Atterberg consistency limits (liquid limit, LL; plastic limit, PL; shrinkage limit, SL) and indices (plasticity index, PI; friability index, FI) are useful indicators of soil mechanical behaviour. This study was conducted to evaluate the use of soil and environmental data for predicting Atterberg limits or indices using artificial neural network (ANN) models at the watershed scale in western Iran. The LL, PL, SL, PI, FI, particle size distribution, organic matter (OM) and calcium carbonate equivalent (CCE) were measured in soil samples collected from 113 locations. Three sets of readily available properties were employed as inputs. The first of these data sets or models consisted of soil properties. The second included topographic attributes and normalized difference vegetation index (NDVI), and the third was a combination of soil, topographic attributes and NDVI. Developed ANN models could explain a majority of the variability (62–94%) in Atterberg limits and indices. Greatest and poorest performances were attributed to the third and first models, respectively. No significant efficacy difference was observed between the second and third models. Therefore, the second data set with its readily available environmental variables is suggested for use in predicting Atterberg limits and indices at the regional scale. Sensitivity analysis showed that NDVI, OM, clay content, CCE and topographic attributes (wetness index, elevation, plan curvature and slope) could explain much of the variance associated with Atterberg limits and indices at the watershed scale in western Iran.

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The effect of two edible coatings, methylcellulose (MC) and gum tragacanth (GT) in combination with two kinds of leavening agents, yeast and baking powder were examined on quality properties of donuts. Dough surface were coated with hydrocolloid solutions (1% w/w) then fried at 150C. GT and MC coatings significantly (P < 0.05) reduced oil uptake up to 33.00 and 24.74%, respectively. Fermented donuts had significantly lower oil content than cake donut, which is about 9.96%, while coating and leavening agent had no significant (P > 0.05) effect on moisture content of fried donuts. Crust color increased with frying time and density decreased during first minuets of frying time. Results of sensory evaluation showed there was no significant difference between coated and uncoated donuts. However, yeastraised samples significantly (P < 0.05) had highest score on the appearance, porosity and uniformity of pores in comparison with cake donuts. PRACTICAL APPLICATIONSDonuts are typically sweet delectable snacks that represent the largest breakfast category in the in-store bakery because it is portable and easy-to-eat. However, the fat content of fried products may reach up to 50% of its total weight, and nowadays, more and more challenges about oil consumption and relevant diet problems can be seen, like excess weight and coronary heart disease. So it leads to increase research corresponding to produce fried food with lower oil content with the same quality. This article provides new information about oil reduction of fried donut and its quality properties.

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