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Food industry researchers are looking for suitable alternatives for solid fat to reduce the adverse effects of saturated, hydrogenated and trans fats, including a new method called "oleogel". One of the oleogel production approaches is emulsion preparation. Therefore, the purpose of this study was to prepare an oleogel by emulsion production using sodium caseinate (emulsifier) and xanthan gum (thickening agent) biopolymers. To investigate the possibility of producing oleogel in this way, first emulsions with different concentration of sodium caseinate (2% and 4%) and xanthan gum (0.2% and 0.4%) with vegetable oil (60% wt / wt) were prepared then the particle size, zeta potential, microscopic images and rheological properties (viscosity, loss and storage modulus) of the samples were studied. Based on the results, increasing sodium caseinate concentration significantly reduced droplet size but the effect of xanthan gum concentration on the mentioned parameter was insignificant, therefore the droplet size in the CX44 sample reduce to 13.75 microns (P>0.05). The results of rheological tests showed that the storage modulus was higher than the loss modulus, indicating strong gel formation for the oleogel production with a desirable texture. Oleogel was then prepared using freeze drier. The results of the hardness of the dried samples and oil loss in the respective oleogels showed a significant effect of the two biopolymers concentration in which with increased biopolymers concentration hardness of dried products improved and the oil loss decreased where the hardness and the oil loss of the sample containing the highest concentration of two biopolymers (CX44) reached to 18.22 N and 0.162%, respectively. Therefore, the emulsion preparation method is a suitable approach for oleogel production with desirable properties for the replacement of high saturated and trans fat products which can guarantee public health.

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In present study, ice cream containing 0.5% of carboxymethyle cellulose and xanthan separately, fat at levels of 10 and 14%, and pressure of homogenization at two levels 140 and 180 bar were prepared and physicochemical, textural and sensory properties of each sample were measured. Data were analyzed by SPSS.The results obtained from physicochemical traits showed that A7 and A10 treatments had the highest pH. Dry matter of samples containing 14% fat was significantly higher than others. Samples containing Xanthan gum had lower volume comparisons with the control sample and samples containing carboxymethyle cellulose gum. The viscosity of the A6 sample was significantly higher than other treatments. The results of texture profile analyzer showed that samples of (A3), (A4), (A7) and (A8) have maximum hardness. Also, the adhesiveness of samples containing Xanthan gum was higher than those of carboxymethyl cellulose contents. The lowest cohesiveness and springiness were attributed to A8. The results of sensory evaluations showed that there was no significant difference in odor, taste and color of the samples. A8 treatment was introduced as superior treatment.

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Cake as a popular snack among different people in the community, especially children and adolescents. This high-energy product should have a porous texture, small holes with narrow border to have an acceptable marketability. Therefore, research and investment to achieve the desired quality and increase shelf life through the use of additives such as enzymes, emulsifiers, etc. seems necessary. In this regard, in order to improve the quality of cupcakes, which have a faster preparation than other cakes, the effect of two factors, glucose oxidase (0, 10, 50 and 100 ppm) and DATEM (0, 0.5 and 1%) was investigated. The results showed that the samples containing DATEM increased the moisture content, decreased the weight loss after baking and improved the volume and texture of the cake in terms of reducing firmness and increasing the cohesiveness and springiness. On the other hand, glucose oxidase addition decreased the firmness of the treatments caused by DATEM. However, the addition of glucose oxidase enzyme to the cake formulation improved the crust color parameters and sensory evaluation. So, the effect of glucose oxidase and DATEM, improved the sensory and quality characteristics of cupcake.

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The purpose of this research is to investigate the replacement of different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour and the addition of monoglyceride emulsifier at levels of 0, 0.5 and 1% to the formulation of gluten-free cookies. In this research, the amount of ash, protein, moisture, specific volume, firmness and sensory properties (form and shape, surface, texture, cheweness, odor and taste, and overall acceptance) of the samples were evaluated. The results showed that the moisture, ash and fat content of quinoa flour was higher and its protein content was lower than chickpea flour. By increasing the level of replacing chickpea with quinoa flour in the formulation of gluten-free cookies, the amount of moisture and ash was increased and the amount of protein was decreased. The sample containing 25% quinoa flour and 0.5% monoglyceride emulsifier had the highest specific volume (0.98 ml/g) and the lowest firmness (31.37 N). The presence of quinoa flour and the increase of its level in the formulation showed L* value decreased and a* value increased. The sensory evaluation showed the sample containing 25% quinoa flour (without emulsifier) and the sample containing 25% quinoa flour and 0.5% monoglyceride emulsifier had better than other samples. It should be noted that the samples containing 50% quinoa flour in the presence of 0.5% monoglyceride emulsifier were of high quality and quantity, and the overall acceptance score and physicochemical characteristics of these samples were favorable. Therefore, samples containing 25  quinoa flour and 0.5% monoglyceride emulsifier are introduced as the best samples of gluten-free cookies in this research.
 

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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.