ویژگی های رئولوژیکی، فیزیکوشیمیایی و حسی ماست کم چرب پری بیوتیک حاوی اینولین، پلی دکستروز و کربوکسی متیل سلولز
محورهای موضوعی : کنترل کیفی مواد غذایی
سمیه عباسی اصل
1
,
زهرا لطیفی
2
,
نفیسه محمدی کرتلایی
3
1 - 1- دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه ارومیه، ارومیه، ایران
2 - باشگاه پژوهشگران جوان و نخبگان، واحد ساری، دانشگاه آزاد اسلامی، مازندران، ایران
3 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: هیدروکلوئیدها, ماست کم چرب, مدول های ویسکوالاستیک, آب اندازی,
چکیده مقاله :
در طی یک دهه گذشته مصرف محصولات غذایی بدون چربی و کمچرب گسترش زیادی پیدا کرده است، به این دلیل که بین مصرف چربی و بیماری‌هایی از جمله چاقی، بیماری‌های قلبی و عروقی مانند تصلب شرائین و سرطان ارتباط وجود دارد. بنابراین صنعت غذا با تقاضای روز افزونی برای کاهش مقدار چربی در محصولات غذایی روبرو است ولی کاهش چربی، ویژگی‌های حسی و رئولوژیکی را به گونه‌ای منفی تحت تاثیر قرار می‌دهد. از طرف دیگر فیبرهای پری‌بیوتیک مانند اینولین و پلی‌دکستروز، علاوه بر داشتن خواص چربی‌سوزی دارای مزایای تغذیه‌ای-درمانی بالایی می‌باشند. مواد و روش‌ها: در این پژوهش ماست کم چرب پری‌بیوتیک با استفاده از اینولین (صفر، 2 و 3 درصد)، پلی‌دکستروز (صفر، 2 و 3درصد) و کربوکسی‌متیل‌سلولز (صفر و 5/0 درصد) به صورت ترکیبی اینولین-کربوکسی‌متیل‌سلولز و پلی‌دکستروز- کربوکسی‌متیل-سلولز انجام تولید شد.یافته‌ها: نتایج نشان دادند میزان آباندازی با افزایش غلظت اینولین و پلی‌دکستروز کاهش پیدا کرد. در این میان، افزودن غلظت ثابتی از کربوکسی‌متیل‌سلولز به نمونه‌های مختلف حاوی اینولین و کربوکسی متیل سلولز باعث کاهش بیشتر آباندازی شد. که بر pH و اسیدیته اثر غیرمعنی داری داشت. بررسی ویژگی‌های رئولوژیکی نشان داد که افزودن اینولین و پلی‌دکستروز سبب افزایش ویسکوزیته ظاهری، مدول ذخیره و مدول افت ماست کمچرب می‌شود و افزودن غلظت ثابتی از کربوکسی‌متیل‌سلولز باعث بهبود هرچه بیشتر ویژگی‌های رئولوژیکی می‌شود. یافته‌های آماری ارزیابی حسی ماست کمچرب نشان دادکه افزودن اینولین و پلی-دکستروز در کنار غلظت ثابتی از کربوکسی‌متیل‌سلولز باعث بهبود پذیرش کلی ماست کمچرب می‌شود. تیمار برتر ماست کم چرب حاوی پلی دکستروز 3 درصد + کربوکسی متیل سلولز 5/0 درصد بود.
Over the past decade, the consumption of lean and low-fat foods has expanded significantly, as there is a link between fat consumption and many diseases, including obesity, Cardiovascular disease such as atherosclerosis and cancer., the food industry is facing increasing demand for reducing the amount of fat in food products. Yogurt is one of the most popular dairy products that has a special place in the diet of consumers. Because fat reduction reduces the sensory properties of yogurt, researchers are looking to use suitable fat substitutes to improve the properties food.Materials and Method: In this study, low-fat prebiotic yogurt uses inulin. poly dextrose (zero, 2 and 3%) and carboxy methyl cellulose in combination with inulin-carboxy methyl cellulose and poly dextrose-carboxy Methylcellulose was performed. Results: The results showed that the amount of Syneresisdecreased with increasing inulin concentration and poly dextrose. Meanwhile, adding a constant concentration of carboxy methyl cellulose to different samples containing inulin and carboxy methyl cellulose further reduced the Syneresis.Which had a non-significant effect on pH and acidity. Examination of rheological properties showed that the addition of inulin and poly dextrose increases the apparent viscosity, storage modulus and modulus of loss of low-fat yogurt, and the addition of a constant concentration of carboxy methyl cellulose improves the rheological properties as much as possible.Statistical findings of sensory evaluation of low-fat yogurt showed that the addition of inulin poly dextrose along with a constant concentration of carboxy methyl cellulose improves the overall acceptance of low-fat yogurt .
