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Gundelia tournefortii L. is a well known plant in mountains of Iran and is found all over the country. It traditionally has some medicinal applications. In this research, Gundelia tournefortii L. seed was studied as a source of edible oil. Oil was extracted with immersion method using diethyl ether as a solvent. Acidity, saponification, ester, iodine, peroxide and refractive indices, average molecular weight of fatty acids, unsaponifiable matter, viscosity, color and density of extracted oil were evaluated. In addition, fatty acid composition of oil was determined using gas chromatography analysis. The results showed that seed oil content and saponification value of its oil were 22.8% and 166.05, respectively. Oleic and linoleic acid contents of oil were 27.99% and 54.59%, respectively. It was indicated that the extracted oil is an unsaturated oil and melts at ambient temperature. Beta-sitosterol and stigmasterol were the main unsaponifiable matters of the oil. Color analysis revealed that the predominant color was yellow (0.8 red, 14 yellow). The results indicated that Gundelia tournefortii L. seed can be potentially applied as an excellent oil for human consumption.

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Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets.

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The use of appropriate gluten substitutes such as gums can be useful in the production of products without this protein for people with chronic celiac disease. The purpose of this study was to investigate the characteristics of baked bread produced based on corn flour and the addition of Balangu Shirazi (Lallemantia Royleana) gum at three levels (zero, 1 and 2 g). For this purpose, a completely randomized statistical design was used (P<0.05). Based on the obtained results, the sample containing 1% of Balangu Shirazi gum has the highest porosity (18.5%) and the lowest firmness in the period of 2 h after baking (6.5 N) at the consumption level of 1% and 72 h after baking (10.6 N) at the consumption level of 2% gum was obtained. Also, with increasing the level of gum consumption, increasing the L^* colorful component and no significant change in the two colorful component a^* and b^* component in the crust and crumb texture of the produced bread were obtained. Observation of electron microscope images showed that by increasing the amount of Balangu Shirazi gum, it causes the formation of a network-like structure and can put more compression on the wall of the produced bread. Finally, by examining the marginal results of the sensory test, the sample containing 1% gum, compared to other samples, received a higher score from the sensory evaluators.

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Notice to optimizing the use of medicinal plants by producing soft drinks can be a suitable solution in order to encourage consumers to use food with natural source that have beneficial effects on the health. The purpose of this research is optimizing the extraction process of Hibiscus Tea and providing the best way to preserve the nutritional value of this plant during extraction and applying this extract in diet soft drinks formulation by using the natural sweetener Stevia and evaluation of physico-chemical changes during storage. Thus, extracts of Hibiscus Tea was done in three temperatures of 60, 75 and 90 ° C in the range of 10 to 20 minutes and to select the best extraction temperature and time in Hibiscus Tea samples, terms of PH, antioxidant activity, anthocyanins and phenolic compounds were studied. Then by using extraction of Hibiscus Tea, soda with four different formulations was prepared. To consider the durability of soda, in 90 days, every 30 days lasting soft drink samples in terms of antioxidant activity, anthocyanins and phenolic compounds were evaluated. Finally it was determined that temperature 41.71 ° C for 18.81 minutes is the best temperature and time for extracting Hibiscus Tea, that In this optimal conditions, the antioxidant activity 62.4062%, the amount of anthocyanins 72.394 mg/l and total phenolic compounds 65.2564 mg/100 ml was determined. Also it was detrmined that antioxidant activity, anthocyanins and phenolic compounds at the end of storage time than the first day of manufacturing soft drinks decreased.