Application of CRESS SEED gum as a new source of Iranian native food hydrocolloids has been utilized in mayonnaise formulation and chemical, rheological properties and textural attributes of the product has been evaluated. All chemical parameters were in the range of standard mayonnaise characteristics. The results revealed that samples are classified in non-Newtonian shear thinning fluids. Viscosity increased with increasing gum concentration and stability observed in all samples produced including different gum levels and no creaming occurred. Hardness increased with increasing gum concentration. According to the obtained results obtained CRESS SEED gum has the ability to be used as a stabilizer in mayonnaise. Since this gum is one of the native hydrocolloids, so it can be a good replacer for synthetic gums in food formulations such as mayonnaise.

CRESS SEED gum hydrocolloid choosed as a new source of stabilizer and used in ice cream formulation. Ice cream samples produced with 0, 0.1%, 0.2%, 0.3% and 0.4 % gum. Rheological properties were evaluated by using rotational viscometer and textural attributes measured using texture profile analysis instrument. Results revealed that all ice cream samples showed a non-newtonian specifically pseudoplastic behavior. Power law model was completely suitable for describing flow behavior of ice cream samples and increase in gum concentration was accompanied by decrease in flow behavior index and consistency coefficient that is an index of viscosity nature of food material. Increase in storage time lead to increase in hardness of samples textures but adhesiveness of samples decreased by gum increasing in comparison with blank sample. This research showed that we can use CRESS SEED gum hydrocolloid as a stabilizer in ice cream.

Rhelogical properties of mucilage extracted from Garden CRESS (Lepidium sativum L.) SEEDs as influenced by gum concentration (0.4, 0.6, 0.8 and 1.0% w/w), temperature (5, 25 and 40oC), as well as pH (2.5, 4, 7 and 10) were investigated. Non-Newtonian shear thinning flow behavour was observed with the Power law model well describing the rheological behavior of the solutions. Increasing the solution concentrations increased the viscosity and pseudoplasticity while an increase in temperature resulted in a decrease in viscosity and pseudoplasticity. A marked dependence of viscosity on pH was also observed. As pH increased from 2.5 to 7, the viscosity increased whearas it started to decrease at pH 10. To study the structural aspects of the mucilage gum it was characterized through FT-IR with the results indicating that Garden CRESS SEED gum contained carboxylic groups on the backbone of its polymer.

In this research, CRESS SEED gum in three concentrations (0.1, 0.2 and 0.3%) as a stabilizer and egg white powder in four levels (1, 2, 3 and 4%) was used to produce orange juice foam and then the optimal foam sample (minimum density, maximum stability and overrun) was selected. Next, the optimal sample for drying by foam mat drying method was dried at three different temperatures (40, 55 and 70 C) by hot air dryer. The results showed that by decreasing the concentration of CRESS SEED gum and increasing the concentration of egg white protein, the overrun increased significantly and the density decreased (p<0.05). Also, by increasing the concentration of CRESS SEED gum and egg white protein, the stability of the foam improved. Among all the treatments, the sample containing 4% egg white powder and 0.1% CRESS SEED gum, in addition to low drainage (drainage volume 0.5 ml), has low density (0.321 gr/cm) and high overrun (308 percent) which was selected as the best treatment for the production of orange powder. The drying time of orange pulp at temperatures of 40, 55 and 70 degrees Celsius was 100, 150 and 280 minutes, respectively. The effective diffusion coefficient in the temperature range of 40 to 70 degrees Celsius was in the range of 1.38 x 10-7 to 2.938 x 10-7 m2/s. The results showed that by increasing the temperature from 40 to 70 degrees Celsius, the solubility of the powder increased, while the water activity of the powder, density and reabsorption of water decreased significantly (p˂0.05). Also, the results of color analysis showed that with increasing drying temperature, color indices (L*) and (a*) increased significantly and color index (b*) decreased. Our results showed that food powders with good properties can be gained by foam mat drying.

Nowadays, considering the increasing tendency for consuming low fat or non-fat products, it is preferred to use non-fat milk for yoghurt production. CRESS SEED has various pharmaceutical applications and for as much as it is known that this plant’s SEEDs have high mucilage compounds, in this study different concentration levels (0.05, 0.07, 0.1, 0.15% w/w) of the gum used. pH, acidity, water loss, viscosity and the texture (hardness, adhesiveness) of produced yogurt during the storage time (1, 7, 14 and 21 days) was evaluated. pH decreased in comparing to control samples by adding hydrocolloid level to low fat yogurt samples. A significant increase in acidity was observed during storage. With increasing gum level water loss of samples decreased. Hardness of the samples increased during storage. The result of this study shows that the CRESS SEED gum has a good potential for being used as a stabilizer in yogurt formulation.

