جستجوی مقالات مرتبط با کلیدواژه « هیدروکلوئید » در نشریات گروه « صنایع غذایی »

In this research, three different types of hydrocolloids (chitosan ,tragacanth, hydroxy propyl methyl cellulose) 2 % on the basis of flour weight and three different kinds of emulsifiers (lecithin, glycerol mono stearate, propylene glycol) 1 % on the basis of flour weight, were added in different proportions to sponge cake's formulation  in order to assay quality indicators of cake. Bulk density, true density, aw (water activity), moisture, amylose content, texture analysis, microbial growth and colour (hue, chroma) were used as quality indices during cake's shelf life period (12 weeks). Colour, aw and firmness did not significantly affect by any of hydrocolloids and emulsifiers and they affected only by the storage time. HPMC and lecithin had the most effect on decreasing true density and bulk density respectively. Results indicated that chitosan was the most effective hydrocolloid for retention of moisture in cakes. The amylose content increased by increasing lecithin during the six weeks and PG had significant effect in last three weeks of storage time. Lecithin also significantly affected the Fmax, so the cake's with high levels of lecithin in formulation had tender crust, and hardness decreased during the first six weeks of shelf life. No microbial growth was reported in addition of different proportions of hydrocolloids and emulsifiers. Except of lecithin, two other emulsifiers had no significant effect on Chroma index in comparison with control cakes.

 Wheat starch granules are composed of amylose and amylopectin, which are responsible for the functions of starch such as swelling, gelatinization, pasting, gel formation, and retrogradation. The retrogradation changes the functional properties, it is an undesirable phenomenon in some starch-based foods which reduces the acceptability of food, and shortens the shelf life. Delaying or preventing of starch retrogradation is a major challenge in the food industry. Various ingredients such as carbohydrates imply an important role in improving the functional properties, decreasing amylose leaching and retarding the retrogradation of starch gels. Cress seed gum (CSG), as an emerging galactomannan, has shown the ability to improve the textural and rheological features of food systems based on its unique properties. Addition of CSG to the composite wheat-rice bread increased dough stability and improved the staleness of bread compared to guar gum. Also, the addition of CSG and xanthan gum to gluten-free bread stabilized the texture of bread during storage. Sucrose (SUC) is a common additive in food formulations which is useful as a sweetening agent and textural modification. Sugars have been able to reduce amylose leaching and accelerate or delay starch gel formation. They also delay retrogradation of starch gels during storage. Therefore, the objectives of this study were to determine the impact of different substitution levels of CSG (0, 5, 10 and 15%), SUC (0, 5 and 10%), and their blend on the functional properties (swelling strength and solubility), microstructure features, retrogradation kinetics and synthesis of native wheat starch (NWS) gel (4% w/w).

 Cress seeds were purchased from a local medicinal market. NWS and SUC were supplied from Sigma Aldrich (Spain) and Merck (Germany) respectively. Starch suspensions (0.6 gr powder/20 ml water) substituted with CSG (0, 5, 10, and 15% w/w) and SUC (0, 5, and 10% w/w) were prepared to estimate the swelling power and solubility index. To produce starch gel, the 4% w/w suspensions of NWS-CSG-SUC were prepared by dissolving the appropriate amount of CSG powder and SUC in deionized water. Then, each suspension was poured into a stainless-steel cylindrical container and was heated to 95 oC and held at 95 oC for 3 min and then cooled to 50 oC while stirring continuously at 160 rpm with a mechanical mixer. Finally, the pastes were kept at ambient temperature (25 oC) for 1 h. To assess gel structure, imaging of the gels was performed by scanning electron microscopy (SEM). The retrogradation kinetics and syneresis of gel samples were determined after storage at 4 oC for 0, 1, 7 and 14 days.

