جستجوی مقالات مرتبط با کلیدواژه "صمغ" در نشریات گروه "صنایع غذایی"

 Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular seafood products in many countries because of their unique flavor, nutritional value and texture. The interactions of proteins with other ingredients can play a critical role in the structure of processed foods. Protein-polysaccharide interactions provide functional properties in foods especially when proteins are the main ingredients, such as processed shrimp products without affecting the original flavor of the food. The use of gelling properties of carbohydrates in the formulation of food products is increasingly growing. The wide variety of hydrocolloids have been examined to modify the mechanical, textural and functional properties of shrimp products. In this regard, application of carrageenan, xanthan, and alginate have been reported to improve the physicochemical and sensory attributes of shrimp products. In the present study, surimi was produced and used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nuggets with a texture similar to battered and breaded shrimp.

 In the first step, surimi was prepared from silver carp fillets. In the next step, shrimp nuggets were produced from obtained surimi in combination with additives (including starch, salt, garlic, and spices) and different percentages (0.5, 1, 1.5 and 2% ) of carrageenan, alginate and xanthan gums. The prepared mixture was kept at 35 °C for 1 hour and then battered and breaded after molding. Physical (expressible water, product yield, and shrinkage), chemical (moisture, fat, and pH), color, texture, and sensory analysis were performed on several samples of shrimp nuggets (containing different percentages of carrageenan, alginate, and xanthan gums) in comparison with the control sample (battered and breaded shrimp immersed in salt and polyphosphate).

 Based on the results, the amount of shrinkage decreased in all samples containing gums in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat in comparison with the control and the samples containing carrageenan (p < 0.05). The highest amount of pH value observed in the control sample, and the sample containing 1.5 and 2 % alginate showed the lowest amounts of pH. The shrimp nuggets containing 2 % alginate demonstrated the highest amounts of water holding capacity.However, the other samples did not show significant differences with the control (p > 0.05). There were no significant differences between the control and shrimp nuggets containing gums in terms of product yield (p > 0.05). Shrimp nuggets containing 2 % xanthan and the control showed the highest and lowest amounts of brightness, respectively. The highest value of adhesion observed in shrimp nuggets containing 2 % alginate and the control.The lowest amounts of adhesion were observed in shrimp nuggets containing 2 % xanthan, 0.5 % alginate, 1 and 2 % carrageenan (p < 0.05). Samples containing 1% carrageenan showed the highest scores of the sensory attributes of taste, smell, texture and overall acceptance, as same as the control (p ˃ 0.05).

 Hydrocolloid additions were found to be significantly affecting the quality parameters including fat content, pH value, shrinkage and texture of produced shrimp nuggets. Therefore, it seems that producing shrimp nuggets containing 1 % carrageenan showed the nearest physical, chemical, and sensory characteristics to the control (battered and breaded shrimp), and this sample can be used as alternative of battered and breaded shrimp.

In the last decade, nanotechnology approaches have been used to improve the functional properties of packaging materials. The main focus is on creating new packaging materials that extend the shelf life of food, which in turn improves food safety performance. The use of nanostructures can also improve the mechanical properties of the packaging. Many traditional packages are made from non-degradable materials that double the environmental pollution in addition to using fossil fuels to produce them. Resin is a natural or synthetic compound that is very viscous and hardens under certain conditions. It is usually soluble in alcohol r. Natural resin is obtained from plants. This material is very sticky but hardens over time. Due to environmental concerns and the possibility of depletion of oil reserves, the construction of composites based on natural resins from renewable sources has become important. In previous studies, Javashir gum has been used to prepare an edible film with high water vapor permeability and solubility, as well as poor physical properties. Since Javashir gum is a natural, native and inexpensive gum, so in this research, the improvement of the properties of the film prepared from Javoshir gum is considered using.a combination of nanoparticles and resin obtained from Javoshir gum 

Javshir nanoparticles were sprayed on Javashir film (4% gum and 2.5% glycerol) at two different times of 30 and 60 minutes. In order to increase the hydrophobicity of the films, Javashir resin was covered as a layer on the surface of the films. Then different physical and mechanical properties of the film such as thickness, water solubility, and water vapor permeability, elongation at break, tensile strength, contact angle and morphology were determined. 

