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  The aim of this study was to investigate the effect of frying temperature and replacement of soybean protein isolate (SPI) with wheat flour on chemical characteristics doughnuts. For this purpose samples doughnuts formulated replacement 3 and 7 percent SPI with wheat flour null and then fried at temperatures 150, 165 and 180 °C. Parameters moisture content, fat content, acid value, peroxide value and sensory properties were investigated. Statistical analysis was performed using a completely randomized factorial design. Means were compared using Duncan's test (p≤0.05) with each other. The results shown that, with increasing temperature and percentage replacement of wheat flour with SPI led to increasing moisture content and the oil content decreased in samples were doughnuts. Temperature increases from 150 ° C to 180 ° C in the process frying doughnuts Samples prepared with wheat flour, 3% and 7% SPI led to Increasing acid value oil absorbed in their 0.66, 0.64, 0.51 unit, respectively. Results of variance analysis showed significant effect type flour on the amount of hydroperoxides on oil is absorbed on case of donuts (p≤0.05). The results of the comparison means showed not follow the effect of the specific. The raters doughnuts Samples no significant difference in terms of our sensory evaluation (p≤0.05).

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Identify and cultivate new oil seeds is an important step in the supply of required oil in our country. The aim of the present research was to evaluate the composition of physicochemical properties, fatty acids structure and the oxidative stability of Dill (DS) and Coriander (CS) seed oils. To produce oil, the seeds were mixed with n-hexane solvent in the ratio of 1:4 w/v. The physicochemical properties of DS and CS oils includeding  acid value, peroxide value, iodine value, refractive index, wax compound content, viscosity, specific gravity, oxidative stability and fatty acids structure were examined. According to the results, the acid value (11.56 mg/g), iodine value (104 g/100g of oil), wax compound content (34.25%) and specific gravity (0.92 kg/m³) of DS oil was higher than CS oil. Also peroxide value (3.07 meq/kg), viscosity (20.94 cp), refractive index (1.55) and oxidative stability (16.3 h) of CS oil was higher than DS oil. DS oil contained 8.51% of saturated fatty acids that mainly composed of palmitic acid and stearic acid which is lower than CS oil (8.83%). DS oil contained 91.35% unsaturated fatty acids. The ratios of polyunsaturated fatty acids to mono–unsaturated fatty acids of DS and CS oils were 0.23 for both oils. Also the ratio of polyunsaturated fatty acids to saturated fatty acids of DS and CS oils were 2.07 and 1.94, respectively.

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Acrylamide is a chemical compound that is produced in starchy foods such as biscuits at temperature higher than 120°C and there is concern about its carcinogenic properties. Since biscuit is one of the most consumed floury products, the objective of this research is assay the effect of invert sugar replacement in four levels (0, 25, 75 and 100) on acrylamide content, reducing sugar, pH, acidity content and moisture. Data were analyzed in a factorial design using ANOVA followed by Duncan’s multiple–range test at P<0.05. The use of invert sugar syrup instead of sucrose solution in Petit Beurre and Madar biscuits increased the content of moisture, acidity and reducing sugar but decreased pH. The replacement of sucrose solution by 100 % invert sugar increased the content of acrylamide in Petit Beurre and Madar biscuit samples 99.4 and 103.9 ppb, respectively. The difference of acrylamide contents of biscuits in similar percentage replacement of invert sugar was considerable.