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In this research, the production of low fat butter, as a novel product, based on full-fat soy flour and sodium caseinate was studied. Water : butter ratio, soy flour : sodium caseinate ratio and emulsifier content were the designed factors and their effects on rheological properties of low-fat butter such as hardness, spreadability, adhesiveness, elasticity and consistency were evaluated. The Central Composite Design (CCD) and Response Surface Methodology (RSM) were employed as experimental design and statistical analysis. By increasing water to butter ratio, as a principal factor affecting on product characteristics, hardness, adhesiveness, elasticity, consistency and spreadability were reduced. The final product was w/o emulsion which was low-calorie, had functional and nutritional effects due to protein components and also its properties could be compared with ordinary butter. Based on final results, the optimum formulation for low-fat butter were: water : butter ratio as 1.03 (50% water and 48.5% butter), soy flour : sodium caseinate as 1.57 (5% soy flour and 3.2% sodium caseinate) and 0.66% emulsifier.  

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This study aimed to evaluate the effect of squid protein hydrolysate prepared from protamex (P1, P2, P3) and alcalase (A1, A2, A3) enzymes respectively, at 0.5%, 1% and 1.5% concentration and also control sample (0%), on some physicochemical and organoleptic properties of low-fat set style yoghurt such as viscosity, synersis percentage, water holding capacity, acidity, pH, odor, taste, texture and color. Results showed that the lowest viscosity (416/66) was for control sample. Protein hydrolysates of both of enzymes increased viscosity while the highest amount was for P3 and A3. The highest pH and lowest acidity were for the control sample and protein hydrolysate in yogurt formulation decreased pH and increased acidity of samples. Maximum synersis obtained with control sample (4.47); protein hydrolysate decreased synersis while 1% protein hydrolysate with alcalase had the lowest synersis (0.33). Results of organoleptic tests showed that alcalase samples, especially in higher concentrations, modified odor and taste of low-fat yoghurt but these changes were not clear in texture and color. Generally, squid protein hydrolysate with alcalase and protamex in yoghurt formulation improved functional properties of low-fat yoghurt and it was more efficient in alcalase treatments in comparison with protamex.

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Application of either protein or carbohydrate-based products as fat replacers in low fat ice-creams can improve the properties of these products. However, the type and level of fat and fat replacer utilized are affected by such different parameters as functional ones, namely: viscosity and overrun, hardness and melting rate, nutritional properties (calories) as well as the price of the final product. Throughout the present study, single- and multi-objective optimization method as based on the genetic algorithms (GAs) was applied to select the suitable fat-free as well as low-fat ice-cream formulations. The data related to single-objective optimization of selected parameters revealed that the ice-creams containing 3.5% Simplesse plus 1.72% fat, and 2.95% Maltodextrin plus 1.87% fat have ended up with the most desirable functional objectives. The application of multi-objective optimization led to a range of solutions of different fat and fat replacer contents out of which the producers can adopt the most suitable choice depending on the needs.

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Yogurt is a fermented dairy product, which is a popular product throughout the world and has positive effects on public health, due to its nutritional properties. Aloe vera extract is a kind of vegetable derivative, which has high nutritional value and antibacterial properties. In this research the effects of Aloe vera extract (0.5, 1, 1.5, 2% w/w) addition on the textural (syneresis), chemical (pH, acidity), viability of yoghurt probiotic microorganisms, yeast and mold, antioxidant properties and sensorial attributes of stirred probiotic yogurts were investigated during the shelf life (1^st, 7^th, 14^th and 21^thday of production). The results showed addition of Aloe vera extract decreased the pH value and increased acidity but decreased syneresis. Bifidobacterium and Lactobacillus viability increased with Aloe Vera extract addition but yeast and mold counts decreased. The addition of Aloe vera extract increased antioxidant properties of yoghurt. Sensorial analysis indicated that panelists preferred yogurt samples with low Aloe vera extract rates. However, higher rates of Aloe vera extract affected the flavor and overall acceptability and lowered their panelist scores. During time, pH decreased and acidity and syneresis increased. Overall, it was concluded that the best treatment from all aspects, was 0.5% Aloe vera extract. 

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In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup- cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value.  Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully.
 