The results of thickness measurement showed that adding large amounts of nanoparticles as well as coating the film surface with resin increased the film thickness. Solubility results showed that all films have a very high solubility due to the hydrophilic nature of Javashir. However, the addition of nanoparticles and coating with resin reduced the water solubility of the film. The water vapor permeability of nano-60 film was increased compared to the control film which can be attributed to the increase in film surface due to the addition of nanoparticles. However, coating the surface with resin significantly reduced the water vapor permeability of the film. The tissue test showed that nano-30 resin film had 6.54 ± 2.72% elongation to tear point and 302.9 ± 47.1% tensile strength. Nano 30 resin film had the highest tensile strength and the lowest tensile percentage. The results of the contact angle showed that the lowest contact angle, which indicates high hydrophilicity, was related to the control sample, and the contact angle increased by adding nanoparticles and coating with resin, resulting in increased hydrophobicity. SEM images also showed that the addition of nanoparticles and resin coating reduced the film roughness.Finally, it can be said that the addition of Javoshir nanoparticles could well increase the tensile strength of Javashir film, and coating the surface of the film with resin was very effective in reducing the hydrophilicity and water vapor permeability of Javashir film.

The dispersion of water soluble hydrocolloids (gums) in the aqueous system provides great technical importance, because they can improve the gel or enhance the thickening properties of food products. Wild sage seeds have significant amounts of gum with good functional properties that after extracting from seeds (mucilage) and drying, can be used in formulation of various products (Salehi, 2017, 2020a). The physicochemical properties and rheological behaviour of seed gums depend on the method and condition of drying. Also, the color of dried product is an important quality factor, which is affected by drying conditions (Amid and Mirhosseini, 2012; Nep and Conway, 2011). For example, effect of different drying methods (oven drying (40-80°C), freeze drying and vacuum oven drying) on rheological behaviour, color and physicochemical characteristics of BSM were investigated by Salehi and Kashaninejad (2017). Drying is one of the simply available and the most common processing approach that has been used traditionally for preservation of food product. One of the best way to reduce the drying time is to use IR radiation heating. IR methods could be used as substitution to the current drying methods for producing high-quality dried hydrocolloids. IR heating has many advantages include high heat transfer rate, uniform heating, low processing time, high efficiency (80-90%), lower energy consumption, lower energy costs, and improves final product quality (Aktaş et al., 2017; Salehi, 2020c). The performance of artificial neural networks (ANN) as an analytical alternative to conventional modeling techniques was reported by some researchers. They reported that these approaches are able to estimate the drying kinetics of various fruits and vegetableswith high precision. It has been shown that nonlinear approaches based on ANN are far better in generalization and estimation in comparison to empirical models (Bahramparvar et al., 2014; Salehi, 2020b; Zhang et al., 2014). It is difficult to predict the combined effects of treatment time, IR power, lamp distance and mucilage thickness on drying kinetics (moisture content and moisture ratio) of fruits and vegetablesusing conventional models. Therefore, the target of this study was to investigate the effect of IR dryer parameters on moisture content and moisture ratio of wild sage seed mucilage during IR drying and studying the performance of ANN method for estimation of these parameters.
 
Wild sage seeds was physically cleaned and all foreign stuffs were removed. Then, the pure wild sage seeds were immersed in water for 20 min at a seed/water ratio of 1:20 at 25°C and pH = 7. In the next step, the gum was separated from the inflated seeds by passing the seeds through an extractor (M-J-376-N, Nikko Electric Industry Company, Iran) with a rotating disc which scratches the mucilage layer on the seed surface. The initial moisture content (MC) of WSSM was 99.4% (wet basis). Finally, the obtained WSSM was immediately placed into IR dryer. In this study, for wild sage seed mucilage drying, infrared radiation (IR) method was used. The effect of infrared lamp power (150, 250 and 375 W), distance of samples from lamp (4, 8 and 12 cm) and mucilage thickness (0.5, 1 and 1.5 cm) on drying time of wild sage seed mucilage were investigated.
 