Adegok, S. C., Thongraung, Ch. & Takahashi Yupanqui, C. (2018). Effect of short-chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. Journal of Texture Studies.
Akın, M. B., Akın, M. S. & Kırmacı, Z . (2007(. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food chemistry, 104(1), 93-99.
Amaya-Llano, S. L., Martínez-Alegría, A. L., Zazueta-Morales, J. J. & Martínez-Bustos, F. (2008). Acid thinned jicama and maize starches as fat substitute in stirred yogurt. LWT-Food Science and Technology, 41(7), 1274-1281.
Amiri, S., Alami, M. & Rezaei, R. (2010). Investigation of the effect of Pseudomonas aeruginosa on physicochemical and jealous properties of Masdat code Fat, Iranian Journal of Food Science and Technology Research. [In Persian].
Anon. (2008). Iranian National Standard No. 695. Yogurt - Features and Test Methods. [In Persian].
Andiç, S., Boran, G. & Tuncturk, Y. (2013). Effects of carboxyl methyl cellulose and edible cow gelatin on physico-chemical, textural and sensory properties of yoghurt. International Journal of Agriculture and Biology,15(2).
Aziznia, S., Khosrowshahi, A., Madadlou, A. & Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of dairy science, 91(7), 2545-2552.
Baig, M. I. & Prasad, V. (1996). Effect of incorporation of cottage cheese whey solids and Bifidobacterium bifidum in freshly made yogurt. Journal of Dairy Research, 63(3), 467-473.
Basiri, S., Haidary, N., Shekarforoush, S.S. & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.
Costa, M. F., Pimentel, T. C., Guimaraes, J. T., Balthazar, C. F., Rocha, R. S., Cavalcanti, R. N., Esmerino, E. A., Freitas, M. Q., Raices, R. S., Silva, M. C. & Cruz, A. G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT, 105, 371-376.
Daw, E. & Hartel, R.W. (2015). Fat destabilization and melt-down of ice creams with increased protein content. International Dairy Journal, 43, 33-41.
Dezyani, M., Shahdadi, F. & Ezzati, R. (2020). Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria. JFST, 17 (103) [In Persian].
Goff, H. D., Davidson, V. J. & Cappi, E. (1994). Viscosity of ice cream mix at pasteurization temperatures. Journal of dairy science, 77(8), 2207-2213.
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U. & Eberhard, P. (2009). Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, 19(2),107-115.
Gustaw, W., Kordowska-Wiater, M. & Kozioł, J. (2011). The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Scientiarum Polonorum Technologia Alimentaria, 10(4).
Guven, M., Yasar, K., Karaca, O. B. & Hayaloglu, A. A. (2005). The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture. International Journal of Dairy Technology, 58(3), 180-184.
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U. & Eberhard, P. (2009). Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition. International Dairy Journal, 19(2), 107-115.
Gheibi, N. & Ashrafi, Y. (2020). The effect of inulin and seed gum powder on physicochemical and qualitative properties of low-fat yogurt. Iranian Biosystem Engineering, 50(4), 963-975. [In Persian].Hemmati Chori, B., Rahati Noiri, M. & Hatami, M. (2019). The effect of adding inulin and corn starch on sensory and physicochemical properties of low fat yogurt. The 3rd International Congress and the 26th National Congress of Food Science and Technology of Iran. [In Persian].
Havrlentova1, M., Petrulakova, Z., Burgaarova, A., Gago, F., Hlinkova, A. & Sturdik, E. (2011). Creal B-glucans and their significance of the preparation of functional, foods-review. Czech Journal of food Science, 29, 1-14.
Hekmat, S. & Reid, G. (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutrition research, 26(4), 163-166.
Jaros, D. & Rohm, H. (2003). The rheology and textural properties of yoghurt. Texture in food, 1, 321-349.
Helal, A., Rashid, N., Dyab, M., Otaibi, M. & Alnemr, T. (2018). Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin. Journal of Food Processing &Beverages, 6, 1-11.
