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The Effects of Partial Substitution of NaCl by KCl on Physicochemical, Sensory, Rheologyical Properties of Iranian White Cheese. Four trails of different mixture of Iranian white cheese with the ratios of NaCl/KCl: 1.50% NaCl+ 1.50%KCl, A; 1.00% NaCl+ 2.00% KCl, B; 0.75% NaCl + 2.25% KCl, C; and D as a control with 3.00% NaCl were treated by dry salting to produce low salt cheese. The quality properties such as composition (moisture content, fat, total nitrogen with dry basis, water soluble nitrogen), sensory properties (flavor and body texture), and textural characteristics (force to fracture) were measured. The treatments exhibited no significant (P>0.05) difference in the composition of cheese (moisture, fat, total nitrogen and water soluble nitrogen) after aging period. All treatments exhibited significant difference in sensory (flavor and body texture) properties. Textural properties (force to fracture) after 30 days aging showed that there was no significant (P>0.05) difference between treatments A and D.

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According to the statistics ,consumption of the bread has the highest value in Iran. Regarding the high wastage of different breads, which is mainly due to low quality, low shelf life and staling, we will answer one of the most important nutritional problems of our country , if reduce or at least retard its rate by means of research. This research was carried out to determine the effect of different levels of sodium stearoyl lactylate (SSL) on dough rheological properties and quality of Taftoon. So SSL was mixed with flour at levels of 0.25%,.0.50% and0.75%and the rheological properties of the resulting doughs were determined by Farinograph and Extensograph and optimum level of SSL addition was determined ,regarding the results. Different treatments of breads were baked and sensory analysis was done in days1,2 and 3 by means of trained panel of referees. The texture of breads were evaluated by krummer, compression and rubber tests in days 1,2,3 and4 with Instron. Moisture content of the breads was determined in days1,2 and3.Results of Farinograph and Extensograph , showed that SSL improved dough properties .The results indicated that bread containing 0.75%SSL had the best quality and was the one to mostly retard the staling rate and improve the texture of bread, but there was no significant difference between breads containing 0.50 % and 0.75%SSL .

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In this research the effects of kind and quantity of leavening agent on dough rheological properties and organoleptical quality of Iranian flat breads were studied. The amount of compressed yeast and active dry yeast were 1.5, 2 and 2.5 percents of the bread formula. Rheological properties of samples were studied by farinograph method, and some factors such as water absorption, dough development time and etc were measured. Sangak bread had stronger flour comparing to the other flours including Barbari and Lavash. Thus water absorption, dough development time, stability and dough strength were more than other flours, but farinograph results didn't show any change. Some changes occurred in extensograph results by addition of 1.5, 2 and 2.5 percents of compressed yeast. Sensory analysis results indicated that bread samples had better quality with addition of various contents of compressed yeast. Addition of active dry yeast decreased the quality of dough and it cause disruption of dough samples and finally decreased quality of products.

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The effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of Iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. Flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. Resultes indicated that, by increasing the extraction rate, the amount of protein, fat, fiber, ash, wet gluten, water absorption and the color of the flours all increased but the moisture content, sedimentation value and falling number decreased. Rheological studies of doughs by farinograph showed a reduction in dough stability, whereas the dough mixing tolerance index increased along with the extraction rate. By using an extensigraph it was shown that dough resistance, extensibility and the area under extensigram curves were decreased by increasing the extraction rate. A study of the effects of flours with different extraction rates on bread quality, showed that the overall quality of breads is generally affected by the flour extraction rate. Sensory analy-sis of breads in respect to overall quality and staling indicated that the desirable rates of extraction for lavash, taftoon and barbari, breads are 88, 90 and 88 respectively.

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  Using soy products as an ingredient in ice cream formulation lead to a food product with unique nutritional and functional properties and reduces the cost of final product. In this project the effect of substitution of milk solid non fat (MSNF) with soy flour on flow behavior and rheological properties of hard ice cream was studied. The formulation of ice cream samples consisted of 10% fat, 12% SNF, 18% sugar, 0.4% stabilizer and 0.1% vanillin as flavoring agent. Substitution of MSNF was done at four levels: 45, 55, 65 and 75%. Rheological measurements of ice cream mix samples  were carried out after 24 hours aging at 4·c. According to the obtained results, all sampled showed psuedoplastic behavior and apparent viscosity decreased with increasing shear rate. Increasing the level of soy flour substitution resulted in decreasing flow behavior index and therefore significantly increased the shear thining behavior of the samples (α<0.05). Also, consistency index and apparent viscosity increased with increasing the amount of soy flour especially from 65 to 75%.

