Application of cress seed gum as a new source of Iranian native food hydrocolloids has been utilized in mayonnaise formulation and chemical, rheological properties and TEXTURAL ATTRIBUTES of the product has been evaluated. All chemical parameters were in the range of standard mayonnaise characteristics. The results revealed that samples are classified in non-Newtonian shear thinning fluids. Viscosity increased with increasing gum concentration and stability observed in all samples produced including different gum levels and no creaming occurred. Hardness increased with increasing gum concentration. According to the obtained results obtained cress seed gum has the ability to be used as a stabilizer in mayonnaise. Since this gum is one of the native hydrocolloids, so it can be a good replacer for synthetic gums in food formulations such as mayonnaise.

Cress seed gum hydrocolloid choosed as a new source of stabilizer and used in ice cream formulation. Ice cream samples produced with 0, 0.1%, 0.2%, 0.3% and 0.4 % gum. Rheological properties were evaluated by using rotational viscometer and TEXTURAL ATTRIBUTES measured using texture profile analysis instrument. Results revealed that all ice cream samples showed a non-newtonian specifically pseudoplastic behavior. Power law model was completely suitable for describing flow behavior of ice cream samples and increase in gum concentration was accompanied by decrease in flow behavior index and consistency coefficient that is an index of viscosity nature of food material. Increase in storage time lead to increase in hardness of samples textures but adhesiveness of samples decreased by gum increasing in comparison with blank sample. This research showed that we can use cress seed gum hydrocolloid as a stabilizer in ice cream.

AbstractBackground and objectives: Tenderization is one of the most important processes in the meat industry. This process is usually influenced by natural or artificial factors. Among the tenderizing methods, the application of natural compounds such as fruits and vegetables that have a high production rate, is of particular importance. Asparagus has a good proteolytic activity among various plant sources, which indicates there is a sufficient potential for its utilization in the meat industry. The purpose of this study was to evaluate the relationship between physicochemical and TEXTURAL ATTRIBUTES of beefsteak marinated with asparagus (Asparagus officinalis L.) juice in improving meat tenderness based on mathematical equations as a fast, safe and cost-effective way to determine the quality of meat marinated with natural ingredients.Materials and methods: After extraction of asparagus juice by juicing method, the effect of different asparagus juice and balsamic vinegar treated samples including 25 ml asparagus juice, 25 ml asparagus juice+75 ml distilled water and 25 ml asparagus juice+10 ml balsamic vinegar+ 65 ml distilled water treatments on Warner-Bratzler shear force (WBSF), myofibrillar fragmentation index (MFI), collagen content, water holding capacity (WHC) and total protein solubility (TPS) were evaluated at 4 °C for 48 h. Then, the relationships between these variables (WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) in improving beef M. semitendinosus steak tenderness were investigated and their equation was assigned. Also, correlation coefficient (R2) was used to determine the relationship between variables.Results: Results indicated decreased WBSF and increased MFI, collagen content, WHC as well as TPS in treated samples compared to control during storage (P<0.05). In the present study, the obtained relationships (between WBSF versus MFI and collagen content, TPS versus SPS and MPS, also MFI versus WHC) are simple linear regression equations. According to the results, the correlation between MFI and WBSF and the relationship between collagen content and WBSF was the reverse linear (P<0.05). While, the positive correlation was observed between total proteins solubility and solubility of sarcoplasmic and myofibrils proteins as well as the relationship between WHC and MFI (P<0.05). As the amount of low weight myofibrillar fragments produced from protein hydrolysis increases in sarcoplasm of muscle cell, the ability of these small peptides to bind water molecules increases, followed by improved solubility of sarcoplasmic, myofibrils and total proteins implies softer meat texture. On the other hand, increasing the solubility of collagen during cooking and converting it to soluble gelatin, especially in acidic condition provided by glycolysis / balsamic vinegar, can lead to reduced required force for cutting tissue, followed by more tender meat.Conclusion: Based on the findings, asparagus juice influenced both myofibrillar proteins and connective tissues thereby, resulted in improving of physicochemical and TEXTURAL characteristics of beefsteak, indicating the possibility of using asparagus juice to enhance the quality of meat and meat products. Therefore, the research aim to improve beefsteaks tenderness was achieved. The asparagus juice can be used as a new natural source in the formulation of seasoning, sauces and tenderizing agents, especially in the diet of the elderly people who have problems in swallowing and mastication to use more protein resources.

