Compact food bar improves cardiopulmonary function in men military athletes: A randomized, placebo-controlled, single-blind clinical trial.

Background: This study aimed to evaluate the effects of compact food bar (CFB) designed on cardiopulmonary function in men athletes who serve in military service. Materials and Methods: In this randomized, single-blind, controlled clinical trial, 46 men of military staff were arranged into 2 groups and studied for 28 days; one branch used 3 packs daily, 700 kcal each, of CFB with Functional compounds (Caffeine and L-arginine) and the other group used regular food during training course. Maximal oxygen uptake (VO2 Max) in vitro with cardiopulmonary exercise test, body composition, and physical activity were assessed and recorded at baseline and end of the study period. Results: VO2 Max (P = 0.05) significantly increased in CFB group compared with baseline. Moreover, VO2 Max (P = 0.01), VO2/HR (P = 0.04), oxygen uptake/heart rate (VO2/HR) (P = 0.03), and ventilation per minute/oxygen uptake (VE/VO2) (P = 0.03) significantly increased in CFB group compared with control group. In comparison, there was no significant difference in mean ventilation per minute/carbon dioxide production (VE/VCO2) (P = 0.41), ventilation per minute (VE) (P = 0.69), and breathing frequency (P = 0.056). No significant effect of CFB was found on weight, body mass index (P = 0.23), lean body mass (P = 0.91), and body fat mass (P = 0.91). Conclusion: Our results show that intervention with CFB is more effective than regular diet in improving cardiopulmonary function in men athletes who serve in military service.

The effect of food ration bar enriched with ß-alanine, L-arginine, and Nigella sativa on performance and inflammation following intense military training: A double-blind randomized clinical trial.

BACKGROUND: There are growing interests in using dietary supplements to improve athletic performance. This study aimed to evaluate the effect of the food ration bar enriched with ß-alanine, L-arginine, and Nigella sativa on athletic performance and inflammation following intense military training. METHODS: This double-blind, randomized, controlled clinical trial was conducted on 54 new cadets. Eligible participants were randomly assigned in a 1:1 ratio to receive food ration bars enriched with arginine (2 g/day), ß-alanine (2 g/day), and Nigella sativa (2 g/day) or nonenriched food ration bars during a 2-week military training. Aerobic and anaerobic performances were evaluated by the Cooper and RAST tests, respectively. RESULTS: A significant increase in anaerobic powers (min, mean, and max) and a significant reduction in fatigue index were observed in the intervention group as compared to the control group, even after the adjustment for confounding factors. Also, increased levels of hs-CRP and TNF-α following military training were significantly lower in the intervention group as compared to the control group (hs-CRP: 0.55 ± 0.1 versus 2.43 ± 0.1 mg/L; p-value: 0.01; TNF-α: 0.12 ± 0.04 versus 0.62 ± 0.04 pg/ml; p-value: 0.03). No significant changes were observed in VO2 max in both groups. CONCLUSIONS: Our results showed that the combination of ß-alanine, L-arginine, and Nigella sativa can improve anaerobic performance and reduce inflammation following intense physical activities. Further studies with long-term duration are needed to confirm the cumulative/synergic effects of these ingredients in trained and nontrained subjects.

Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks.

The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk-based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly (p < .05) higher than those of the conventional one, while its cohesiveness was lower. All the samples showed the pseudoplastic behavior and the power-law model had a high efficiency (R 2 ≥ .99) in describing their rheological behavior. The lowest span value, the lowest mean particle diameter, and the highest mean particle surface area, and thus, the most stable and homogenous samples were associated with the conventional ice cream followed by the optimized plant one. The number of air bubbles in the structure of the conventional and optimized ice creams was significantly (p < .05) higher than in the other samples. The soy ice cream had the lowest Tg (-58.04°C), whereas the conventional one had the highest Tg (-55.05°C). Unlike the plant-based samples, especially the soy ice cream, the conventional ice cream had the lowest ice content (IC), the highest unfreezable water (UFW), and the lowest frozen water (FW). Overall, this ice cream was more acceptable in terms of sensory attributes in comparison with the control sample and could be supplied to consumers as a novel, high-quality, and marketable ice cream.

Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology.

This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D-optimal combined mixture-process design with three mixture components, sesame paste (15%-30% w/w), soy flour (0%-15% w/w), and milk powder (0%-15% w/w) under variable amount of emulsifier was used to optimize textural (hardness, cohesiveness, and adhesive force) and thermal (T onset and T m) properties of white compound chocolate containing sesame paste. The results showed that the linear effect of all the mixture components was significant (p < .05) on the responses. Applying a desirability function method, the optimum proportion of mixture components, and emulsifier level were as follows: sesame paste 15.5% w/w, milk powder 7.5% w/w, soy four 7% w/w, and emulsifier 0% w/w, respectively. At optimum point, hardness, cohesiveness, adhesive force, T onset, and T m were 367.07 (N), 0.63, 8.46 (N), 28.1 (°C), and 33.7 (°C), respectively. The predicted values were confirmed through validation experiment.

Optimization of the extrusion process through response surface methodology for improvement in functional and nutritional properties of soybean hull.

Soybean hull as a rich and inexpensive source of dietary fiber and because of its health properties, is a good option for supplying dietary fiber to various food industries. Optimization of the extrusion process and the effects of its variables [Feed moisture (35-45%), screw speed (160-200 rpm), and temperature (75-95 °C)] were investigated on the structural, nutritional, and functional properties of soybean hull by response surface methodology. Based on response surface analysis, the maximum soluble dietary fiber content and water absorption index in addition to the minimum specific mechanical energy and anti-nutritional composition of tannin were obtained at a feed moisture content of 42.58%, screw speed of 182.46 rpm, and temperature of 87.43 °C. The extrusion process also increased the rate of swelling capacity, solubility index, yellowness, and redness of the samples. It also reduced the oil absorption index and lightness in comparison with the control. The FTIR spectroscopy did not show a new functional group and the urease test (trypsin inhibitor activity) was negative in the extruded samples.

Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh).

The objective of this study was to determine the anti-yeast effect of Lactobacillus spp. isolated from two popular Iranian cheeses known as Lighvan and Motal against food spoilage yeasts known as Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Kluyveromyces lactis. Twenty strains of Lactobacillus were selected from Motal (16 isolates) and Lighvan cheeses (4 isolates). Anti-yeast activity was studied by Agar Spot and Well Diffusion Assay. Effect of pasteurization on inhibitory compounds was also investigated. Results showed that two strains of Lactobacillus brevis (M4 and M2) exhibited the highest anti- yeast activity in aforementioned methods, as well as tolerated pasteurization. M4 and M2 strains were inoculated into Doogh (a fermented yogurt drink) at two levels (106 and 108 cfu/ml). All samples were incubated in three storage temperatures (4, 25 and 37 °C) and were then examined for microbial parameters (Mold and yeast counts, Coliform, E. coli and Staphylococcus aureus) at specific intervals. Sample with M4 (106cfu/ml) showed superiority rather than control sample in microbial point of view. At temperatures of 25 and 37 °C, inoculated samples were not contaminated up to day- 21 and day-14, respectively. The propionic acid content for M4 and M2, was 14576.11 and 11697.3 ppm, respectively. Results indicate that incorporation of strain M4 (Lb. brevis) at a level of 106 cfu/ml can potentially postpone the yeast spoilage in Doogh and prolong the stability of this product. In conclusion, these strains had the highest activity against experimented yeasts.

Effect of total replacement of egg by soymilk and lecithin on physical properties of batter and cake.

The baking industry is interested in finding cost-effective and healthful alternatives for eggs. Therefore, in this study the effects of total replacement of egg by soymilk (SM) in combination with 0-6% soy lecithin (SL) on batter (density, microstructure, viscosity, and texture) and cakes (height, volume, density, texture, color parameters, and sensory attributes) were determined and compared with cakes manufactured with eggs. The results showed that all batters had shear thinning behavior and provided a good fit for the power law model. The egg-free cake in the absence of SL was downgraded because of high density and viscosity, small air bubbles, dark color, firm texture, low volume, and sensory scores. Inclusion of up to 4% SL to the SM was found to be significant in improving cake quality and led to cakes more similar to the control sample; however, higher levels of SL had negative effects on organoleptic properties of cakes.

Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties.

In the present study the amount of whey protein to casein ratio (W/C ratio) (0.22-0.7), fat content (FC) (0.5-1.5%) and microbial transglutaminase (mTGase) (0.0-1.0 U/g substrate protein) in the formulation of low fat set type yoghurt, prepared from reconstituted milk, were optimized by response surface method to achieve the best rheological properties and sensory characteristics. The selected parameters consisted of higher consistency coefficient, consistency, texture and mouth feeling and lower syneresis and pH. The optimum condition was found to be 0.97, 0.46 and 0.5% of the enzyme concentration, W/C ratio and FC respectively. Results showed that thermal denaturation increased up to 33% with increasing W/C ratio significantly. All samples showed non-Newtonian shear thinning behavior. Increasing in W/C ratio from 0.22 to 0.7 raised the consistency coefficient, yield stress and textural parameters such as hardness and consistency of yoghurt. Enzyme addition (together with starter culture addition) increased yoghurt viscosity and yield stress. In sensory evaluation W/C ratio affected the texture and mouth feeling of yoghurt samples and the influences of FC and mTGase were not significant. Yoghurt syneresis was highly affected by FC, W/C ratio and mTGase.

Application of genetic algorithm to optimize extrusion condition for soy-based meat analogue texturization.

The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200 °C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the Box-Behnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic algorithm technique was applied to find the best process conditions. The optimized process conditions were found to be the temperature of 198.8 °C, screw speed of 291 rpm and feed moisture content of 20.2%. Overall, the whole soybean treatment was applicable to overcome the oil separation issue during extrusion and the process was optimized to produce texturized soy protein with the maximum attainable functionality.

Effect of resistant starch and aging conditions on the physicochemical properties of frozen soy yogurt.

The present study investigated the effects of resistant starch concentration (0, 1, 2 %), aging time (2, 13, 24 h) and aging temperature (2, 4, 6 °C) on the physicochemical properties of frozen soy yogurt. The results showed that resistant starch increased viscosity because of its water binding properties. Resistant starch also increased foam stability, fat destabilization, and hardness, but it decreased overrun and meltdown rate. Viscosity, hardness and fat destabilization increased as aging time increased. An increase in aging temperature decreased viscosity, overrun, hardness and fat destabilization of frozen yoghurt, but increased the meltdown rate.

Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.

Emulsifiers of different structures and functionalities are important ingredients usually used in baking cakes with satisfactory properties. In this study, three emulsifiers including distilled glycerol mono stearate (DGMS), lecithin and sorbitan mono stearate (SMS) were used to bake seven eggless cakes containing soy milk and optimization was performed by using mixture experimental design to produce an eggless cake sample with optimized properties. Physical properties of cake batters (viscosity, specific gravity and stability), cake quality parameters (moisture loss, density, specific volume, volume index, contour, symmetry, color and texture) and sensory attributes of eggless cakes were analyzed to investigate functional potential of the emulsifiers and results were compared with those of control cake containing egg. Almost in all cases emulsifiers, compared to the control cake, changed properties of eggless cakes significantly. Regarding models of different response variables (except for some properties) and their high R(2) (99.51-100), it could be concluded that models obtained by mixture design were significantly fitted for the studied responses.

Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples containing yolk and whole egg as emulsifier. Results showed that yolk-prepared control (YC) had higher stability and viscosity values and the value of these two attributes decreased as more amounts of soy milk was used. In the case of viscosity there was no statistical difference between soy milk-prepared samples and egg-prepared control (EC) up to 75 % replacement. Color factors changed, which were affected by different proportions of soy milk. Sensory evaluation showed no statistical difference in acceptability of EC and samples with substitution levels up to 50 %. So it can be concluded that egg can be substituted with soy milk in mayonnaise.