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Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on almond milk. Additives in three levels of sugar (2, 3, and 4%), pectin (0.5, 0.6 and 0.7%) and gelatin (0.4, 0.5 and 0.6%) were used to produce desserts. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of pectin and sugar, the index L* decreased, by increasing the percentage of gelatin and pectin, a* decreases and by increasing pectin percentage, b* decreased and the effect of gelatin increase was not significant. Increasing the percentage of gelatin and pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of gelatin and pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, pectin and gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing gelatin and pectin percentages. By increasing the percentage of gelatin and pectin, the pH decreased. The addition of gelatin and pectin, especially in high concentrations, significantly reduced syneresis.

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 Cake is a favorite snack of the consumer's broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin.

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Due to the need of consumers to produce health food products, in this study, the effect of adding gum arabic, guar and lecithin on the quality and survival characteristics of probiotic bacteria in probiotic breakfast chocolate was investigated. The results showed that the addition of guar gum and lecithin on tissue properties (tissue firmness and viscosity) and on the survival of probiotic Lactobacillus plantarum was significant (p <0.05). Addition of gum arabic had no significant effect on texture firmness and viscosity (p> 0.05). Also, the effect of simultaneous addition of gum arabic and lecithin in the breakfast chocolate formulation did not significantly increase the survival of the probiotic bacterium Lactobacillus plantarum (p> 0.05).

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Cakes are one of the products in which fat substitutes can be used to reduce calories. Fat replacer Gel (FRG) is a compound that has the same functional properties, stability, physical and chemical properties as fats, but produces fewer calories per gram than fats. The fat replacement gel is composed of a combination of fat, fat substitute premix (FRP) and water. Fat replacer premix containing WPC, maltodextrin and inulin, and different concentrations of premix were used in the cake batter. The response surface statistical method was used to optimize the formulation and the dough viscosity and cake hardness were used to evaluate the model and select the optimal formula. Under optimal conditions, the results of dough viscosity, specific dough density, cake volume and sensory evaluation were evaluated using SPSS software. The variables of water, FRP and fat were linearly and quadratically affected by dough viscosity and hardness, respectively. Interaction was observed between water and FRP and there was no significant difference between dough viscosity and measured and predicted hardness. Optimal production conditions were determined as 70.42% water, 1.50% FRP and 10.28% fat. Some physical and chemical properties of dough and cake were compared with the control sample under optimal conditions. The results showed that the viscosity and specific density of the optimal dough were higher than the control. The optimal cake volume and moisture content was higher compared to the control sample. There was no significant difference between control and optimal cake in terms of hardness and color and sensory evaluation. The results showed using fat replacer gel (FRG) as a fat substitute can reduce the amount of fat by about 76% of its initial amount, without causing undesirable quality changes in the final product.

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Phycocyanin is a pigment extracted from Spirulina platensis and can be a good alternative to synthetic dyes in various industries, including the food industry.The aim of this study was to evaluate the type and composition of coatings in the stability of phycocyanin pigment by spray dryer. Phycocyanin pigment solution was copigmented with tannic acid and mixed with maltodextrin and gum arabic in ratios (100: 0, 75:25, 50:50, 25:75 and 0: 100) gum arabic: maltodextrin and core to wall ratio 10: 1 were coated. The results showed that pigment coating has a significant effect on its stability, so that the analysis of variance comparing the average of the treatment containing 100% and 75% maltodextrin in the coating with the lowest amount of pigment absorption with values of 12.3 and 14.5 respectively. Examination of the electron microscope showed that the microcapsules contained higher amounts of maltodextrin, sphericals with a smoother surface and less wrinkles than the microcapsules made with gum arabic. Also, the particle size results showed that the powder samples containing maltodextrin were larger than the samples with gum arabic, which were 50.5 and 41.3 nm, respectively.

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One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce low calorie cake, by reducing fat and optimization of formulation with WPC, Maltodextrin and Inulin to calorie reducing. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including WPC (1:3-13%), Maltodextrin (2: 0-0.3%) and Inulin (3:0-1%) on the characteristics of the final product were used. The results of optimization showed that with reduced fat and add Maltodextrin and Inulin, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and increases the cohesiveness, therefore softer cake with a longer s shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the WPC, Maltodextrin and Inulin 6.6%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, the cohesiveness and volume of samples was 18.07 %, 0.78, 0.18 N, 1.26 and 96 cm³ respectively.

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Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.