الفهرس 
Introduction
Materials and MethodsOnly 14 pages are availabe for public view
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Abstract
Chemical composition of fenugreek flour, treated fenugreek flour (TFF), and gum Arabic (GA), extraction of fenugreek gum (FG) or fenugreek galactomannan (FG), preparation of treated fenugreek flour (TFF), emulsion capacity and emulsion stability of fenugreek gum (FG), treated fenugreek
flour (TFF), and gum Arabic (GA) and comparing their emulsion capacity and stability with glycerol mono stearate (GMS), effect of concentration of fenugreek gum (FG), treated fenugreek flour (TFF), gum Arabic (GA), and glycerol mono stearate (GMS) solutions on their relative viscosity, substituting egg by treated fenugreek flour (TFF), gum Arabic (GA), or glycerol mono stearate (GMS) in cake processing and effect of these substitutions on cake batter, baked cakes` properties, and sensory properties of cake, and effect of treated fenugreek flour (TFF), gum Arabic (GA) and glycerol mono stearate (GMS) addition on gluten quantity and gluten quality were studied. Fenugreek seed contained 3.5, 28.7, 53.45 and 14.4% w/w ash, protein, carbohydrates, and lipids, on dry weight basis respectively, and 8.6%w/w moisture. Gum Arabic (GA) contained 0.4, 2.31, 96.3 and 0.99% w/w ash, protein, carbohydrates and lipids on dry weight basis respectively, and 12.7%w/w moisture. Treated fenugreek flour (TFF) contained 3.8, 32.3, 62.0 and 1.9% w/w ash, protein, carbohydrates, and lipids on dry weight basis respectively, and 8.6%w/w moisture. Fenugreek gum (FG) was 21.8% w/w in fenugreek seed on dry matter basis. Every 100g of fenugreek seed donate 75 g of treated fenugreek flour (TFF), reduced in odor, lipid content, and taste. Fenugreek gum as treated fenugreek flour (FG as TFF) had emulsion capacity higher than glycerol mono stearate (GMS), fenugreek gum (FG) and gum Arabic (GA), respectively at the same concentration (0.5%, w/v). Emulsion stability of fenugreek gum as treated fenugreek flour (FG as TFF) was higher than emulsion stability of fenugreek gum (FG), gum Arabic (GA) and glycerol mono stearate (GMS), respectively at the same concentration (0.5%, w/v). There was increase in relative viscosity for all materials with increase in their concentration, but relative viscosities of fenugreek gum as treated fenugreek flour (FG as TFF) were higher than relative viscosities of gum Arabic (GA), fenugreek gum (FG) and glycerol mono stearate (GMS), respectively Batter relative viscosity increased with increasing the ratio of fenugreek gum as treated fenugreek flour (FG as TFF) and gum Arabic (GA), but decreased with increasing the ratio of glycerol mono stearate (GMS) as egg replacer. Fenugreek gum as treated fenugreek flour (FG as TFF), gum Arabic (GA) and glycerol mono stearate (GMS) increased batter specific gravity with increase in replacing ratio. Fenugreek gum as treated fenugreek flour (FG as TFF) had higher batter emulsion stability than gum Arabic (GA), and glycerol mono stearate (GMS), respectively. Increasing replacing egg by gum Arabic (GA) or glycerol mono stearate (GMS) reduced batter moisture content, but fenugreek gum as treated fenugreek flour (FG as TFF) increased batter moisture content. Best cake volumes were resulted from treatments 0.2% fenugreek gum as treated fenugreek flour (FG as TFF), control, 0.4% fenugreek gum as treated fenugreek flour (FG as TFF) and 0.2% glycerol mono stearate (GMS), respectively. Cake density increased with increasing replacing ratio by fenugreek gum as treated fenugreek flour (FG as TFF), gum Arabic (GA), and glycerol mono stearate (GMS). The highest volume index values were resulted from treatments 0.2% fenugreek gum as treated fenugreek flour (FG as TFF), 0.4% fenugreek gum as treated fenugreek flour (FG as TFF), control and 0.6% glycerol mono stearate (GMS), respectively. The highest porosity values were
resulted from treatments 0.4% glycerol mono stearate (GMS), 0.4% fenugreek gum as treated fenugreek flour (FG as TFF), 0.2% fenugreek gum as treated fenugreek flour (FG as TFF), 0.6% glycerol mono stearate (GMS) and 0.8% glycerol mono stearate (GMS), respectively. Fenugreek gum as treated fenugreek flour (FG as TFF) decreased the weight loss during baking, but glycerol mono stearate (GMS) increased the weight loss, and gum Arabic (GA) didn`t affect it. Fenugreek gum as treated fenugreek flour (FG as TFF) increased cake moisture content with increasing substitution ratio, but glycerol mono stearate (GMS) decreased it, where gum Arabic (GA) didn`t affect it Addition of fenugreek gum as treated fenugreek flour (FG as TFF) to wheat flour increased dry gluten content, in the cases of gum Arabic (GA) and glycerol mono stearate (GMS); there was no much change in dry gluten ratio observed. Fenugreek gum as treated fenugreek flour (FG as TFF), gum Arabic (GA) and glycerol mono stearate (GMS) increased gluten quality. The effect of fenugreek gum as treated fenugreek flour (FG as TFF) on gluten quality was higher than the effect gum Arabic (GA) and glycerol mono stearate (GMS), respectively at the same addition ratio With increase in substitution ratio, score of sensory attributes decreased. Treatments 0.4% gum Arabic (GA), 0.2% fenugreek gum as treated fenugreek flour (FG as TFF), 0.4% fenugreek gum as treated fenugreek flour (FG as TFF), and 0.2% glycerol mono stearate (GMS) substitution ratios had accepted scores in all parameters and in total score. It’s applicable to replace till 40% of egg with gum Arabic (GA) or with treated fenugreek flour (TFF) in cake processing and produce cake with good physical and sensory properties.