Optimizing the formulation of functional cookie using oat flour and date liquid sugar (Kaluteh variety) and checking the technological, visual and sensory properties

Ahmad Pedram Nia; Amin Fazel; Mahdi Jalali; Mohaddeseh Sadeghi

Volume 6, Issue 2 , June 2023, Pages 1-10


      In this research, the variables of oat flour (5, 10 and 15%) and date liquid sugar from Kaluteh dates (10, 20 and 30%) were used instead of wheat flour and sugar respectively to reduce energy intake. Cookie properties including technological indicators, crust color components and sensory ...  Read More

Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted

Seyedeh Akram Mousavi; Leila Nateghi; Majid Javanmard Dakheli; Yousef Ramezan; Zahra Piravi-Vanak; ladan Rashidi

Volume 6, Issue 2 , June 2023, Pages 11-17


      Ferulago angulata is a plant known for its phenolic compounds with antioxidant activity. This study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of F. angulata extract obtained through maceration and ultrasound-assisted extraction methods. Optimal ...  Read More

Relationship between eating behavior, mental health problems and overweight and obesity in school children

Elahe Hashemi; Ahmad Reza Dorosty-Motlagh; Asal Ataie-Jafari

Volume 6, Issue 2 , June 2023, Pages 18-23


      Childhood obesity has been known as a world problem. Many diseases, including mental health problems, have been associated with childhood obesity. This study has shown the association between eating behaviors in obese children and their mental health problems. In this cross-sectional ...  Read More

Production and characterization of dairy dessert enrichment with Sargassum angustifolium algae

Bahar Sarlak; Marjaneh Sedaghati; Nargess Mooraki

Volume 6, Issue 2 , June 2023, Pages 24-30


      Milk desserts are semi-solid complexes with a proteinaceous structure that are very popular among Iranian consumers. A milk dessert was prepared with whole milk, sugar, corn starch, gelatin, and Sargassum angustifolium powder (SAP). The effect of SAP (0, 0.4%, and 0.8%) on the physicochemical, ...  Read More

Histological and microbial analysis of different types of raw meat products in Tehran, Iran

Zohreh Mashak; Zahra Mahdizadeh Barzoki; Amirreza Saadati; Maziar Taghavi

Volume 6, Issue 2 , June 2023, Pages 31-36


      Meat products are essential protein sources and play a significant role in human nutrition and overall health. However, unauthorized tissues in meat products can compromise their quality and safety. This study investigated the microbial and histological features of various minced meat ...  Read More

A primary comparison for major biogenic amines variation during preserving red meat cuts in room temperature, refrigerator, and frozen condition

Afshin Motaghifar; Behrouz Akbari-Adergani; Noordahr Rokney; Abbasali Motallebi Moghanjoughi

Volume 6, Issue 2 , June 2023, Pages 37-42


      Unlike bacterial and viral pathogens, certain naturally occurring substances like biogenic amines (BAs) can also cause food poisoning. BAs are associated with various health problems, including allergic reactions and even cancer development. This study aimed to quantify the levels ...  Read More