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Extracted polysaccharides from green seaweeds are heterogeneous in structural and molecular properties. Basically, sulfated polysaccharides from green seaweeds contain various amounts of rhamnose (16.5-45.0%), xylose (2.1-12.0%), glucose (0.5-6.4%) and sulfate (16.0-23.2%), and their building blocks are chiefly comprised of β-D-GlcpA-(1 → 4)α-L-Rhap3s. Molecular weight of sulfated polysaccharides varies from 93.4 × 103 to 1690 × 103 g/mol. The biological effects of seaweed sulfated polysaccharides are immunomodulation, cancer cell growth suppression, antioxidation, antihyperlipidemic, antiviral and anticoagulation. As the chemical structure and molecular properties of sulfated polysaccharides differ from one seaweed species to another, the biological properties varies subsequently. Overall, given the fact that highly variable marine environment can significantly incorporate into the existing discrepancies of sulfated polysaccharide structures due to seaweed phylogenetic differences, executing more comprehensive studies on various species is necessary to have a better understanding of their function and future applications

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Reducing of salt content in cheese production is an important challenge for the dairy industry. Based on consumer demand for functional and healthy food, in this study, the feasibility of salt reduction in ultrafiltered white probiotic cheese was studied. For this purpose, white probiotic cheese was prepared with different levels of salt (2, 3 and 4%) with two probiotic strains (Lactobacillus acidophilus and Bifidobacteriumlactis) using response surface methodology and central composite design, and evaluated during 60 days storage time. Fitted models showed a high correlation coefficient to predict selected response variables including chemical and sensory characteristics, survival of probiotic bacteria and textural properties in UF-cheese. ANOVA results showed that change in salt concentration had a significant effect on physicochemical characteristics, texture parameters and overall acceptance (P<0.05), while the survival of probiotic bacteria was unaffected. According to the obtained results, by increasing the salt concentration in cheese the syneresis and dry matter, as well as the hardness of the samples increased, while the acidity and cohesiveness were decreased. Viability of probiotic bacteria was affected by storage time, so that the number of Lactobacillus acidophilus in low salt probiotic cheese and at the end of storage period was more than Bifidobacterium lactis. Lowering the salt content of probiotic cheese led to a lower sensory acceptability. Optimum conditions to produce low salt probiotic cheese through Bifidobacterium lactis and Lactobacillus acidophilus were obtained 2.61% salt ( 18 days storage) and 2.49% salt (60 days storage), respectively.

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This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational viscometer) of yogurt were evaluated in the shear rate range of 0.262-7.86 s^-1 at 6˚C during 21 days of storage. Power Law model was used for calculation of consistency coefficient and flow behavior index of yogurt. As compared to the control, the enriched yogurt had higher apparent viscosity. Consistency coefficients of the enriched and the control yogurts were in the range of 24.42-28.82 and 15.31-17.76 Pa sⁿ, respectively. Yogurt samples showed a non-Newtonian shear-thinning flow behavior. Addition of FO microcapsules to yogurt may be useful for improving its health-promoting effect and consistency.

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The purpose of this study was to investigate physicochemical, rheological and sensory properties of stirred yoghurt fortified with fermented rice bran and lettuce extract. For lettuce extraction was performed by ultrasound method. Fermented rice bran (2,4,6 and 8%) and lettuce extract (0.5,1,2 and 3%) were added to sterile milk. Starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) were inoculated at 42 °C. After incubation, sensory evaluation was performed and then physicochemical tests including pH, acidity, synersis, and viscosity were performed on the specimens.The samples were stored (in the refrigerator) for 21 days and they were analyzed every 7 days. The results showed that samples containing fermented rice bran and lettuce extract had a lower pH (4.36 against 4.28) and acidity (92.8 against 96.4) than control samples. Also, by decreasing pH and increasing acidity, which weakened the gel structure of casein micelles, it increased synersis (2.64 against 20.26) and reduced viscosity (5510.52 against 3956.65 mPa.s) in the samples. Also, adding fermentation rice bran and lettuce extract caused changes in the chemical composition of the samples which increased the amount of dry matter and increased the amount of phenolic compounds. The results of sensory evaluation showed that adding lettuce extract to the samples resulted in a significant reduction in sensory evaluation. Yoghurt containing 6% fermented rice bran, and the sample containing 6% fermented rice bran and 2% lettuce extract had the highest sensory rating. The results revealed that yoghurt containing fermented rice bran can be considered as a functional product with good health properties.