 The swelling power and solubility index of NWS increased with increasing the replacement level of CSG. CSG promotes adhesive interactions among the gelatinized granules. This can enhance the forces applied to them, facilitating water entering (increasing swelling), amylose solubilization and its exudation. In contrast, SUC compete with starch molecules for water in the system and thus preventing gelatinization and mobility of starch molecules reduced the swelling power. The starch-gum-sugar mixtures had a higher swelling power compared to the starch and starch-sugar samples. The mixed samples had higher solubility values than each of them individually. SEM images showed that the pore size of starch gel decreased and increased from 33.01 to 29.44 µm and to 45.37 µm with increasing the substitution levels of CSG and SUC, respectively. NWS-15% CSG-5% SUC gel had 31.34 µm pore size. After storage for 14 days at 4 oC, the CSG substitution with NWS reduced the rate of retrogradation and syneresis from 0.101 to 0.52 (s-1) and from 50% to 23%, respectively. It could be related to creating a film around the granules by the leaked amylose and the CSG in the continuous phase, so inhibiting further swelling and polymers leaking out and related to high water holding capacity of CSG. The addition of SUC reduced the rate of the process to 0.096 (s-1) but because of its low water holding capacity, the value of syneresis enhanced to 57%. In the mixed gels, more reduction of the retrogradation rate and syneresis was observed which was clearly at high CSG replacement. The retrogradation rate of the NWS-15%CSG-5%SUC was 0.057 (s-1) and its syneresis was 45%. According to the results, it can be concluded that 15% CSG and 5% SUC replacement levels can effectively improve the functional properties and reduce the rate of retrogradation and syneresis of NWS during storage.

In this study, interaction between WPC and OSAS as a function of pH (3, 4, 5 and 6) and biopolymers ratio (1:2, 1:1 and 2:1) at total concentration of 1% w/w was investigated by measuring the structural (turbidity, particles size, Zeta potential, viscometery, FTIR) and morphological (SEM) properties. Maximum zeta potential was observed at 2:1 biopolymers ratio and pH=3. With increasing pH and decreasing ratio of WPC:OSAS, zeta potential value decreased. At ratio 1:2 and pH 6 minimum zeta potential was gained. Minimum particles size was observed at ratio 1:2 and pH=6 (0.819 µm) in which with decreasing pH to 4 and increasing ratio up to 2:1, it was maximized (2.260). Turbidity results was in accordance with particles size measurements and maximum and minimum results was observed at the same points. At ratio 1:2 and pH=4, maximum viscosity was observed (1.301 mPa.s). Reducing the ratio and increasing pH led to minimum viscosity at pH=6 and ratio 2:1 (1.147 mPa.s). In all measured characters, there was significant difference between control (WPC) and complex samples. FTIR study revealed that by complexation between WPC and OSAS, amid II peak was weakened and carboxylated and OSA group's peak were removed. SEM images showed that with formation of electrostatic complex, spherical structures of WPC and OSAS was changed to porous network and sheet structures.

In this study, the effects of different concentrations of basil seed gum, nettle essential oil, and chitosan on the physiochemical, microbial, and sensory characteristics of hamburgers were examined during refrigerated (4± 1 ᵒC) storage. For this purpose, different concentrations of chitosan (1, 1.5, and 2% w/w), basil seed gum (0.5, 1, and 1.5% w/w), and nettle essential oil (0.5, 1, and 1.5% w/w) were added to the burgers. The produced hamburgers were analyzed by chemical and microbial parameters: Total Viable Count (TVC) and Psychrotrophic Counts (PTC), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Volatile Basic Nitrogen (TVB-N), and Free fatty acid (FFA)) evaluation at 3-day intervals within 12 days. Also, sensory evaluations were carried out. The results of this study showed that the rate of chemical and microbial spoilage of hamburger was slowed by the application of chitosan, basil seed gum, and nettle essential oil. Treatments with this combination Sample S13, S08, and S11 had the best result sensory evaluation indicated that the sample containing S11 had a favorable acceptance rate and could be used to extend the shelf life of hamburgers during refrigerated storage.

