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Olive cultivars Bladi and Arbequina were collected and their oil was extracted (cold press). Oil was refined under bleaching and deodorization conditions for 30 minutes at 55-50°C and their property was compared with the virgin olive oil. Virgin and refined oils of the cultivars were processed by fryer heating at 180°C (intervals of 0, 1, 2, 4, and 8 hours) and indexes of fatty acid, free fatty acid, peroxide, thiobarbituric acid, polar compounds, conjugated dienes and trienes, Rancimat, color, total polyphenol, tocopherol, chlorophyll and carotenoid were compared. Results showed that these oils mainly contained oleic (48.69-60.18%), palmitic (18.31-27.02%), linoleic (7.54-18.58%), palmitoleic (3.9-3.08%), stearic (1.78-2.53%), and linoleic acids (1.87-0.22%). According to the results, it was recommended to refine virgin olive oil by mild bleaching and deodorization to save bioactive compounds. Due to the heating condition, the relative amounts of unsaturated fatty acids (22.37-50.6%), polyphenols, tocopherols, chlorophyll, carotenoid and oxidative stability decreased and the relative amounts of saturated fatty acids (14.2-17.1%), acidity, peroxide, conjugated dienes and trienes, polar compounds, and thiobarbituric acid increased significantly, but the colorant initially decreased and then increased (P< 0.05). Due to polar compounds, for frying process, mild refined oil was better than extra virgin oil.

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One of the practical and inexpensive solutions in improving the characteristics of the bakery and reducing the waste of this category of products is to use sourdough. Therefore, in this study, the possiblity to use kombucha beverage and soybean milk as a water substitute in sourdough formulations prepared from Lactobacillus fermentum and Lactobacillus plantarum separately and to evaluate the physicochemical and sensory properties of toast samples prepared from this Sourdoughs were examined. The results showed that by adding sourdough prepared from kombucha beverage and soybean milk, the moisture content and acidity of the final product increased and the pH decreased. On the other hand, Lactobacillus fermentum was more effective than Lactobacillus plantarum in reducing pH and increasing acidity. In addition, after examining the amount of lactic acid and acetic acid in the product, it was found that the amount of lactic acid in samples prepared from sourdough containing kombucha beverage and kombucha beverage was maximum while the amount of more acetic acid in samples prepared from sourdough containing kombucha beverage and Lactobacillus fermentum was higher. Samples containing kombucha beverage had the lowest amount of firmness and the highest amount of specific volume and porosity, and the type of primer used in the sourdough had no effect on the amount of these parameters. On the other hand, the study of the crust color values showed that by adding kombucha beverage and soybean milk in sourdough formulation, the amount of L* and a* values was decreased and increased respectively. Finally, sensory evaluators gave the highest score to two samples of sourdough containing kombucha beverage in the presence of both Lactobacillus plantarum and Lactobacillus fermentum. Therefore, these compounds can be used to produce sourdough with better performance properties.

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The nutritional fats are essential for good health and normal functioning of the human body, hence understanding the relationship between diet to heart disease CVP to a major change in the pattern of consumer food and they demand more towards low calorie food. In this study, the emulsifier DATEM ranging from 0.05 to 0.5 % weight and maltodextrin ranging 0.3-1.3 weight as a fat replacer was used in the formulation of low-fat biscuits and decreased fat content of 0/5-5% total weight of the dough. physical characteristics (size and weight (, texture, color and sensory parameters were evaluated. To compare the formulations under investigative the response surface methodology was used to compare the formulations tested. The results indicate that the reduction of fat in the formulation, there were no significant difference in physical characteristics, texture and color compared to the control sample. The organoleptic test was conducted by Friedman non-parametric test results were analyzed using SPSS software. The difference between treatments was significant ratings. According to optimize results, the optimal amounts of fat reducing and maltodextrin utilization rate of 3% emulsifier DATEM 3/2% weight was determined.

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Tomatoes are widely produced and consumed worldwide due to their high nutritional value as well as unique sensory properties. The high perishability and low shelf life of tomatoes necessitate the use of modern processing methods. In this research, the possibility of using vacuum frying technology in the processing of tomato slices, the effect of process variables (processing time, oil temperature and pressure inside the chamber) on some quality characteristics of the final product (moisture and fat content, Shrinkage, ascorbic acid, color and texture brittleness) as well as determining the optimal processing conditions in a vacuum lab-scale frying system with precise control of process conditions were investigated. Initially, by performing pre-tests, the range of variables of the study included frying temperature, pressure inside the chamber and process time was determined. The results of study showed that the process temperature has significant effects on the moisture content, shrinkage, fat content, ascorbic acid content and texture brittleness, so that with increasing temperature, the content Moisture and ascorbic acid content decrease and shrinkage, fat content and tissue brittleness increase. Processing time showed significant effects on the moisture content, shrinkage, fat content and texture brittleness, so that with increasing process time, the moisture content decreased and shrinkage, the fat content and texture brittleness, increased. Pressure of the study area had significant effects only on shrinkage and total color change characteristics. Increasing the pressure inside the chamber led to a reduction in shrinkage and an increase in total color changes. Optimum vacuum frying conditions of tomato slices were a temperature of 135°C, time of 21.92 minutes and pressure of 260 mbar, under these conditions were the moisture content, shrinkage, fat content, amount of ascorbic acid, total color changes and the breaking force were 45.93%, 70.54%, 34.64%, 2.92 mg/100 mL, 64.86 and 2.58N, respectively.