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According to mainly importance of the sensory characteristics of meat products from consumer viewpoint, increasing of the consumption of meat products, the existing articles addressed in literature about of principally effect of fat, water and fat replacers on sensory characteristics of meat products, this research carried out for evaluation of sensorial characteristics of high fat sausage and low fat sausages with 60% meat in National Nutrition and Food Technology Research Institute and Gooshtiran company in 2006. This study was done by explorer and experimental methods. The treatments were produced in three replicates totally twenty one formulas. Sensory characteristics of all treatments as colour, taste, juiciness, firmness and palatability evaluated by 8 trained panelists using eight-point scale and acceptability evaluated by 31 in-house panelists using ranking test. The main treatments (three replications) were analyzed by Kruskal-Wallis and then the means were compared with Mann-Whitney U. Spearman,s rho Correlation were used to determine the correlation among sensory characteristics of treatments. All low fat formulas had higher red colours and were juicy and more acceptable than the control (P<0.05) but were not significantly different in taste and firmness. Colour was medially and positively (r =0.55) correlated with firmness. The correlation between colour and taste (r =0.47) and correlations between taste with juiciness (r =0.41) and firmness(r =0.38) was weakly and positively (P<0.05). The significant correlations were not observed between palatability and acceptability and with each other sensory characteristics. Juiciness was negatively correlated with firmness but was not significantly different. As a result, there is possibility of sensory evaluation of produced sausages and can be as criteria for selection of the best formulation.It is recommended that evaluation of sensory characteristics and the application of panelists be studied in future researches for formulation and production of meat products.

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  The flat breads (Sangak, Barbari) have got great importances Iranian diet. The quality of these breads is very important from consumer point of view and the inferior quality would cause the bread loss in the country. The aim of this research was to study the effect of the freezing, freeze storage and freeze thaw on the quality of two flat breads. For this Sangak and Barbari were baked and packed on polyethylene bags and stored at -18˚C in household freezer. The breads were taken out after periods of one, two, and three weeks from the freezer and thawed at room temperature and heat condition (80˚C). The textural properties of the frozen breads were determined in DSC and TPA apartuses, and the sensory tests were done with scoring method by trained panels. The results of the DSC study showed that in the periods of 1, 2 and 3 weeks the retrogradation stopped on these breads and the amount of starch retrogradation in thawed breads (at room temperature and heat condition) did not show significant differences (P<0.001). The results from the TPA showed that the amount of force needed to make slices of the breads were significantly different (P<0.001). The results of sensory test in the case of thawed bread under heat condition had acceptable quality. From the result of this research it can conclude that the freezing can be used for preservation of these breads and thawing of them should be done under heat condition.

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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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In this study, effects of coating materials: methylcellulose-wax; and wax on physic-chemical and sensorial characteristics of Thomson navel orange at 8 °C were evaluated. Weight loss, vitamin C, total soluble solid (TSS), acidity (TA), and sensory evaluation every two weeks for 16 weeks of storage were analyzed. Fruits were coated with commercial wax or composite methylcellulose-wax (MC, 9: 10, w/w) using immersion treatment. Uncoated fruits were used as control ones. This research was performed using a factorial experimental model in a completely randomized design with 5 replications at an accuracy rate of 95%. Coatings by wax were the most effective in reducing weight loss. Fruits coated with composite coating materials, had the highest level of vitamin C in comparison with other samples. TSS and TA of all samples decreased during storage, while the TSS / TA ratio increased in all treatments. Fruits treated with methylcellulose-wax within 10 and 16 weeks of storage preserved TA values more than other treatments. The results of sensory evaluation showed that the least desirable flavor was related to 8 weeks after storage. Within 10 and 16 weeks, the highest off-flavor was related to the fruits coated by wax Freshness of fruits decreased during storage. No significant difference was observed between the fruits coated by MC-Wax and wax.  

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Guar gum and whey proteins concentrate (WPC-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the Na-caseinate-based imitation cheese. Also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. Imitation cheeses were formulated with three levels each of WPC (0, 1.5, and 3%) and guar gum (0, 0.3 and 0.6%) w/w in cheese formulation. Cheeses with higher guar and lower WPC were softer and melted to a greater degree. Use of the two food additives at increasing levels reduced the amount of protein significantly (P< 0.05). Unlike guar, WPC increased pH values. Color of the cheese was affected positively by guar and negatively by WPC (P< 0.05). The overall acceptability of the cheese was not affected by the levels of WPC, but it did improve with increasing level of guar used in the formulation. Taking into consideration the adverse impact of WPC on color and meltability and slight adverse effect of guar on the hardness of imitation cheese, use of WPC at 1.5% and guar at 0.3% level in the formulation of imitation cheese is recommended.

