Background: CAKE as a snack has allocated the highest rate of consumption to itself. Thus, with respect to the necessity of diabetics to diabetic foods, the present research was carried out by aims of formulation and production of diabetic CAKE, comparing chemical and sensory specifics of diabetic CAKE and control CAKE, and also determining their glycemic index in type II diabetic patients. Materials and methods: Formulation and sensory evaluation were performed by experimental studies and the CAKEs' glycemic index was determined by clinical trial. The chemical tests were performed according to the Iranian standard methods and A.O.A.C, sendory evaluation was carried out with two preference test by 30 type II diabetes patients using In-house consumer panel and CAKEs' glycemic index was determined in seven patients with type II diabetes in comparison with bread as standard meal. The subjects ate the portions of white bread or test CAKE containing 50 gr carbohydrate after an overnight fast with 3 days interval and blood glucose response was calculated on fasting, 60 and 120 minutes after the start of ingestion of the test CAKE or white bread by glucose oxidas method. analysis was carried out by t-test and two-side binomial. Results: The result showed that there was significant difference between two kind of CAKE regarding ash, moisture, calorie and non-reducing sugar. Reduction in calorie intake of diabetic CAKE was about 22.6%. In addition, no significane difference was found in sensory evaluation between two kind of CAKE. Glycemic index of the dietetic CAKE and control CAKE was 77.96±22.93 and 112.63±35.19, respectively, the difference is significant. Conclusion: There is the possibility to produce dietetic CAKE without sucrose by suitable sugar substitutes with good sensory specific and low glycemic index.

This study aimed to analyze the economic feasibility of replacing soybean meal by sunflower CAKE in the diet of lambs. Twenty-eight non-castrated crossbred Suffolk lambs aged four months, with 21 kg average body weight ± 9 kg were used. These animals were distributed by weight category into 3 treatments (10, 20 and 30% dry matter (DM) addition of sunflower CAKE in replacing soybean meal) and control (without addi-tion of sunflower CAKE) in a randomized block design with seven replicates. After 84 days of trial, the animals were slaughtered. By the cost of each diet and consumption of animals, the economic feasibility was calculated. The treatment with 10% sunflower CAKE showed better economic indicators, based on the highest net revenue for marketing live or slaughtered animals. The inclusion up to 10% sunflower CAKE in the diet of feedlot lambs increases the economic viability of the activity.

Although today’, s fossil fuel reserves have been still considered a long-term energy supply, biomass has received worldwide attention as a cheap and renewable energy source due to the known global environmental impact of fossil fuel usage. Then co-processing of fossil fuels and biomasses to produce substitute liquid fuels is one option to appraise fossil fuel reserves for the economy. In this work, pyrolysis of Soma lignite and an oil plant CAKE, and their blends of varied proportions in the form of pellets were studied to elucidate the main differences between the behavior of these materials and their blends during fast thermal decomposition carried to convert their valuable products. A special vertical heating chamber, which enabled very fast heating, was used in the experiments conducted at 500-700oC temperature range. The results showed that these two materials mutually interacted when the CAKE ratios of the pellets were below 50%. For blends with 75% CAKE, some interaction was observed only at 700oC. It is concluded that the interaction between two materials during pyrolysis is affected by the outflow rates of volatiles into the sweeping gas. Maximum liquid yields corresponded to blends containing OPC greater than 75%.