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Grape molasses is one of the famous by products of grape that more produced by traditional methods. In this research, some physicochemical properties of grape molasses such as SG, pH, total sugar, ash and rheological properties by using of a single cylinder rotary viscometer at three temperatures       (25, 45 and 65^oC) and three concentrations of 35, 50 and 76 were measured. Mathematical calculations  in basis of Mitchka method shown that it is non-Newtonian and have dilatant behavior. Arrhenius model used for temperature dependence of consistency coefficient and activation energy calculated in range of 15.197 to 34.070 kJ/mol. Finally, by using of exponential relationship concentration dependence of consistency coefficient was evaluated.

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Rice bran is a waste of milling factories of our country despite having nutritious ingredients normally used as animal feed and poultry. In this research, Initially, Three varieties of rice, including Tarom, Anbarbo and Hashemi were selected and heavy metals of them were analyzed and then In order to select the appropriate method of bran extract, Aoutoclave at a temperature of 100 and 120 ° C for the extraction of rice bran were used, and in order to provide treatment of drink, The rice bran extract in amounts of 5%, 10%, 15% and 20% were used in the formulation of orange drink. After packing and pasteurization, the samples were kept in the refrigerator for three months and physical and chemical characteristic were evaluated. Rheological properties of samples and rice bran extracts using Brookfield (at 5 ° C) were studied and results showed that by using of Aoutoclave extraction method, increasing temperature increased the amount of extraction of compounds found in rice bran. Investigation of rheological properties of the extracts suggests that extracts showed the behavior of a Newtonian fluid. The results also show that increasing the amount of rice bran extract in the formulation of drink, consistency coefficient decreased and the flow index increased.  Investigation of consistency coefficient of treatments during storage indicates that consistency coefficients were slightly lower in the second and increased again in the third month.

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Quality enhancement and shelf life extension of bread as main meal in Iran is one of the particular importance to people’s health and national economy. So that the purpose of this study were planned to investigation on the effects of emulsifiers (E471, DATEM and  SYTREM) in levels of 0, 0.25, 0.5 and 0.75 % and final fermentation time in 30, 45 and 60 minute on dough rheology (Amylogram and Farinogram) and quantitative and qualitative properties (texture, volume, porosity, crust color and overall acceptability) of composite bread. Porosity and crust color were estimated and analyzed by image J software. The results showed viscosity, dough development time, stability and valometervalue increased by increasing the amount of emulsifierswhereasgelatinationtemperaturewas decreased. AlsoDATEM and SYTREM were more effective as compared tocontrols inwaterabsorption.Experiments showed that the sample with 0.5% DATEM and 45 minutes final fermentation time had the lowest firmness and the highest overall acceptability. On the other hand DATEM, E471 and SYTREM and 30, 45 and 60 min the final fermentation time respectively had the pronounce effect on increasing volume and porosity of the bread samples.  Regarding to color estimation the L* value was increased by addition of emulsifiers especially DATEM to the bread formulation. However the highest L* value was observed in samples 45, 60 and 30 min final fermentation time respectively.  

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Milk fat is one of the most important components used in ice cream mix formulation, which affects textural and rheological properties of the final product. According to the definitions released by FDA, ice cream products are categorized in several groups (non-fat, low-fat, light, reduced fat and full fat). In this research reduced fat, light, low fat and full fat vanilla ice cream samples were produced with 2, 5, 7.5 and 10% milk fat respectively, and the rheological properties of the ice cream mix and some physical properties of the ice cream product were evaluated. The results showed that the freezing point and the draw temperatures of the samples were increased with decreasing of fat content. All the ice cream mix samples showed pseudoplastic behaviour and their apparent viscosity tended to decrease with increasing of shear rate. Increasing of fat content made the ice cream mixes to have lower flow behaviour index and thus increased the pseudoplasticity in the mix. The consistency coefficient and the apparent viscosity of the samples also increased significantly with increasing of fat in the samples.  

