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In this study, we evaluated the functionality of starches extracted from dual-purpose sorghum lines (KDFGS1, KDFGS6, KDFGS9, and KDFGS20). There were no significant differences in swelling factor, solubility, or paste clarity among the lines. Sorghum starches exhibited similar pasting patterns with differences in peak viscosity, breakdown, and setback. Starch pastes had similar consistency and had shear-thinning behavior. Sorghum starches showed good gel setting ability, while hardness, cohesiveness, and springiness were not statistically different among the lines. Starch from KDFGS20 had lower retrogradation rate and syneresis during storage at 4°C. Starch pastes were highly susceptible to successive freeze-thaw cycles. Approximately 80% water was separated after five freeze-thaw cycles. Our findings revealed that sorghum starches from dual-purpose lines had acceptable water binding, viscosifying, and gelling properties, making them suitable for food applications that do not require starches with high freezing stability.

The aim of this study was to find the optimum extrusion process conditions for texturized soybean meal as a meat analogue for food formulations using genetic algorithm. The defatted soybean meal was replaced with whole soybean meal at 10% and extruded in the temperature range of 150-200°C, screw speed of 270-300 rpm and 20-25% feed moisture content based on the BoxBehnken design. The barrel temperature effect was markedly greater than those of the feed moisture content and screw speed on the product functional properties and appearance. Higher temperatures led to a higher rehydration capacity, water and oil absorption capacity, however, it had a negative effect on the product brightness. It was found that the extrusion at lower moisture content improved soy protein functionality. Genetic algorithm technique was applied to find the best process conditions. The optimized process conditions were found to be the temperature of 198.8°C, screw speed of 291 rpm and feed moisture content of 20.2%. Overall, the whole soybean treatment was applicable to overcome the oil separation issue during extrusion and the process was optimized to produce texturized soy protein with the maximum attainable functionality.

Cake is a favorite snack of the consumer's broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin.

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Chocolate is one of the most delicious foods, one of the most popular foods that plantarum. Optimal conditions in this study with total desirability, according to the relevant statistical design at a concentration of 0.546 listin, 0.8 guar gum and 0.064 arabic gum, the highest survival of probiotic bacteria was 10.599 cfu / gr and tissue stiffness was 8.22 N.