The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge
cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the …

In this research, the antioxidant properties of the hydrolyzed peptide of chlorella vulgaris
(CVPH) with molecular weights (MW) of 3, 5, and 10 were kDa determined by using alcalase …

Chubak extract having emulsification ability because of the presence of saponin and
hydrocolloid components. The purpose of the current research is utilizing this extract ability …

Introduction. Berberis vulgaris is a native plant in Iran and the seedless type gained a
reputation for the southern regions of Khorasan. The effect of adding mixture of basil seed …

An egg substitute composition includes a substantially egg less dry mixture that includes a
starch and/or lipid source and/or a protein source, and a hydrocolloid system. The …

Egg plays an important role as a liquid contributor and forms the volume, texture, flavor, and
color of reduced fat rice cake. The high price of eggs can make high production cost of …

Introduction: Fat substitutes are the compounds that use for providing all or some fat
properties, while producing fewer calories than it. It is noteworthy that in confectionary …

The present study was aimed to investigate the effect of hydrocolloids like gum arabic (AR),
guar gum (GR), xanthan gum (XN), carrageenan (CG) and hydroxypropyl methylcellulose …

به کارگیری صمغ ها در محصولات نانوایی و کیک منجر به اصلاح ویژگی های نشاسته, بهبود دمای
ژلاتینیزاسیون, بهبود ویسکوزیته خمیر و اصلاح رتروگراداسیون نشاسته می گردد. در این …‎

An egg substitute composition includes a substantially egg less dry mixture that includes a
starch and/or lipid source and/or a protein source, and a hydrocolloid system. The …