Subject Areas :
حسین شریعتمدار طهرانی
1
(
1دانش آموخته کارشناسی ارشد، گروه علوم وصنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران.
)
اکرم شریفی
2
(
2 گروه علوم و مهندسی صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران.
)
Keywords:
Abstract :
1- AACC report. 2001. The definition of dietary fiber. Cereal Foods World. 46: 112–126.
2- Antonia Lobera, J. C. 2007. Dietary fiber content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chemistry, 101: 659–666.
3- AOAC. 1997. Official methods for analysis 16 th ed. 3 rd rev. AOAC Arlington, VA., 1997.
4-Abdolahi Moghadam, m.R. Rafe, A. and Taghizade, M. 2015. Kinetics of color and physical attributes of cookie during deep-fat frying by image processing techniques. Journal of Food Processing and Preservation, 39: 91-99.24.
5-Azimi, A. Zomorodi, SH. Sani, M. and Ahmadzadeh, R. 2013. The effect of orange fiber on the physicochemical, rheological and sensory properties of strawberry yogurt by response surface methodology. Journal of Food Science and Technology, 5: 23-34.
6- Bonczar, G. Wszolek, M. and Siuta, A. 2002. The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food Chemistry, 79: 85-91.
7- Burt, S. 1992. Bacteriostatic Effect of Some Spices and Their Utilization in the Manufacture of Yoghurt. Chemie Mikrobiologie Technologie der Lebensmittel, 14: 21-26.
8- Capela, P. Hay, T. K. C. and Shah, N. P. 2006. Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Research International, 39: 203–211.
9- Coyle, L.P. 1982. The World Encyclopedia of Food. Facts On File Inc 22, 763.
10- Dave, R. I. Nagendra, P. Sh. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy, 7: 31–41.
11- Davidson, M. H. and McDonald, A. 1998. Fiber: forms and functions. Nutrition Research, 18: 617–624.
12- Dello Staffolo, M. Bertola, N. Martino, M and Bevilacqua, A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal of Agricultural and Food, 14: 263–268.
13- Gorinstein, S. Zachwieja, Z. Folta, M. Barton, H. Piotrowicz, J. Zember, M. Weisz, M. Trakhtenberg, S. and Martın-Belloso, O. 2001. Comparative content of dietary fiber, total phenolic, and minerals in persimmons and apples. Agricultural and Food Chemistry, 49: 952–957.
14- Guergoletto, K.B. Magnani, M. San, Martin. J. Andrade, J.C.G.T. Garcia, S. 2010. Survival of Lactobacillus casei (LC-1) adhered to prebiotic vegetal fibers. Innovative Food Science and Emerging Technologies, 11, 415–421.
15- Foroughi, M. Karamat, J. and HashemiRavan, M. 2013. The effect of potato dietary fiber on chemical properties and organoleptic quality of beef sausage. Food Science and Nutrition, 9: 49-60.
16- Gibson, G. R. Roberfroid, M. B. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 125: 1401–1412.
17- Ferna'ndez-Garci'a, E. and McGregor, J. U. 1997. Fortification of sweetened plain yogurt with insoluble dietary fiber. European Food Research and Technology, 204: 433-437.
18- Hu, G.H. 2001. Study on rice bran dietary fibre binding NO. 2 in vitro Cereals and Oils, 11 p.2-3.
19- Keogh, M. K. and OKennedy, B.T. 1998. Rheology of stirred yogurt as affected by added milk fat, protein, and hydrocolloids. Journal of Food Science and Nutrition, 63: 108-112.
20- Kwee, E. M. Niemeyer, E. D. 2011. Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars. Food Chemistry, 128: 1044-1050.
21- Masoodi, F.A. S. B. and Chauhan, G. S. 2002. Use of apple pomace as a source of dietary fibre in cakes. Plant Foods for human Nutrition, 57: 121-128.
22-Trachoo, N. and Mistry, V. V. 1998. Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts. Journal of Dairy Science, 81: 3163– 3171.
23- Roberfroid, M.B. 2002. Functional food concept and its application to prebiotics. Digestive and Liver Disease, 34: 105-110.
24- Sendra, E. Fayos, P. Lario, Y. Fernandez Lopez, J. Sayas-Barbera, E. and Jose Angel, P.A. 2008. Incorporation of citrus fibers in organisms in yoghurt fermented milk containing probiotic bacteria. Food Microbiology, 25:13–21.
25- Sendra , K. V. Fernandez-Lopez, J. Sayas-Barbera, E. Navarro, C. and Perez-Alvarez J. A. 2010. Viscoelas-tic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. Food Science and Technology, 43: 708–714.
26- Shaker, R. R. Jumah, R.Y. and Abu-Jdayil, B. 2000. Reological properties of plain yoghurt during coagulation process: impact of fat content and preheat treatment of milk. Journal of Food Engineering, 44: 175-180.
27- Sloan, E. 2001. Dietary fiber moves back into mainstream. Food Technology, 55: 18-23.
28- Talwalkar, K. Kailasapathy, K. 2004. A review of oxygen toxicity in probiotic yogurts: Influence on the survival of probiotic bacteria and protective techniques. Comprehensive Reviews in Food Science and Food Safety, 3: 117–124.
29- Tamime, A.Y. and Robinson, R. K. Yoghurt.1999. Science and Technology. Cambridge,. UK:Woodhead Publishing Limited, 2nd 365-373.
30- Thiago, L.R.a.K. R. C. 1982. Botanical composition and extent of lignifications affecting digestibility of wheat and oat straw and pastalum hay. Animal Feed Science and Technology, 7: 71–81.
31- Voragen, A. G. J. 1998. Technological aspects of functional food related carbohydrates. Food Science and Technology, 9: 328–33.
32- Vuyst, D. 2000. Technology aspects related to the application of functional starter cultures. Food Technology and Biotechnology, 38: 105–112.
33- Zomorodi, S. H. 2012. Physicochemical, rheological and sensory properties of stirred fruit yoghurt fortified by wheat fiber. Journal of Food Research, 22: 443-454.