Nowadays, conversion industries with the objective of reducing production costs in the country are of great importance. On one hand, considering the high amount of waste after poultry slaughter in Iran, on the other hand, there are a lot of evidences related to the beneficial effects of hyaluronic acid on human health, especially in the treatment of joint diseases such as osteoarthritis. Many efforts have been carried out to make the best usage of these wastes. Therefore, the purpose of this study was to obtain the hyaluronic acid from rooster comb tissue with suitable physicochemical and rheological properties to enrich various foods, including dairy products. In this research, after the initial preparation of rooster comb tissue, hyaluronic acid was extracted through three methods using ultrasound waves-ethanol, physiological serum- acetic acid and physiological serum-ethanol solvents. Then, the physicochemical and rheological attributes of the acquired hyaluronic acid were evaluated. Based on findings, the highest content of extracted hyaluronic acid (4.2 mg/g) was determined in the presence of physiological serum-ethanol solvents (P<0.05). Also, the hydrocolloid was extracted through the mentioned method, had the highest brightness (23.74) and the lowest pH (6.76) and density (810 kg/m3) (P<0.05). However, the influence of different extraction methods on viscosity was insignificant (P>0.05). Hence, the results of the present study showed that the physiological serum-ethanol are an appropriate solvents for extracting and purifying hyaluronic acid, which could be used as a functional food additive.

Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer. The growth of pizza cheese production and consumption in the preparation of many foods from one On the other hand, the increasing growth of cardiovascular diseases as well as obesity in many developed western countries has made low-fat mozzarella cheese one of the topics studied and researched all over the world. In this study, the effects of using rice starch as a fat substitute hydrocolloid on the rheological properties of low-fat mozzarella cheese were investigated. Thus, in two concentrations of 0.05% and 0.025%, the above hydrocolloids were examined and low-fat mozzarella cheese without fat substitute was considered as a control sample. All experiments were performed in three time periods: production, 3 months after production and 6 months after production, which is the date of consumption of cheese. The results showed that the use of this hydrocolloid led to obvious differences in the rheological properties of low-fat mozzarella cheese. So that it increased the moisture content of low-fat cheese and as a result the melting of this cheese increased and caused a significant decrease in the percentage of oil level and due to the increase in moisture content and protein percentage the elasticity of the cheese increased significantly and the cheese texture. The hardness improved and the hardness decreased, resulting in a more desirable cheese-like mouthfeel.

In this research, the effects of sage seed gum (0-0.5%), carboxyl methyl cellulose (0-0.5%) and fat content (18-25%) on the textural, rheological and color properties of low-fat camel milk cream were investigated. The results of the back extrusion test indicated that increasing sage seed gum and carboxyl methyl cellulose, significantly (p<0.05), increased hardness, adhesiveness and gumminess. Also, with decreasing the fat content, the hardness of the samples increased and it had no significant effect on the adhesiveness and gumminess. The HerschelBulkley and Moore models were used to describe the time-independent rheological characteristics of the samples and both models were suitable for fitting the shear stress-shear rate data of low-fat camel milk cream samples. The results of the color analysis showed that with decreasing fat content, only b* significantly decreased and sage seed gum and carboxyl methyl cellulose had no significant effect on the color parameters. The optimum processing conditions for producing low-fat camel milk cream with the high hardness, consistency coefficient, zero shear rate viscosity and low fat content, flow behavior index, adhesiveness, infinite shear rate viscosity for response variables were 0.42% sage seed gum, 0.33% carboxyl methyl cellulose and 22.27% fat content.