Introduction: Doogh is a native beverage in Iran and has an import share in beverage industry. Also quality improvement is needs for this native industrialized product. Rheological Behavior in macro and micro scale are the most interesting properties affecting the quality of the food (kiani and et al 2008). The rheological characteristics indicate a possible use as a novel thickener. The dynamic viscosity of the dilute solution shows liquid behavior, and at higher concentrations, viscoelastic and gel behaviors (Razavi and et al 2014). Flow properties of food are determined for a number of purposes, such as quality control, understanding the structure, process engineering application and correlations with sensory evaluation. Also final properties of the product such as stability, texture and appearance are directly depending on food microstructure (kiani and et al 2008). The major problem with this product is phase separation during storage, due to the low pH and aggregation of casein may be seen frequently in doogh (soltani and et al 2012). Hydrocolloids have been widely used in textural stabilization of fermented milk products (Koksoy and Kilic 2004). Gums from SEEDs are now becoming important additives in the food industry. According to the increasing demand for hydrocolloids, with specific functionality in the recent years, finding new hydrocolloid sources with appropriate properties is an active area of study. Among commercial gums, the hydrocolloids from SEEDs are still used extremely in food formulations because of their appropriate price, easy availability and proper functionality (Naji-Tabasi and et al 2011). CRESS SEED gum exists in the envelope alongside the outer layer of the SEEDs of garden CRESS (Lepidium sativum L. ) plant The SEEDs consist of 6. 5– 15% of the mucilage, which contains cellulose (18. 3%) and uronic acid containing polysaccharides. CRESS SEED gum offers a wide variety of food applications because of its yield stress, pseudoplasticity and thixotropy behavior. It is stable in salts (NaCl and CaCl2) and over a wide range of pH’ s, with a synergic effect of added sugars (sucrose and lactose) on its flow behavior. It offers applications in emulsifying, emulsion stabilization and foaming properties. It is also stable on heating, cooling and freezing (Razavi and et al 2014). In this study effect of CRESS SEED mucilage was investigated as a native gum and doogh stabilizer during 28-days storage period at a refrigerated temperature of 5º C. Material and methods: In this experiment, CRESS SEED and yogurt (0. 5% fat with acidity 134° D) were bought from herbal medicinal shop and dairy products company (Laleh Sari – Iran) respectively. Then, extracts of dry CRESS SEEDs were prepared. Briefly, CRESS SEED was soaked in preheated de-ionized water at a water/SEED ratio of 30: 1. 0. 1 mol /L NaOH solution was used to adjust the pH to 10. The slurry was stirred continuously for about 15 minutes in constant temperature (35˚ C). An extractor with a rotating rough plate was employed to cut the gum layer off the SEED. This degummed SEEDs were discarded; finally, the slurry was dried with the 60˚ C air forced oven and milled to powders. They were kept in cool and dry condition (Behnia and et al 2013). The gum was then randomly assigned to treatment groups (0, 0. 01, 0. 1, 0. 3 and 0. 5%). Preparation of doogh, after dissolution the mucilage in deionized water (Temperature of 80° C for 10 minutes) by adding 0. 7% salt, 40 % yogurt was added to the stabilizer mixture and salt then finally product was homogenized with the Ultratorex Homogenizer (11000 rpm for 30 s in 60∘ C) and doogh without stabilizer was considered as a control sample. Then, viscosity, zeta potential, stability, sensory and chemical properties doogh samples were measured. Results and discussion: The statistical analysis of results showed that the doogh samples with 0. 5% stabilizer at a low shear rate had higher viscosity in comparison with the control and other samples (P<0. 05) (fig 1), The samples showed a pseudo-plastic behavior by increasing the shear rate (Feyzabadi et al. 2014) and This result was in agreement with the finding of (Razavi and et al 2014); that is the CRESS SEED extract shows a newtonian below 0. 1%. However, at highers concentrations there is a pronounced shear thin at higher concentrations there is a pronounced shear thinning behavior in steady shear measurement and viscoelastic and weak gel type behaviors in dynamics tests. Its viscosity depends on many factors such as shear rate, temperature, time, pH, biopolymer concentration. The addition of CRESS SEED mucilage had a significant (P<0. 05) change on the titratable acidity of doogh samples but pH no changed significant these results maybe because of this IR-FT polymer spectrum of CRESS SEED gum polymer showed that the polymer consists of carbohydrates with carboxyl and hydroxyl functional groups (Karazhiyan and et al. 2010) (Table 1). The doogh samples with 0. 3 and 0. 5% concentration stabilizer had highest stability during storage time (fig 2). In other study intuitively the link between high viscosity and good physical stability is obvious and this view suffices for many applications (Syrbe and et al. 1998) and Findings from the study by Foroughiniaa et al (2007)., Gum tragacantin was the most effective, resulting in full stability of Doogh at a concentration of about 0. 3%. Based on the sensory evaluation results, the consistency score of the samples increased with increasing gum concentration up to 0. 3% compared to the control sample, but the difference in concentration of 0. 5% with the control was not significant. Apparently that is usually the absolute value of zeta potential in milk products below 25 mV. Due to the noticeable changes in the zeta potential in the samples, electrostatic repulsion plays an essential and inescapable role in stabilization (Azarikia and et al 2009). The zeta potential was negative because of anionic nature of the mucilage that is-10. 78 ± . 19 mv. The higher the numerical value of the zeta potential in the formulation containing gum, the lower the repulsive force between the droplets and their less tendency to stick together, leaving the droplets together to stabilize the system (Mirmajidi et al 2016). Conclusion: The results showed that the addition of mucilage SEEDs to the concentration of 0. 1% on day 28th during storage caused a significant increase in the stability of the doogh samples (62%) and the concentration of 0. 3 and 0. 5% resulted in complete stability of the samples. The maximum apparent viscosity in samples containing mucilage SEED was 0. 5% and then 0. 3%. Since the highest consistency rating was observed in the sensory evaluation of the samples containing 3% CRESS SEED mucilage and also its complete stability compared to the control sample, this concentration is recommended as the most appropriate level.

