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The present study deals with modeling the effects of bentonite (1.5-5 g/lit) and gelatin concentrations (0.02-0.08 g/lit) along with time (30-80 min) at constant temperature and pH on color, turbidity, adjusted purity, ash and invert sugar content of purified raw sugar-beet juice through face-centered central composite design of response surface methodology and to optimize these key parameters of the process. Our main goal was focused around the possibility to produce invert sugar directly from raw sugar-beet juice in conjunction with an alternate purification process in comparison with the conventional lime process used industrially. In this connection, second-order polynomial models were developed for dependent responses using least-square fit of regression analysis. The correlation coefficients of the developed response surface models were determined to be 0.90, 0.84, 0.90, 0.92, and 0.99 respectively for color, turbidity, ash content, adjusted purity, and invert sugar value of purified juice. The results of analysis of variance (ANOVA) revealed that all three independent parameters investigated have significant influence on raw beet-juice purity indexes. The optimum conditions were based on minimization of color, turbidity and ash content and maximization of invert sugar and adjusted purity at a constant temperature (75˚C) and pH (4.5) and it was found to be at bentonite concentration of 1.55g/lit, gelatin concentration of 0/04g/lit and reaction time of 68.6 min. At this optimum point, color, turbidity, ash, adjusted purity and invert sugar content were found to be 1973 ICU₄₂₀, 1.06 NTU, 0.54 %, 91.4 %, and 1.95 %, respectively.  

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Dietary fiber is one of the important components in diet which possesses positive effects on health, in addition tohaving appropriate functional properties. Among plant sources, date seed is an abundant and inexpensive as well as rich source of dietary fiber. In this research, date seed was first fractionated into two parts including outer part (crust) and inner part (core) and then both parts were defatted. The two kinds of powders obtained from defatting crust and core were named crust fiber and core fiber. Chemical analysis showed that the amount of protein, insoluble dietary fiber and total dietary fiber in core were significantly higher than crust. Fat of crust was significantly higher than core. Also it was understood that the amount of total dietary fiber in both crust and core parts was high (70.68% and 74.17%, respectively). Water retention capacity and oil binding capacity of core fiber (2.80 and 1.29 gram/gram, respectively) were respectively higher and lower than crust fiber (2.66 and 1.40 gram/gram, respectively). Core fiber was lighter than crust fiber. The value of all the three parameters including water retention capacity, oil binding capacity and L* were acceptable in comparison with most of the agricultural by-products and commercial fibers.   

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Nowadays, the investigations on sugar replacement with other sweeteners increased because of the relation of sugar consumption with some diseases such as blood pressure, dental decay, obesity and increment of the glucose and insulin which especially is dangerous in diabetic patients. In this study, sugar was replaced in 5 levels (0, 25, 50, 75 & 100%) with date puree in dunat formulation and physicochemical and sensory properties and shelf life of final product were assessed. Results showed that moisture and water activity values increased with more replacement of dunat was decreased in 75% replacement level. The oil uptake percent and special volume decreased from 50% and 75% replacement levels, respectively. Although L٭ and b٭ values of the dunat crust was decreased in 50% and higher replacement levels in compared with control sample, a٭ value was increased in 25% and higher replacement levels. While the a٭ value of the dunat crumb increased in 25% and higher replacement levels, L٭ and b٭ values decreased from 25% and 50% replacement levels, respectively. Results from panelist’s assessment also hadn’t significant difference with control sample up to 50% replacement level. Results from this study showed that 50% replacement of sugar with date puree in dunat formulation not only keep appropriate sensorial properties of products, but also reduce oil uptake in a significance difference in compared to control sample and in special volume and porosity, treated samples haven’t significance difference with control sample. Also increment in replacement level up to 50% of date puree, whilst increase moisture and decrease hardness of products in each three period times and regard to water activity value, lead to increase in dunat maintenances time.

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In this study the effect of different amounts of gelatin (1, 2, and 3 g) and sodium caseinate (1, 2, and 3 g) on sensory characteristics, image processing and texture of chocolate mousse was investigated and the relationship between sensory parameters - device was determined using principal components analysis method. Results showed that the gelatin had a great impact on the sensory characteristics. Results of texture analyzer showed that hardness, adhesiveness, gumminess and chewiness was being greatly affected by gelatin and these parameters increased with increasing gelatin but springiness was more dependent on the sodium caseinate. Entropy, fractal dimension, bubble size and porosity decreased with increasing gelatin. The amount of spherical bubbles also showed no significant difference. Results of principal components analysis showed that some textural characteristics (hardness, gumminess and chewiness) had close relationship.