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical ATTRIBUTES of the products were investigated during 60 days of cold storage at 4oC. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausagewere significantly higher than thosefor surimi sausage (p<.05). It was found that minced fish sausage significantly had (P<.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P<.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better TEXTURAL and chemical characteristics than minced fish sausage during cold storage.

Background and Objectives: Kebab is a food product containing at least 70% animal minced meat. Sprouted wheat flour is a valuable natural source for enhancing nutritional values and improving sensory ATTRIBUTES of food products such as chicken kebabs. Combining ultrasonic and infrared processes decreases drying time and improves product quality.  Materials and Methods: In this study, physicochemical characteristics (moisture, ash, acidity, pH, lightness, redness, yellowness and density), phenolic content, TEXTURAL characteristics (puncture and texture profile analysis assays) and sensorial ATTRIBUTES of chicken kebabs containing various substitution levels of sonicated and infrared-dried sprouted wheat flour were investigated. Results: Chicken kebabs with sprouted wheat flour included higher total phenolic contents than the control sample. Complete replacement of sprouted wheat flour with breadcrumbs increased acidity, redness index, density, firmness, cohesiveness, springiness and chewiness of baked chicken kebabs and decreased moisture content, ash content, pH and lightness index of kebabs. However, no statistically significant differences were seen between the kebabs for density, texture hardness, cohesiveness and springiness (p > 0.05). The average total phenolic contents of prepared kebabs containing 0, 50 and 100% of sprouted wheat flour were 439.98, 466.50 and 757.57 μg GA/g, respectively. Conclusions: Based on the sensory assessment results, sprouted wheat flour is recommended for chicken kebab preparation due to its superior appearance, flavor, texture and overall acceptability scores. Highlights   Infrared-dried sprouted wheat flour was used to preparation chicken kebabs. Chicken kebabs with sprouted wheat flour included higher total phenolic content than the control sample. Kebabs with sprouted wheat flour included higher firmness, cohesiveness, springiness and chewiness. Hardness, redness and density of kebabs increased with increasing sprouted wheat flour levels. Chicken kebabs containing sprouted wheat flour included appropriate texture and sensory characteristics.

Gellan gum was exploited to modulate the stability of sesame oil-in-water emulsion and fabricated stable droplets with mean size of ̴ 9 μm till 30 days, then gelified by CaCl2 solution with final concentration of 55mM or 1% GDL. Enrichment with CaCl2 increased the amount of compact structures in gels in conjunction with decreasing WHC values and TEXTURAL features modification. Gellan bundles as visualised by microscopic images conferred a remarkable influence to gel samples; enrichment with GDL or control gels increased the WHC value and formed less coarse networks. Based on Fourier transform infrared (FTIR) spectroscopy it was suggested that was no major changes in the functional groups of different gel samples, also according to the results of XRD analysis all the emulsion gels had an amorphous nature. The results indicated close relationships between physicochemical properties and microstructures of gellan-stabilized emulsion gels and would be of vital importance for extending the present knowledge about the preparation and properties of emulsion gels from gellan gum.

