Stevia is a natural, non-nutritive sweetener can replace sugar in your diet to control diabetes and aid in weight loss. Naanberenji, an Iranian traditional cookie, is a well-reputed confectionary containing high sucrose and calorie value, for this reason its consumption in healthy diet has been restricted. In this study, the effect of sucrose replacement by stevioside-maltodextrin mixture on ph...

in this study, the oil yield, fatty acid (fa) composition and the physicochemical and quality characteristics of salvia macrosiphon crude seed oil were determined. the main fatty acids ranked in the following order of abundance: α- linolenic acid> linoleic acid> oleic acid. the n3 /n6 fa ratio and polyunsaturated fa/ saturated fa ratio were 1.6 and 7.23, respectively. the fa composition reveale...

This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, nutritional value. A survey was conducted with 307 consumers create a marinade made salt, garlic, cumin pepper. The fillets marinated in this mixture were cooked, photographs taken determine their profil...

green tea extract has plenty of antioxidant. due to the toxicity of synthetic antioxidants, it is necessary that these antioxidants in products such as donuts be replaced with natural antioxidants. the purpose of this research is to reduce the usage of synthetic antioxidants as it is possible. so the extract was extracted and it was used as a natural antioxidant in the dough of donuts. due to t...

this study evaluated the antibacterial and antioxidant effects of tamarind water solution on shelf life of silver carp ( hypophthalmicthys molitrix ) fillet during refrigerator storage. treatments of this study were unwashed samples (control), and samples washed with 1% and 2% tamarind water solution. microbial, physicochemical and sensory analysis including total viable count (tvc), peroxide v...

This study aimed to extend the shelf life of walnut kernels by appropriate packaging conditions and physical methods. For this purpose, the kernels were heated at 50 or 70°C for 2 or 10 minutes. About 100g of walnuts were packed in low-density polyethylene (LDPE) packages under ordinary, vacuum or nitrogen conditions. Samples were stored for 18 months at room temperature. Peroxide value and aci...

in this study, binding ability of lactobacillus rhamnosus lgg to aflatoxin of pistachio was investigated. results indicate that the bacterium has aflatoxin surface binding ability of 35% (with initial concentration of 10 ppb aflatoxin) in exponential phase. acid and heat treatment increase this ability to 85%. in the second concentration of aflatoxin (20 ppb), this binding ability for viable ce...

in this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. cucurbit samples were cut spirally and coated by carboxy methyl cellulose (cmc) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. proportion of sample to solution was 1:10 and the solution containing sucrose %45, salt%25 and citric aci...