The results of wild sage seed mucilage drying using infrared method presented that by increasing the lamp power and decreasing the sample distance from the heat source, drying time was decreased. With lamp distance increasing from 4 to 12 cm, the average drying time of wild sage seed mucilage increased from 72.04 minutes to 160.81 minutes. When it comes to sample thickness, we found that by increasing the thickness of mucilage (0.5 to 1.5 cm) drying time of sample increased from 55.59 to 173.67 min. The process was modeled by an artificial neural network with 4 inputs (radiation time, lamp power, lamp distance and thickness) and 2 output (moisture content (MC) and moisture ratio (MR)). The results presented that mucilage drying time significantly increased by decreasing power of lamp (375 up to 150 W) and increasing the heat source distance from sample (4 to12  cm). The results of artificial neural network modeling showed that the network with 8 neurons in a hidden layer and with using the sigmoid activation function could predict the moisture content and moisture ratio of wild sage seed mucilage during infrared drying in various times (r=0.974 for MC and r=0.997 for MR).

Today, because concern related to obsesity and heart disease and the use of chemical additives and toxicity of synthetic antioxidants, the use of alternatives to oil and natural food storage by more natural additive further considered. Among the compounds of natural origin, gum and essence are widely used in food and it is proven that many of them have range of antioxidant activities. The aim of this study was to replace oil with basil seed gum and increase shelf life using menthe pulegium essence in the production of low-calorie chocolate cake. Statistical population included (0.2-0.4-06) levels of basil seeds and (0.002-0.003-0.004) of menthe pulegium essence that was presented using Design Expert software and RSM central composite design (CCD). Physical and rheological characteristics such as density, viscosity and shelf life of cakes properties such as the pH, acidity, peroxide value and sensory characteristics were evaluated chocolate cake. The results showed that by increasing the overall acceptance of basil seed gum samples. Thus, according to the results it can be concluded that the levels of 0.6% and 0.002% Oregano essential oil of basil seed gum suitable for producing reduced fat chocolate cake with an important loss.

The fortification process is carried out to improve the micronutrient intake in the target community. The aim of this study was to produce energy food fortified with micronutrients using zedo and watercress seed gums and to investigate the effect of the gums on the stability and recovery of minerals and vitamins. The formulation included meat powder, soy powder, oil, fat-soluble vitamins, minerals (iron and zinc) and sodium chloride. Among the formulations that had the highest amount of energy and viscosity, 5 were selected and the amount of minerals, iron and zinc, vitamins A, D, E and K and the amount of water activity were measured. Formula A had the highest amount of energy and viscosity with 0.92% of watercress seed gum and 1.23% of zedo gum. The data showed that the presence of gums preserves the content of fat-soluble vitamins in the samples and there is no significant difference between the amount of vitamins A, D, E and K on days 0 and 14, but in the control the amount of vitamins decreased. The response obtained from the simultaneous presence of zedo gum and watercress in the formulation of energy food showed that the type and concentration of gum had no effect on the preservation of minerals (iron and zinc). The best formulation in this study contained 35.25% protein and 0.5% minerals, which provides 277.03 kcal of energy, the total daily requirement of vitamins A, D and E, 62.5% of the daily requirement of vitamin K and 100% of the daily requirement of iron and zinc.

In food products based on foam system, stability is important. Therefore, in this study the effect of four types of local gums (basil, cress, wild sage and lepidium perfoliatum seed) in three different concentrations (0.5, 1 and 1.5%) on foam stability and also different concentrations of egg white albumin (1, 2 and 3%) as a foaming agent on the physical properties of celery juice foam were evaluated and then the best foam type (minimum density, minimum drainage volume and maximum overrun) was selected. The results showed, samples containing 1.5% cress seed gum, 1% Lepidium perfoliatum seed gum, and 0.5% wild sage seed gum, had the best physical foam properties at the concentration of 1, 2 and 3% albumin, respectively. After comparing the means of the best selective samples at each level of the protein concentration (1, 2 and 3%), The sample containing 0.5% wild sage seed gum and 3% albumin, was chosen as the best sample with the lowest density (0.210 g / cm3), the highest overrun (327%) and the lowest drainage volume (0 ml), and this sample can be used in some process namely foam mat drying.

The purpose of this study was to investigate the possibility of producing a biodegradable film from a new source known as opopanax gum and investigating its physical and mechanical properties. Opopanax gum was purified after two extraction steps and the film was prepared with 4% gum solution and 2.5% glycerol in deionized water. The apparent viscosity of the film solution showed the non-Newtonian shear thickening behavior of the solution. The contraction ratio obtained from opopanax gum film was -0.267 ± 0.095. Water vapor permeability (WVP) of opopanax film was 25.059 ± 0.623. The tensile strength and the elongation percentage at break point obtained for opopanax gum film were 0.</span>376 ± 0.</span>124 MPa and 350.625±</span>108.599, respectively. The opacity percentage of the film was 15.633 ± 0.404, which indicates the desirable clarity of the film. The average contact angle for the film was 34.618 ± 1.992, which can be said that the film is relatively sensitive to humidity. The X-ray diffraction spectrometer pattern showed the semi-crystalline structure of the film. Two endothermic peaks and two exothermic peaks were observed in the DSC thermograms. The thermal analysis of the film also showed 4 mass losses. The structure of the film was investigated using Atomic Force Microscopy. The FTIR test showed that the main part of the film is polysaccharide. The total results from different experiments showed that opopanax gum has the ability to form film. However, opopanax gum is not alone desirable to produce edible film due to its high thickness, high solubility in water, high permeability to water vapor and poor mechanical properties. Therefore, it could be an appropriate option for combining with other films to enhance biodegradability of the films.

Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) are carcinogenic compounds formed while beef patties are cooked. The current study aimed to evaluate the effects od wheat fiber (1% and 2%), and the mixture of xanthan and guar gums (0.5%) on the PAHs and HCAs formation in the grilled beef patties. According to results, the application of wheat fiber, xanthan and guar gums in the formulation of beef patties significantly decreased moisture, fat and protein content, compared to the control. The pH values of treatments significantly increased compared to the control as a result of the application of wheat fiber and xanthan and guar gums. PAHs and HCAs levels in all treatments significantly decreased compared to the control. The highest reduction in these compounds was related to BkFA (42%) and IQ (74%). Generally speaking, the treatments consist of wheat fiber with xanthan and guar mixture selected as the beat samples.

Gums are polysaccharides that are capable of producing products with high viscosity at low concentrations. In this study, the okra plant gum was extracted with two solvents, water and sodium hydroxide. Extraction efficiency, viscosity, FTIR spectroum and chemical parameters were evaluated to select the optimum extraction. Okra gum extracted with sodium hydroxide compared with okra gum extracted with water, according to the hydrogen bonds between its molecules, had higher viscosity and showed upper stress against flow behavior. This extracted gum had a pseudoplastic or shear thinning behavior with shear rate of 44s-1 and the viscosity value of 11.1mPa.s. The FTIR pattern showed the dominance of oxygen-hydrogen bonds in the compound that represents a lot of parts of galactronic acid in the structure of this gum. Besides, extracting by alkali increased galactronic acid in gum and consequently increased the amount of Hydrogen-Oxygen bonds and the viscosity of the gum. The extracted gum with sodium hydroxide contained alkaline pH (9.75), >10% humidity and high dry matter (90%). Water absorption capacity was 7.9 g water/g material and total ash, protein and carbohydrates were 17.39, 22.80 and 50.464 percent, respectively. Extraction efficiency of gum depending okra pods was 2.39% for water extractingand 5.62% for sodium hydroxide extracting methods.

The apple is a fruit that, at the stage of ripening, speeds up its respiration rate, for this reason, has a short shelf life. Edible coatings have been used for improving appearance and texture, reducing the amount of moisture loss and oxidation, delaying undesirable changes in color and taste, improving nutritional value, increasing product shelf life and thus, preventing the degradation of food. In this research, apple cuts were coated with chitosan gums (0.5, 1, 1.5 w/w), alginate (0.5, 1, 1.5 w/w) and carrageenan (0.5, 1, and 1.5% w/w). The treatments were evaluated on days 5th, 10th and 15th for physicochemical properties (pH, brix, enzyme browning index and texture evaluation test). The results showed that by increasing the time and concentration of gum, in most cases the pH and brix of the product decreased and the enzyme browning index and tissue stiffness decreased in reverse. The highest level of tasting was for alginate 1%.