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World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. In this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. Powdered hazelnut was added to butter at 3 levels (10, 20 and 30 percent w/w). The butter samples were then kept in refrigerator for 4 weeks. The acid and peroxide values, oxidative stability, fatty acid profile, tocopherol content as well as sensory characteristics of hazelnut added butter samples were determined and compared with those of control as during cold storage. Results revealed that hazelnut fortified butter samples bore higher acid values vs. lower peroxide value, as well as oxidative stability values than the control samples. Both acid values, and peroxide values increased in all the samples throughout storage. The concentration of unsaturated fatty acids, including essential fatty acids were recorded as significantly higher (P<­ 0.05) in the fortified butter samples. The contents of α- and γ,β-tocopherol were also higher for the fortified samples, however, their levels especially the level of α-tocopherol, decreased during storage. Sensory evaluation showed no significant difference (P­>­ 0.05) between fortified vs. control samples in terms of either the overall acceptance or any undesirable flavor characteristics. This study introduces a new functional dairy product that can be a step forward towards the modification of butter nutritional drawbacks through an increase in its essential fatty acids as well as antioxidant constituents.

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In the present study, maize fiber was added to macaroni paste formulation at levels (0%, 5%, 10%, 15%), and physicochemical properties, textural and sensory evaluation of sampels were tested.  The results showed that as the fiber content of corn increased, the amount of ash and insoluble fiber increased significantly and the amount of moisture and protein of the samples decreased significantly (P<0.05). In intervals of 20 and 30 minutes, by adding different amounts of corn fiber the content of baking solids increased and the acidity of cooking water was significantly decreased. Also, the weight after baking significantly increased. The results of texture profile analyzer showed that there was no significant difference in hardness, gumminess, elasticity (Springiness) and cohesivness of samples containing higher concentrations of corn fiber. The results of mean comparison of samples showed that texture adherence of corn fiber samples was significantly higher than the control sample. There was no statistically significant difference in the stiffness of the samples. The colorimetric results of the samples showed that the color components of L* of the samples containing higher concentrations of corn fiber were significantly higher and a significant difference was observed in the color component a * and b* were not observed. On the other hand, treatment 2 (containing 5% corn fiber) had the highest sensory scores in all of the studied characteristics and was introduced as the superior treatment.
 

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soybean and its products have been considered as functional products. Due to applying of functional properties of soy milk, a mixture of cow milk and soy milk in different proportions (zero, 20, 40, 60, 80 and 100% soy milk) was processed to yogurt and then liquid kashk was produced. Liquid Kashk was converted to powder by spray dryer and their physicochemical and sensory properties were measured. The results showed that the amount of moisture and protein in the Kashk powder increased from 3.1% to 3.96% and 29.2% to 65.57% respectively and the amount of acidity decreased from 1.72% to 0.8% in the 100% soy milk sample compare to 0% soy milk Kashk (P ≤0.05). The increase in soy milk also increased the viscosity and consistency of the reconstituted Kashk. Adding soy milk up to 40% did not make a significant difference in taste and color compared to the control sample, but adding soy milk at levels higher than 40% caused a significant reduction (P ≤0.05) in taste and color score. Soy milk reduced the overall acceptance score of reconstituted Kashk, which did not significant up to 60% of soy milk. 

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To reduce sucrose consumption in biscuits, Date Syrup (DS) and Date Liquid Sugar (DLS) were replaced with sucrose at different levels (0, 20, 40, 60, 80, and 100%) and physicochemical properties of dough and the resultant biscuits were compared. Dough pH and cohesiveness decreased while softness and adhesiveness increased with addition of DS and DLS. The pH, softness and adhesiveness of the DS dough were higher than the DLS samples. The DS and DLS biscuits had lower pH, higher ash and moisture contents than the sucrose biscuits. The DS biscuits had more ash content than the DLS sample. Addition of DS and DLS resulted in biscuits with higher density, spread ratio, harder texture, and darker color. These changes were more pronounced when DS was used. Sucrose replacement with less than 40% DS or 60% DLS resulted in biscuits with sensory characteristics similar to the control, and higher antioxidant and mineral contents.