This study aims to produce drinkable flavored milk using berry juice (as a source of functional compounds), cacao and various hydrocolloids such as inulin, guar gum and gelatin as stabilizing in both low and high fatty formulation. The stabilizers included inulin, guar and gelatin (at levels of 0.25 and 0.5%). In all samples, the amount of berry juice was the same. The results showed that application of stabilizers significantly (P< 0.05) decreased pH and increased acidity. Studies also showed that the viscosity and sedimentation rate of the samples were completely dependent on the presence of hydrocolloids and fat in their formulation. So that, increasing the amount of hydrocolloids and fat in the formulation significantly increased the viscosity of the samples and reduced the deposition of the particles in the product, thereby stabilizing the final product. High-fat formulation with high levels of sustainability yielded higher overall acceptance in the study of sensory properties, too. In general, the treatment containing 0.5% inulin, 0.5% guar and 0.5% gelatin as a stabilizer resulted in improvement of the physical and sensory properties of the functional drinkable milk.

Production of low-fat or high-fat products in order to reduce the amount of calories in excess of the body's consumption needs, is one of the developing circles in the food industry. Hydrocolloids are among the compounds that can be used to improve the properties of these low-fat products. Hydrocolloids extracted from the native seeds of Iran, such as Cydonia Oblonga and seed gum Lallemantia, have a good ability to be used in these cases. Therefore, without the use of data analysis methods, it is not possible to fully understand these studies and achieve practical results. Sensory evaluation and consumer play an important role in the development of food science and industry. Sensory evaluation studies provide extensive data. In sensory evaluation of food, the analysis of the main components provides a way to visualize the relationship between the product or sample and its sensory characteristics or traits. In fact, the analysis of the main components is used to create a simplified view of the multidimensional data set. The data set becomes smaller data due to the correlation of the main variables, and as a result, the main components are formed. Each major component is a linear combination of the main variables. Analyzing the main components is a useful way to evaluate data, as many researchers have used this method to analyze the results of sensory evaluation. In fact, the application of this method has been measured for a large number of the main variables (called the main components) are obtained, which include the highest varians of the observed variables. Therefore, with this method, the number of the main variable is reduced, and a smaller number of artificial variables (called the main components) are obtained, which include the highest variance of the observed variables. However, the effect of Cydonia Oblonga and Lallemantia native gums on the sensory properties of low- fat milky dessert has not been studied. Therefore, this study was conducted to investigate the effect of different levels of two types of grain gum Cydonia Oblonga and seed gum Lallemantia as a tissue healing agent and fat replacement on the sensory characteristics of low-fat milk dessert and another goal was to determine the correlation coefficient between sensory parameters so that the factors that had the greatest impact on overall acceptance were identified.

In this study, native gums of Cydonia Oblonga and Lallemantia in the from of a completely radomized design at the levels 0.1, 0.2 and 0.3% gums concentrations were used as the low-fat milky dessert as a textur improver and fat replacer. Then, the method of analying the main components was used to determine the relation ships of sensory parameters and to obtain the main components.

The results of comparing the mean related to sensory testing showed that the amount of Scent and Taste and softness in different samples did not differ much (P <0.05). However, sensory evaluators were more interested in softness in samples containing 0.3 ,0.2 Lallemantia gum. The lowest amount of softness was related to the full fat control sample. The degree of porosity in different samples did not differ significantly (P <0.05). Congelation in the full fat control sample was more appropriate. Samples containing 0.3 Lallemantia gum and 0.3 Cydonia Oblonga gum were the best in terms of jelly. The being oily in the full fat control samplewas more adeguate. Scent and Taste were best in samples containing 0.3 Lallemantia gum and 0.3 Cydonia Oblonga gum. In general, overall acceptance on the amount of gum, sensory evaluators liked the samples with more Lallemantia and Cydonia Oblonga gums. Also, the results of the analysis of the main components showed that the highest correlation was between the general acceptance with the color parameter, which showed a correlation coefficient of 0.702. Softness with a coefficient of 0.659 and being jelly with a coefficient of 0.560 were also closely related to general acceptance. The Selection of the main components based on the specific value showed that the slope of the line is higher in the first 3 components (scent and taste, sweetness, softness) than the other components. The higher the absolute value of these coefficients, the more important the measured properties in the construction of the main component. Therefore, color is the most important component in the first factor, being oily and sweet are the most important components in the second and third factors, respectively. The product coordinates in PCA indicate the relevance of the parameters. For example, pastry and scent and taste were located in close proximity to each other, indicating a close connection between these parameters.