Introduction: Deep frying is commonly used in the food industry to produce a range of food products with high consumer acceptability, even though high fat contributes to obesity and cardiovascular diseases (Lumanlan et al 2019). When the food absorbs the fat, it may change the composition, texture, size, and shape of the food, resulting in loss of nutrients specifically vitamins. There is a growing interest to know the methods that could minimize the oil uptake and to reduce the fat content of fried food (Lumanlan et al 2019). Oil uptake is affected by oil quality, product and oil temperature, frying duration, initial moisture content of food ingredients, product shape and content, porosity of coating, and the method of frying (Khazaei et al., 2019). Since a high oil intake is linked to the medical risk of obesity, coronary heart disease, diabetes, hypertension and cancer, there is demand to develop products that absorb a smaller quantity of oil, leading to healthier fried foods. This has been a driving force in the food industry to develop novel products, machinery and food ingredients (Karimiet et al 2016). Using of gums to reduce the oil content is one of the simplest and most convenient methods which do not require variation in equipment design. Specifically, the hydrocolloid coatings are often known to reduce the oil uptake of fried foods. Basil SEED gum (BSG) is a novel hydrocolloid extracted from Ocimum basilicum L. (Razi et al 2018), used in food product development as a gelling agent, thickener, edible film ingredient, fat replacer, and stabilizer (Razi et al 2019 a & b). CRESS SEED gum (CSG) (Lepidium sativum) belongs to the Brassicaceae family and is mostly cultivated in Iran, India, North America and some places in Europe. It contains a noticeable amount of D-galacturonic acid and D-glucuronic acid which makes CSG a polyelectrolyte (Gharanjig et al 2020). Nowadays, due to high-fat product problems, people are tended to produce and consume low-fat foods with desirable quality. The objective of our study was to investigate the influence of applying coatings based on BSG, CSG and a mixed solution of BSG and CSG as well as oil absorption, sensorial properties and textural characteristic of fried carrots. Material and methods: BSG and CSG were purchased from Reyhan gum Persian Co., and carrot was prepared from local market. BSG and CSG solutions were prepared at concentrations of 0. 5% and 1% (w/v) and 1% BSG-CSG mixture solution (1: 1 ratio). Carrots were washed and peeled and cut into 2cm. After-wards they were immediately immersed in hydrocolloid solutions at 20 ° C for 2 min with a product weight to BSG and CSG solutions volume ratio of 1: 3 (w/v). Frying was carried out in a controlled-temperature deep-fat fryer (Pars Khazar, Iran) filled with oil. Carrots were fried at 170 ° C for 4 min. The coatings percent of samples was calculated based on adhered hydrocolloid to carrots surface. Moreover, absorbed and moisture were measured oil by using a solvent (n-hexane) and oven (105 ° C), respectively. Besides, textural properties of fried carrots were measured by a texture analyzer (TA10-CT3, Brookfield, USA). Color parameters (L*, a* and b*) were measured by image j software. Sensorial properties of fried carrots were determined by a 5 point hedonic test and odor, taste, color, texture and total acceptance were measured. All experiments and measurements were carried out three times, and data were subjected to analysis of variance (ANOVA). Significant differences between means were determined by Duncan’ s multiple range tests. p values less than 0. 