بررسی تأثیر اینولین و پودر صمغ دانه به بر خواص فیزیکوشیمیایی و کیفی ماست کم چرب

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Amiri Aghdaei, S., Aalami, M. & Rezaei, R. (2010b). Investigation on the effect of Plantago ovata hydrocolloid on the physico-chemical and sensory properties of low-fat yogurt. Iranian Food Science and Technology, 6: 201-209. (In Farsi)

Anand, S., Gaare, M., Saini, P., Beniwal, A. & Grover, Ch. (2018). Synbiotic Yogurt Supplemented with Ocimum sanctum Essential Oil. International Journal of Current Microbiology and Applied Sciences, 3: 1250-1262.

Aziznia, S., Khosrowshahi, A. & Madadlou., A. (2008). Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, & Microstructural Properties. Journal of Dairy Science, 91, 2545–2552.

Basiri, S., Haidary, N., Shekarforoush, S. & Niakousari, M . (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 1-27. 

Dalili, R., Khosrowshahi, A. & Almasi, H. (2017). Effect of okra mucilage (Hibiscus esculentus l.) and guar gum as fat replacers on viability of Bifidobacterium bifudum and some quality properties of low fat yoghurt. Journal of Food Industry Research, 27:77-89. (In Farsi)

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Ehsani, J. & Mohsenzadeh, M. (2018). Chemical Characteristics, and Effect of Inulin Extracted from Artichoke (Cynara scolymus L.) Root on Biochemical Properties of Synbiotic Yogurt at the End of Fermentation. Iran. J. Chem. Chem. Eng, 37: 219-230.

Garcia-Perez, F.J., Lario, Y., Fernandez-Lopez, J., Sayas, E., Perez-Alvarez, J.A. & Sendra, E. (2005). Effect of orange fiber addition on yogurt color during fermentation & cold storage. Color Research and Application, 30: 457-463.

Ghasempour, Z., Alizadeh, M. & R Bari, M. (2011). Optimisation of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology, 65: 118-125.

Gheybi, N., Raftan, Z. & Kasaai, R. (2015). Effect of stevia and inulin on the structure, physicochemical and sensory properties of dietetic ice cream. Journal of Food Science and Technology, 14: 1-14. (In Farsi)

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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. JournalofFood Processing & Beverages, 6: 1-11.

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Karim, M., Naderi, B., Mirzaie, M. & Sanjabi, N. (2018). Investigating the Physicochemical and Sensory Characteristics of Low-fat Yoghurt containing Long-chain Inulin and Carboxy-Methyl Cellulose. Food Technology & Nutrition, 15: 85-98. (In Farsi)

Kip, P., Meyerb, D. & Jellema, R.H. (2006). Inulins improve sensoric & textural properties of low-fat yoghurts. International Dairy Journal, 16: 1098-1103.

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Milani, E. & Koocheki, A. 2011. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. International Journal of Dairy Technology, 64(1): 121-129.

Muzammil, H., Rasca, B. & Junaid, M. (2018). Viability of Probiotics in Frozen Yogurt Supplemented with Inulin and Glycerol. International Journal of Nutrition and Food Sciences, 7: 116-120.

 Nikoofar, E., Hojjatoleslami, M. & Shariaty, M. (2013). Surveying the Effect of Quince seed Mucilage as a Fat Replacer on Texture and Physicochemical Properties of Semi Fat Set Yoghurt. International Journal of Farming and Allied Sciences, 2: 861-865.

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Villegas, B., Tárrega, A., Carbonell, I. & Costell, E. (2009). Optimising acceptability of new prebiotic low-fat milk beverages. Food Quality and Preference, Article in press.

Yademellat, M., Jooyandeh, H. & Hojjati, M. (2016). Comparison of some physiochemical and sensory properties of low-fat stirred yogurt containing Persian and Balangu-Shirazi gums, Journal of Food Science and Technology, 14: 313-326. (In Farsi)

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