In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigerator (4–5°C) for 28 days. Textural properties were determined by texture analysis, and sensory characteristics were assessed by 26 trained panelists. Addition of flaxseed to yogurt samples increased the hardness, gumminess, chewiness, cohesiveness, and springiness values in produced yogurt samples. However, adhesiveness level was reduced in a sample enriched with flaxseed. By increasing flaxseed concentration, the color of samples was significantly different than the control sample; L* value was diminished and a* and b* value increased. Sensory scores including taste and mouthfeel, appearance, and overall acceptance showed reduction trend in samples containing a high level of flaxseed. In general, results showed that the addition of 2.63% flaxseed into yogurt samples lead to produce functional food with satisfactory texture, sensory characteristics that sustained these properties until 17.17 days after cold storage.

The use of coating agents is one effective way to reduce oil absorption in fried products. Reducing the fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The aim of this study was to analyze the effect of hydrocolloids as coating agent on the quantity of oil uptake and on sensory attributes of potato chips. The effect of the coating composition showed that the minimum fat content was related to 1% carboxymethyl cellulose (CMC), 0.5% xanthan, 0.3% guar and 1% xanthan with 21.2, 21.7, 22.4 and 24.8%, respectively, and the highest of fat content was related to blank sample (non-coated), 2% tragacanth, 0.5% guar gum with 49.4, 41.7 and 33.2% of oil content, respectively (p ,0.05). The most effective coating agent reduced the oil uptake by 57.03, 55.94, 54.67 and 49.71%, respectively (p ,0.05). Sensory evaluation showed that the best color was related to 1% CMC, 0.3% guar and 2% tragacanth, and with respect to flavor evaluation the best flavor was observed in tragacanth 2%, CMC 0.5% and CMC 0.1%, and the best texture referred to tragacanth 2%, CMC 0.5% and CMC 1%. In sensory evaluation, all coated chips got high scores compared with blank (non-coated chips) samples (p ,0.05).

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In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results revealed that hydrocolloid coatings reduced the moisture loss during frying, and hence, reduced the oil uptake of French fries. Among the studied gums as a single layer coating, combination of carboxy methyl cellulose and pectin (0.5 and 1% w/w) lead to the lowest oil uptake of French fries. In samples coated with two and three-layer hydrocolloids, the oil absorption reduced further and the moisture content of final products was higher than the blank samples.

Nowadays use of edible films and coatings is increasing due to their biodegradability and environment friendly properties. Fish gelatin obtained from fish skin wastage can be used as an appropriate protein compound for replacing pork gelatin to produce edible film. In this study films were prepared by combination of fish gelatin and different concentration (0%, 1%, 3%, and 5%) of two phenolic compounds (caffeic acid and ferulic acid). The film was prepared at pH > 10 and temperature of 60˚c under continuous injection of O2 and addition of the plasticizer sorbitol/glycerol. Results showed that solubility, oxygen permeability, and water vapor permeability were decreased for caffeic acid and the highest effect was observed at concentration of 5%. Solubility had a linear relationship with concentration of phenolic compound in film containing ferulic acid, however, no significant change was observed in vapor and O2 permeability. A comparison between two phenolic compounds showed that caffeic acid had the highest effect in decreasing solubility, water vapor permeability, and oxygen permeability. Caffeic acid is more effective phenolic compound compared with Ferulic acid that can increase safety of biodegradable packaging by improving their barrier and physicochemical properties.

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The present study reports the physicochemical, textural profile, microbial, antioxidant, and sensory characteristics of the produced yoghurt containing Aloe vera foliar gel. The result showed that syneresis was increased gradually with increase in Aloe vera foliar gel concentration during storage period. Aloe vera leaf gel had a negative effect on L. Acidophilus and B. lactis Bb‐12, but the viable cells were in the acceptable range according to FAO (106−107 CFU g−1). The flow behavior for all yoghurt samples was found the shear thinning behavior and after fitting with three models, it followed the Herschel–Bulkley model. The presence of Aloe vera gel in yoghurts had a negative impact on the textural properties and this effect was significant except for springiness and resilience. Our results confirm improvability and meaningfulness the antioxidant effects of yoghurt enriched with Aloe vera foliar gel by FRAP assay. Practical application The present study reports the physicochemical (pH, acidity, syneresis, viscosity, and flow behavior), textural profile (hardness, adhesiveness, cohesiveness, gumminess, chewiness, springiness, and resilience), microbial, antioxidant and sensory characteristics of the produced yoghurt from the Aloe Vera foliar gel. Produced yoghurts could be introduced as a good vehicle for probiotic bacteria and so, produced yoghurts from Aloe vera foliar gel have a good potential for commercial exploitation.

Edible parts of two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran were analyzed to determine their phenolic compound and antioxidant activities (AA). Antioxidant activity evaluated using typical methods such as 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total antioxidant method. The total phenolic content (TPC) of the DPF was measured using Folin-Ciocalteau method. The samples used in this study included samples were gathered at three stages of khalaal, rutab, tamr and dried date from Bam and Jiroft date. The TPC ranged from 2.89 to 4.82, 1074 to 856.4 and 782.8 mg gallic acid equivalents (GAE/100 gdw sample) for khalal, rutab and tamr stage of Mozafati variety, respectively. This work demonstrates the potential of Iranian dates as good sources of antioxidant which can be used as functional food ingredients. The influence of sun drying process and oven drying at temperature ranged 50-80 °C on phenolic compounds and AA of date palm fruits were investigated. Result of drying process showed that TPC and AA varied with temperature and decreased by increase of drying temperature (from 667.3 to 610.5 mg galic acid in sun dried dates of Mozafati and Kaluteh respectively to 314.2 and 210.4 in dried dates (80 °C) of Mozafati and Kaluteh respectively).