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 color, 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 was used to determine the correlation among SENSORY CHARACTERISTICS of treatments. All low fat formulas had higher red colors and were juicy and more acceptable than the control (P<0.05) but were not significantly different in taste and firmness. Color was medially and positively (r =0.55) correlated with firmness. The correlation between color 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.

Improving participation in voluntary activities in Iran is important because increasing productivity among young people, given the country's young population, contributes to community sustainability. Therefore, a better understanding of volunteer motivation in Iranian youth is needed. The Volunteer Functions Inventory (VFI) for assessing volunteer motivations has good psychometric properties and is adapted to several languages, but no validated Iranian translation yet exists. The purpose of this study was to investigate the psychometric CHARACTERISTICS of voluntary functions inventory in members of Iranian Red Crescent Society. Sample size was 595 members of Youth Organization of Iranian Red Crescent Society from 31 provinces and 175 cities of Iran that were selected by multi-stage cluster sampling method and responded to voluntary functions inventory. Data were collected using a demographic sample and voluntary functions inventory (VFI). Confirmatory factor analysis using principal components method was used for data analysis. The results of the present study showed that the voluntary functions inventory had validity and reliability. Also, the factor structure showed that 29 items and 6 factors well assess people's attitudes to volunteering, and the structure of this inventory was well-fitted and confirmed all goodness of fit models. The present study provides the use of the Iranian translation of the Voluntary Functions Inventory (6 scales and 29 items) to assess volunteer motivation among young Iranian volunteers.

UF white cheese was enrichment by addition of, 40, 60 and 80 ppm of two chemical forms of iron (FeCl3 and FeSO4.7H2O), into retentate. Chemical and SENSORY CHARACTERISTICS of products were compared with control cheese. Chemical properties such as fat content, dry matter, pH, acidity, moisture, and iron were determined in 1, 15, 30 and 60 days after production. Organoleptical properties involving flavor, color and texture was evaluated by 25 consumer SENSORY panelists. Iron concentrations had no obvious effect on chemical properties. Statistical results showed that addition of 40 ppm FeSO4.7H2O and 60 ppm of FeCl3 had no significant effect on flavor of products but in fortified samples cheese with 60 and 80 ppm FeSO4.7H2O significant differences was observed. There were no significant differences between samples color after 60 days. In addition, results showed that texture of fortified cheese using 60 and 80 ppm of FeSO4.7H2O had significant, but 40 and 60 ppm of FeCl3 had no significant difference. Finally, results indicated that fortification of UF white cheese with 60 ppm of FeCl3 or 40 ppm of FeSO4.7H2O had no effect on SENSORY CHARACTERISTICS of products.

Background and Objectives: Breakfast cereals substantially contribute to daily energy and nutrient intakes among children. Also consumer interest in naturally colored foods such as breakfast cereals is growing. The purpose of this study was to investigate the use of pumpkin powder in breakfast cereal production and to determine the physicochemical and SENSORY properties of the product.Materials & Methods: In this study, the Effects of corn flour replacement with pumpkin powder at six levels of 0, 5, 10, 15, 20 and 25 percent were investigated on the SENSORY properties and physicochemical properties of breakfast cereals. The CHARACTERISTICS of prepared product including fat, fiber, moisture, protein, ash, b-carotene, polyphenols and color were evaluated.Results: The results of this study showed that adding pumpkin powder did not have a significant effect on fat and protein content (P>0.05). The results of tests for moisture, ash, polyphenols, b-carotene and color showed significant differences (P>0.05) compared to the control sample. With increasing substitution of pumpkin powder, fiber and b-carotene content of breakfast cereals significantly increased. Results of image processing showed that by adding pumpkin powder, the color of samples were redder and more yellow. According to the results of SENSORY evaluation, the breakfast cereals containing 15 percent pumpkin powder was identified as a good sample.Conclusion: According to the physicochemical and SENSORY test results, samples containing 15% of pumpkin powder was the best treatment.