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Although one of the most suitable methods for natural fortification of bread is using fiber sources such as rice bran, due to its negative effect on the physical, textural, nutritional and sensory properties of bread, the addition of fiber has not yet been widespread. In this study, the effect of adding hydrothermaled rice bran to bread, as the dominant feed of the community, in optimal conditions and for amounts of 3%, 6% and 9% of wheat flour, was investigated. The results showed that by a slight increasing in the percentage of added hydrothermaled rice bran, the specific volume of bread was increased and the density was decreased. The highest crumb moisture content was observed for high amounts of added bran (6% and 9%). The ratio of crust to crumb also showed a direct relationship by increasing the percentage of bran. Textural changes also indicate that the degree of firmness and gumminess of bread has been significantly increased during storage days (first to fifth day) by increasing the amount of hydrothermaled rice bran. However, the cohesiveness of bread had a significant downward trend by increasing the amount of bran and also during the storage period. Also, among the added amounts of bran, the sample containing 3% bran significantly obtained higher scores in terms of sensory characteristics comparing with the control sample and other samples. Summing up, the results of this study showed that small quantities of hydrothermaled rice bran can be used to produce more useful bread with desirable sensory properties.

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The effect of coriander seed essential oil on pH, moisture content, color indices (L*, a*, b*) and sensory characteristics (appearance, odor, and overall acceptability) of ground lamb mutton inoculated with Listeria innocua at various temperatures (4, 10, 25 and 37 °C) during 8 days storage were investigated. The effect of simultaneous day and temperature on the pH and moisture content of the samples was statistically significant (P<0.05). The highest and the lowest pH were observed on the 8^th day and 37 °C in the sample containing essential oil (8.50±0.01) and 10 °C (5.85±0.01), respectively. In addition, the highest moisture content was recorded in the control sample on the first day (80.42±1.03%) and the lowest moisture content was observed in the sample containing essential oil on the 8^th day at 37 °C (74.68±0.14%). The lightness (L) of the samples decreased during storage days and various temperatures and the highest lightness was on the first day and 4 °C (39.88±0.33) and the lowest brightness was observed to the control sample on the 8^th day and 37 °C (8.70±0.06). The redness (a*) of the samples decreased during different days and temperatures so that the most redness was recorded on the first day and 4 °C (13.50±0.18) and the least redness was on the control sample on the 8^th day and 37 ° C (-2.72±0.16). The results of the sensory evaluation showed that the appearance, odor, and overall acceptability of the samples decreased during the storage period and at different temperatures, but the samples containing essential oil and stored at a lower temperature were more acceptable. The findings of this study showed that the use of coriander seed essential oil preserves more of the characteristics of lamb at lower storage temperatures.

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The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

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Low-fat dairy products don't have desirable texture and sensory properties because of having low levels of fat. Pear powder can be used as a carbohydrate-based fat replacer for fortification and improving the texture of low-fat dairy products due to having a positive effect on texture improvement and desirable nutritional compounds such as pectin, lignans, phenolic compounds and dietary fiber. In this context, pear powder was added to milk (1.5% fat) at levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurts produced from whole milk (3% of fat) and low-fat milk (1.5% of fat). The samples were stored for 15 days at 4 ± 1 °C and their physicochemical, texture and sensory properties were evaluated during storage. According to results, increasing the rate of pear powder in yogurt samples caused to a significant increase in acidity, viscosity, water-holding capacity and hardness and a significant decrease in pH and syneresis (p<0.05). In all samples, while acidity, viscosity, hardness and water-holding capacity increased significantly during storage, pH and syneresis decreased (p<0.05). The yogurt manufactured with 1% of pear powder received the highest overall acceptability scores among the yoghurts fortified with pear powder. In conclusion, using 1% of pear powder for manufacturing low-fat set-type yoghurt had the best results in terms of physicochemical, texture and sensory characteristics.

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In order to reduce the sugar consumption in the pastille formulation and improve its nutritional value using Spirulina platensis microalgae, the effect of sugar replacement with stevioside-isomalt, gelatin replacement with Persian gum and effect of using spirulina as a bioactive compound on the physicochemical and textural properties of pastilles were investigated. In order to optimization the production conditions of enriched diet pastille, the response surface method (RSM) in the form of a central composite design were used in 5 levels of sugar replacement with stevia-isomalt (0, 25, 50, 75, 100%), gelatin replacement with persian gum (0, 25, 50, 75,100%) and Spirulina (0, 0.25, 0.50, 0.75, 1%). The results of physicochemical, textural and sensory properties of the selected product were evaluated during 0, 15, 30, 45 and 60 days and compared with the control sample. The results showed that an increase in the percentage of sucrose replacement with stevioside-isomalt and gelatin replacement with persian gum, resulted in an increase and decrease the hardness, respectively. Density and adhesiveness decreased and increased significantly with increasing percentage of sucrose replacement with stevioside-isomalt, respectively. Among the investigated formuls, samples containing 13% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.28% Spirulina; and 60% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.02% Spirulina were determined as the best formulation. Comparison between treatments revealed a moisture reduction and density increment of the optimal samples (p<0.05), while the hardness of the optimal samples did not significantly change during storage time (p>0.05). Results of sensory analysis indicate that control sample had better sensory characteristics (taste, after taste, texture and overall acceptability) than the other samples. The addition of Spirulina platensis microalgae as a functional supplement can improve nutritional properties, especially protein and minerals such as iron in the product.

