, lower degree of deacetylation, higher water binding capacity and higher fat binding capacity than the commercial chitosan. The prepared film samples of the produced chitosan showed lower water vapor permeability (WVP) than the commercial ones. Also, the produced chitosan had more color lightness than the commercial chitosan. Overall, it can be concluded that it is possible to produce suitable quality chitosan by shells and waste of local shrimp, therefore, the shrimp production and shrimp packaging factories of Iran can be proposed to produce chitosan.  

---

In this study, the effect of a grape syrup and storage time on the physicochemical, microbial, and sensory properties of yogurt were evaluated using the response surface method. The amount of grape syrup and storage time were in the range of 0-5% and 1-21 days, respectively. The results of the statical analysis showed that with increasing the amount of grape syrup and storage time, the number of Lactobacillus casei were increased and decreased, respectively (p<0.05). With increasing grape syrup, the moisture content and acidity decreased and ash, pH, and syneresis increased (p<0.05). During storage time, pH decreased and acidity and syneresis increased (p<0.05). The results of the microbial test showed that with increasing grape syrup and storage time, the molds count was decreased (p<0.05). The results of sensory evaluation also showed that by increasing the amount of grape syrup, the score of color, flavor, and texture increased (p< 0.05). According to the obtained results, for producing bio-yogurt, grape syrup at 5% and the storage time about 7 days found to be the optimal processing conditions.

---

The use of appropriate gluten substitutes such as gums can be useful in the production of products without this protein for people with chronic celiac disease. The purpose of this study was to investigate the characteristics of baked bread produced based on corn flour and the addition of Balangu Shirazi (Lallemantia Royleana) gum at three levels (zero, 1 and 2 g). For this purpose, a completely randomized statistical design was used (P<0.05). Based on the obtained results, the sample containing 1% of Balangu Shirazi gum has the highest porosity (18.5%) and the lowest firmness in the period of 2 h after baking (6.5 N) at the consumption level of 1% and 72 h after baking (10.6 N) at the consumption level of 2% gum was obtained. Also, with increasing the level of gum consumption, increasing the L^* colorful component and no significant change in the two colorful component a^* and b^* component in the crust and crumb texture of the produced bread were obtained. Observation of electron microscope images showed that by increasing the amount of Balangu Shirazi gum, it causes the formation of a network-like structure and can put more compression on the wall of the produced bread. Finally, by examining the marginal results of the sensory test, the sample containing 1% gum, compared to other samples, received a higher score from the sensory evaluators.

---

The aim of this study was to investigate the effect of adding balango seed antioxidant extract on some properties of low-fat stirred yogurt. In this regard, the antioxidant extract of balango seeds was extracted by three traditional methods (immersion) for 24 hours, microwave for 3, 12 and 24 minutes and ultrasound for 30, 60 and 90 minutes and tests such as total phenol, DPPH scavenging activity and iron reducing power were performed on them, and according to the results of this part, the best extract was selected and added to low-fat yogurt in different concentrations (0, 0.2, 0.3, 0.4, and 0.5 g/liter). The results showed that the extract obtained after 30 minutes of ultrasound had the highest amount of total phenol, DPPH scavenging activity, and the power of reducing iron. On the other hand, it was determined that the highest and lowest pH and acidity of the produced yogurts, respectively, belonged to the control sample that did not contain the antioxidant extract of balango seeds, and with the increase of the extract in the samples, the pH decreased but the acidity increased, and the sample without the extract had the lowest amount. Watering (28.52%) was among the samples and with the addition of Balango extract to the formulation of manufactured yogurts, the number of Lactobacillus acidophilus increased. Finally, according to the findings of the general acceptance and properties of low-fat stirred yogurt, it can be said that the addition of 0.2 g/liter of balango seed extract leads to the improvement of the qualitative and sensory properties of low-fat stirred yogurt.