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Background and Objectives: Edible coatings prepared from whey protein concentrate and glycerol were evaluated for their ability to maintain quality and improve shelf-life of fresh-cut melon stored at 5ºC. Materials and Methods: Coatings were prepared containing different quantities (5, 7.5 and 10 gr) of whey protein concentrate and used to coat fresh-cut melon slices. Uncoated fresh-cuts melon slices were served as control. For comparative purposes, a sample of melon slices was treated with a 1% calcium chloride (CaCl2) solution usually used in producing fruit slices. Shelf-life of all the samples was assessed based on weight loss, color changes (l*, a*, b* and a/b*(, flesh firmness, titratable acidity (TA), total soluble solids (TSS), and sensory properties. Results: As compared to the control and CaCl2 samples, the whey protein concentrate coating brought about a decrease in weight loss of the fresh-cut melon slices. No statistically significant differences in TSS and TA were observed between the coated sample and controls after 4 weeks storage at 4±1ºC, but the coated and CaCl2-treated melon slices were significantly (p<0.05) firmer than the control slices. The difference in firmness between the coated and CaCl2-treated melon slices was not significant. The data also showed that, based on the L*a*b* color measuring system, the coated fresh-cuts of melon showed higher L* and a*, and lower b* and a/b*, values compared to uncoated control slices. With regard to sensory properties of the melon samples, the panelists rated whey protein-coated fresh-cut fruit higher than the uncoated samples, although samples with different contents of the coating were not significantly different at the end of the storage period (P>0.05). The results also showed that the coated fruit samples received the highest score with regard to flavor, gloss, and overall acceptability. In addition, the whey protein-coated samples showed a significant decrease in gloss compared to control and CaCl2–treated samples. Increasing the level of whey protein in the coated samples led to increases in elasticity modulus, tensile strength, and elongation. Conclusion: Edible whey protein-based coating can be used as a new, effective method in cold storage of fresh-cut fruits. Keywords: Fresh-cut melon, Coating, Whey protein concentrate, Shelf-life

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Background and Objectives: Changes in lifestyles and food patterns and consumption of ready-to-eat and fried foods have increased probability of chronic non-communicable diseases (NCDs). Studies have illustrated associations between salt, total fat, saturated fatty acid and trans fatty acid contents of the industrial and guild fried products in Iran.
 Materials & Methods: In this study, 69 samples, including 18 samples of industrial (potato chips, shoestring potatoes, fried onions and fried garlics) and 51 guild (potato chips, string potatoes, fried onions and fried garlics) fried products were collected from various regions of Iran. Quantities of salt, total fat, saturated fatty acids and trans fatty acids were assessed and their conformities with national standards were investigated.
Results: The mean of total fat for industrial and guild potato chips included 42% w/w and for strip potatoes, shoestring potatoes and industrial and guild fried onions included 17, 34 and 47% w/w, respectively. Of 69 samples, only 5.47% did not have conformity with national standards on total saturated fatty acids in oily phase. The total trans fatty acids in oily phase of all samples was at maximum level, specified for industrial and guild frying oils by the national standards.
Conclusion: Due to the high levels of fat in all types of potato chips and fried onions, it can be suggested to use novel protocols for decreasing oil absorption and to revise relevant national standards. The other notable finding is that the specified maximum level of total saturated fatty acids for industrial and guild frying oils (maximum 45% w/w) is very high. High levels of total fat and hence high intakes of saturated fatty acids in the products urge necessary revisions of the national standards.

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Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Despite key roles of breads in Iranian food consumption patterns, a little information is available on salt (sodium chloride) intake in traditional and industrial breads. The aim of the current study was to determine the salt content in traditional, volume and semi-volume breads in Tehran, Iran in 2016.

 Materials & Methods: In this study, 151 samples including traditional and industrial breads were collected randomly from various bakeries and markets of Tehran. Salt content (sodium chloride) in traditional (Sangak, Barbari, Taftoun and Lavash) and industrial (Volume and semi-volume) breads was investigated according to Volhard method of National Standard.

Results: The mean salt in traditional breads of sangak, barbari, taftoun and lavash included 0.41±0.37, 1.43±0.40, 1.07±0.31 and 1.14±0.45 gr/100 g, respectively. This value for volume and semi-volume breads included 1.39 g/100 ±0.58. Nearly 93 %, 21%, 38 % and 43% of the salt content of Sangak, Barbari, Lavash and Taftoon respectively included in the national salt limit were found to be compliant.

Conclusion: Considering the per capita intake of different types of bread in Tehran, the salt intake of Sangak, Lavash, Berberi, Taftoon and Volume and semi-volume breads were 0.13, 0.54, 0.56, 0.36 and 0.12 g/day respectively.
Keywords: Salt, Sodium chloride, Bread, Iran, Dietary intake