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In food products based on foam system, stability is important. Therefore, in this study the effect of four types of local gums (basil, cress, wild sage and lepidium perfoliatum seed) in three different concentrations (0.5, 1 and 1.5%) on foam stability and also different concentrations of egg white albumin (1, 2 and 3%) as a foaming agent on the physical properties of celery juice foam were evaluated and then the best foam type (minimum density, minimum drainage volume and maximum overrun) was selected. The results showed, samples containing 1.5% cress seed gum, 1% Lepidium perfoliatum seed gum, and 0.5% wild sage seed gum, had the best physical foam properties at the concentration of 1, 2 and 3% albumin, respectively. After comparing the means of the best selective samples at each level of the protein concentration (1, 2 and 3%), The sample containing 0.5% wild sage seed gum and 3% albumin, was chosen as the best sample with the lowest density (0.210 g / cm³), the highest overrun (327%) and the lowest drainage volume (0 ml), and this sample can be used in some process namely foam mat drying.

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Nowadays due to the role of nutrition in public health, low fat food production is one of the advantages of food industry. Therefore, the aim of this study is the feasibility of a new product in modern baking industry using inulin as substitute for fat in three level (20%, 45% and 70%) and using xanthan gum as a improver three level (0.1%, 0.2% and 0.3%) in cupcake dough formulation and evaluation of physical, microbial and sensory characteristics in final product. The results showed significant increase in inulin substitution level in low-fat cupcake formulation causes a significant increase (P<0.05) in volume index (up to 45% substituting), stiffness, browning of crust color and  significant decrease in crust transparence, redness and yellowness index as well as shelf life and sensory characteristics in final product. Also, using xanthan gum showed significant increasing (P<0.05) in porosity, stiffness index, ,browning of crust color, shelf life and sensory characteristics in final product but showed significant  decreasing in volume index, crust yellowness and redness. According to the results by response level statistical method, in the sample 45% of xanthan gum and 0.2 % of inulin were evaluated as the optimal points to be applied in the final product.