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The occurrence of natural oxidation and formation of intermolecular bonds in the protein network improve wheat quality due to proper storage. For this purpose, this research examined the effect of storage time on the dielectric constant, physicochemical and rheological properties of two wheat cultivars (Pishtaz and Hamon), in three durations (0, 30, and 60 days). Results suggested that, with the passage of time, pH decreased in cultivars, but the protein level, wet gluten, Zeleny sedimentation, dielectric constant, and moisture increased, while the ash in both cultivars did not change significantly. Meanwhile, all measured properties, excluding pH and protein, improved more significantly in the Pishtaz cultivar than in Hamon. Additionally, water absorption, dough development time, and dough stability time increased in both cultivars, but the value of these indexes and the level of changes were higher in Pishtaz than in Hamon. At the same time, dough softening degrees decreased in both cultivars through time after 10 and 12 min with Pishtaz having a lower degree than Hamon. On the other hand, in all durations of fermentation, the required energy for dough extension, resistance to extension, extensibility, and the ratio number increased in both cultivars. Except for the dough extensibility, the changes in other properties in the Pishtaz cultivar were higher than those of the Hamon. The research concluded that the effect of storage life on physicochemical and rheological properties of Pishtaz was higher and more significant than those of Hamon.

In this work, quinoa ( Chenopodium quinoa Wild) seed malt extract was obtained using a combination of ultrasonic and bain-marie methods. The ultrasonic time (5–50 min) and bain-marie time (20–180 min) were optimized based on the maximum percentage of antioxidant. The bain-marie temperature was considered between 40 and 45 °C. The effect of various parameters, including the ratio of solvents, bain-marie temperature, and extraction temperature with selected ultrasonic and bain-marie times were considered on the properties of malt extract. The maximum DPPH value was assigned to the time of 5 min (47.7%) and 120 min (40.4%) for ultrasonic and bain-marie methods, respectively. Quinoa malt extract revealed good antioxidant activity with a lower amount of IC 50 equal to 19.11 mg/mL. The total phenol content (TPC) and total flavonoid content (TFC) were ranged from 534.35 to 2793.49 mg GAE/100 g and 0.12 to 3.22 mg QE/100 g, respectively. The high protein content (2.37%) was obtained with ethanol: water (25%:75%), ultrasonic time of 15 min, bain-marie time of 120 min, bain-marie temperature of 40–45 ◦ C, and extraction temperature of 25 ◦ C. Vitamin B6 (pyridoxine) and vitamin B9 (folic acid) content were in the range of 0.8 to 2.76 mg/100 g and 2.34 to 2.59 mg/100 g, respectively. The highest content of minerals containing Ca, Mg, P, and Fe in malt extract was 49.46, 74.89, 115.75, and 5.49 mg/100 g, respectively. The best anticancer effect on HT29 cell lines with cell viability of 98.31% followed by 94.42% with a concentration of quinoa malt extract of 31.25 µg/mL was observed. This malt extract as a source of functional foods can play an important role in the cancer chemoprevention.

Extracts with antimicrobial and antioxidant properties are limited in their application in food products due to their inability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Therefore, the present study investigated the nanoencapsulation of Teucrium polium L. extract using the freeze‐drying method to facilitate its application and protection against environmental factors. In this regard, an emulsion containing Teucrium polium L. extract at concentrations of 10%, 20%, and 30% and a mixture of maltodextrin/Persian gum in three ratios of 1:2, 1:1, and 2:1 as the coating wall were produced and then dried in a freeze dryer. In the following, the properties of emulsions and produced nanocapsules were studied. According to the results, emulsions with high amounts of Persian gum showed more stability, zeta potential, and viscosity. However, their particle size and polydisparity index were lower than those of other emulsions. As the extract concentration increased, there was a decrease in stability, zeta potential, and viscosity, accompanied by an increase in particle size and polydispersity index. Concurrently, elevated concentrations of maltodextrin, Persian gum, and extract resulted in higher humidity, density, encapsulation efficiency, and antioxidant activity of the capsules. The most optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of Teucrium polium L. extract and the 1:1 ratio of maltodextrin/Persian gum mixture as the wall material. It is noteworthy that the release rate of phenolic compounds reached its maximum value (88%) after 60 days. An emulsion containing Teucrium polium L. extract at concentrations of 10, 20, and 30%, and a mixture of maltodextrin/Persian gum (1:2, 1:1, and 2:1) as the coating wall were produced and dried in a freeze dryer. The optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of extract and the 1:1 ratio of maltodextrin/Persian gum as the wall material. The release rate of phenolic compounds reached its maximum value (88%) after 60 days.

In this study, the effect of ultrasonic sound (at 20- and 40-kHz frequency for 15 min) and drying (at 60 °C for 15 min) pretreatments on the moisture content and oil uptake of potato slices (cultivar Satina) during deep frying were studied. The potato slices were fried at temperatures of 170 and 190 °C for 5, 7 and 10 min. Samples pretreated with ultrasound at 20 kHz had higher moisture contents than those receiving the 40-kHz pretreatment. The highest moisture content was obtained at 20 kHz and frying at 170 °C for 5 min. On the other hand, samples pretreated with ultrasound at 40 kHz had higher effective water diffusivity coefficient and activation energy than those pretreated at 20 kHz. The highest effective water diffusivity coefficient was obtained at 40 kHz and frying at 190 °C for 5 min, whereas the highest activation energy belonged to pretreatment with 40 kHz and frying at 170 °C for 10 min. The range for effective water diffusivity coefficient was 6.95 × 10−8 to 8.80 × 10−8 m2 s−1 and that for activation energy was 13.161 to 16.307 kJ mol−1. In addition, samples pretreated at 40 kHz had a lower oil uptake than those pretreated at 20 kHz. The highest oil uptake took place at 20 kHz, with frying at 170 °C for 10 min. Regression analysis revealed that an exponential model was best for predicting variations in moisture content and oil uptake of potato slices.

Baking is a combined process in which several interconnected chemical, biochemical, and physical phenomena such as starch gelatinization and formation of porous structures occur. These changes affect the ultimate quality of the product such as taste. In this study, effects of guar gum (at 1% level) and baking temperature (at 190, 200, 210, 220, and 230°C) on crust temperature and weight loss of toast bread samples during 40 min exposure were investigated. According to the results, raising the oven's temperature from 190°C to 230°C will rise the crust's temperature of toast bread samples both in the control group (from 128.5°C to 190.2°C) and test group (from 120.18°C to 164.8°C), as well as the percentage of weight loss in toast bread samples both in the control group (from 35.11% to 47.23%) and test group (from 20.37% to 29.57%). We also worked with polynomial functions, exponential functions, fractional functions, Gaussian functions, and MATLAB to model the percentage of weight loss and an increase in the crust temperature of toast bread samples during the baking process. And ultimately, the correlation coefficients of the models were calculated and compared to analyze the results of predictor functions. This research is following two goals: (a) studying the effect of the baking time, baking temperature, and guar gum on crust temperature and weight loss of toast bread during baking process, and (b) developing a mathematical model for predicting the crust temperature and weight loss of toast bread at different oven temperatures and baking times.