Iran, with more than two hundred thousand tons of sweet cherry production in a year, is one the three top producers of this commodity in the world. Although the cherry produced in Iran is of high quality, but a large amount of this product is wasted due to its high perishability and sensitivity. Therefore, the aim of the present research was to increase the shelf life of the sweet cherry (cv. Siah Mashhad) with the aid of the coating method. In this regard an edible coating based on locust bean gum was used to coat sweet cherries and the properties of the coated samples including their weight loss, acidity, pH, soluble solid, maturity index, firmness and color changes were monitored during 30 days at 4℃ and 15% relative humidity. Also the results were compared to those of the non-coated samples. According to the results during the storage period, the samples acidity and pH did not change significantly, but the weight loss, soluble solid and the maturity index of the cherries increased and their firmness decreased significantly (p<0.05). Color measurements showed that the L and a color parameters of the cherries and their stems decreased significantly during the storage period. A comparison between the coated and the non-coated samples showed that the coating used in this study significantly decreased the rate of changes in weight loss, soluble solid, maturity index, firmness and color. Therefore, the coating used in this study could be recognized as an effective material for increasing the shelf life of sweet cherry.

In this study the extract of metka was obtained using ultrasonic-assisted and maceration method and then total phenolic content (TPC) and flavonoids of these extracts were measured. Antioxidant activity of extract was evaluated by using DPPH radical scavenging method. The total phenol and flavonoids in ultrasonic assisted extract were higher than maceration and by increasing in extract concentration, antioxidant activity of extract increased. The antioxidant activity of 2000 ppm and 2500 ppm of extract and 100 ppm of TBHQ was not significant statistical difference (p<0.05) and extract in 2000 ppm concentration used selected to adding in oil and encapsulation. Marv gum and resin gum in 0:1, 1:1 and 1:0 ratios used as wall materials. The particle sizes of nanocapsules werevaried from 83.6 to 180.5 nm. Peroxide value, thiobarbituric value and color index of soybean oil which storage at 60 °C for 40 days were measured. All three evaluated factors in all samples increased and oil samples containing encapsulated metka extract with marv:resin wall had the least oxidation. The antioxidant effects of these nanocapsules related to phenolic compounds of metka extract and these nanocapsule can be successfully replace by synthetic antioxidant.

Mayonnaise, as an oil in water emulsion, with pH value of lower than 4.1, is one of the oldest man made emulsions and is consumed at high value in the world and Iran. Nowadays, gums are used at high levels to stabilize of mayonnaise and changing rheological properties of it. The aim of this study was the effects of gums as fat replacers, include xanthan, inulin, tapioca and pre-gelatinized starch at concentrations of 0.2, 0.3 and 0.4% at different agitation speed on stability of low-fat, physico-chemical and rheological properties of mayonnaise. The results indicated that the type of gum, gum concentration and agitation speed had no significant effect on pH and acidity of the mayonnaise samples (p>0.05). The highest viscosity was due to xanthan gum sauce and there was no significant difference between pre-gelatinized starch, tapioca and inulin (p>0.05). Also samples with 2500 rpm had highest viscosity and the viscosity of samples with 1500 and 1700 stirrers was not significantly different. Increasing the concentration of gum from 0.2 to 0.4 increased viscosity, but no significant difference was observed between the samples (p>0.05). In terms of the stability of the emulsion, the sample containing xanthan at a concentration of 0.2 and the circumference of the 2500 stirrer showed the highest stability. In terms of different sensory characteristics, xanthan and starch pre-gelatinous were ranked first.

Doughnut is one of the most important products in the world that frying in the oil, after the fermentation, dividing and shaping stages. Because of its high consumption in the country, its quality is of great importance. Today, additives such as gums, emulsifiers, enzymes and..., are used to improve the quality of baking products. Aware of the hazards of chemical additives, tend to use natural ones has increased. Therefore, the present study was conducted with the aim of investigating the effect of Basil and Tragacanth gums as natural additives on improvement of quality, sensory characteristics and shelf life of doughnut. For this purpose, Basil and Tragacanth gums in four levels (0, 0/3, 0/6 and 1%) has been added to the doughnut formulas, and moisture content, specific volume, texture and sensory properties of doughnuts were evaluated. The results showed that the use of Basil and Tragacanth gums at 1% increased moisture content and decreased firmness (two hours and one week after baking). Addition of Basil at 1% and Tragacanth at 0/6 %, together, increased the specific volume, shelf-life, sensory scores, color indexes and decreased firmness of doughnuts.

