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    In this study, full fat soy flour was used in the formulation of breakfast cream containing 30% fat. Different levels of full fat soy flour (5 - 22.5%) and water content (15 - 37.5%) in two type of formulated cream with 55 and 70 % breakfast cream were evaluated. The effect of formulation on physicochemical properties (viscosity, syneresis, acidity and pH ), sensory properties (taste, texture, color and appearance and total acceptance) and economical yield were evaluated.  The results of this research showed that the effect of formulation on all physicochemical and sensory properties of cream and also economical yield was significant .The E sample had the least difference with control in physicochemical properties (viscosity 4.86 Pa.S, syneresis 21%, and moisture content 65.8%) and the C sample received higher scores of texture and total acceptance than the other formulations. 

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Use of soy products in sesame cream composition led to produce nutritious and healthy product with better quality and quantity. In this study, the effect of replacing soy meal instead of sesame in producing sesame cream to reduce fat and increase the protein content and the use of lecithin as emulsifier to improve rubbibility on chemical, physical properties and sensory evaluation was examined.  Replacement percent of soy meal (0, 20, 30 and 40 percent) and lecithin (7,5,0 and 10 % w/w) was considered in the formulation. By increasing soya meal and lecithin replacements, changes in fat, protein, hardness, color (l *, b *, a *) was significant. In soy meal replacing, significant moisture difference( p <0.05) was not reported. The treatment with 20 percent soy meal and 10 percent lecithin in terms of physical and sensory properties obtained highest score and evaluated as the optimal sample and treatments with 40% and soy flour and 10% lecithin in terms of the chemical properties due to increasing protein content and reducing the amount of fat was considered as the optimal treatment.

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Consumer demand is growing for the nutritious and healthy snacks today. Since the snacks classification in foods with minimal nutritional value and it is one of the most popular snacks among people, especially children and teenagers, so snacks enrichment seems necessary. The purpose of this study is the replacement of 10% of the corn with soy flour and soy formulated flour with the egg properties in extruded snack production in a completely randomized design. The amount of protein, expansion coefficient, hardness, color and sensory characteristics of samples were evaluated. Image processing technique and the Image J software were used to measure the color values. The results revealed that addition of both components increased the amount of protein in snack samples. Also the results showed that more than 5% replacement of corn with these materials increased hardness and reduced expansion coefficient and L* and b* color values and the negative effect of soy flour was more than soy formulated with the egg properties. Finally the results indicated samples containing 5% soy formulated flour with the egg properties had the highest score in the sensory evaluation especially flavor and aroma in compare to the other samples.

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     The objective of this study was to extract the essential oil of purple basil leaf, to identify its compounds and to investigate its antimicrobial effects on some food-borne pathogenic bacteria through different qualitative and quantitative methods, and eventually, to compare it with some antibiotics including vancomycin and gentamycin in vitro. The essential oil components were identified with GC/MS. The antimicrobial effect of basil essential oil was measured through well diffusion agar (WDA), and finally, the minimum inhibitory concentration (MIC) of the essential oil was determined using microdilution broth and triphenyl tetrazolium chloride. The results revealed that 28 identified compounds constituted 99.28% of the whole essential oil compounds. p-Allylanisole (51.64%) was the most abundant component of the essential oil. In addition, other main components such as n-Tricosane (24.83%) and Linalool (14.81%). In the wall in agar method, the mean free zone diameter was equal to 15.9 mm in the case of Gram-positive bacteria and 11.15 mm in the case of Gram-negative ones. The minimum MIC of purple basil essential oil ranged from 4.6 to 36.8 mg/ml in the case of pathogenic bacteria. Moreover, its minimum bactericidal concentration varied from 4.6 to 73.6. in conclusion, it can be said that purple basil essential oil was effective on Gram-positive bacteria at lower concentrations and could inhibit their growth.

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The aim of this research is to evaluate the effects of Balangu Shirazi seed gum (BSSG) (0.3, 0.4, 0.5 %) and whey protein concentrate (WPC) (0, 2.5, 5 %) as fat replacers at different concentration levels on the textural, physical and sensory properties of nonfat ice cream (0.4 % fat) in comparison with control sample (10 % fat). All samples exhibited typical shear thinning behavior. The removal of fat resulted in some defects which improved by using BSSG and WPC. By increasing the concentration of selected fat replacers, hardness (30.93-98.40 g), creaminess (2.6-4.6), and sensory acceptance (4.3-5.8) increased, and the melting rate (0.61-1.10 g/min) and coarseness (2.6-6.3) decreased.