Background and Aim: Job enrichment is a method that has been used to increase employee satisfaction and work motivation. The Hackman and Oldham job CHARACTERISTICS model (1976) has served as the foundation for many job enrichment efforts. In particular, a considerable amount of research has been devoted to the study of the job CHARACTERISTICS-job satisfaction relations. Te purpose of this study was to statistically determine the relation between job CHARACTERISTICS and job satisfaction among employees of hospitals affiliated to Tehran University of Medical Sciences (TUMS) in 2007. Materials and Methods: This study was a cross-sectional one, including 6 TUMS-affiliated hospitals-Emam, Shariati, Baharlo, Ziaeian, Madaen and Azadi. The sample size was 400, consisting of 200 administrative employees (50%), 151 nurses (38%) and 49 physicians (12%). The random sampling and stratified proportional sampling methods were used to select the hospitals and interviewees, respectively. Two questionnaires were developed and used to identify job CHARACTERISTICS and job satisfaction: 1) job diagnostics surveys (JDS) and 2) Hertzberg's job satisfaction questionnaire. The reliability of the questionnaires was ascertained by test-retest using the Pearson correlation coefficient (r = 0.88). Linear-by-linear association and ordinal logistics regression analysis were used for analyzing the data gathered.Results:The relations between the Motivational Potential Score (MPS) and job CHARACTERISTICS (except for feedback) with job satisfaction were statistically significant (p<0.05). Task identity was the most effective determinant of job satisfaction. Conclusion: It appears that all the job CHARACTERISTICS (except feedback) are important determinants of job satisfaction of the hospital employees. Although the work environment is in need of restructuring, it is important to note, from a positive perspective, that the job CHARACTERISTICS discussed in this study are readily amenable to change job satisfaction at the organizational level.

Background and Objectives: Chocolate milk is one of the most popular non-fermented dairy products.However, it has been criticized lately for being a contributor to diabetes, child obesity and child tooth decay because of the higher sugar content than white milk. Therefore, it is important to substitude its sucrose with D-tagatose. Also this product has potential to be a probiotic carrier.Materials and Methods: In this research, the effects of different ratios of Sucrose/D-Tagatose (100: 0, 0: 100 or 50: 50), as well as the type of probiotic culture (L. acidophilus, L. casei, L. rhamnosus or B. lactis) on the biochemical, microbiological and SENSORY CHARACTERISTICS of synbiotic chocolate milk were studied during 21 days in refrigerated storage (at 5oC). The control samples were without probiotic.Results: The treatments inoculated with L. acidophilus, L. casei, L. rhamnosus and B. lactis showed significantly higher biochemical properties compared to non-probiotic ones. The greatest viability at the end of storage was related to the treatment of D-tagatose with L. rhamnosus (T-R), as well as D-tagatose with L. casei (T-C). In general, the treatments T-R, ST-R (sucrose and D-tagatose with L. rhamnosus), TB (D-tagatose with B. lactis) and ST-B (sucrose and D-tagatose with B. lactis) were realized as the best ones in terms of probiotic viability, functional property and SENSORY attributes of D-tagatose.Conclusion: D-Tagatose could be successfully used as a natural sugar substitute with functional properties for probiotic chocolate milks enhancing their health benefits, but the proper selection of sucrose/D-tagatose ratio and type of probiotic strain is recommended.

Nowadays, increasing the nutritional value of pasta by adding nutritional materials is significantly important. Since surimi, having a high concentration of myofibril protein which has a high potential to improve nutritional CHARACTERISTICS of the pasta. This study aimed to investigate the use of surimi in preparing macaroni as well as its effects on chemical, cooking and SENSORY properties. Pasta samples were made from flour blended with 7%, 16%, 25% surimi and to be compared with standards. According to the results, appearance of all samples (before and after cook) was no defects. Increasing the level of surimi, the studied factors improved accordingly; protein and moisture content increased by 13.6% and 10.9%, respectively. Also by increasing the surimi content of ash, were increased. The difference of pH in samples was not significant. Results showed that by increasing the surimi, the cooking loss and cooking weight were increased. Samples with 25% had been suitable in taste. Samples with 16% had been stables in smell and Samples with 25% and 16% surimi had been suitable in general acceptability. Findings shows, it might be recommended to produce pasta enriched with surimi. Adding surimi to macaroni in amount of 16% showed better quality (, cooking and SENSORY CHARACTERISTICS).