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Abstract
Since the dietary fiber has an important role in human nutrition, Incorporation of fibers into bread can compensate for its shortcomings and change it into functional food. Dietary fibers enhance the nutritional value of bread; however, they change the rheological properties of the dough, thus altering the final product quality. The objective of the present study was to investigate the effect of the addition of zucchini powder in different levels of 5%, 10% and 15% to flour, on the rheological properties of the dough as well as physicochemical and sensory properties of bread. In this study, zucchini slices were dried in a hot-air dryer until reaching 9% moisture content. The zucchini powder was prepared and added to wheat flour in different amounts. Rheological properties were measured for each treatment using a Farinograph instrument. The extensibility and tensile strength of the dough in addition to the bread texture were evaluated using a texture analyzer to investigate the bread staling during 72 h. The color of bread was evaluated by measuring L*, a*, and b* Hunter lab color parameters. The 5-point hedonic scale was used to assess the quality of the bread samples. By increasing the zucchini powder percentage, the amount of ash and fiber increased. As the zucchini powder content increased, the water content absorption slightly decreased, however, the stability and quality index of the dough increased. The zucchini powder caused an increase in the dough extensibility and tensile strength. The redness (a* parameter) of bread which was fortified with zucchini powder decreased with increasing zucchini powder. Treated bread texture was softer than the control while the staling rate increased. Sensory evaluation showed that bread containing zucchini powder has higher overall acceptance than the control sample.

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 Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more than 20% oat fiber had acceptable sensory characteristics. In total, it was concluded that addition of maximum 20% oat fiber to cake can result in a product of acceptable sensory characteristics.

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Gamma-aminobutyric acid (GABA) is a non-protein amino acid existing in bacteria, plants, and vertebrates. GABA is especially well-known because of its physiological role in the neurotransmission, induction of hypotension, diuresis, and tranquility. GABA is biologically synthesized by GABA-producing lactic acid bacteria (GLAB) which are widely used as starters in the fermented foods. In this study, GABA-producing strain were chosen to be microencapsulated by soy protein isolate (SPI)-alginate using emulsion method. Encapsulation efficiency and entrapment of GLAB into soy protein-alginate microcapsules (SAE) was confirmed by scanning electron microscope. The GABA-producing ability and survivability of the microencapsulated GLABs were investigated in the human gastro-intestinal simulant. For screening of GLAB strains, the isolates from Tarkhineh and fermented carrot were separately cultivated in MRS broth supplemented with 1% (w/v) monosodium glutamate (MSG). The GABA production efficiency was studied by thin layer chromatography (TLC) and High performance liquid chromatography (HPLC). According to the recorded chromatograms, Lactobacillus brevis PML1 isolated from Tarkhineh and Lactobacillus brevis G42 from fermented carrot showed GABA producing ability of 304 mg/L and 2511 mg/L, after 30 h at 30 °C, respectively. The results indicated that survival and GABA production improved upon microencapsulating the bacteria due to the good cell protection provided by soy protein isolate-alginate coating. In long with previous reports, this study proves the potential of microencapsulation toward increased efficiency of GABA production in functional foods.
 

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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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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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Abstract
In recent years, the individuals' demand for consumption of healthy and useful products has increased. With regard to the specific role of breakfast cereal in today's dietary habit, the incorporation of nutrients into their formulation is considered as a way to produce functional food products. So in this research, the effect of extrusion variables containing feed formulation (whole oleaster flour to whole oat flour (10 to 90, 25 to 75 and 40 to 60%), feed moisture (14, 18 and 22%) and screw speed (120, 150 and 180 rpm) on some properties of snack was investigated. Thus, the central composite design was used to assess the water absorption index (WAI), water activity (a_w), expansion ratio. Based on the obtained results, in a constant condition of other variables (feed moisture; 18% and screw speed; 150 rpm), an increase of the whole oleaster flour ratio from 10 to 40% decreased the WAI (from 5.64 to 5.16) and expansion ratio (from 1.72 to 1.48). While, an increase of the feed moisture from 14 to 18% led to an increase in the WAI (from 5.01 to 5.16) and water activity (from 0.33 to 0.63), when replacement level and screw speed were 25% and 150 rpm, respectively. The evaluation results of the screw speed in the moisture of 14 and 22% indicated that increasing the speed resulted in a decrease and increase in WAI, respectively. In addition, the relationship between the expansion ratio and microstructure was proved by scanning electron microscopy method. The optimum condition was found to the blends of whole oleaster flour/whole oat flour (10:90), screw rate of 180 rpm, and feed moisture content of 22% with desirable properties including (0.64%), expansion ratio(1.85), water absorption index(6.26).