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Mayonnaise is a kind of oil emulsion in water that contains high levels of fat that cause cardiovascular disease in consumers. Therefore consumers tend to consume of low-fat mayonnaise. Therefore, in this study, the possibility of using nanoemulsions of Cordia myxal extract as fat substitute in mayonnaise was investigated. Fat was reduced in 25, 50, 75 and 100% in mayonnaise and it was replaced by 100 ppm and 400 ppm nanoemulsions of Cordia myxal extract. The results of the tests were analyzed by completely randomized design at the 5% probability level. The size of nanoemulsion droplets was determined as the mean 68.7 ± 38.3. The results showed that pH and acidity showed no significant difference between treated and control samples. Fat content in all samples was significantly lower than control, but moisture content and acidity of low-fat mayonnaise samples were significantly higher than control (P≤0.05). Physical and thermal stability of all samples was significantly higher than control. In the colorimetric test (∆E), all samples of low-fat mayonnaise had a significant increase compared to the control. In the sensory evaluation the highest score was given to the control sample in terms of overall acceptance, In terms of texture characteristics, the highest hardness and adhesiveness was observed in the sample that had a 25% decreased fat and contained 100 ppm  nanoemulsions of Cordia myxal extract. This study showed that nanoemulsions of Cordia myxal extract at levels of reduced fat (25% and 50%) by adding nanoemulsions of Cordia myxal extract at two levels of 100 and 400 ppm have good potential for use in formulation of low-fat mayonnaise as a fat substitute.

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In this study, the effect of WPC, MPC, Milk powder, wheat fiber, and mixer of wheat and psyllium fiber at two levels (1 and 2%) on the physicochemical, quality properties of low-fat yogurt during 21-day storage time investigated. The results of this research showed that the addition of a mixer of wheat and psyllium fiber caused decreasing in pH and increasing in acidity. Samples contain MPC had the least Syneresis and the highest viscosity so that the difference among samples was significant. Samples contain WPC, had the most TSS. On the first day and 21st day, samples with WPC and milk powder had the most microbial growth, respectively. According to these results, the best effects on quality properties were included: decreasing Syneresis, increasing viscosity especially for MPC samples, and a good influence on microbial growth for all samples. Overall, using fibers and protein concentrate compounds can improve quality properties and has a good potential for application in varied food products.

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Increasing public awareness of the effects of abusing high-fat products has prompted food producers to look for appropriate solutions to overcome this challenge. In this study, low-fat butter was prepared using gelatin and sodium alginate (0, 1, and 2%) and monoglyceride (0, 0.5, and 1%) using response surface statistical method and central composite design. Based on test results of texture, melting point, sensory and color evaluation, the optimal amount of fat substitutes was determined. The results showed that with a 50% reduction in butterfat in the presence of gelatin and sodium alginate, the melting point of low-fat butter samples increased from 20 to 30 ° C. Moreover, the moisture content of the samples decreased compared to the control sample. According to the results, monoglyceride had the greatest effect on the apparent brightness component of butter samples. Still, the addition of sodium alginate and gelatin reduced the brightness (L*) and increased redness (a*). Sensory evaluation of the samples also showed a high score of sensory properties of low-fat butter such as texture softness, spreadability, and product consistency compared to the control sample. The optimization results showed that using 1.58% gelatin, 1.86% sodium alginate, and 0.65% monoglyceride, it is possible to produce low-fat butter with a melting point and acceptable tissue properties along with desirable sensory properties.
 

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Background and Aim: Yogurt is one of the most popular dairy products that is widely consumed around the world, which has received much attention due to its high nutritional value and economic importance. Therefore, in this study, by considering different indicators, in order to improve the nutritional properties of yogurt and produce products with desirable and uniform quality, by adding essential oils to control acidity, prevent and cover the acidity over time and also achieving antioxidant properties.
Methods: In this study, after preparing probiotic yogurts containing saffron, thyme and black cumin essential oils at four levels (0, 0/5, 1 and 2), physicochemical properties (PH, acidity, color, hydration and viscosity) and sensory properties were studied in a completely randomized manner in three replications over 21 days.
Results: The results of the evaluations of this study showed a significant effect of independent variables and also their synergistic effect at the level of 0.5% on the properties of yogurt. In the study of color parameters, it was observed that the brightness decreased with increasing the concentration of essential oil so that the control sample had a higher L* index, also a* and *b index increased with increasing essential oil concentration. The increase in b* index was more due to the presence of carotenoid pigments in saffron essential oil. The pH changes of yogurt treatments were completely affected by microbial growth in the treatments, which significantly reduced and increased the acidity over a period of 21 days (P ≤ 0.05).
Conclusion: Enrichment of probiotic yogurt formulated with essential oil can be a good option in improving the functional properties of the final product and enhancing its antioxidant   properties.

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This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 10⁹ CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt.

