Optimization of the Cupcake Formulation with Lamb Wax Extract and Guar Gum

Todays, using of hydrocolloid compounds and gums are considered for improvement of physicochemical and sensory properties .Therefore, in this study, optimization with adding lamb wax extract and guar gum was considered. Effects of wax lamb and guar gum in three levels 0, 1, 2 % and 0, 0.5, 1%, respectively with response surface methodology in the form of a central composite rotatable on moisture, special volume, pH, acidity, geometrical dimensions, ash, lose weight, total acceptation was studied. According to results of this research, all of cake properties affected by mixture compounds (p<0.05). Increasing of lamb wax extract lead to rising of moisture, ash, Amount of moisture, special volume, length, height, pH and ash with adding guar gum was increased. Optimization of formulation showed that to getting proper characteristics, extract concentration wax lamb and guar gum should be 2, 0.97%, respectively.