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Gundelia tournefortii L. is a well known plant in mountains of Iran and is found all over the country. It traditionally has some medicinal applications. In this research, Gundelia tournefortii L. seed was studied as a source of edible oil. Oil was extracted with immersion method using diethyl ether as a solvent. Acidity, saponification, ester, iodine, peroxide and refractive indices, average molecular weight of fatty acids, unsaponifiable matter, viscosity, color and density of extracted oil were evaluated. In addition, fatty acid composition of oil was determined using gas chromatography analysis. The results showed that seed oil content and saponification value of its oil were 22.8% and 166.05, respectively. Oleic and linoleic acid contents of oil were 27.99% and 54.59%, respectively. It was indicated that the extracted oil is an unsaturated oil and melts at ambient temperature. Beta-sitosterol and stigmasterol were the main unsaponifiable matters of the oil. Color analysis revealed that the predominant color was yellow (0.8 red, 14 yellow). The results indicated that Gundelia tournefortii L. seed can be potentially applied as an excellent oil for human consumption.

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Cake is one of the popular, high-consumption, and varied baking industry, that in addition to its nutritional value, has a high consumption in different classes of society.  In this research, Stevia was first substituted at 25, 50, 75 percent of sugar, and the characteristics of flavor, texture and color of the product were evaluated and the results showed that the best replacement level was 25%, which was more similar to control.
    After selecting the Optimum level of stevia replacement, according to similar previous studies on lemon, 5 and 10% lemon powder levels were selected and added to the product and physicochemical properties were examined. The results indicated that all of the color parameters were reduced by adding lemon peel powder and the cooking loss was lower in the treatment containing 10% lemon peel powder.
    Also, the addition of lemon peel powder increased the stiffness and stiffness and reduced the fringe in the product. Adding lemon peel powder significantly reduced the amount of peroxide in comparison with control. Sensory evaluation results showed 5% treatment was more similar to control. In general, it can be concluded that lemon peel and stevia can be used as a functional composition in cake.
Keywords: Dietary fiber, Stevia, Citrus peel, Phenolic compounds, Cakes
 

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In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p < 0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p < 0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss, so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm²) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional gluten-free cakes with desirable sensory and technological characteristics.