Manuscript ID : JFST-1904-1500 (R3)
Visit : 173
Page: 170 - 159
10.30495/jfst.2021.685801
20.1001.1.24234966.1400.13.3.12.0
Article Type:
Original Research
Subject Areas :
علی گنجلو
1
,
ماندانا بی مکر
2
,
زینب شیخی
3
1 - دانشیار،گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
2 - استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
3 - دانش آموخته کارشناسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران.
Received: 2019-04-07
Accepted : 2019-08-11
Published : 2021-09-23
Keywords:
References:
Amiri Aghdaei, S.S., Aalami, M. and Rezaei, R. 2011. Feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise. Electronic Journal of Food Processing and Preservation, 2(3): 1-18 [In Persian].
AOAC, 2002. Official Methods of Analysis, 17th Ed., Association of Analytical Chemists, Washington, DC.
Approved methods of the AACC methods. 10th Ed., St. Paul, Minn. American Association of Cereal Chemists. 2000.
Bath, D.E., Shelke, K. and Hoseney, R.C. 1992. Fat replacers in high-ratio layer cakes. Cereal Foods World, 37:495-500.
Bitaraf, S.H., Abbasi, S. and Hamidi, Z. 2013. Production of low-energy prebiotic dark chocolate using inulin, polydextrose, and maltodextrin. Iranian Journal of Nutrition Sciences & Food Technology, 8(1): 49-62 [In Persian].
Chronakis, I.S. 1998. On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A Review. Critical Review in Food Science, 38: 599-673.
Conforti, F.D. and Archilla, L. 2001. Evaluation of a maltodextrin gel as a partial replacement for fat in a high-ratio white-layer cake. International Journal of Consumer Studies, 25(3): 238-245.
Darvishi, M., Hojjatoleslamy, M. and Keramat, J. 2018. Production of reduced-calorie apple jam by sugar substitution with sucralose-maltodextrin sweetener and investigating its quality attributes. Journal of Food Science and Technology, 15(76): 243-255.
Ghandehari yazdi, A.P., Hojjatoleslami, M., Keramat, J. and Jahadi, M. 2013. Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary. Innovative Food Technologies, 1(2): 49-58 [In Persian].
Hua, X., Wang, K., Yang, R., Kang, J. and Yang, H. 2015. Edible coating from sunflower head pectin to reduce lipid uptake in fried potato chips. Lebensmittel-Wissenschaft and Technologie Food Science and Technology, 62(2): 1220-1225.
Jones, S.A. 1996. Handbook of fat replacer. CRC, Florida.
Katouzian, I., Motamedzadegan, A. and Daneshi, M. 2016. Effects of sucralose and maltodextrin on rheological, physico-chemical and sensory properties of whipped cream. Electronic Journal of Food Processing and Preservation, 8(1): 23-40 [In Persian].
Kozo, T., Tsukasa, S. and Toshio, T. 2002. Oil absorption retarder. Patent 6497910.
Kroger, M., Meister, K. and Kava, R. 2006. Low-calorie sweeteners and other sugars: a review of the safety issues. Comperhensive Review Food Science, 5:35-47.
Lin, S.D. and Lee, C. 2005. Quality of chiffon cake prepared with indigestible dextrin and sucralose are replacement for sucrose. Journal of Cereal Chemistry, 82: 405-413.
Manisha, G., Soumya, C. and Indrani, D. 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2): 363-373.
Martinez, S., Sanz, A. and Salvador, S. 2012. Rheological textural and sensorial properties of low sucrose muffins reformulated with sucralose polydextrose. Journal of Food Science and Technology, 45: 213-220.
Nadian, N., Mosafa, L., Hojjatoleslamy M., Adib S.H. 2017. Effect of isomalt and maltodextrin on physical, textural and sensory
properties of sugar-free biscuit with oat flour. Irainan Journal of Food Science and Technology, 69(14):181-193 [In Persian].
Najafi, S. and Salehifar, M. 2016. Optimization of production low-calorie muffin with natural sweetener stevia and maltodextrin. Journal of Food Research, 26(4): 715-724 [In Persian].
Purlis, E. and Salvadori, V. 2009. Modelling the browning of bread during baking. Food Research International, 42: 865-870.
Rahmanian, A. and Ghiafeh Davoodi, M. 2017. Investigation on improvement of technological, visual and sensory properties of composite fermented doughnut (Wheat-Potato) by adding alcohol sugar. Journal of Food Science and Technology, 14(69): 243-253.
Rekas, A. and Marciniak-Lukasiak, K. 2015. A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles. LWT - Food Science and Technology, 62: 689-696.
Ronda, F., Gomez, M., Blanco, C. A. and Caballero, P. A. 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4): 549-555.
Sandrou, D.K. and Arvanitoyannis, I.S. 2000. Low-fat/calorie foods: current state and perspectives. Critical Reviews in Food Science and Nutrition, 40(5): 427-447.
Savitha, Y.S., Indrani, D. and prakash, J. 2008. Effect of sugar with sucoralose and maltodextrin on rheological charateistics of wheat flour dough and quality of soft dough and quality of soft dough biscuit. Journal of Texture Studies, 39: 605-616.
Shahidi, F., Mohebbi, M. and Ehtiai, A. 2011. Image analysis of crumb digital images in Barbary bread enriched with soy flour. Iranian Food Science and Technology Research Journal, 6(4): 247-253 [In Persian].
Sheikhzade, V., Ataye-Salehi, E. and Hadad khodaparast, M.H. 2016. Investigations on the effect of date puree as a sugar replacer on physicochemical and sensorial and textural properties of dunat. Journal of Food Science and Technology, 13(54): 25-34.
Sibel, R. and Sylvia, A.J. 1996. Handbook of fat replacers. CRC Press, Boca Raton.
Sultan, W.J., 1969. Practical baking, second Ed. AVI Publishing Company Inc., Westport, CT.
Tan, K.J. and Mittal, G.S. 2006. Physicochemical properties changes of donuts during vacuum frying. International Journal of Food Properties, 9(1): 85-97.
Vélez-Ruiz, J.F. and Sosa-Morales, M. E. 2003. Evaluation of physical properties of dough of donuts during deep fat frying at different temperatures. International Journal of Food Properties, 6: 341-353.
Ziobro, R., Korus, J., Witczak, M. and Juszczak, L. 2012. Influence of modified starches on properties of gluten free dough and bread. Part II: Quality and staling of gluten free bread. Food Hydrocolloids, 29(1): 68-74.
Zolfaghari, Z., Mohebbi, M. and Haddad khodaparast, M.H. 2013. Quality changes of donuts as influenced by leavening agent and hydrocolloid coating. Journal of Food Processing and Preservation, 37: 34-45.
Related articles