In sensory evaluation of food, principal component analysis provides a way to visualize the relationship between sample and sensory characteristics. In this study, in order to achieve a product withe a suitable structure in different amounts of 0.1, 0.2 and 0.3 gums concentrations were used as the low fat milky dessert, as a texture improver and fat replacer. In the production of samples, low fat milky dessert samples containing 0.3 Lallemantia native gum and 0.3 Cydonia Oblong native gum had the highest rate of sensory acceptance among the evaluators. Also, using principal component analysis, it was found that the overall acceptance of the samples had high correlation with color, softness and gel content. This study showed that Cydonia Oblonga and Lallemantia native gums could be used as a fat replacer and also as a dessert texture improver.

Conscious consumers today are looking for low-calorie and safe foods. Hamburger is a high-fat and high-calorie food, with a relatively high fat content (20-30%), and also one of the most popular meat products in the world. On the other hand, reducing the fat content of meat products reduces the sensory characteristics (color, juiciness, texture, flavor, and mouth feel) and technological (cooking loss, emulsion stability, water holding capacity, cooking yield, and rheological properties) characteristics of the product. Non-meat ingredients such as hydrocolloids are used as fat substitutes to improve the quality of low-fat products. Therefore, in this research, the effect of various Alyssum homolocarpum seed gum (AHSG) concentration (0.1, 0.5 and 0.9%) was investigated as a fat replacer on the technological and sensory properties of low-fat beef burgers and compared with the high-fat (10% fat) and low-fat (2% fat) control samples (without AHSG).

For this purpose, three burgers from each formulation were cooked and then cooled to room temperature at 25 °C. Moisture, fat, protein content and ash percentage of the burgers were determined according to Iranian National Standardization Organization (INSO) 2304 by hot air flow oven, Soxhlet extractor, Kjeldahl method and electric stove equipped with temperature and time control at 550 ˚C. Textural profile analysis parameters were measured by the texture analyzer; and lightness (L*), redness (a*) and yellowness (b*) values were determined by hunter lab system. All experiments were done in triplicate.

Increasing the concentration of Alyssum homolocarpum seed gum (AHSG) increased the cooking yield and moisture retention capacity in the samples. . The addition of AHSG, insignificantly affected the lightness (L*) and redness (a*) values of the samples. The lowest level of L* and b*, as well as the highest a* were observed in cooked samples containing 0.9% AHSG. The hardness, chewiness, cohesiveness, gumminess, and springiness reduced significantly with an increase in Alyssum homolocarpum seed gum concentration. The lowest hardness, cohesiveness, shrinkage and puncture force, as well as the highest cooking yield and moisture retention capacity were observed in samples containing 0.9% AHSG. According to the results of sensory analysis, increasing the concentration of gum did not show a significant effect on the sensory characteristics, while the highest total acceptance was observed in low fat burger containing 0.9% AHSG.

According to the obtained results, the sample containing 0.9% Alyssum homolocarpum seed gum improved the technological and sensory characteristics of low-fat treatments compared with control samples. Therefore, the possibility of using 0.9% AHSG for developing low fat burger formulation is confirmed.

