Basil seed gum and Oregano essential oil seed gum effect on physicochemical properties and sensory properties of reduced-fat chocolate cake

Today, the relationship between high intake of fat and the synthetic antioxidant known by various diseases. So, people eating low-fat foods without chemical preservatives prefer. The aim of this study the effect of replacing fat with basil seed gum and using oregano essential oil as a natural preservative in chocolate cake. The population consisted of (0.2, 0.4, 0.6 %) and Basil seed gum (0/004-0/003- 0/002 %) Oregano essential oil was the response surface method and central composite design was. Physical characteristics such as density and viscosity dough and cake chemical and physical characteristics such as volume, height, texture, humidity, aw and organoleptic haracteristics were evaluated. The results showed that with increasing dough density decreased Basil seed gum paste viscosity increases and volume, height, tightness, moisture and water activity Pre-Production grew. With the increase in oil density and viscosity also declined dough dough rose and volume, height, cake samples increased production and decreased stiffness, humidity and water exercise. The sensory evaluation showed that the gum and oil cakes have had more points in the overall acceptability. The results also showed statistically significant differences in the characteristics, features and aw there was no sense (P> 0/05). In height, stiffness, moisture there was a significant difference (P