8910Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale and is gaining space in the dessert market. The most popular mousse flavor is chocolate followed by orange, lemon and strawberry. The industrial production of aerated dairy dessert is delicate, requiring knowledge about the formation and stabilization of foam, the use of functional ingredients. Food foam is formed by air, liquid and surface-active agent such as proteins. The formation of air bubbles modifies the texture and the rheological properties of aerated food. In aerated confectionery, foams are produced by aeration of a mixture of sugar syrups and proteins. Egg white protein (EW) is the most widely used surface active agent for production of aerated dairy desserts. Foam is a two-phase system in which the diffused phase is air bubbles and the surface phase is formed by a thin layer of proteins with changed nature. These days, consumers prepare ready-made foods, and low-calorie, healthy foods and are more aware of the relationship between a diet and disease. Given the efforts to reduce the incidence of diseases such as cancer, cardiovascular diseases and health improvement, the expansion of plant-rich and anti-cancer foods can play a key role in ensuring health. Glycyrrhiza glabra (Licorice) is a perennial leguminous plant. The medicinal organ of the plant is constituted of its roots, containing triterpene saponins that has many indications. Licorice is one of the most important medicinal herbs in terms of economics that has been widely studied. The most striking compound of licorice is Glycyrrhizin, and this compound is responsible for licorice sweet flavor that is 50 times sweeter than sucrose. The aqueous extract (essential oil) of licorice root has a variety of applications in pharmacy and food industries due to its functional physical properties. Licorice root extract contain saponins which have surfactant properties. One distinctive property of saponins is that they yield relatively stable, soap-like foam in aqueous solution and can be used to adjust the foam in the food industries to improve the stability of the foam and create flavor and aroma. There is a growing commercial interest in using Liquorice root extract in food foams. However, little is known about the foaming behavior of the extract. Liquorice root extract can be used to modify food foams, to enhance foam stability. It can also be used in the development of new foamy foods. In general, the present study was carried out to develop a kind of mousse to which a native, local, natural plant ingredient was added and to verify the perspectives of the product with regard to potential for consumer health benefits and TEXTURAL acceptance, and also to replace part of egg white with licorice as a plant alternative. Materials and method: The ingredients in the preparation of Mousse are: egg white 15. 67 g, sucrose 13. 05 g, water 7. 31 g, butter 5. 57 g, cocoa 2. 61 g, sugar powder 3. 48 g, cream 52. 33 g, vanilla 0. 05 and various levels of licorice (12. 5, 25, 37. 5 and 50 percent), which replaced egg white in the above formulation. The samples' moisture content, overrun, volume of foam and density was measured. The texture analyzer was used to evaluate the TEXTURAL ATTRIBUTES of the final product and TPA test was performed. Results and discussion: The moisture content of samples reduced with increasing the substitution level. The moisture content of the product directly depends on the molecular weight, the type of hydrophobic and hydrophilic factors, and the number of these bonds. The most prominent compound of licorice is glycyrrhizin, a water soluble glycoside terpenoid that cannot be connected to a large amount of water. Therefore, it seems that reducing moisture content with increasing the replacement level is related to this characteristic of licorice. The highest amount of over run was quantitatively related to the control sample and the lowest amount was related to 50% licorice substitution level. Generally, overrun of samples decreased with increasing the amount of licorice replacement. The reason is the lack of the formation of a complex with Ovotransferrin (which is about 13% in egg white and helps formation of the foam) due to its denaturation. In conducted studies, it has been reported that with increasing the concentration of gum (gum in licorice), the volume of the foam system reduced. In fact, with increasing the viscosity of the aqueous phase by adding the gum, the air cannot enter the system during the stirring process, and therefore the volume of the system will be less increased. Albumin is a heterogeneous protein system that occurs during the foaming process of protein-protein interactions. Foam durability index of samples reduced with increasing the amount of the replacement of licorice. This is due to the fact that in low inter-surface tension, the surface covering film does not have sufficient strength, the two adjacent bubbles are easily deformed and undergoes considerable Van der Waals gravity. Thus, the bubbles mixed (coalescence) and the foam lost its stability. In general, licorice is less hydrophobic. This interacts with the formation of the coherent film on the air-water contact surface, which reduces the stability of the foam. Density of the foam samples increased with increasing the amount of licorice, the density of the foam is in fact a proportion of the diffused phase to the continuous phase and represents the amount of air entering it during the formation of the foam. In fact, the low density of the foam indicates a greater volume increase, and vice versa. The air phase of the foam samples reduced with increasing the amount of the replacement of licorice. The reason for this is that the use of the replacement of licorice reduced the ability of the foam due to reducing the elasticity of the interface of air bubbles and caused rapid degradation of the foam. According to the results obtained from the statistical analysis, it was found that with increasing the replacement of licorice in formulation, elasticity, chewing ability, cohesiveness, adhesive force, adhesiveness and the degree of softness increased. Therefore, using appropriate licorice concentrations, the amount of egg white consumption can be reduced to an acceptable level for mousse. In general, it can be said that using a lowcost source of a native, local, herbal plant, licorice in the formulation of an aerated dairy dessert we can produce a product without having a significant negative impact on the texture from the viewpoint of consumers.

7Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit formation of a complex foam-emulsion structure of whipped cream to create a desirable texture is dependent on different factors such as whipping conditions, fat content, and presence of stabilizers. A whipped cream with appropriate quality should contain 30-40% milk fat, easily whippable, and produce good foam with high over run. It should also have a long shelf-life and maintain its stability during preservation. Liquorice is one of the oldest pharmaceutical plants, whose active ingredients are used in pharmacy, confectionary, and beverage industries. The most important active ingredient is glycyrrhizic acid which is 50 times sweeter than sucrose. Its root is also an overflowing source of saponin which has different physiochemical properties. Stable foam formation is a property of saponin index. Liquorice saponin can be used in industrial use especially in pharmaceutical, food, and cosmetics industries. The aim of current research is to evaluate physiochemical and rheological properties and TEXTURAL ATTRIBUTES of whipped cream containing different levels of liquorice powder as an aerating and foaming agent. Matrials and methods: Whipped cream was produced from cream with at least 70% fat content, low fat pasteurized milk with 1. 5% fat content, milk protein concentrate with 70% protein content, vanilla, sucrose, and different levels of liquorice powder (2, 4, 6, and 8%). Whipping time, acidity, pH, over run, and syneresis of final products were evaluated. Rheological properties were studied at 40C and at shear rate 0-100 S-1. TEXTURAL ATTRIBUTES were evaluated using back extrusion with a cylindrical probe (38 mm diameter) and penetration rate 1 mm/s and penetration depth 30 mm. Results and discussion: Whipping time increased with elevation of liquorice percentage in whipped cream formulation, which is due to presence of stabilizers which can both increase the viscosity of liquid phase and prevent foaming properties of milk proteins from protein-stabilizer interactions. The highest over run belonged to 4% treatment while the lowest magnitude was reported for 8% sample. Over run quantity is dependent on different factors such as mixture ingredients including fat content, solid materials, sweeteners, and presence of stabilizers. Due to presence of saponin in liquorice, it can be concluded that elevation of over run in samples containing liquorice up to 4% is probably because of foaming ability of saponins. From literature review, it has been reported that with the rise in gum concentration (gum in liquorice), over run decreases in the foam system. Generally, with further increase in viscosity of the liquid phase with the growth of gum concentration, air bubbles cannot be introduced to the system through aeration process. Hence, the descending trend in over run of samples containing 6 and 8% liquorice is probably due to higher viscosity of the whipped cream. Acidity content of samples also increased. Acidity increment in whipped cream samples with liquorice rise is probably due to the acidic nature of saponins in liquorice powder. PH was reduced significantly with an increase in liquorice amount in the formulation a growth in acidity. Saponins present in the extract can produce acidic properties to some extent. The highest extent of syneresis in different samples was reported for 6% while the lowest amount was for 2%. Syneresis in confectionary cream shows emulsion rupture and has a close relationship with product viscosity. So it can be expected that higher viscosity in whipped cream results in less syneresis in the final product. According to the results of the current research, syneresis value in 2% was lower compared to control sample, which is probably due to the increase in viscosity of the whipped cream. With elevation of liquorice, syneresis increased compared to the control sample. As indicated, liquorice root has gum and gums increase the viscosity of the final product, thereby reducing syneresis by absorbing water and incorporating it in the gelly network. Power law model was selected for predicting rheological properties of samples. The results suggested that flow index behavior was less than 1 in all samples indicating non-Newtonian, pesudoplastic behavior. Apparent viscosity versus shear rate showed shear thinning behavior, which indicated that the apparent viscosity diminished with increase in the shear rate. Gums have shear thinning behavior, so regarding the presence of gum in liquorice and augmented liquorice percentage, more deviation from Newtonian state was observed. TEXTURAL analysis indicated that hardness, adhesiveness, and adhesive force had an ascending trend with increase in liquorice percentage except for 4% sample. Totally, it can be concluded that a desirable product with higher over run and profit texture can be obtained using liquorice powder as a natural, native, local plant product in whipped cream formulation with pharmaceutical properties which can be potentially useful for the health of consumers.