Nowadays, gums are used in cereal and flour products to replace gluten by optimizing physicochemical and rheological properties. In this study, with the aim of improving the rheological properties of the dough compared to the control sample, the effect of different concentrations of guar gum, xanthan and pectin gums (0.3, 0.6 and 0.9%) in terms of weight / weight percentage based on rice flour of Nemat  and Neda cultivars was examined. Based on the results of the viscosity properties, the highest Peak viscosity is in Nemat and Neda cultivars with the addition of guar (0.9%) and the lowest Peak viscosity is in Nemat cultivar without adding gum or control sample. The results show that with increasing guar and increasing the concentration of added guar, the tendency to absorb water increases and the volumetric expansion of the dough will increase. The greatest effect on the rate of breakdown viscosity was observed in Nemat cultivar with the addition of xanthan gum and the highest rate of breakdown viscosity was observed in Neda cultivar with increasing guar (0.9%). Due to the decreasing trend on the rate of breakdown, we find that xanthan is not a suitable hydrocolloid to improve the rheological properties of rice flour paste of Nemat cultivar. The highest rate of setback viscosity was observed in both Nemat and Neda cultivars with an increase of 0.3% and the lowest rate was in the control sample. Comparison of the average of statistical data shows that the highest final viscosity in both Nemat and Neda cultivars with an increase in guar 0.9% and the lowest in the control sample. It can be concluded that increasing the gums used in this study increases the tendency of the final product or product to dry after cooling.

The gums extracted from different sources have different functional and rheological properties compared to each other, and the extraction conditions have significant effects on these properties. Therefore, the study on the method of extraction and optimization of new sources of gums, due to different gum behaviors towards each other, has become more important. In this study, the optimization of extraction conditions for glucomannan of Eremurus Luteus powder (Serish) as a new source of hydrocolloid has been studied. For this purpose, the effect of temperature (30-80°C), water-to-solid ratio (50-100%) and time (1-4 hours) on the extraction yield, apparent viscosity, and solubility were optimized using the response surface methodology. The results showed that the quadratic model is the best model to describe the data. The optimized conditions were temperature of 79°C, water to solids ratio of 98.3 to 1 and extraction time of 3 hours and 12 minutes. Under these conditions, the apparent viscosity of 250 mPa.s, solubility of 53.99% and extraction yield of 72.43% were obtained. The results of chemical composition analysis showed that the optimal sample based on dry weight had 86.25% carbohydrates, 6.22% (protein), 6.13% (moisture) and 4.17% (ash). The results of monosaccharide analysis showed that in Eremurus root gum, the ratio of glucose to mannose was 1.1 to 1 and belonged to the glucomannan family.

The purpose of this study was to investigate the effect of two indigenous hydrocolloids (Cydonia oblonga and Lallemantia native gums) as a fat replacer in the production of low-fat milky dessert or this purpose the effects of these in quantities of 0.1 0.2 0.3% after 1 5 10 days of storage on physicochemical and sensory properties of low-fat milky dessert samples in comparsion with the control sample (without gum) was studied. . Hardness, chewiness and color parametes (b*L*) were decreased and a* parameter was increased as a result of gum addition. during storage the surface had a higher peaks and bumps than a low-fat dessert sample containing Cydonia oblonga and Lallemantia gums. , sweetness, and porosity were not affected by gums, but addition of  Lallemantia gum has  significant effect on its softness, gumminess, oiliness, color and  overall acceptance . Low fat dairy dessert samples containing 0.3 Lallemantia gum and 0.3 Cydonia oblonga gum had the highest score in sensory evaluation among the assessors. This study showed that Cydonia oblonga and Lallemantia gums could be used as a fat replacer and texture Improver in dairy desserts.

Because of the relationship between fat intake and obesity and the incidence of cardiovascular diseases, the demand for low-fat products has been increased. There are several methods to produce low fat products, which one of these methods is the use of fat replacer. The present study was aimed to partial substitution of fat in table cream by Qodume shirazi (Alyssum homolocarpum) and Persian (Amygdalus scoparia) gums.

The fat content of cream was decreased from 25% (in control sample) to 18% and 15%, and each of these gums were added to the low-fat cream formulation in 0.2%, 0.3%, and 0.4% (w/w), separately to make 12 treatments. All samples were examined for physicochemical (including pH, acidity, dry matter, moisture, synersis, and viscosity) and organoleptic (including color, aroma, taste, texture and overall acceptability) properties.

