Bu-Ali Sina University

About: Bu-Ali Sina University is a education organization based out in Hamadan, Hamadān, Iran. It is known for research contribution in the topics: Catalysis & Adsorption. The organization has 4078 authors who have published 7969 publications receiving 122828 citations.

Energy use and input–output costs for sunflower production in sole and intercropping with soybean under different tillage systems

Abstract: Agriculture is an important energy user and energy supplier in the form of bio-energy. In today’s agricultural practices, soil tillage and applications of chemicals are the greatest consumers of energy and labor. Therefore, selection of an appropriate tillage method and finding an efficient way for decreased consumption of chemicals can improve energy use and reduce costs. The pre-requisite for such improvements includes assessment of the system's energy balance. Moreover, intercropping can play an important role in improving yield and reducing energy consumption. To compare the effects of different tillage treatments on energy use and grain yield in a sunflower-soybean intercropping system, a field experiment was performed on a clay loam soil at the Agricultural Research Station, Faculty of Agriculture, University of Bu-Ali Sina, Hamedan, Iran, during the growing seasons of 2013 and 2014. Three levels of tillage, as the main factor, and different planting patterns were tested in sub-plots (sole crop of sunflower, sole crop of soybean, and additive intercroppings of sunflower + 30%, 60% and 90% soybean). The intercropping design was additive. Results showed that sunflower grain yield was significantly affected by the planting pattern. Tillage treatments did not have significant effects on the sunflower yield. The highest sunflower grain yield (356.22 g m −2 ) was obtained from the sole crop of sunflower. Furthermore, amongst intercropping treatments, the highest sunflower grain yield (302.44 g m −2 ) was achieved from the combination of sunflower + 60% soybean. Also, comparison of the combined treatments indicated that the highest energy output (248363 MJ ha −1 ) and energy use efficiency (7.44) were reached with the combinations of conventional tillage × sunflower + 90% soybean, and minimum tillage by disc × sunflower + 90% soybean, respectively. In conclusion, using minimum tillage and intercropping system of sunflower + 60% soybean can decrease energy consumption and increase total yield and land use efficiency when compared to sunflower sole crop under conventional tillage.

Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology

Abstract: Response surface methodology was applied to produce synbiotic yogurt containing Lactobacillus acidophilus and flaxseed with a high probiotic count and superior physicochemical and textural properties and desirable sensory attributes. The experiments were planned using the central composite design (CCD) with two independent variables: flaxseed concentration (0–4% w/w), and storage time (1–28 days). To assess yogurt, physicochemical, textural and sensory attributes were determined and optimised. The flaxseed concentration and storage time significantly affected the viability of the L. acidophilus and the texture and sensory attributes of yogurt. This study also demonstrated that the addition of flaxseed into the probiotic yogurt caused an increase in L. acidophilus growth (up to 8.82 CFU/mL) compared to the control sample (6.87 CFU/mL) and an enhancement in the yogurt's viscosity, hardness, cohesiveness, gumminess and water holding capacity (WHC) while a decrease in yogurt's syneresis and adhesiveness occurred. At the same time, high levels of flaxseed resulted in a reduction in the yogurt's desirable sensory attributes. In general, the results of the current study indicated the addition of 4% flaxseed into probiotic yogurt could result in a functional food product with 76.8% desirability that maintains suitable properties for approximately 13 days during refrigerated storage.

Improvement of quality attributes of sponge cake using infrared dried button mushroom

Abstract: Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infrared–hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly (p < 0.05) increased the protein and ash. The apparent viscosity in cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable.