بررسی امکان تولید ماست همزده کم چرب با استفاده از صمغ زدو

Amiri Aghdaei, S. S., Aalami, M. and Rezaei, R. 2010. The effect of psyllium seed hydrocolloids on physico-chemical and sensory characteristics of low fat yogurt. Iranian Food Science and Technology Research Journal. 6(3): 201-209. (in Persian)

AOAC.1995. Official Method of Analysis of AOAC International (16^th Ed.). Association of Official Analytical Chemists. Washington, DC.

Aryana, K. J. 2006. Probiotic, fiber fortified, fat free plain set yoghurt. Michwissenschaft. 61(3): 312–315.

Behnia, A., Karazhiyan, H., Niazmand, R. and Nafchi, A. R. M. 2013. Rheological properties of low fat yogurt containing cress seed gum. Agricultural Sciences. 4(9B): 29–32.

Clark, S., Costello, M., Drake, M. A. and Bodyfelt, F. 2008. The Sensory Evaluation of Dairy Products, 2^nd Ed., Springer.

El-Seyed, E. M., Abd El-Gawad, I. A., Murad, H. and Salah, S. H. 2002. Utilization of laboratory produced xanthan gum in the manufacture of yogurt and soy yoghurt. European Food Research and Technology. 215(4): 298–304.

Emadzadeh, B., Razavi, S. M. A., Hashemi, M. and Nassiri, M. 2011. Optimization of fat replacers andsweetener levels to formulate reduced- calorie pistachio butter: A response surface methodology. International Dairy Journal. 2(4): 37-54.

Fadavi, G. h., Mohammadifar, M. A., Zargaran, A. and Azadnia E. 2013. The study of composition, molecular weight and rheological characteristics of Zedo gum exudates from Amygdalus scoparia. Iranian Journal of Nutrition science and food technology. 7(5): 35-41.

Fadavi, G., Mohammadifar, M. A., Zargaran, A., Mortazavian, A. M. and Komeili, R. 2014. Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia. Journal of Carbohydrate Polymer. 101, 1074-1080.

Garcia-Perez, F. J., Lario, Y., Fernandez-Lopez, J., Sayas, E., Perez-Alvarez, A., Ozcan, T. and Kurtuldu, O. 2014. Influence of dietary fiber addition on the properties of probiotic yogurt. International Journal of Chemical Engineering and Applications. 5(5): 78-84.

Ghasempour, Z., Alizadeh, M. and Bari, M. R. 2012. Optimization of probiotic yoghurt production containing Zedo gum. International Journal of Dairy Technology. 65(1): 118-25.

Ghasempour, Z., Alizadeh, M. and Rezazad, M. 2011. Optimization of probiotic yogurt production containing Zedo gum. Electronic Journal of Food Processing and Maintenance. 2(3): 57-70.

Hansen, P. M. T. 1993. Food Hydrocolloids in the Dairy Industry, New York: Plenum Press. pp: 211-224.

Hashim, I. B. 2001. Characteristics and acceptance of yoghurt containingdate palm products. Second International Conference on Date Palms. Al-Ain, United Arab Emirates, 25-26 March, 2001; 842- 849.

ISIRI. 2000. Protein evaluation method. Instituteof Standards and Industrial Research of Iran. ISIRI No. 639. (in Persian)

ISIRI. 2009. Yogurt evaluation method(specifications and test methods). Instituteof Standards and Industrial Research of Iran. ISIRI No. 695. (in Persian)

ISIRI. 2011. Yogurt evaluation method. Institute of Standards and Industrial Research of Iran, ISIRI No. 2852. (in Persian)

Milani, E. and Koocheki, A. 2010. 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):121-9.

Mohammadi, S., Abbasi, S. and Hamidi, Z. 2010. Effect of some hydrocolloid on mixture of milk with orange juice stability. Iranian Journal of Nutrition Science and Food Technology. 5(4): 1-12.

Nabors, L. B. 2001. Alternative Sweeteners, 3^rd Ed. New York: Marcel Dekker, Inc. Chapter 1.

Osano, J. 2010. Emulsifying properties of a novel polysaccharide extracted from the seeds of Basil (Ocimum basilicum L). Thesis, MSC of Technology in Food Technology. Massey University,Palmerston North,New Zealand,chapter 5.

Raju, P. and Pal, D. 2014. Effect of dietary fibers on physico-chemical, sensoryand textural properties of Misti Dahi. International Dairy Journal. 51(11): 3124–3133.

Shakeri, M., Beiraghi Tosi, S. H. and Mortazavi, A. 2006. Physicochemical and sensory characteristics of probiotic yogurt. Journal of Food Science and Technology. 3(2): 1-10. (in Persian)

Staffolo, M. D., Bertola, N., Martino, M. and Bevilacqua, A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yoghurt. International Dairy Journal. 14(3): 263-268.

Supavititpatana, P., Wirjantoro, T. I. Apichartsrangkoon, A. and Raviyan, P.A. 2008. Addition of gelatin enhanced gelatin of corn milk yogurt. International Dairy Journal. 106(1): 211-216.

Walstra, P., Van Dijk, H. J. M. and Geurts, T. J. 1985. The syneresis of curd. 1–General consideration and literature review. Milk and Dairy Journal. 39, 209–246.

Yebeyen, D., Lemenih, M. and Feleke, S. 2009. Characteristics and quality of gum arabic from naturally grown Acaciasenegal (Linne) Willd. trees in the Central Rift Valley of Ethiopia. Food Hydrocolloids. 23(1): 175-180.