Donuts are a sweet snack that is typically fermented and dipped in fry. Therefore, its problems include absorbing a large amount of oil, which must decrease by inventing of some methods. In this study, the effect of orange pulp powder in the range of 0 to 12.5 percent and xanthan hydroquinone in the range of 0 to 1.5 percent on Donut characteristics were investigated using response surface method. The results represented that by increasing the amount of orange pulp powder as a source of soluble and insoluble dietary fiber, which contains pectin and cellulose and xanthan gum, the moisture content, ash, fiber, density, yellowness and redness of donuts crust and crumb of the product, contrast, correlation, entropy, hardness, gumminess, chewiness, total acceptance increased , however, fat absorption, lightness of donuts crust and crumb, homogenecity, softness, cohesiveness, porosity significantly decreased. The result indicated that replacing 10.73 percent of orange pulp powder and 0.04 percent of xanthan gum will reduce the absorption of oil, increase fiber and produce healthy donuts

Since the amount of fiber consumption in Iran is less than 30 grams per day, it prepare the ground for cardiovascular diseases, diabetes and cancer. Therefore, given the per capita consumption of bread, this study was designed to optimize the bread formula enriched with sugarcane bagasse. For this purpose, FSB in four levels of 0, 5, 10 and 15% and xanthan gum in four levels of 0, 0.5, 1 and 1.5% (w/w based on flour) were added to the formula of bread. The results indicated that adding FSB to the formula, caused the rheological properties to improve. This is despite the fact that the volume of all types of breads decreased. Also, Sensory evaluation shows that increasing the amount of FSB in the samples causes a drop in the porosity, chewiness and texture of the bread, but samples enriched with FSB had the best smell and taste. The overall assessment suggests that the texture of breads enriched with FSB is much softer than the control sample. During the storage, this situation continued, and delayed the bread stalling. In general, the study of the properties of flour, dough and bread indicated that adding FSB in the range of 5 to 10% (without xanthan gum) is suitable for the production of functional bread.