The results showed that the effect of type and amount of gums was significant for the pH, acidity, dry matter, moisture, syneresis, and viscosity of produced samples (P<0.05). In both types of cream (with 15 and 18 percent fat), pH of treatment containing 0.4% Qodume gum (6.81) was significantly higher than control (6.69) and other treatments (P<0.05). Moisture content of the control sample (68.7%) was lower than other treatments (73-78.7%) but dry matter of the control sample (31.3%) was higher than other treatments (21.2-26.9%) and in both creams containing 18% and 15% fat, the higher dry matter was devoted to sample containing 0.4% of Persian gum. The viscosity of cream with 18% fat containing 0.4% Qodume shirazi gum (21915 cP) and Persian gum (21919 cP) was significantly higher than the control sample (21507 cP) and other treatments. Moreover, syneresis of treatments with 18% fat containing 0.4% Qodume and Persian gums (0 ml), and also cream sample with 15% fat containing 0.4% Qodume gum (0 ml) was not observed as in the control sample (P>0.05). Evaluation of sensory properties revealed that the type of gums only had significant effect on color and the effects of cream type and amount of gums were mostly significant on texture and overall acceptance. In general, low-fat cream with 18% fat containing 0.4% Qodume and Persian gums had showed the best physicochemical and sensory results comparing to other treatments.

In this research, the effects of quince seed mucilage (0.75 to 1.75%) and fat (15-25%) on physicochemical properties (pH, acidity and colorimetric components), rheological (synersis and viscosity), and also sensory characteristics (taste, texture and overall acceptance) of light (single) cream were investigated. The results were investigated by Central Composite Designs (CCD) and modeled by Response Surface Methodology (RSM). The lack of fit factor for all traits was not statistically significant at 95% level; therefore, the accuracy of the lack of fit model was confirmed. According to the obtained results, the optimum point of production variables for obtaining light cream, which has the lowest amount of synersis and acidity and the highest viscosity, as well as the highest total score of taste, texture and overall acceptance, seed mucilage is 1.75% and fat is 21.12%. Such a product has a viscosity of 1355.04 Pascal S, synersis 14.14%, acidity of 0.158, flavor score of 4.86, texture score of 83.4, overall acceptance score 4.18, and desirability of 91.3%. Therefore, based on the results of this study, it can be concluded that the use of quince seed mucilage in the production of low-fat cream can simultaneously reduce the amount of fat while maintaining the rheological, physicochemical and sensory properties of the product.

Kichi is a local sweet bread that is cooked in the west of Iran, especially in Chaharmahal and Bakhtiari Province. This product is traditionally produced and has a low shelf life and hard texture. Therefore, the aim of this study was to investigate the effect of xanthan gum (0, 0.1, 0.3 and 0.5%) to improve the quality of Kichi sweet bread. Also mean size area, porosity, fractal dimension, and color parameters of Kichi bread were evaluated. The results showed that addition of xanthan led to improving WHC. The results of the texture analysis showed that softer samples were obtained in the low concentrations of xanthan gum (0.1% based on flour) and gumminess in this sample was significantly less than other samples (p < /em><0.050). Also, the porosity of the product in the low concentrations of xanthan (0.1%) was similar to the control, but in the high concentration of xanthan gum, the porosity of the product reduced. On the other hand, the results showed that the addition of xanthan gum did not affect the fractal dimension of the product texture. In the case of product color, the xanthan had a significant effect on the L* and b* values of the texture. Finally, it can be stated that using 0.1% of xanthan gum in the formulation of this local bread led to the production of a quality product regarding color and texture. The sensory evaluation results of the samples showed that the addition of xanthan improves the sensory properties of the samples. In general, samples containing 0.1% xanthan had better texture and sensory properties.

