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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. [ABSTRACT FROM AUTHOR]

In this study, for producing new formula ice cream the replacing of milk powder with white sesame flour at different levels (0, 25, 50, 75, and 100%),percentage of formula vegetable oil (4.5, 5.5, 6.5, 7.5, and 8.5%) and Panisol gum (0.25, 0.35, 0.45, 0.55, and 0.65%) in ice cream formulation using response surface methodology(RSM)with central composite design, α = 2 and five central points and two replicates in the other points was investigated. The optimization of the formulation was doneto maximizeoverrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus(g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6.1% vegetable oil and 0.49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8.4% vegetable oil and 0.56% Panisol gum). Therefore, it recommended using white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties. [ABSTRACT FROM AUTHOR]

The use of milk fat substitutes in the manufacturing of dairy products is highly considerable in order to decrease in suffering chronic diseases and amount of calorie intake. However, semi-fat or non-fat dairy products have defects in their texture and sensory properties. The aim of this study was to investigate the effect of using whey protein isolate and locust bean gum as fat replacers on quality properties of non-fat yogurt. For this purpose, set-type yogurt samples were manufactured using non-fat milk (lees than0/1%) and different concentrations of locust bean gum (0.25 and 0.50 gL-1), whey protein isolate (5 and 10 gL-1) and combination of locust bean gum and whey protein isolate (0.25 + 10 gL-1 and 0.50 + 5 gL-1, respectively). Control samples were also manufactured using whole milk (3% fat) and non-fat milk (less than 0/1%) without locust bean gum or whey protein isolate. The manufactured samples were stored in (4±1°C) for 15 days and their physicochemical, texture and sensory properties were analyzed during storage. The results showed that the use of different concentrations of locust bean gum and whey protein isolate significantly influenced the pH, acidity, water holding capacity, synersis, viscosity, hardness, springiness, cohesiveness, adhesiveness, appearance and color, texture and consistency, odor and flavor and total sensory scores (p<0.05). While water holding capacity, acidity, hardness and viscosity were increased significantly during storage in all samples, syneresis, pH and odor and flavor decreased significantly (p<0.05). In conclusion, the results of different analysis showed that use of 5 gr.L-1 whey protein isolate, 10 gr.L-1 whey protein isolate and 0.25 gr.L-1 locust bean gum + 10 gr.L-1 whey protein isolate instead of milk fat in formulation of non-fat set type yogurt led to manufacturing of final product with the most acceptable physicochemical, texture and sensory properties. [ABSTRACT FROM AUTHOR]