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Because of  importance of  bread, shelf life and quality control be noticeable for bread specialist, cause of  this research was assaying synergistic effect of apple pomace and sodium stearoyl -2-lactylate on rheological properties and the shelf life of oven based  Barbary  bread. three percent of dried apple pomace (%5,%8,%11) was ready on cabinet drier on 58°c, and SSL was added up to %1,%5 (w/w of flour) . rheological properties of dough was studied with  two experimental method (farinograph , extensograph) and  texture of the bread sample analyzed for shear by instron (Universal Testing Mashine) at ,0,24,48,72 hours at room temperature sensory evaluation of  bread for sample and control  wasstimated in 1,2,3 days with 5 panelist. respect to rheological properties,sample with %8 apple pomace and %0/5 SSL was acceptable  to panelist .all sensory evaluations was upper  than control . and analytical resultsby instron indicated that this sample delay staling than control . results indicated by the use of  apple pomace in flat breads delayed the staling rate and addition of Appropriate emulsifier  has synergistic effect and itimproved the rheological properties  

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In this research, the production of low fat butter, as a novel product, based on full-fat soy flour and sodium caseinate was studied. Water : butter ratio, soy flour : sodium caseinate ratio and emulsifier content were the designed factors and their effects on rheological properties of low-fat butter such as hardness, spreadability, adhesiveness, elasticity and consistency were evaluated. The Central Composite Design (CCD) and Response Surface Methodology (RSM) were employed as experimental design and statistical analysis. By increasing water to butter ratio, as a principal factor affecting on product characteristics, hardness, adhesiveness, elasticity, consistency and spreadability were reduced. The final product was w/o emulsion which was low-calorie, had functional and nutritional effects due to protein components and also its properties could be compared with ordinary butter. Based on final results, the optimum formulation for low-fat butter were: water : butter ratio as 1.03 (50% water and 48.5% butter), soy flour : sodium caseinate as 1.57 (5% soy flour and 3.2% sodium caseinate) and 0.66% emulsifier.  

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  In this research, 13 treatments including different ratios of nano-fiber cellulose, guar gum, Locust Bean and methyl cellulose (0,%0/125, %0/375,%0/5) whit a control sample were prepared that the total amount of gum used in ketchup combined and individually it has been  0 -%0/5 respectively. flow behavior  Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the rheological properties of samples of ketchup, a week after production was done at 25 ° C. The results achived from the flow behavior test has been statistical analyzed by  MINI TAB 16. The results of flow behavior test of ketchup samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of nano-fiber cellulose, guar gum, Locust bean gum and methyl cellulose,the sampel contain %0/125  nano-fiber cellulose-%0/375 guar has been significant increase in all of rheological parameters  treatment in comparison with commercial control sample (p<0.05). In frequency sweep test for selected samples containing NFC, guar gum, Locust bean gum and methyl cellulose, the trend of changes in elastic modulus was higher than viscose modulus (G^΄>G^˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.

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The human amniotic membrane (HAM) is one of the rare allograft tissues that are in use in clinical trials. Biocompatibility, antibacterial effect, low immunogenicity, and scar prevention are properties that have made HAM attractive for tissue engineering (TE) applications, for example, as a cell carrier, injectable hydrogel, and cell culture substrate. In this research, the effect of digestion time on the structure, gelation kinetics, rheological and biological properties of amniotic membrane-derived hydrogels was studied. The results determined that digestion with pepsin should be performed at least for 24 h.  Prolonging the digestion time to 72 h increased the shear modulus, fiber diameter, and gelation rate. Cytocompatibility assays with L929 fibroblast cells showed that the digestion time had no effect on the cell toxicity of the hydrogels. However, cell proliferation was improved due to preserved constitutive bioactive molecules. The results of this research can be used to develop amniotic membrane-derived hydrogels for TE applications.

