M.A. Thesis:

Formulation and optimization (functional dessert made from germinated wheat) samano spread ,and Evaluation of its physicochemical,sensory and rheological properties by response surface

These days it has been considered to use and implementing healthy food in the meal. Thus we can mention these traditional food to every area as a high healthy food but because of ignoring these food we can’t access to their qualities. In this research we tried to produce new functional and low fat Samanu in order to use and improving textural qualities by using Carrageenan Hydrocolloid as a constant butter and plant oil. As static pattern we did a respond level from a 3 various percent total oil (10, 20, 30 percent), percent of sunflower oil to butter (50:50, 65:35, 80:20) and Carrageenan Hydrocolloid percent (0/1- 0/3- 0/5) in seventeen formula and three repetition during to keep it in fourteen days. Also examination includes: pH measurement, moisture, acidity, oil separation, color, texture analysis (Hardness, cohesiveneess, adhesiveness, spreadability) and sensory analysis (firmness, spreadability, mouth melting rate, flavor, general acceptance) that all of them has been examined. The responds of analysis has been done by SAS software in order to compare data average from the meaningful difference (LSD). All the moisture factors, pH, emulsion satiability and colorful differences have been reduced meaningfully and becoming brown and Acidity production has been increased meaningfully too.

Keywords: formulatoin,samano,rheology,RSM