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Carboxymethyl cellulose (CMC) and tragacanth gums at 0.5 and 1% levels % were added to the fish balls from silver carp to improve the its texture and sensory characteristics. The proximate composition, physical factors (batter pick-up, product yield, shrinkage and oil absorption reduction), sensory analysis and textural properties of fried balls were compared with the control treatment. All treatments showed less fat and oil absorption rate (p> 0.05) compared to the control treatment. Treatment containing 1% tragacanth gum showed the highest levels of wet, lightness, hardness and springiness, while treatment containing 1% CMC showed the highest product yield and lowest amounts of expressible water, fat, lightness, oil absorption and springiness (p>0.05). Overall, the performance of tragacanth gum on the texture characteristics was more desirable than CMC gum. All textural index decreased in treatments containing 1% gum. Hence, the use of low levels of the gums is recommended.

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Although one of the most suitable methods for natural fortification of bread is using fiber sources such as rice bran, due to its negative effect on the physical, textural, nutritional and sensory properties of bread, the addition of fiber has not yet been widespread. In this study, the effect of adding hydrothermaled rice bran to bread, as the dominant feed of the community, in optimal conditions and for amounts of 3%, 6% and 9% of wheat flour, was investigated. The results showed that by a slight increasing in the percentage of added hydrothermaled rice bran, the specific volume of bread was increased and the density was decreased. The highest crumb moisture content was observed for high amounts of added bran (6% and 9%). The ratio of crust to crumb also showed a direct relationship by increasing the percentage of bran. Textural changes also indicate that the degree of firmness and gumminess of bread has been significantly increased during storage days (first to fifth day) by increasing the amount of hydrothermaled rice bran. However, the cohesiveness of bread had a significant downward trend by increasing the amount of bran and also during the storage period. Also, among the added amounts of bran, the sample containing 3% bran significantly obtained higher scores in terms of sensory characteristics comparing with the control sample and other samples. Summing up, the results of this study showed that small quantities of hydrothermaled rice bran can be used to produce more useful bread with desirable sensory properties.

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One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce low calorie cake, by reducing fat and optimization of formulation with WPC, Maltodextrin and Inulin to calorie reducing. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including WPC (1:3-13%), Maltodextrin (2: 0-0.3%) and Inulin (3:0-1%) on the characteristics of the final product were used. The results of optimization showed that with reduced fat and add Maltodextrin and Inulin, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and increases the cohesiveness, therefore softer cake with a longer s shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the WPC, Maltodextrin and Inulin 6.6%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, the cohesiveness and volume of samples was 18.07 %, 0.78, 0.18 N, 1.26 and 96 cm³ respectively.

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Changing the thermos-mechanical properties, variety of formulation and storage conditions, 36 samples of low-fat mozzarella cheese were produced and their hardness, adhesiveness, cohesiveness, springiness, cohesiveness, gumminess and chewiness were evaluated by TPA followed by analyzing data using completely randomized factorial design with univariate analysis through IBM SPSS Statistics. 26. Then, Imaging of the same samples with a Hyperspectral camera in the range of 400-1000 nm as well as pre-processing the spectra and preferring the important wavelengths by feature selection algorithms to developed the calibration models including multiple linear regression algorithms, partial least squares regression, support vector machine with a linear kernel, multilayer perceptron neural network, random forests and majority voting algorithm was performed in Python software followed by the performance of models were evaluated. Results showed that the more increased the stretching time in hot water from 2 to 8 minutes, the more the hardness, springiness, gumminess and chewiness and cohesiveness increased, but adhesiveness was decreased. The majority vote algorithm (VOTING) revealed the highest performance in hardness prediction (R²p=0.878, RMSEp=2606.52 and RPD=2.12) and was able to predict the cohesiveness of mozzarella with higher accuracy more than other algorithms. Multiple linear regression couldn’t predict the adhesiveness properly, but random forest method with high performance predicted this feature (R²p=0.808, RMSE=56.49, RPD=1.90). The multi-layer perceptron neural network with the least error, predicted springiness (R²p = 0.848, RMSEp = 0.094, RPD = 2.12) and chewiness (R²p = 0.84, RMSEp = 1117.21, RPD = 1.96) with high accuracy. All methods except random forest were able to predict the gumminess of mozzarella with high efficiency. In this study, it was cleared that the process conditions had significant effects on the textural characteristics and the Hyperspectral imaging was found to be a suitable alternative method for estimating the textural characteristics of mozzarella cheese.