الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Fat like protein and carbohydrate, is principle and essential component of the diet. Excessive intake of fat in the diet has been linked to certain diseases. The total fat intake must to be no more than 30% of daily energy intake. Fat in foods may be partially or completely replaced by a wide range of products. Fat replacers are generally categorized into two groups: fat substitutes and fat mimetics. Fat plays an essential role in the processing of cakes and beef burgers. In cake product fats are responsible for the incorporation of air in the batter. The contents of beef burgers include high fat, saturated fatty acids and cholesterol. Gum Arabic is consists of dried, gummy exudate from the stems and branches of Acacia Senegal and Acacia seyal from of the genus Acacia family leguminosae.
In this study, cakes and beef burger were prepared by using different levels of Gum Arabic as fat replacer (5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60%). Cakes batters were baked at 180ºC for 45 min. The best treatments for cakes (5, 10, 15 and 20%) of Gum Arabic as fat replacers based on sensory evaluation as well as the control (0% Gum Arabic) were used in the current study. Determination the chemical composition of cakes, physical properties (height, weight, volume and specific volume), PH, viscosity, color evaluation (L *, A *, B *, C, H) in crust and crump of cakes and texture evaluation (hardness, springiness, adhesiveness, cohesiveness, gumminess and chewiness).
However, the best treatments for beef burger (5, 10, 15, 20 and 25%) of Gum Arabic as fat replacers based on sensory evaluation as well as the control (0% Gum Arabic) were used in the current study. Determination the chemical composition of uncooked and cooked beef burger, moisture retention, fat retention, cooking loss, WHC, plasticity, cholesterol, PH, color evaluation (L *, A *, B *, C, H) and texture evaluation (hardness, springiness, adhesiveness, cohesiveness, gumminess and chewiness).