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  Flour is main component forming bread that is major diet for many people. Therefore, for improve bread quality, is necessary that is decreased wastage of basic and strategic staple. In this research, three types of flour (nol, setare, without bran) were prepared from Arddaran company and were placed phostoxin pill for prevention of attack pesticides and insects, then were packaged in plastic bags and were storage at autumn and winter in environmental condition, then, was investigated chemical, rheological and microbial attributes during six months, interval once months .From results can find that quality attributes of low rate of extraction flour (nol) are better than high rate of extraction flours (without bran). Quantity attributes of flours (such as, ash, protein and gluten) are not changed significant during storage of flour, except, moisture is decreased. But, quality attributes              ( such as, gluten index, zeleny, farinograph quality number ) are improved, oxidation with subjecting air cause new disulfidryl bonds (S-S) between different chains of protein, or disulfidryl groups interact with exist disulfidryl bonds and form new disulfidryl bonds , that increase strength and quality of flour . According to the analysis of wheat flour quality parameters (zeleny, gluten index and farinograph quality number) is required at least 4 months storage for improve of quality of                    flour. Components of flour especially gluten and enzymes change during storage of flour. Sum of these changes result aging flour, therefor, is improved it is quality and moisture, also, flour is aged rapidly with preparation sufficiently and good ventilation. Considering that after six months of storage, the flour reached a maximum and during this period, the microbial load of the samples exceeded the standard has not been exceeded, The flour is stored for six months, it will be strengthened, especially in the case of weak flour, they must be stored and used later.

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  Reduction of wheat consumption utilization in bread and wheat flour products is one of the main ways to reduce the costs and get more economical processes. So the aim of this study was evaluation of sanginak (latirus sativus) flour (in four levels of  0, 10, 20 and 30%) and guar gum (in three levels of  0, 0.25 and 0.5%) on moisture content, special volume, texture and sensory  properties of semi bulked Barbari bread. The results showed by adding sanginak flour moisture content and firmness was increased and specific volume were decreased. However the panelists gave the highest score to the control samples. contain 10 and 20% sanginak flour. On the other hand the moisture content, specific volume, porosity and overall acceptability were increased and firmness was decreased by increasing the amount of guar gum. The final results of this project showed the sample contains 20% sanginak flour and 0.5% gaur gum In terms of specific volume, rheological and sensory properties was Competitive with that of the control sample (100% wheat flour).  

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The use of hydrocolloid is a method for suspension stabilization and solid particle suspending in drinks. In this study, the effects of adding three different hydrocolloids including gellan, tragacanth and high-methoxy pectin at three levels: 0.02, 0.05 and 0.08 of the binary combination on the stability, rheological properties, zeta potential and the activation energy were examined. The results showed that the addition of all hydrocolloids increased the stability and prevented the serum separationand also precipitation of protein. All the treatment prevented the serum separation significantly (p < 0.05). The least serum separation and the best sensory properties were gained by the formulations containing 0.02-0.08% (pectin-tragacanth) and 0.02-0.08% (tragacanth-gellan), respectively. Power law was the suitable mathematical model to predict the flow behavior of stabilized doogh. Zeta potential and activation energy were determined in the range of 9.10 to -16.6 mV and 9.37 to 18.34 kJ/ mol, respectively.

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Molten dark chocolate is a dispersion of solid particles including sugar and cocoa powder in a continuous phase of cocoa butter. Hence, the rheological properties as well as the particle size distribution of ingredients in chocolate are very important for obtaining high-quality products with well-defined texture. Therefore, the present study aimed to evaluate the effects of sugar substitutes on rheological characteristics and particle size distribution of prebiotic dark chocolate. For doing this, a prebiotic compound (inulin) in combination with bulking agents (polydextrose and maltodextrin) at different levels (0–100 %) along with sucralose were used. Based on our findings, all the treateded samples showed thixotropic and pseudoplastic behavior and the Casson mathematical model most closely fitted to the rheological data. Furthermore, the sucrose replacement slightly affected the viscoelastic properties and the viscosity of the samples was time independent. In terms of the particle size, they were somewhat larger than the commercial one but still below the taste threshold.

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Pistachio has been considered as an ancient valuable nut, and is famous as the king of nuts. The nutritional value, taste, digestibility, high level of calories, vitamins and minerals are among characteristics which make pistachio superior to other nuts. Over the last five years, more than 50 percent of the pistachio all over the world, with the annual average of 120,000 tons, has had its source in Iran, with an estimated waste of 30,000 tons. This research usedpistachio paste, date powder, milk powder, vanilla, and monoglyceride in different portions as the ingredients of chocolate breakfast. Following chocolate breakfast preparation, it was properly-packed. Rheological properties of the samples were evaluated. In this regard, the viscosity parameters, activation energy values​​, flow behavior index and consistency factorwere measured in different treatments and appropriate statistical software was used for the statistical analysis. The results showed that chocolate breakfast is made of a pasty mixture the flow of which is dependent on the time and temperature; it has thixotropic property and its apparent viscosity decreases along with the increase in cutting time.