Beikzadeh S., Peighambardoust S.H., Beikzadeh M., Asghari Javar-Abadi M., Homayouni-Rad A. (2016): Effect of psyllium husk on physical, nutritional, sensory, and staling properties of dietary prebiotic sponge cake. Czech J. Food Sci., 34: 534-540.The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

Background: In this study, lead (Pb), cadmium (Cd), copper (Cu), Iron (Fe) and arsenic (As) contents in milk and different dairy product samples from in Iran (Tabriz) were measured. Methods: Samples of 10 brands of pasteurized milk, yoghurt, traditional and industrial kashk were selected and quantitative analysis for heavy metals were performed by a Varian AA240fs atomic absorption spectrometer with a Graphite Furnace (GTA 120). Results: The obtained ranges of mean heavy metals are given in the following: in milk 6.066-10.83, 2.343-6.070, 141.73-241.23, 2764.3-3151.3, 3.246-7.536ppb, in yoghurt 5.543-19.341, 3.143-8.830, 276.17-423.53, 2412.4-4115.7, 6.650-10.84, in industrial kashk 2.163-19.621, 1.541-13.45, 115.87- 565.40, 2588.4-5014.3, 4.346-20.351ppb, and in traditional kashk 7.972-32.723, 5.233-9.966, 416.42- 923.62, 4491.4-6402.3, 7.661-28.413 ppb, respectively. Conclusion: All the samples were below the internationally recognized permissible limits and did not pose any health risk to the consumption of milk and dairy products in Tabriz.