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The effect of the addition of various gelatin with different gel strength and changes in total solid non-fat on physicochemical and textural properties of non-fat yogurt evaluated, and addition of  high bloom (HBG) and low bloom (LBG) gelatin in different concentrations (0.25%, 0.5%, 0.75% and 1%)  impacts on textural properties of yogurt compared. According the results during gel formation and after that, gelatin interacted with milk casein network, as basis of the yogurt gel structure and revival water bands, thereupon plummet syneresis dramatically specially in samples with higher gelatin amount. On the other hand textural properties such as gel firmness of yogurt hardly affected by gelatin and SNF content; and samples contain 12.5% SNF and 1% HLB had firmest gel. Also, viscosity increased with addition of gelatin and solid nonfat. This feature can reduce the deficiencies of fat removed  

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Molten dark chocolate is a dispersion of solid particles including sugar and cocoa powder in a continuous phase of cocoa butter. Hence, the rheological properties as well as the particle size distribution of ingredients in chocolate are very important for obtaining high-quality products with well-defined texture. Therefore, the present study aimed to evaluate the effects of sugar substitutes on rheological characteristics and particle size distribution of prebiotic dark chocolate. For doing this, a prebiotic compound (inulin) in combination with bulking agents (polydextrose and maltodextrin) at different levels (0–100 %) along with sucralose were used. Based on our findings, all the treateded samples showed thixotropic and pseudoplastic behavior and the Casson mathematical model most closely fitted to the rheological data. Furthermore, the sucrose replacement slightly affected the viscoelastic properties and the viscosity of the samples was time independent. In terms of the particle size, they were somewhat larger than the commercial one but still below the taste threshold.

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In this research, the effect of the of sucralose and xylitol on the production of low calorie sour cherry jam was studied. Sugar replacement rates were 25% and 50%, and in this range, six different treatments were prepared using either sweeteners independently or in combination. Chemical, physical and sensory properties on the first day and after 30, 60 and 90 of storage time were analyzed based on factorial design. The results showed that in spite of the effective use of sucralose in reducing calories, but the consistency and sensory properties dropped in the jam prepared with these sweeteners. Compared to the control sample, using of sucralose leads to reduce consistency and a significant increase in water activity (P <0/05) and the incidence of these undesirable changes increased with increasing replacement rates and the use of a combination of sucralose and xylitol reduced the effects of unsuccessful sucralose significantly. Among the parameters studied, pH was not affected by the type and amount of sweeteners. The effect of storage time on the parameters in samples prepared with sucralose was more than that of xylitol containing jams so that reduction of consistency changes were observed in these samples during storage time. In total, samples produced with a replacement rate of 25% were more favorable than the replacement of 50% and samples prepared with 75% sugar, 12.5% sucralose and 12.5% xylitol and 75% sugar, 25% xylitol and without sucralose were the most suitable samples in terms of similarity with the control sample.

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Fruit marmalade is a kind of jam, in which pieces of fruit are homogeneously mixed and not visible. By changing the culture of life and reducing the physical mobility of humans and the emergence of problems such as obesity, overweight and hypertension, the use of sucrose and its derivatives in food formulations is limited and has led to an increase in efforts to produce food with low fat, sugar and salt and high fiber. In this regard, the feasibility of producing strawberry marmalade was investigated by replacing sucrose with sorbitol in various proportions. For this purpose, the physicochemical (pH, water activity, Brix, consistency and calorie reduction) and sensory evaluation of the produced samples compared with the control samples during storage for three months. According to the results, sorbitol replacement with sugar had no significant effect on pH and of the samples (P>0.05). By increasing the sugar substitution with sorbitol more than 38% brix decreased significantly (P<0.05). Sorbitol increaseing decreased the water activity and during storage time water activity increased, which is higher after 60 days (P<0.05). In high percentages of sorbitol, the consistency decreased (P<0.05). The storage time has not significant effect on brix (P>0.05), but had an increasing and a declining effect on consistency of the samples, respectively. Generally, taking into account the results, it can be concluded that the use of sorbitol sugar up to 38% for producing low calorie strawberry marmalade with a 3-month shelflife is possible and produces a product with acceptable properties similar to the control sample.

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Chocolate is one of the most widely consumed snacks in the diet. On the other hand, improving the quality of food in terms of bioactive compounds such as essential fatty acids, antioxidants and fiber has received a lot of attention in the field of functional foods in recent years. In this study, basil seeds powder, was used to produce a potentially functional chocolate. Basil seeds powder at levels of 0, 5, 7.5 and 10% (w/w) was added to chocolate formulation, and some physico-chemical and sensory properties of the chocolate samples were evaluated during 4 months of storage. The results showed that by adding and increasing the amount of basil seeds powder in chocolate samples, an increase in moisture content was observed compared to the control at different time intervals during storage. Also, with increasing the amount of basil seeds powder in chocolate formulation, peroxide value and anisidine index increased with a slower trend during the storage, so that the lowest values for these two parameters were measured in the samples containing 10% basil seeds powder, and the highest amount in the control sample. Basil seeds powder addition into chocolate formulation resulted in considerable decrease in the average texture hardness of the samples. The results of sensory evaluation also showed that the addition of powder up to 7.5% was acceptable in terms of overall acceptance by panelists. It can be stated that by incorporating basil seeds powder in chocolate formulation, a new functional food rich in antioxidant compounds and fiber can be produced and supplied to the market. But as adding high amounts of basil powder would have significant effects on sensory properties, incorporation of 7.5% is suggested.

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Cakes are one of the products in which fat substitutes can be used to reduce calories. Fat replacer Gel (FRG) is a compound that has the same functional properties, stability, physical and chemical properties as fats, but produces fewer calories per gram than fats. The fat replacement gel is composed of a combination of fat, fat substitute premix (FRP) and water. Fat replacer premix containing WPC, maltodextrin and inulin, and different concentrations of premix were used in the cake batter. The response surface statistical method was used to optimize the formulation and the dough viscosity and cake hardness were used to evaluate the model and select the optimal formula. Under optimal conditions, the results of dough viscosity, specific dough density, cake volume and sensory evaluation were evaluated using SPSS software. The variables of water, FRP and fat were linearly and quadratically affected by dough viscosity and hardness, respectively. Interaction was observed between water and FRP and there was no significant difference between dough viscosity and measured and predicted hardness. Optimal production conditions were determined as 70.42% water, 1.50% FRP and 10.28% fat. Some physical and chemical properties of dough and cake were compared with the control sample under optimal conditions. The results showed that the viscosity and specific density of the optimal dough were higher than the control. The optimal cake volume and moisture content was higher compared to the control sample. There was no significant difference between control and optimal cake in terms of hardness and color and sensory evaluation. The results showed using fat replacer gel (FRG) as a fat substitute can reduce the amount of fat by about 76% of its initial amount, without causing undesirable quality changes in the final product.

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In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.