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The aim of this study was to produce a suitable cake with reduced fat with the help of apple pomace fiber as a fat substitute. After preparing fiber from apple pomace by water extraction method, first some properties of this fiber were evaluated. Due to the low amount of fat and energy and the amount of crude fiber, the extracted apple fiber was able to replace carbohydrate-based fat for flour products. In this study, optimization of the cake production process by three factors, including apple fiber with a ratio of (0.5, 10%) and oil (16.38, 15.47, 14.57%) with a shelf life of 0, 15 and 30 days. Response method was performed. The result showed that with increasing the amount of fiber moisture, fat, firmness and adhesion, the springiness of the cakes increased and the volume decreased. With increasing shelf life, moisture, fat, aw increased and the firmness and stickiness of cake spring decreased.  The results of this study show that the cake containing 5.163% fiber and 14.9% oil in 8 days was the best sample. The results showed that the use of apple pomace in the cake reduced the fat content by 9.3% compared to the control sample. According to the optimization results, the optimum sample moisture content is 22.847%, water activity 0.850%, fat 15.018%, specific gravity 82.737 cm3/g, hardness 10809 (N), spring content 0.747 cm and the amount of adhesion was determined to be 0.392.

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 Oxidation of fats and oils leads to the production of harmful substances that endanger the health of the consumer. In the present study, the antioxidant activity of mountain watermelon fruit extract was investigated. Extraction was performed by ultrasonic extraction with the help of solvent (ethanol). In this study, the extraction process was performed by ultrasound technology with 3 levels of 20 tests, by the response level method. The results of statistical analysis were reported in optimal conditions, time of 18.62 minutes, sound intensity of 84.56 khz and temperature of 49.52 ° C and extraction efficiency of 34.456 8456%. Under these optimal conditions, the amount of phenolic compounds and free radical scavenging power of the extracts at concentrations (100, 200, 200, 400, 800 ppm) were measured by Folin and DPPH tests, and then the extract was concentrated at concentrations (100, 200, 400, 800, 800 ppm). Samples of soybean oil without added antioxidants and parameters of peroxide index, thiobarbiotic acid index (TBA) were compared with samples of soybean oil containing 200 ppm synthetic antioxidants (BHT) and control sample. The results showed that with increasing the concentration of mountain watermelon extract in soybean oil from 800 to 100 ppm, the index of peroxide, thiobarbiotic acid index (TBA) decreases and the concentration of 800 ppm of the extract due to higher levels of antioxidant compounds is more effective in inhibiting free radicals.
 

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Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years. Antioxidants are able to protect biological systems against these factors and play an effective role in human health. The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound. Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample. In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method. The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined. Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compounds was 43.1518 mg. The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT).

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The tasty yogurt is dairy formulation for which fruits and vegetables and various extracts are used in preparation process. In the present study, Ginger extract (Zingiber Officinale) was used in yogurt formulation in different quantities (2, 4, 6 and 8%) and inhibitory function of free radicals, phenol compounds as well as qualitative tests of product (pH, acidity, watering amount and viscosity) were evaluated after storing yogurt for 1, 10 and 20 days. The results illustrated that ginger extract caused water-soluble phenol compounds and their antioxidant function to become more than in simple yogurt during 10 days storage so that after 10 days the highest antioxidant activity belonged to yogurt including 6 and 8% of ginger extract. The lowest watering amount (water formation) was observed in yogurt including 8% ginger extract and it significantly differed from other samples (P>0.05). The pH loss increased further in yogurt with rising percentage of extract and also increasing storage period. Moreover, adding ginger extract to yogurt reduced viscosity, but there was no significant impact on acidity level of product during storage time (P<0.05).