Evaluation of effect of Fennel powder and Fenugreek gum on technologic and antioxidant properties of fried doughnut

Many people limit their consumption of fried foods, including donuts. On the other hand, the consumers are looking for the functional food that contains natural resources. Also, the aim of this research was production of low-fat fictional of doughnut. Fennel powder (0, 1.5 and 3 %) and Fenugreek gum (0, 0.25 and 0.5%) were used in doughnut formula and total phenol, antioxidant, moisture, specific volume, porosity, texture (after 2 hours and 3 days) and sensory properties were examined.  The result showed Fennel powder increased total phenol and antioxidant of doughnut. Fenugreek gum was more effective to protect of moisture during 3 days. The samples containing 0.25 gum were the lowest firmness and the highest specific volume, porosity and L*. The samples containing 0.25 and 0.50 gum had the same texture after 3 days. These samples were more softness than control. The finding showed the samples containing more than 0.25 % gum had the lowest a* value. Finally the sample containing 1.5 % Fennel powder and 0.25% Fenugreek gum and the sample containing 3 % Fennel powder and 0.25% Fenugreek gum had the highest overall acceptability.