Jaros, D. & Rohm, H. (2003). The rheology and textural properties of yoghurt. Texture in food, 1, 321-349.
Karim, M., Naderi, B., Mirzaei, M. & Sanjabi, N. (2018). Investigation of physicochemical and sensory properties of low fat yogurt containing inulinLong chains and carboxymethylcellulose. Food Technology & Nutrition. [In Persian].
Karami, M., Ehsani, M. R., Mousavi, S. M., Rezaei, K. & Safari, M. (2009). Changes in the rheological properties of Iranian UF-Feta cheese during ripening. Food Chemistry, 112(3), 539-544.
Karim, M., Naderi, B., Mirzaie, M. & Sanjabi, N. (2018). Investigating the Physicochemical and Sensory Characteristics of Low-fat Yoghurt containing Long-chain Inulin and CarboxyMethyl Cellulose. Food Technology & Nutrition, 15, 85-98.
Kahyaoglu, T. & Kaya, S. (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal, 13(11), 867-875.
Kelly, G. (2008). Inulin-type prebiotics--a review: part 1. Alternative Medicine Review, 13(4).
Kip, P., Meyer, D. & Jellema, R. H. (2006). Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16(9), 1098-1103.
Lourens-Hattingh, A. & Viljoen, B. C. (2001). Yogurt as probiotic carrier food. International dairy journal, 11(1-2), 1-17
Mortazavian, A. & Sohrab Wandi, S. (2013). A review of yogurt sense characteristics, published by Ata, 140-123.
Moghadam, T. & Ehsani, M. R. (2020). Comparison of the effect of inulin extracted from native chicory root with commercial inulin on the survival of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt. Iranian Food Science and Technology, 17(99), 91-109. [In Persian].
Orouji, I., Dhanbarzadeh, B. & Danesh, E. (2017). Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology. Journal of Food Research, 27(4), 193-207. [In Persian]
Paseephol, T., Small, D. M. & Sherkat, F. (2008). Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies, 39(6), 617-634.
Roberfroid, M. (2002). Functional food concept and its application to prebiotics. Digestive and Liver Disease, 34, S105-S110.
Rezaei, R., Khomeiri, M., Aalami M. & Kashaninejad, M. (2014). Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt. Journal of Food Science and Technology, 51(10), 2809–2814.
Sayadi, A., Madadlou, A. & Khosrowshahi, A. (2013). Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. International Dairy Journal, 29(2), 88-92.
Sahan, N., Yasar, K. & Hayaloglu, A. A. (2008). Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22(7), 1291-1297.
Soofi, M. Alizadeh, A. & Mousavi, E. (2019). Optimization of processing of low fat prebiotic yogurt containing inulin under the influence of different temperature and shear force. Journal of Food Science & Technology (2008-8787), 16(86). [In Persian]
Srisuvor, N., Chinprahast, N., Prakitchaiwattana, C. & Subhimaros, S. (2013). Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée. LWT-Food science and Technology, 51(1), 30-36.
Syrbe, A., Bauer, W. J. & Klostermeyer, H. J. I. D. J. (1998). Polymer science concepts in dairy systems—an overview of milk protein and food hydrocolloid interaction. International Dairy Journal, 8(3), 179-193.
Tamime, A. Y. & Robinson, R. K. (1999). Yoghurt: science and technology. Woodhead Publishing.
Tamime, A. Y. & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Elsevier.
Torres, I. C., Rubio, J. M. A. & Ipsen, R. (2012). Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. Journal of Food Engineering, 109(4), 721-729.
Zamani, A., Almasi, H. & Ghanbarzadeh, B. (2016). The effect of guar and carboxymethylcellulose thickeners on the rheological and physical properties of moldy fruit yogurt, Iranian Journal of Biosystems Engineering, No. 1, 66-57. [In Persian]
Zomorodi, Sh., Khairkhah Faqra, R. & Jafarian, M. (2021). Comparison of the effect of zedo gum with carboxymethylcellulose and inulin on the quality, viscosity and sensory properties of frozen fruit yogurt. Food Industry Engineering Research. [In Persian]
_||_Adegok, S. C., Thongraung, Ch. & Takahashi Yupanqui, C. (2018). Effect of short-chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. Journal of Texture Studies.
Akın, M. B., Akın, M. S. & Kırmacı, Z . (2007(. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food chemistry, 104(1), 93-99.
