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ABSTRACT Wheat gluten is a by‐product of the wheat starch industry, rich in bioactive peptides. Spray drying is an effective method for improving the stability of bioactive compounds. So, the aim of this study was to produce gluten hydrolysate by different proteases (alcalase, pancreatin, and trypsin) at different times (40–200 min). The hydrolysate with the strongest antioxidant potential (produced by pancreatin after 200 min of hydrolysis) was encapsulated by spray drying. The effect of wall material's type (maltodextrin, potato starch, and their combination at different ratios) on the encapsulation efficiency, physicochemical properties (moisture content, solubility, water activity, tapped and bulk density, and hygroscopicity), release behavior under simulated gastrointestinal digestion conditions, and morphology of microcapsules were evaluated. The microcapsules produced by maltodextrin and potato starch at a 30:70 ratio possessed the highest water activity (0.36), encapsulation efficiency (85.79%), and moisture content (8.2%). An increase in maltodextrin concentration increased the solubility, bulk, and tapped density. SEM images showed that microparticles were spherical with wrinkled surfaces. The microcapsules showed higher stability than free gluten hydrolysate. The combination of maltodextrin and potato starch at a 30:70 ratio could control the release of gluten hydrolysate under simulated gastrointestinal conditions. As a result, the use of maltodextrin and potato starch carriers at a 30:70 ratio in spray drying could effectively protect the bioactive properties of gluten hydrolysate and control its release. [ABSTRACT FROM AUTHOR]

Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, basil seed gum (Ocimum basilicum) was used to improve the characteristics of cake containing pumpkin. So, firstly, the cake batter containing 10 % pumpkin containing different percentages of basil seed gum (at four levels 0, 25, 0, 5, and 75%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Prepared cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing basil seed gum percentage in cake formulation, the viscosity of batter increased (P<0.05). With increasing the basil seed gum from 0 to 0.75 %, cakes batters viscosity at shear rate of 30 s-1 ware increased from 11.7 to 22.5 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing basil gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 0.75 % gum were 87.48, 0.612 and 51.89, respectively. According to the sensory evaluation results, pumpkin cake containing 0.75 % basil seed gum had the highest total acceptance score. Pumpkin cake containing 0.75% basil seed gum significantly had more acceptability than other samples (P<0.05). [ABSTRACT FROM AUTHOR]