Sepideh Amirabadi - Graduate student, Ferdowsi University of Mashhad
Arash Koocheki - Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Mohebbat Mohebbir - Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad iran

Effect of reducing fat (25,50,75% of fat weight ) and substituting L. perfoliatum gum (0.1,0.2,0.3% of flour weight), extracted from Qodome shahri seeds, as a carbohydrate-based fat replacer on rheological properties of cake batter were investigated. Power law was a suitable model to explain cake batter flow behavior. All batters showed non-newtonian, shear thinning (n<1) and time-dependent behavior. Unexpectedly, the relation between fat reduction and viscosity of batter was not linear and batter containing 100% and 75% fat had the lowest and the highest viscosity, respectively.

Chiffon cake batter, Lepidium perfoliatum seed gum, Low fat, Rheological properties