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Sativoside is a non-calorie sweetener and 300 times sweeter than sucrose, which has many nutritional and medicinal properties, and unlike artificial sweeteners no observed adverse effect on consumer health. This study aimed to reduce the used sucrose in Gaz preparation and produced a high nutritional product by using Corchorus Olitorius as a rich source of potassium, iron, copper, manganese, zinc and high energy levels . The effects of different levels of sucrose replacement with stevioside-isomalt (0-100%), levels of Corchorus olitorius (0-1%) and cooking temperature (70-90 °C) on the density and hardness of Gaz and consequently, in the 45-day period tests, the optimal sample with control in terms of density and textural properties (hardness, adhesion, cohesiveness, springiness, gumminess and chewiness) were investigated. Formulation optimization of enriched dietary Gaz was performed by response surface methodology (RSM) in the form of a central composite design with six central points and two replications (α=2) in other points. In optimum condition, the results of physicochemical and textural properties were analyzed by SPSS software. The density of the treatments with increasing the percentage of sucrose replacement with stevioside-isomalt, decreased and increased at low and high cooking temperatures, respectively. An increase in density was observed in high amounts of Corchorus olitorius. The use of high amounts of stevioside-isomalt and Corchorus olitorius reduced the Gaz hardness. The optimal formula of Gaz was introduced including 42% sucrose replacement with stevioside-isomalt, 0.18% Corchorus Olitorius and cooking temperature of 87°C. Based on the results, the qualitative characteristics of diet Gaz containing Corchorus Olitorius were significantly improved in terms of protein, fat, and iron content (P< 0.05). [ABSTRACT FROM AUTHOR]

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced. [ABSTRACT FROM AUTHOR]