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Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample and also the sample enriched with cinnamon extract. In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples

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Nowadays, Ginseng is used in production of functional foods because of its beneficial effects in prevention and treatment of cancers, diabetes, central nervous system disorders, etc. Ginsenosides, the largest and most prominent compounds in Ginseng, are responsible for the known health effects of Ginseng plant. The present study aimed to produce a functional beverage and evaluate the quality characteristics of this health beverage. The effects of adding red Ginseng extract at different levels (0, 0.5, 1 and 2 g L^-1) on pH, titratable acidity, color values, the viability of Lactobacillus acidophilus and Bifidobacterium lactis and overall acceptability of probiotic Doogh containing mint powder (1 g L^-1) were investigated during 21-day storage at 4ºC. The results showed that with increasing the level of red Ginseng extract up to 2 g L^-1, no significant difference was observed in the pH and titratable acidity of probiotic Doogh samples (P> 0.05); color values of the Doogh samples changed significantly (P< 0.05); viability ofthe probiotic bacteria increased significantly (P< 0.05); and the overall acceptability decreased significantly (P< 0.05). In general, Doogh sample containing 1 g L^-1 red Ginseng extract gained the highest overall acceptability score in comparison with the other samples.

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 According to the increasing demand of advanced societies for the consumption of functional foods, especially in dairy products, the use of natural-based materials such as plant essences in the field of enriching food products with their antimicrobial and antioxidant compounds, as well as the use of wheat germ powder as a rich source of dietary fibers and vitamins and minerals and their effects on the viability of starter bacteria (due to their prominent role in improving human health) are seem to be necessary. Investigating the effects of using processed essential oils and wheat germ powder simultaneously in yogurt is considered in this research.
Sensory, physicochemical characteristics and bacterial conting of set yogurt including Streptococcus thermophilus and Lactobacillus bulgaricus, were tested during the storage period to study the simultaneous effect of plant essential oils and sprouted wheat powder. The essential oils used included tarragon and thyme with different proportions and at three levels (400, 1200, 2000 microliters per liter of yogurt). Yogurt physicochemical tests such as acidity and water holding capacity, hedonic sensory test, rheology test (apparent viscosity) and microbial count tests were conducted to check the viability of starter bacteria in yogurt during the 14-day storage period.
Based on the results obtained from the analysis of variance of the tested samples, the concentration of essential oil significantly (p<0.05) reduced the acidity and viability of starter bacteria of the product, but it had not a significant effect on the viscosity the sensory characteristics. In this regard, thyme and wheat germ powder showed a negative and unfavorable effect, especially in high concentrations.

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Nowadays, the increasing demand for healthy foods has led to application of natural ingredients such as fruits in the formulation of food products. In this study, date waste (grade two) has been used in the formulation of a kind of nutritious jelly candy (up to 30%) with substitution of agar gum instead of gelatin (0, 15, 25 and 35%). Then physicochemical properties (moisture, dry matter, total ash, water activity, and color indices), texture characteristics (hardness, adhesiveness, springiness, stringiness and fracturability) and sensorial properties of the samples were analyzed and one-way ANOVA test at significant level of 95% was used for statistical analysis. The result showed that addition of date puree into jelly candy formula decreased moisture content, L* and b*, significantly (P<0.05) while total ash, a*, adhesiveness and stringiness showed an increasing manner (P<0.05). But effect of adding date puree on water activity and other texture characteristics including hardness, springiness and fracturability was not significant (P>0.05). Substitution of gelatin with agar (to 35%) resulted to decrease in moisture content and increase of total ash, color parameters and texture characteristics (P<0.05) while its effect on the other texture characteristics and water activity was not significant (P>0.05). The result of sensory evaluation indicated that the jelly candy containing 100% gelatin (agar free) recognized as the best specimen because of obtaining the suitable physicochemical properties and desirable texture.