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Strawberry is a non-climacteric fruit, but its high post-harvest respiration rate results in a rapid spoilage at room temperature. The aim of this study was to evaluate the application of biodegradable coating based on Lepidium sativum seed mucilage in combination with Cinnamomum zeylanicum essential oil in post-harvest protection of strawberry fruit at 4 °C. Strawberry coating treatments included control sample, mucilage without essential oil, mucilage containing 0.5% essential oil, mucilage containing 0.75% essential oil, and mucilage containing 1% essential oil. Physicochemical (total soluble solids, pH, acidity, and hardness), microbial (mold and yeast), and sensory (color, odor, texture, and overall acceptance) properties of the fruits were studied on days 1, 4, 7 and 10 of storage. The treatments containing essential oil had a positive effect on post-harvest quality of strawberries. Although the quality of samples decreased by storage time, compared with the control sample, mucilage coating containing 1% essential oil prevented severe changes in acidity, pH, hardness, fungi count, and sensory properties of the samples during the storage period and it was selected as the best treatment. In general, samples coated with L. sativum seed mucilage containing C. zeylanicum essential oil showed the highest overall acceptance compared to the control sample due to low microbial load and preservation of texture and flavor compounds. Therefore, the edible coating based on L. sativum seed mucilage and C. zeylanicum essential oil can be used to increase the shelf life of other food products.
 

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This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.
 

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Ultrafiltration is a technique used for concentration of milk in order to produce the cheese with more desirable physicochemical and nutritional properties. On the other hand, use of combined starter cultures for cheese production can led to improve the sensory characteristics and overall acceptability of final product. The objective of the present study was to investigate the effect of using different combinations of Lactobacillus helveticus (L. helveticus) and mesophilic starter culture (Lactobacillus lactis ssp. lactis and Lactobacillus lactis ssp. cremoris) on the volatile compounds and sensory characteristics of ultrafiltered white cheese during ripening. Five ultrafiltered white cheeses were produced using mesophilic starter culture and L. helveticus at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) and kept in refrigerator (9 ± 0.1°C) for 90 days. The related analysis was performed on 1, 30, 60 and 90 days of ripening. The results revealed that an increase in L. helveticus ratio caused a significant increase in the Co₂, ethanol, ethylene oxide and a significant decrease in the acetone (p<0.05). Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus (p<0.05).  In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve the volatile compounds in the final product and production an ultrafiltered cheese with desirable sensory characteristics.
 

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Abramis brama of Aras Dam is not consumed fresh for reasons such as small size, unpleasant smell, and many bones. Abramis brama accounts for more than 1000 tons of the annual catch in Aras Dam. Due to the high volume of catch in a short time and inappropriate storage and transportation, about 90% of these fish are used for fish meal processing. Therefore, the present study was conducted to produce ground meat and fishballs from these fish, evaluating their chemical, microbial, and sensory quality and shelf life at freezing temperatures. The treatments included ground meat and fishballs (2 treatments). 0.2% BHT antioxidant was used to ground meat production. The treatments were kept at -18 ^oC for six months. Salmonella, Pseudomonas, coliform, Escherichia coli, mold, and yeast were not observed in the samples. In minced fish and fishballs TVB-N (13.53-14.25 mg/100g), pH (6.89-6.92), peroxide (1.29-1.39 meq/kg lipid), TBARS (1.67-1.89 mg MDA/kg) and the total bacterial counts (1.53-1.75 logCFU/g) were acceptable at the end of storage time. Staphylococcus was not observed in these treatments after two months of storage. Sensory properties including texture (3.24 - 3.72), odor (3.52 – 4.10), color (3.15 - 3.68), taste (3.42-3.80), and overall acceptance (3.39-3.90) were of good quality in fishball and minced fish treatments. Moisture, protein, fat, and ash were 69.12 - 73.26%, 17.24- 19.12%, 4.71 - 4.85%, and 1.01 - 1.52%, respectively in fishball and minced fish treatments. Because the nutritional value of the examined treatments was high, and chemical, microbial, and sensory characteristics were determined acceptable at the end of the storage time, the food industry is advised to prepare fishballs and ground meat from Abramis brama.