محمدحسین عزیزی تیریز زاد

The present study aims to investigate replacing sugar with 0, 25, 50, 75 and 100% grape syrup in producing sponge cake and its effect on properties such as texture stiffness, volume, density, and porosity during 7 days after production. The results demonstrated that increasing grape syrup percentage in the cake samples changed their properties significantly. The samples containing 50 and 100% grape syrup had the most density, and  least stiffness, and  most volume, respectively. Comparing the mean of treatment effect in day suggested that the most stiffening occurred in seventh day. In addition, the sample containing 25% grape syrup has the most porosity. The mean and standard deviation of treatment effect of the blank indicated that the stiffening of all the samples  increased compared with the blank. Thus, there is a significant statistical difference between the samples in this regard. Therefore, the sponge cake prepared by 100% replacement of sugar with natural sweetener (grape syrup) could be introduced as the best sample because of having   the most volume,  least stiffening amount, more desirable taste and appearance.

Pasta is one of the most popular foods consumed in the world because of its low price, easy cooking and good taste. It is rich in calories (complex carbohydrates), but it is poor in dietary fibers, minerals, phenolic compounds and vitamins. Due to the limited number of raw materials in pasta production, its popularity among all segments of society as well as the simple production process, it can be used as a suitable carrier for enrichment. In this study, the effect of pasta enrichment using fruits and vegetables on physicochemical and nutritional properties of the pasta was investigated. The results of this study showed that the addition of vegetables and fruits to formulation of past considerably increased content of bioactive compounds such as phenolic compounds as well as antioxidant activity. In between pasta production steps, pasta cooking had the most impact on the reducing of bioactive compounds. Vegetables and fruits can leach into boiling water (cooking water) or can be thermally degraded. The enrichment has a dilution effect of the gluten network, leading to changing of cooking and texture properties. Due to the type of compounds added to the pasta formulation, their effect on glycemic index was different. Therefore, enrichment is successful only if processing conditions are optimized to keep in the final product the desired nutritional characteristics of the vegetables and fruits