Amaya-Llano, S. L., Martínez-Alegría, A. L., Zazueta-Morales, J. J. & Martínez-Bustos, F. (2008). Acid thinned jicama and maize starches as fat substitute in stirred yogurt. LWT-Food Science and Technology, 41(7), 1274-1281.
Amiri, S., Alami, M. & Rezaei, R. (2010). Investigation of the effect of Pseudomonas aeruginosa on physicochemical and jealous properties of Masdat code Fat, Iranian Journal of Food Science and Technology Research. [In Persian].
Anon. (2008). Iranian National Standard No. 695. Yogurt - Features and Test Methods. [In Persian].
Andiç, S., Boran, G. & Tuncturk, Y. (2013). Effects of carboxyl methyl cellulose and edible cow gelatin on physico-chemical, textural and sensory properties of yoghurt. International Journal of Agriculture and Biology,15(2).
Aziznia, S., Khosrowshahi, A., Madadlou, A. & Rahimi, J. (2008). Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties. Journal of dairy science, 91(7), 2545-2552.
Baig, M. I. & Prasad, V. (1996). Effect of incorporation of cottage cheese whey solids and Bifidobacterium bifidum in freshly made yogurt. Journal of Dairy Research, 63(3), 467-473.
Basiri, S., Haidary, N., Shekarforoush, S.S. & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.
Costa, M. F., Pimentel, T. C., Guimaraes, J. T., Balthazar, C. F., Rocha, R. S., Cavalcanti, R. N., Esmerino, E. A., Freitas, M. Q., Raices, R. S., Silva, M. C. & Cruz, A. G. (2019). Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT, 105, 371-376.
Daw, E. & Hartel, R.W. (2015). Fat destabilization and melt-down of ice creams with increased protein content. International Dairy Journal, 43, 33-41.
Dezyani, M., Shahdadi, F. & Ezzati, R. (2020). Effect of Different Concentrations of Inulin and Whey on the Qualitative and Rheological Properties of Aloe vera Doogh Containing Microencapsulated probiotic bacteria. JFST, 17 (103) [In Persian].
Goff, H. D., Davidson, V. J. & Cappi, E. (1994). Viscosity of ice cream mix at pasteurization temperatures. Journal of dairy science, 77(8), 2207-2213.
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U. & Eberhard, P. (2009). Rheological, microstructural and sensory characterization of low-fat and whole milk set yoghurt as influenced by inulin addition. International Dairy Journal, 19(2),107-115.
Gustaw, W., Kordowska-Wiater, M. & Kozioł, J. (2011). The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Scientiarum Polonorum Technologia Alimentaria, 10(4).
Guven, M., Yasar, K., Karaca, O. B. & Hayaloglu, A. A. (2005). The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture. International Journal of Dairy Technology, 58(3), 180-184.
Guggisberg, D., Cuthbert-Steven, J., Piccinali, P., Bütikofer, U. & Eberhard, P. (2009). Rheological, microstructural and sensory characterization of low-fat and whole milk set yogurt as influenced by inulin addition. International Dairy Journal, 19(2), 107-115.
Gheibi, N. & Ashrafi, Y. (2020). The effect of inulin and seed gum powder on physicochemical and qualitative properties of low-fat yogurt. Iranian Biosystem Engineering, 50(4), 963-975. [In Persian].Hemmati Chori, B., Rahati Noiri, M. & Hatami, M. (2019). The effect of adding inulin and corn starch on sensory and physicochemical properties of low fat yogurt. The 3rd International Congress and the 26th National Congress of Food Science and Technology of Iran. [In Persian].
Havrlentova1, M., Petrulakova, Z., Burgaarova, A., Gago, F., Hlinkova, A. & Sturdik, E. (2011). Creal B-glucans and their significance of the preparation of functional, foods-review. Czech Journal of food Science, 29, 1-14.
Hekmat, S. & Reid, G. (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutrition research, 26(4), 163-166.
Jaros, D. & Rohm, H. (2003). The rheology and textural properties of yoghurt. Texture in food, 1, 321-349.
Helal, A., Rashid, N., Dyab, M., Otaibi, M. & Alnemr, T. (2018). Enhanced Functional, Sensory, Microbial and Texture Properties of Low-Fat Set Yogurt Supplemented With High-Density Inulin. Journal of Food Processing &Beverages, 6, 1-11.
Jaros, D. & Rohm, H. (2003). The rheology and textural properties of yoghurt. Texture in food, 1, 321-349.
Karim, M., Naderi, B., Mirzaei, M. & Sanjabi, N. (2018). Investigation of physicochemical and sensory properties of low fat yogurt containing inulinLong chains and carboxymethylcellulose. Food Technology & Nutrition. [In Persian].
Karami, M., Ehsani, M. R., Mousavi, S. M., Rezaei, K. & Safari, M. (2009). Changes in the rheological properties of Iranian UF-Feta cheese during ripening. Food Chemistry, 112(3), 539-544.
Karim, M., Naderi, B., Mirzaie, M. & Sanjabi, N. (2018). Investigating the Physicochemical and Sensory Characteristics of Low-fat Yoghurt containing Long-chain Inulin and CarboxyMethyl Cellulose. Food Technology & Nutrition, 15, 85-98.
Kahyaoglu, T. & Kaya, S. (2003). Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal, 13(11), 867-875.
Kelly, G. (2008). Inulin-type prebiotics--a review: part 1. Alternative Medicine Review, 13(4).
Kip, P., Meyer, D. & Jellema, R. H. (2006). Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal, 16(9), 1098-1103.
Lourens-Hattingh, A. & Viljoen, B. C. (2001). Yogurt as probiotic carrier food. International dairy journal, 11(1-2), 1-17
Mortazavian, A. & Sohrab Wandi, S. (2013). A review of yogurt sense characteristics, published by Ata, 140-123.
Moghadam, T. & Ehsani, M. R. (2020). Comparison of the effect of inulin extracted from native chicory root with commercial inulin on the survival of probiotics and physicochemical, rheological and sensory properties of synbiotic yogurt. Iranian Food Science and Technology, 17(99), 91-109. [In Persian].
Orouji, I., Dhanbarzadeh, B. & Danesh, E. (2017). Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology. Journal of Food Research, 27(4), 193-207. [In Persian]
Paseephol, T., Small, D. M. & Sherkat, F. (2008). Rheology and texture of set yogurt as affected by inulin addition. Journal of Texture Studies, 39(6), 617-634.
Roberfroid, M. (2002). Functional food concept and its application to prebiotics. Digestive and Liver Disease, 34, S105-S110.
Rezaei, R., Khomeiri, M., Aalami M. & Kashaninejad, M. (2014). Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt. Journal of Food Science and Technology, 51(10), 2809–2814.
Sayadi, A., Madadlou, A. & Khosrowshahi, A. (2013). Enzymatic cross-linking of whey proteins in low fat Iranian white cheese. International Dairy Journal, 29(2), 88-92.
Sahan, N., Yasar, K. & Hayaloglu, A. A. (2008). Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22(7), 1291-1297.
Soofi, M. Alizadeh, A. & Mousavi, E. (2019). Optimization of processing of low fat prebiotic yogurt containing inulin under the influence of different temperature and shear force. Journal of Food Science & Technology (2008-8787), 16(86). [In Persian]
Srisuvor, N., Chinprahast, N., Prakitchaiwattana, C. & Subhimaros, S. (2013). Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée. LWT-Food science and Technology, 51(1), 30-36.
Syrbe, A., Bauer, W. J. & Klostermeyer, H. J. I. D. J. (1998). Polymer science concepts in dairy systems—an overview of milk protein and food hydrocolloid interaction. International Dairy Journal, 8(3), 179-193.
Tamime, A. Y. & Robinson, R. K. (1999). Yoghurt: science and technology. Woodhead Publishing.
Tamime, A. Y. & Robinson, R. K. (2007). Tamime and Robinson's yoghurt: science and technology. Elsevier.
Torres, I. C., Rubio, J. M. A. & Ipsen, R. (2012). Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. Journal of Food Engineering, 109(4), 721-729.
Zamani, A., Almasi, H. & Ghanbarzadeh, B. (2016). The effect of guar and carboxymethylcellulose thickeners on the rheological and physical properties of moldy fruit yogurt, Iranian Journal of Biosystems Engineering, No. 1, 66-57. [In Persian]
Zomorodi, Sh., Khairkhah Faqra, R. & Jafarian, M. (2021). Comparison of the effect of zedo gum with carboxymethylcellulose and inulin on the quality, viscosity and sensory properties of frozen fruit yogurt. Food Industry Engineering Research. [In Persian]