Halwa-Ardeh is a traditional food in Iran and Middle East countries, which is produced by crushing the dehulled sesame seeds and then mixing with a proper sweetener such as grape concentrate, date syrup, and honey. The oil content of this product is on the average of 57- 65% (w/w). In this research, the effect of different levels of FAT SUBSTITUTES including guar gum (of 0.1, 0.15 and 0.2%), Xanthan (0.01, 0.015 and 0.02%), and modified starch (0.75, 1.25 and 1.75%) on the emulsion stability and sensory characteristics (oiliness, firmness, spreadability, adhesiveness, color, mouth coating, taste, and total acceptance) of reduced FAT sesame paste/date syrup blends have been investigated. The results showed that all FAT replacers at each substitution level (except for 0.02% substitution of xanthan gum) increased the emulsion stability of samples in comparison with the control. In addition, the sensory evaluation by panelists showed that the effect of FAT SUBSTITUTES at each level of substitution on sensory properties of many samples was not significant (a=5%), but all FAT replacers improved the spreadability and firmness of samples compared to the control.

Background and objectives: Mozzarella is a soft cheese turns to a fibrous and elastic texture during a thermomechanical processes. Changing various functions including temperature, stretching time and screw speed, along with the storage conditions, could impress on textural and functional properties. These properties are more critical in low-FAT mozzarella due to the FAT content. Therefore, compensation this defect is the most important steps in low-FAT mozzarella cheese producing. According to studies, in addition to the possibility of adding FAT-imitating compounds, changing the cooking and stretching conditions has a great impact on improving these characteristics.Materials and methods: Low-FAT mozzarella cheese with 6% FAT was produced by pre-acidification and using FAT-imitating compounds. Keeping constant the water temperature and screw speed in thermomechanical section, the effect of stretching time in hot water (2 and 8 minutes), storage temperature, citric acid, whey protein concentrate and sodium Caseinate on moisture, FAT content, hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, meltability and free oil formation were investigated after a week storage at 4° and -18°C. Moisture based on oven method and FAT were determined by Gerber methods. Texture characteristics such as hardness, stickiness, cohesiveness, springiness, gum state, chewability were analyzed by a texture analysis, and functional characteristics including meltability and free oil formation were measured by standard experiments. One high and low FAT sample of all products without any additional changing was considered as control samples. All treatments were analyzed by general linear model and univariate as a completely randomized Factorial design through IBM SPSS Statistics. 26 in 5% confidence level.Results: It was found that, the more increased FAT, the more loss of FAT was observed in hot water in thermo-mechanical section. The moisture content of low-FAT mozzarella significantly increased by whey protein concentrates, and then meltability also was improved in the same samples. Changing the stretching time from 2 to 8 minutes, hardness, springiness, gumminess, cohesiveness and chewability were increased. However, the Adhesiveness decreased while free oil became unchanged (P<0.05). Sodium Caseinate caused a reduction in hardness and Adhesiveness. At the same time, storage in -18°C caused a decrease in moisture content, as well as increase in hardness, and the accumulation of free oil due to structural damage in the cheese.Conclusion: All textural and functional characteristics were significantly affected by thermo-mechanical process and formulation changes. Due to the reduction of the thermos-mechanical intensity, all textural properties except free-oil were improved. Addition of whey protein concentrate improved Meltability and sodium Caseinate produced softer cheese. However, except for increasing the formation of free oil and hardness, freezing did not have much effect on other characteristics. In general, it could be possible to produce low FAT Mozzarella with more textural and functional characteristics by optimal changing in thermos-mechanical properties.

Background and objectives: Increasing awareness about disadvantages of consuming FATty acids in dairy products has been led to increase in consumer demand for low-FAT dairy products, including cheese. Low-FAT cheeses are poor in taste and their texture is rubbery and hard. Therefore, in this study, the effect of adding sesame and walnut powders at the concentrations of 3%, 5% and 7% as alternative for FAT in Cheddar cheese on physicochemical characteristics of Cheddar cheese was examined during 30 days of storage at 12 ° C. Materials and Methods: Seven treatments were designed along with two control samples which were low-FAT and high-FAT Cheddar cheese samples. The amounts of FAT, protein, total dry matter, acidity and pH were measured. Texture hardness test was performed by texture analyzer. FATty acid profile was determined by using gas chromatography (GC). Results: Both formulation and storage time had significant effects on physicochemical properties of Cheddar cheese samples. Just after production, it was found that the full FAT control samples had the highest and the low FAT control samples had the lowest amount of FAT, also sample containing a mixture of 3. 5% sesame powder and 3. 5% walnut powder had the highest and full FAT control sample had the lowest amount of protein content. At the end of the storage period, the highest and the lowest moisture contents were found in the low-FAT control sample and the sample containing 7% walnut powder, respectively. Also, the highest and the lowest dry matter contents were observed in the samples containing 7% walnut powder and low-FAT control sample, respectively. The highest and lowest acidity was related to full FAT control and low FAT control samples, respectively. Samples containing 5% and 3% sesame powder had the highest and lowest pH at the end of the storage period. The highest and lowest levels of hardness belonged to low-FAT and high-FAT control samples, respectively. The results of FATty acid profile showed that the samples containing walnut and sesame powder contained higher amounts of essential FATty acids than control samples. Conclusion: Among the tested samples, the treatment containing 7% walnut powder was identified as superior treatment for nutritional and qualitative characteristics due to its higher amounts of linoleic acid and linolenic acid and better sensory and textural properties which was close to full FAT control treatment.

Introduction: The elbow is frequently involved in trauma and is one of the most frequently radiographed joint in emergency ward. Posterior FAT pad displacement has been describing in a variety of disorder such as hemophilia, rheumatoid arthritis and any condition that concomitant with joint effusion such as trauma. So it may be the manifestation of an Occult fracture as a result of trauma. Objective: The purpose of this study was to assessment the implication of posterior FAT-pad sign in occult elbow fracture. Materials and Methods: This research is a prospective and descriptive study that carried out on 328 patients with the age under 18 years old and a history of traumatic elbow injury. All of patients with the radiographically positive posterior FAT pad sign, without any intraarticular fracture were introduced in study. After 3 weeks the injury, anteroposterior, lateral, and oblique radiographs were made and evaluated for evidence of fracture healing (Periostial reaction). If there was evidence of new bone formation on any of this three radiographs, it was considered to indicate a fracture of elbow. Result: From 328 patients, 73% (242) were boys and 26% (86) were girls. 29(96)% of patients were posterior FAT pad positive sign that 85% (82) of above patient after 3 weeks become positive they had evidence of a fracture and in 18% (14) of patient hadn’t any evidence of fracture. 82% (65) of patients had supracondylar fracture, 41% (5) a fracture of lateral condyl humerus, 1.64% (2) a fracture of medial condyl humerus.Conclusion: This study demonstrated that the prevalence of posterior FAT-pad sign with the evidence of fracture in elbow is very high and need to evaluate the patients with occult fracture correctly is very important.