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Triticale is a successful crop of wheat and rye. Ginger has antioxidant and antimicrobial properties. Therefore, the purpose of this study was to produce functional cookies containing triticale flour and ginger powder and essential oil. In the first part of this study, wheat flour (0-50 %) in cookie formula was replaced with triticale. Moisture, firmness, specific volume, porosity, color, and microstructure of cookies were evaluated. In the second part, ginger powder (0-5%) and essential oil (0-150 ppm) were used in the formula and antioxidant, microbial and sensory properties of the cookies were evaluated. In the first part, the sample containing 15% triticale flour had more moisture (14.29%) compared to other samples during one month of storage. The sample containing 15% triticale flour and control had the same specific volume (1.90 cm³ /g), porosity (18.5%) and firmness (4.1 N) and no significant differences were observed between properties of these samples (P<0.05). Antioxidant activity of sample containing 15% triticale flour (control of the second part), sample containing 15% triticale flour and 5% ginger powder and sample containing 15% triticale flour and 150 ppm ginger essential oil  was 4.6, 29.8 and 69.2% respectively. Also, the growth results of mold and yeast showed ginger can be used as an antimicrobial agent and inhibit positive growth in all concentrations of essential oil consumption and at the level of 5% powder. Finally, the highest score of sensory properties was given to the control sample, the sample containing 1 and 3% ginger powder and the sample containing 50 ppm ginger essential oil. Finally, Cookies containing 15% triticale flour in the presence of 3% ginger powder or 50 ppm ginger essential oil can be introduced as the best examples of this research.

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The aim of this study was to enrich and improve nutritional and technological properties of sponge cake. Wheat flour was replaced with okra flour at levels of 0, 15 and 30%, and okra gum was used at levels of 0, 2.5 and 5% to improve texture and sensory sensory properties of the final product. The results showed that replacing wheat flour with okra flour and increasing its consumption level led to an increase in ash (from 0.54 to 1.35%), protein (from 7.56 to 93.9%) and antioxidant activity (from 79 4.5 to 49.2%) of samples. Okra flour and gum, especially at 30 and 5% level, were effective in moisture of the cakes during the baking and shelf life. The lowest moisture loss was observed in the sample containing 5% okra gum (without okra flour) and moisture of this sample decreased from 21.7% to 18.5% during two weeks. The highest specific volume (5.2 cm3 / g), porosity (31.8) and texture softness during 2 hours and one and two weeks after baking ( 1.4, 4.9 and 7.1 N) were showed in samle containing 15 % okara flour and 2.5 % okara gum. Also, in the sensory evaluation, the highest score of sensory properties and finally overall acceptance were showed in to the sample containing 15% okra flour and 2.5% okra gum and 30% okra flour without the presence of okra gum.