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According to increasing tendency to use low-fat or fat-free products, nowadays it is preferred to use low-fat milk for yogurt preparation. To compensate the role of fat in yoghurt viscosity, using the gums as water absorbent compounds could be useful in this regard. In this study, the effect of gum basil seeds on physicochemical and sensory characteristics of low-fat yogurt were evaluated. Basil seed gum in four levels (0.2, 0.15, 0.1 and 0 weight percentage) were added to low-fat yogurt and then texture profile analysis, apparent viscosity, acidity, pH and sensory evaluation on days 1, 7 and 14 was performed. According to results, acidity of the product during storage increased from 113.33 to 130.3 but pH decreased from 4.35 to 4.31. The viscosity of samples during storage climbed from 7463.3 to 8189.3 pa.s and the samples containing gum had higher viscosity than the control sample. Also the firmness and adhesiveness of yogurt containing gum rose from 89.3 g to 93.67 g in firmness and adhesiveness increased from 0/09 g.s in first day to 0.79 g.s in 14th day after production compared to control samples according to an ascending in gum percent. The syneresis fell from 7.86 g to 7.04 g. The results of evaluation showed that the gum basil seeds at level of 0.2 percent in low-fat yogurt has improved the sensory and physicochemical properties and the use of this gum at 0.2 percent in low-fat yogurt is successful.

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The demand of low-fat and reduced-fat product has greatly increased due to consumer’s awareness of the relationship between diet and health. This has led the dairy food industry to continuously work on formulating and developing “functional dairy foods” with good textural qualities. In this research, the influence of different levels of Alyssum homolocarpum seed gum (AHSG) (0-1%) and Flaxseed gum (FG) (0-1%) on the physicochemical, sensory and microbial properties of low-fat synbiotic cream cheese during 45 days of storage were evaluated. The results showed that AHSG and FG increase caused significant increment in moisture content, hardness, springiness, adhesiveness and spreadability of samples. Evaluation of the organoleptic properties showed that addition of AHSG and FG caused a double impact on the sensory properties, and sensory parameters improved up to medium concentrations of AHSG and FG. Results showed that during the storage, acidity increased while pH, hardness, springiness, adhesiveness and spreadability were decreased. Based on the probiotic count test, only optimized sample had the amount of probiotic bacteria in the standard range at the end of storage time. The findings of this study showed that incorporation of AHSG and FG into the formulation of low-fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction.

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Low-fat dairy products don't have desirable texture and sensory properties because of having low levels of fat. Pear powder can be used as a carbohydrate-based fat replacer for fortification and improving the texture of low-fat dairy products due to having a positive effect on texture improvement and desirable nutritional compounds such as pectin, lignans, phenolic compounds and dietary fiber. In this context, pear powder was added to milk (1.5% fat) at levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurts produced from whole milk (3% of fat) and low-fat milk (1.5% of fat). The samples were stored for 15 days at 4 ± 1 °C and their physicochemical, texture and sensory properties were evaluated during storage. According to results, increasing the rate of pear powder in yogurt samples caused to a significant increase in acidity, viscosity, water-holding capacity and hardness and a significant decrease in pH and syneresis (p<0.05). In all samples, while acidity, viscosity, hardness and water-holding capacity increased significantly during storage, pH and syneresis decreased (p<0.05). The yogurt manufactured with 1% of pear powder received the highest overall acceptability scores among the yoghurts fortified with pear powder. In conclusion, using 1% of pear powder for manufacturing low-fat set-type yoghurt had the best results in terms of physicochemical, texture and sensory characteristics.

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Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R²) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

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The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.

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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.
 

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There is a growing trend towards healthy meat products containing lower fat content. The use of fat replacers can solve the quality problems of low-fat products. This study aimed to produce low-fat frankfurter sausage using a new fat replacer. Thus, in the first stage, Reconstituted Agar Hydrogel (RAH) was produced by adding water to agar cryogel after homogenization. In the second stage, RAH was used as a fat substitute in frankfurter sausage at 0, 25, 50, 75, and 100%. Then, the characteristics of the resulting low-fat sausage, including chemical composition, water holding capacity, cooking loss, texture characteristics, porosity, color, percentage of fat after frying, oil absorption, pH over time, and sensory evaluation were examined. Results showed that RAH could form two kinds of gel by temperature changes: a low-set gel at 55˚C and a high-set gel at 90˚C. Substitution of oil in the sausages caused an increase in moisture content, porosity, oil absorption, and cooking loss. On the other hand, this replacement reduced fat content, cutting force, water-holding capacity, fat percentage after frying, and texture properties such as hardness, cohesiveness, springiness, gumminess, and chewiness. The results of pH measurements over time showed that sulfated antimicrobial groups in the agar structure delayed the spoilage of sausages containing RAH compared to the control sample. Sensory evaluation showed that RAH-containing sausages were not significantly different from the control sample in terms of color, juiciness, and texture. However, flavor and overall acceptance increased significantly under the influence of this substitution (P< 0.05). Therefore, the consumers selected a sample with 25% replacement as the optimal sample. As a result, RAH can be successfully used as a fat replacer in low-fat products with desirable quality characteristics.