The most important treatment for celiac disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people with celiac disease. Moreover, potato flour is one of the best wheat flour alternatives in bread-making and is consistent with that; and now, not only in production of bread but also in production of other bakery products. Hydrocolloids are a branch of additives which are widely used in food industry. One of the most widely used gum in food industry and bakery is hydroxy propyl methyl cellulose gum, which is a derivative of cellulose. Considering the above mentioned facts; the aim of this study was to prepate baguette bread with a mixture of equal parts of corn and potato flour with hydroxy propyl methyl cellulose gum. In this regard, the effect of different levels of gum on qualitative properties of produced baguette bread was investigated.
Treatments included an equal mix of corn flour and potato flour with 0.25, 0.5, 0.75, 1% hydroxy propyl methyl cellulose gum were prepared. Different chemical tests such as moisture content determination, ash, proteins, fiber and pH measurement were performed on samples of corn and potato flour and after baking on baguettes bread. Yield of dough and bread was calculated in order to determine the strength of dough, porosity and hollow of bread. To evaluate the organoleptic characteristics of baguette bread samples, the analysis of properties of bread with the five senses were using. Staling test based on sense and instrument method at intervals 24, 48, 72 hours after baking was performed on all samples of gluten-free baguettes. Simon Henry method was used for determining the volume of the sample bread. In order to analyze the results of test, a completely randomized design with three replications was used and the means by Duncan's multiple range test, in probability level a=1% by SPSS software in 16 versions compared.
According to results, addition of hydroxy propyl methyl cellulose gum causes yield of dough to increase significantly comparing to the control sample. Generally, gums are hydrophilic compoundsand usually they are interacting with water to reduce the spreadability and stability of the presence of water in the system. Also, adding HPMC gum, decreases yield percent of baguette gluten free bread comparing to contrl samples. Reason of diminishing returns of bread samples containing gum is structural nature of HPMC gum that is capable of properly maintaining carbon dioxide. But there was no significant difference in ash and protein that it was for structure of used gum. By adding HPMC gum, water content of samples in compared to C treatment increased due to the high water holding capacity of used gum. Also adding HPMC gum will increase the amount of fiber in samples containing gum compared to instance treatment. Moreover, HPMC gum increases the volume and improve the color appearance of baguette bread samples containing gum in compare to instance treatment (C) but there was no significant difference in uniformity characteristics of back of gluten-free baguettes samples. Its reason is because of gum hydrophilic property which by increasing the viscosity can keep gas in dough and bread. Color improvement of baguette bread samples containing gum is increasing browning reaction because of adding gum. According to the results, HPMC gum at level of 0.75 and 1% of weight had positive impact on internal characteristics of baguette. Increasing porosity of baguette bread containing gum and improving their hole and seeds shape is for gum ability to maintenance of carbon dioxide and increase bread volume, also this gum prevent dry and hardening of bread texture due to water absorption. Aroma of bread is depend on maylard and caramelization reaction, so scent in bread with suitable browning reactions, increased and as gums are effective in increasing browning reactions of maylard so has desired effect on bread aroma. Also more used gum, will reduce water consumption, improve freshness and softening of bread tissue due to the interaction of hydrocolloids with water and reducing water retention during cooking and was thus a positive effect on the texture of bread. According to results, adding HPMC gum in level of 0.75 and 1% causes the staling time to reduce in three 24, 48 and 72 hours after cooking baguette bread containing gum (by sensory and device) compare to the treatment C. Furthermore, adding HPMC gum increases the volume of baguette bread samples containing gum compare to the instance treatment (C). Volume increasing is because of hydrophilic properties of gum that improve dough spread and maintenance of CO2 gas.
According to the results, treatments containing 1% HPMC gum had the highest water content and fiber. The amount of ash and protein in the samples containing hydroxy propyl methyl cellulose to the instance samples had a slight increase, but this difference was not significant. On the other hand treatment containing 1% gum had the highest dough yields and the control sample had the lowest. Also, yields decreased with increasing gum than the control bread. Other treatments containing 1% gum had the highest privilege organoleptic than other treatments. Also according to the staling test results in sensory and device method, at intervals 24, 48 and 72 hours after baking, treatment with 1% gum has the lowest time of staling. Also treatment containing 1% gum had the most volume and the control the lowest one.

In this research the effect of gum obtained from Shirazi Balangu seed was studied in three concentrations of 0.1, 0.2 and 0.3g per Kg of skimmed milk containing 0.5% fat in producing Iranian white cheese. Also two types of control cheese, one of them full-fat cheese obtained from whole milk with 3.8% fat and the other from skimmed milk with 0.5% fat and without gum were prepared. The results of chemical and Rheological tests suggest the improving of cheese texture with limited increase in concentration of Shirazi Balangu gum, and the cheese obtained from adding 0.2g Shirazi Balangu seed gum showed the most likeness to high fat control cheese sample . Control low-fat cheese allocated the greatest amount of tissue characteristics( hardness, elasticity) to itself, which represents stiffness and undesirability of its tissue and with the passing of time and with increasing the concentration of Shirazi Balangu gum ,the amount of indicators of tissue were decreased. Also among the produced samples, the cheese sample containing 0.2g Shirazi balangu seed gum gained the highest acceptance among raters in terms of sensory. This study showed that the Shirazi balangu seed gum can be used as a fat substitute and also is considered and used as an improving factor in cheese texture.

In the present study, the influence of various emulsifiers (Tween 80, Tween 60, Tween 20, Sodium caseinate, WPC and WPI), ratio of emulsifier (Tween 80) to oil phase (orange peel essential oil) at eight levels (1, 1.5, 1.75, 2, 2.25, 2.5, 2.75, and 3:1), and the possibility of using complete form, soluble and insoluble fractions of the two native gums (Persian gum and gum tragacanth) individually and combined in the formulations on the formation and some properties of orange peel essential oil nanoemulsions was evaluated. Ultrasonic emulsification technique was used to produce nanoemulsions and the mean droplet diameter (Z-average), polydispersity index, viscosity, flow behavior, physical stability of selected formulations during storage (up to 90 days at 25˚C), as well as the total input energy during process was evaluated. Our results showed that surfactant-to-oil ratio (SOR) had a significant effect on the mentioned properties (P