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Abstract
In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T₆ (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T₈ (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T₇ (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T₈ (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T₈ (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T₈ (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T₈ (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.

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In this research, the effect of ultrasound treatment at different powers and temperatures on the drying process of cornelian cherry by infrared dryer was investigated and modeled. The effect of the applied power by the ultrasonic device at three levels of 0, 75 and 150 W and the effect of the ultrasonic treatment temperature at three levels of 20, 40 and 60 °C on the mass transfer rate and the effective moisture diffusivity coefficient during the drying process of cornelian cherry were investigated. The results of this research showed that ultrasonic pretreatment before drying cornelian cherry by the infrared dryer, by creating microscopic channels on the product surface due to the cavitation phenomenon, makes it easier for moisture to exit from the product and thus reduces the drying time. By increasing the ultrasonic power from 0 to 150 W, the average drying time of cornelian cherry decreased from 73.2 minutes to 51.4 minutes. By increasing the treatment temperature from 20 to 60 °C, the average drying time of cornelian cherry decreased from 69.7 minutes to 55.7 minutes. The effect of power and time of ultrasound treatment on the effective moisture diffusivity coefficient changes of cornelian cherry was investigated and the results showed that with the increase in the power and temperature of the ultrasonic device, the values of this coefficient increase. By increasing the sonication power from 0 to 150 W, it was observed that the effective moisture diffusivity coefficient increased from 6.63×10^-9 m²s^-1 to 10.11×10^-9 m²s^-1. The average effective moisture diffusivity coefficient of cornelian cherry treated at temperatures of 20, 40 and 60 °C were 7.26×10^-9 m²s^-1, 8.10×10^-9 m²s^-1, and 9.45×10^-9 m²s^-1, respectively. In order to investigate the drying kinetics of cornelian cherry, mathematical models were fitted to the experimental data.

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Guar gum is a biopolymer that is used in the food industry as a thickener, stabilizer, and edible coating. The aqueous solution of this gum has high viscosity and pseudoplastic behavior. This research aimed to analyze the impacts of sonication at different intensities (0, 75, and 150 W) and time intervals (0, 5, 10, 15, and 20 min) on the viscosity and rheological behavior of guar gum solution. The results showed that the apparent viscosity of guar gum solution (untreated sample) reduced from 0.070 to 0.030 Pa.s with increasing shear-rate from 12.2 s^-1 to 134.5 s^-1. Also, the apparent viscosity of guar gum solution reduced from 0.046 to 0.021 Pa.s with increasing the sonication time from 0 to 20 min (shear-rate=49 s^-1 and power= 150 W). Various rheological equations (Power law, Bingham, Herschel-Bulkley, Casson, and Vocadlo) were employed to fit the empirical values, and the findings of the current study confirmed that the Power law model was the best fit to explain the flow behavior of guar gum solution s. The consistency coefficient of guar gum solution significantly reduced from 0.202 Pa.sⁿ to 0.063 Pa.sⁿ (p<0.05) with increasing sonication time from 0 to 20 min. Furthermore, the consistency coefficient of guar gum solution decreased considerably (p<0.05) while the ultrasonic power enhanced. The flow behavior index of guar gum solution increased significantly (p<0.05) while the intensity and duration of ultrasound treatment increased.

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The use of ultrasonic waves to change the structure of the gums leads to the modification and improvement of their functional characteristics and rheological properties. In this research, the effects of ultrasonic intensity and treatment time on apparent viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum were investigated and modeled. Genetic algorithm-artificial neural network method with three inputs (ultrasonic power, treatment time and gum concentration) and three outputs (viscosity, consistency coefficient, and flow behavior index) was used to model the process. The apparent viscosities of the xanthan gum control sample (untreated) at concentrations of 0.1, 0.15, and 0.2% were 21.0, 39.9, and 66.5 mPa.s, respectively. The results of this research showed that gum viscosity decreased with increasing intensity and duration of ultrasound application. Ultrasonic treatment for 20 min significantly reduced the apparent viscosity of xanthan gum from 39.9 to 23.2 mPa.s (p< 0.05). The genetic algorithm-artificial neural network modeling results showed that the network with 3-5-3 structure in a hidden layer and using the hyperbolic tangent activation function can predict the rheological parameters of xanthan gum with high correlation coefficient and low error value. Values of mean squared error (MSE), normalized mean squared error (NMSE), mean absolute error (MAE), and correlation coefficient (r) to predict the apparent viscosity of xanthan gum were 73.17, 0.20, 6.48, and 0.90, respectively. Based on the results of the sensitivity analysis test, ultrasonic treatment intensity was the most effective factor in changing the apparent viscosity, consistency coefficient, and flow behavior index of xanthan gum.