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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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Doogh is a traditional Iranian drink prepared by adding water and salt to yoghurt and sometimes flavoring. Instability a major problem which is the result of low pH (<4.00) and aggregation of caseins. The aim of this project is to distinguish the effect of psyllium husk hydrocolloid on the stability and sensory properties of Doogh. In addition, two different edible color added to the product to enhance sensory properties by vision attraction. Hydrocolloid added in three concentration (0.25, 0.75 and 1.25%) and edible colors (β-lain and curcumin) were used for 5, 10 and 15% in samples. Serum separation, zeta potential, flow behavior, Colorimetry and sensory properties was measured during this research. Results obtain that as the concentration of hydrocolloid increase, instability in Doogh decrease and the most stable sample contains 1.25% hydrocolloid (the highest) and 5% color (the least), measurements of zeta potential also showed the same results. In sensory analysis, hydrocolloid and color at the level of 1.25% and 10%, respectively, achieve the highest scores.  Viscometry measurements showed that, Newtonian behavior of Doogh samples isnchr('39')t affected by hydrocolloid concentration. Finally, we conclude that the best sample, that shows the best results in all measurements, contains 0.75% hydrocolloid and 10% for both edible colors.

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Irreversible changes in the physicochemical properties of bakery products after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to delay staling. One way to postpone staling is to apply native plant and seed hydrocolloids, especially mucilages, which have high medicinal and nutritional value and low price. Therefore, in this study, the effects of different concentrations of psyllium seed mucilage (0, 0.25, 0.5, 0.75 and 1), marve mucilage (0, 0.25, 0.5, 0.75 and 1) and the combination of both kinds of mucilage (up to 1%) on the physical, sensory and staling properties of sponge cake were investigated. In general, except when 1% of mucilage was used, the overall properties of sponge cake were always improved by hydrocolloid addition. The results showed that the addition of 0.25% marve combined with 0.25% psyllium significantly (P< 0.05) enhanced properties of sponge cakes (volume, overall acceptability, hardness and moisture during storage) compared with the control sample.

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Today, the enrichment of baking products has drawn the attention of many manufacturers. Chia seed and psyllium husk are considered rich sources of various active compounds, especially hydrocolloids and dietary fiber. Therefore, this research aimed to investigate the effect of replacing a part of wheat flour in cupcake formulation with the combination of chia seed (CSF) and psyllium husk flour (PHF) on the chemical composition and quality characteristics of the cake to produce a functional product. Different levels of CSF and PHF combinations including 0, 5, 10, 15, and 20% were used in the cake formulation, and the viscosity and density of the cake batter, as well as the physicochemical and sensory properties of the cake samples, were tested. The results showed that increasing the level of substitution of flour led to a significant increase in viscosity (15%) and a decrease in the density of cake batter (p<0.05). Increasing the levels of CSF and PHF also significantly increased the protein, fat, ash, moisture, and fiber of samples and decreased the hardness of texture (p<0.05). Cakes containing 5 and 10% replacement had a higher specific volume than the control, and the specific volume of the cake containing 15% replacement was similar to the control. The addition of CSF and PHF by maintaining moisture and reducing the rate of hardening of the samples during the storage period reduced the rate of staling of the enriched samples compared to the control. Based on the sensory evaluation results, the cakes containing 0, 5, 10, and 15% flour replacement had high acceptance. In general, according to these results, it can be concluded that 15% of wheat flour in the cupcake formulation can be replaced with a combination of CSF and PHF to produce a functional product rich in fiber

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The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics.