used at 5 levels: 0, 0.25, 0.5, 0.75 and 1%. Viscosity, Bostwick consistency, textural hardness, color parameters(L, a, b) and sensory characteristics of the five low fat cream samples with 20% fat were compared with the 30% fat control. The results indicated that gelatin was able to improve the properties of low fat cream samples towards the 30% control. In terms of color parameters the low fat creams with 0.5% gelatin and more were similar to the control with 30% fat. Sensory evaluation tests showed that the perception scores of the low fat creams with 0.75 and 1% gelatin were the same as the 30% fat control.

Background and Objective: The prevalence of obesity and cardiovascular diseases in the world has prompted production of low-fat and low-trans-fatty acid margarine-like products or low-fat and low- trans spreads. An increase in water content of such products can affect their sensory characteristics and shelf-life. The aim of this study was sensory evaluation and shelf-life determination of low -fat and low- trans spread samples produced at a laboratory scale.Materials and Methods: Six samples of low- fat (40%) and low- trans (<1%) spreads were produced at a laboratory scale (2kg) by combining three oil phases and two stabilizers, i.e., F1 and F2 formulas with palm stearin and canola oils (40:60) and sodium alginate (F1), or modified waxy maize starch or MWMS (F2); F3 and F4 formulas with fully hydrogenated soybean oil (flake) and soybean oil (25:75) and sodium alginate (F3), or MWMS (F4); F5 and F6 formulas with palm, cottonseed and canola oils (40:40:20) with sodium alginate (F5), or MWMS (F6), and full fat spread or F7 (80%fat) with palm stearin and canola oils (40:60), without stabilizer, as a control. Sensory evaluation (surface texture, spreadability, flavour and mouth feel, and overall acceptance) was carried out by 30 in-house panelists (ranking method). Shelf-life of the spread samples stored in refrigerator (5oC) was determined by measuring peroxide value, oiling off and microbial characteristics (total aerobic bacterial count, and mold and yeast counts).Results: There were significant differences among the samples as regards overall acceptance (p<0.05). Sensory evaluation showed similar results for F2 and F7, and samples with MWMS had better acceptance compared to samples containing sodium alginate. Peroxide value did not reach the discard point (5meq/kg), even after 10 weeks of storage. Results of oiling off tests were satisfactory for most samples; oiling off was found only in F5 and F6 after six weeks of storage. All samples reached the discard point after 10 weeks of storing at 5oC, taking into account total bacterial and mold and yeast counts.Conclusion: The final ranking of the spread samples based on the nutritional value (P/S+T), physical characteristics, sensory evaluation and shelf-life was as follows: F7>F2>F1>F6>F5>F3>F4. Considering the necessity of production of low- fat and low-trans-fatty acid products from a nutritional and public health point of view, the F2 formula is recommended for further research.

There is a growing trend towards healthy meat products containing lower fat content. The use of fat replacers can solve the quality problems of low-fat products. This study aimed to produce low-fat frankfurter sausage using a new fat replacer. Thus, in the first stage, Reconstituted Agar Hydrogel (RAH) was produced by adding water to agar cryogel after homogenization. In the second stage, RAH was used as a fat substitute in frankfurter sausage at 0, 25, 50, 75, and 100%. Then, the characteristics of the resulting low-fat sausage, including chemical composition, water holding capacity, cooking loss, texture characteristics, porosity, color, percentage of fat after frying, oil absorption, pH over time, and sensory evaluation were examined. Results showed that RAH could form two kinds of gel by temperature changes: a low-set gel at 55˚C and a high-set gel at 90˚C. Substitution of oil in the sausages caused an increase in moisture content, porosity, oil absorption, and cooking loss. On the other hand, this replacement reduced fat content, cutting force, water-holding capacity, fat percentage after frying, and texture properties such as hardness, cohesiveness, springiness, gumminess, and chewiness. The results of pH measurements over time showed that sulfated antimicrobial groups in the agar structure delayed the spoilage of sausages containing RAH compared to the control sample. Sensory evaluation showed that RAH-containing sausages were not significantly different from the control sample in terms of color, juiciness, and texture. However, flavor and overall acceptance increased significantly under the influence of this substitution (P< 0.05). Therefore, the consumers selected a sample with 25% replacement as the optimal sample. As a result, RAH can be successfully used as a fat replacer in low-fat products with desirable quality characteristics.

The use of hydrocolloid coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of xanthan and guar gum coatings on reduction of oil uptake as well as sensory and physical properties of fried hamburgers were investigated. Hamburgers were coated with 0.5%, 1% and 1.5% of xanthan as well as 0.3%, 0.5% and 1% of guar. The effect of coatings on redguction of oil uptake, water retention, texture, color change, sensory acceptability of the hamburger samples was assessed. The results showed that the xanthan and guar coatings are the major factors affecting water retention, reduction of oil uptake, texture and color of the fried hamburgers. Coatings resulted in the reduction of oil uptake up to 25%. Data also did not suggest significant differences in sensory characteristics of coated and uncoated samples. The application of hydrocolloid coatings reduced oil uptake, whilst it did not affect the sensory characteristics of fried hamburgers. It was concluded that xanthan and guar gum coatings can improve the organoleptic and nutritional properties of fried food hamburgers.

Introduction: In order to develop low-calorie semi-hard biscuits, fat was reduced 5 to 50 percent based on flour weight and diacetyltartaric esters of monoglycerids (DATEM) was added at the concentrations of 0.42 to 0.99 percent of the weight of the flour as emulsifier.Materials and Methods: After producing the biscuits in the pilot, fat content, dimensions, weight, density and texture were considered in order to evaluate the effects of various levels of emulsifier on the mentioned parameters.Results: The results which were analyzed by response surface method (RSM) showed that fat reduction decreases the size and weight of the biscuits (p£0.05) and the role of DATEM is more significant in some characteristics namely texture which causes less hardness of fat-reduced biscuits (p£0.05). Thickness and density of the biscuits were affected by both factors (p£0.05). Biscuits were also evaluated by 35 non-trained panelists and the results indicated that by choosing the optimum levels of fat reduction (28 percent of flour weight) and DATEM (0.71 percent of flour weight) acceptable biscuits can be produced.Conclusion: DATEM might be used in the biscuit formulation and this emulsifier has positive effects on some quality factors of the final product such as texture, width, thickness, weight and density. Also by using the proper concentration of this emulsifier, production of low fat biscuits is achievable.