According to the high tomato loss in Iran, the aim of the present study was to introduce Iranian endemic gums including tragacanth, locust bean and Alyssum homolocarpum seed gums for coating this fruit and also to investigate and compare their functional properties. The results showed that the solution of Alyssum homolocarpum seed gum had the highest wettability (-22.92 mN/m) on the fruits surface following by tragacanth gum (-43.23 mN/m) and locust bean gum (-22.92 mN/m). Moreover, the tragacanth and Alyssum homolocarpum seed gums showed the highest and the lowest apparent viscosities respectively. Investigating the physical features of the films revealed that tragacanth gum and locust bean gum had the ability to form transparent and flexible film; while, Alyssum homolocarpum seed gum film was more opaque and had a greenish hue with less flexibility. The water vapor permeability of tragacanth and locust bean gum films was significantly higher than that of Alyssum homolocarpum seed gum film (P<0.05). According to the results, it can be concluded that although Alyssum homolocarpum seed gum film had higher wettability on the surface of tomato, locust bean gum and tragacanth gum were more appropriate choices for tomato coating due to the higher transparency, apparent viscosity, water vapour inhibition and solubility in water.

Hydrocolloids, playing different roles including thickening, stabilizing, gelling and improving texture of foods, are among additives widely used for improvement of quality in food industry. Recently, demand for hydrocolloids with special functional properties has grown, so finding new sources of gums with proper attributes is of enormous importance. In this work, the effects of microwave and ultrasound power, time and temperature on the yield and quality of extracted mucilage from trehala manna were studied. The highest total amount of mucilage yield for microwave was found to be 54.99 % for 10.5 min of extraction at 90 W and 45◦C. It was observed that yield increased with an increase in microwave power and temperature. The highest yield (54%) for sonication was 150 W, time of 20 min in 60◦C.As a result, microwave extraction was selected as the optimal extraction method of trehala manna mucilage. The quality and quantity of sugary compound analyzed by high-performance anion exchange chromatography with pulsed amperometric detection.

With increasing the obesity, food industry is trying to provide products with low calorie to consumers. Due to the function of fat and its role in the texture and taste of food, some suitable fat substitutes such as gums should be used. Zedo is gum exudates from: Amygdalus scoparia. Therefore, the overall objective of this study was to investigate the possibility of producing low fat yoghurt containing zedo gum at concentrations (0, 0.1, 0.2, 0.3, 0.4, 0.5%). Therefore, 6 treatments were designed according to a completely randomized design with factorial arrangement and physicochemical properties including acidity, pH, viscosity, syneresis, color indexes, amount of fat, protein and solid materials and sensory features were evaluated during 21 days of storage at 4 ºC. The results showed that using different concentrations of zedo gum had no significant effects on fat and protein content of the samples, but caused developing a slight increase in acidity and decrease in pH, compared to the control treatment. Adding the zedo gum to the samples and increasing its concentration significantly improved the sensory properties, decreased the syneresis, increased the viscosity and decreased brightness of samples (p <0.05). Results indicated that samples containing 0.4% of zedo gum had the highest overall acceptance score and considered as the superior treatment.

Nowadays hydrocolloids are one of commonly additives used in backing industry. Gums are hydrocolloids increasing water absorption leads to increased viscosity and stability of some food systems. Okra gum due to have thickening properties used as hydrocolloid in food industry. In this study the effect of okra and carboxymethyl cellulose (CMC) gums in four levels (0, 0.5, 1.5 and 3%) on rheological properties of dough and breads were evaluated by using randomized complete block with factorial design. The results showed that an increase in hydrocolloids caused to increase in water absorption, energy of dough, resistance to deformation and extensibility while dough stability and dough development time reduced. Doughs containing 1.5% mixture gums, 3% CMC and 3% Okra have the best rheological properties and used to preparation breads. Evaluation of bread properties including moisture content, specific volume and firmness of samples and sensory properties including appearance, texture, chewability, Aroma and flavor and overall evaluation on day 1, 3 and 5 of storage showed that by increasing in hydrocolloids the moisture content and specific volume were increased and firmness was decreased. Over time lead to a decrease in moisture content and specific volume and it increased firmness of texture. According to the results of this research to improve the quality properties and shelf life extension of bread used of 3% okra gum in dough formulation can be useful.