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Four hundred strains isolated from Tunisian sheep and goat raw milks were initially screened for their ability to survive the GastroIntestinal Tract (GIT). Forty-three among the four hundred bacteria were resistant to pepsin, pH 2, pancreatin and bile salts at 0.3%, even after 5 hours of incubation. Identification using 16S rRNA gene sequencing was established and we obtained as a species Lactobacillus plantarum (29 isolates from sheep milk and 11 from goat milk) and Lactobacillus pentosus (2 isolates from sheep milk and 1 from goat milk). We showed the ability for auto-aggregation and/or hydrophobicity properties. Finally, both M63 and C78 strains showed an important level of adhesion to three intestinal epithelial cells Caco-2 TC7, HT29-MTX, and HT29-CL.16E. Taken together, these properties allow the lactobacilli strains to be considered promising beneficial strains for developing functional foods for consumers.
 

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Production of probiotic (PRO) cereal-based products is an important strategy to increase consumption amounts of these beneficial microorganisms in our daily diet worldwide. In the present study, textural features, sensory properties and viability of an adjunct PRO culture were determined in supplemented cupcake with fermented black rice (FBR) and coated with malt. Based on the obtained results, survival of the PRO yeast in malt edible coating reached to 10⁶ CFU/g after 6 days of storage in cupcake samples supplemented with FBR. In addition, crumb hardness (1529.77 g) and gumminess (962.14) of the produced cupcake supplemented with FBR were significantly (P<0.05) higher than those of the control sample. Meanwhile, proper porosity and overall acceptability were observed for the aforementioned FBR added cupcake. Accordingly, application of a potential PRO yeast via malt coating as a proper carrier can maintain viability of this adjunct culture during shelf-life period of the product in the recommended dose for PRO products. Considering the health-promoting potentials of PRO and consumed amounts of cupcake, it is a good choice to consume a high dose of PRO in our today’s diet style.       
 

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This study investigated partial replacement of nitrite by Pomegranate Peel (PPE) and Pistachio Green Hull Extracts (PGHE) in cooked sausages and their effects on oxidative, microbial, and physicochemical properties of the samples. To this end, 250, 500, 750, 1,000, and 1,250 ppm of the two extracts and 100, 80, 60, 40, and 0 ppm of nitrite were added to the sausages and the peroxide and TBARS values, microbial tests, sensory evaluation, and color factors were measured during 30 days storage at 4^ºC. Antioxidant and antimicrobial properties of both treatments were as well as the control, or sometimes better than it. PGHE treatments had better color factors compared to PPE treatments. Sensory scores of PPE₃ and PGHE₃ (containing 60 ppm nitrite and 750 ppm of extracts) were not significantly different compared to the control. Thus, reduction of nitrite up to 50% and replacement of it by PPE or PGHE do not cause great changes in quality parameters of sausage and improve its functional properties.
 

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The presence of various biotypes of Lactobacillus helveticus seems to be related to the specificity of the ecosystem, which is one of the main determinants of the unique features of cheese produced in particular regions. So far, it has been proved that even biotypes isolated from the same niche differ significantly from each other and many features exhibited by these bacteria are strain-dependent. Therefore, the new strains of L. helveticus T104 and T105 (isolated from traditionally fermented Polish dairy product) were applied in the production of ripened cheeses due to their potential health-promoting properties. We determined changes in fat, fatty acids, protein, amino acids, and some physicochemical characteristics, e.g. antioxidant properties of the produced cheeses (in three stages of ripening). Tricine-SDS-PAGE and MALDI-TOF MS analysis showed some differences in protein and peptide profiles. Final products obtained using L. helveticus T105 exhibited the greatest amount of free amino acids, which are important precursor of cheese aroma and flavor. The research indicated that the tested strains could be applied in the manufacture of cheeses. Moreover, the cheese produced using the said strain exhibited the highest free radical scavenging capacity (88.89% after pre-ripening and 92.74% in the final products) even in comparison to the control cheese variant produced using the industrial L. helveticus strain. Obtained findings indicate that the tested strains exhibit technological and functional potential that provide a reference for further study and might contribute to the development of functional food products with novel, valuable characteristics.