05 were considered statistically significant. Results and discussion: The results showed that BSG, CSG, and BSG-CSG mixture at the concentration of 1% had the highest coating percentage. Coating percentage is the amount of hydrocolloid coating adhering to the surface of carrots during immersion in the suspension prior to frying. The lowest amount of coating percentage was observed in the control sample. The moisture content of samples was determined by calculating the weight loss of the fried carrots upon drying in a convection oven at 105 ° C until constant weight was reached. The control sample had the lowest moisture content and the coating increased the moisture content of the samples. Specimens coated with 1% BSG and 1% BSG-CSG mixture had the highest moisture content (p<0. 05). The lowest amount of absorbed oil was obtained in samples coated with BSG. There was no significance difference between control sample and those coated by CSG in amount of adsorbed oil. The hardness of the coated samples with 1% BSG, 1% CSG and 1% BSG-CSG mixture was significantly lower than other samples (p<0. 05). It could be due to a higher amount of moisture content at these samples. The control sample had the highest hardness value (p<0. 05). The lowest amount of L* was observed at control sample while coated samples had a higher L* value. It was higher at samples coated with 1% BSG, 1% CSG and mixture of BSG-CSG at concentration of 1%. The control sample had the highest a* value and coating with CSG and BSG decreased amount of a*. B* was significantly higher at control sample (p<0. 05) and sample that was coated with 1% BSG-CSG mixture had the lowest b* value. There was no significant difference between coated samples and control samples in sensorial properties (taste, odor, color, texture and total acceptance). Conclusion: Frying is a cooking process to achieve desirable sensory attributes such as flavor, texture and appearance. One of the most important quality changes during the process is mass transfer, mainly represented by water loss and oil uptake, and heat transfer. High oil content greatly increase the risk of adverse health consequences such as obesity, high blood pressure and coronary disease Based on the results, the sample coated with 1% BSG with the lowest oil uptake and highest moisture content and overall acceptance was selected as the best sample. The control sample that was coated with water had a high oil uptake and hardness while moisture content and L* was low. The sensorial properties of all samples had no significant difference.

Vitamin D plays a significant role for human health, survival and fertility. Several studies have focused on preventing diseases such as heart, immune and skeletal disorders, and infectious using vitamin D. In this study, microencapsulation process of vitamin D by complex coacervation method was investigated using CRESS SEED mucilage as an indigenous hydrocolloid and soy protein isolate, and effects of core to shell and protein to polysaccharide ratios were evaluated. The results showed that both parameters had significant effects on the encapsulation efficiency and loading capacity (P<0. 05). Using the ratios of core to shell and protein to polysaccharide of 0. 3 resulted in the production of microcapsules with the best functional properties. The microencapsulation efficiency and loading were in the range of 20-90% and 2-27%, respectively. Scanning electron microscopy indicated that microcapsules were almost non-spherical and had rough surfaces. The mean particle size was 57. 2± 1. 2. The analysis of Fourier infrared transformation spectrometry confirmed the presence of vitamin D in the produced microcapsules and interaction of CRESS SEED mucilage and soy protein isolate. The results of this study suggested the possibility of using CRESS SEED mucilage and soy protein as domestic and low-cost hydrocolloids for encapsulation of hydrophobic compounds.