بررسی استفاده از شربت سورگوم شیرین به عنوان جایگزین شکر در فرمولاسیون بیسکویت و نان قندی

Almodares, A. 2015. Sugar replacement with natural sugar produced from sweet sorghum. Proceeding of the First Scientific Conference of Science and Food Industry of Iran. 16 October 2015. Tehran, Iran. 124-130. (in Persian).

Alsenaien, W., Alamer, A., Zhen-Xing Tang, R., Albahrani, A., Al-Ghannam, S. A., and Aleid, S. M. 2015. Substitution of sugar with dates powder and dates syrup in cookies making. Advance Journal of Food Science and Technology. 8(1):8-13.

Fahloul, D., Abdedaim, M., and Trystram, G. 2010. Heat mass transfer and physical properties of biscuits enriched with date powder. Journal of Applied Sciences Research. 6(11): 1680-1686.

Hamze Louie, M., Mirzaei, H., and Ghorbani, M. 2008. The effects of the replacement of stevia sweeteners instead of sugar in the physico-chemical and organoleptic properties of biscuits. Master's Thesis. Golestan University of Agricultural Sciences and Natural Resources. (in Persian).

Kinghorn, A.D., Chin, Y.W., Pan, L. and Jia, Z., 2010. Natural products as sweetner and sweetness modifiers. In: H.-W. Liu and L. Mander (Eds.), Comprehensive Natural Products II (pp. 269–315). Oxford: Elsevier.

Krishnan, R., Dharmaraj, U., Manohar, R. S., and Malleshi, N. G. 2011. Quality characteristics of biscuits prepared from finger millet seed coat based composite flour. Food Chemistry. 129(2): 499-506.

Laguna, L., Varela, P., Salvador, A., and Fiszman, S. 2013. A new sensory tool to analyse the oral trajectory of biscuits with different fat and fibre contents. Food Research International. 51(2): 544- 553.

McLaren, J.S., Lakey, N., and Osborne, J. 2003. Sorghum as a bio-resources platform for future renewable resources. Proceedings 57^th Corn and Sorghum Research Conference American Seed Trade Association. Alexandria, VA. USA.

Mazumdar, D., Poshadri, A., and Srinivasa, P. 2012. Innovation use of Sweet sorghum juice in the beverage industery. International Food Research Journal. 19(4): 1361-1366.

Mesbahi, G.h., Mansouri, H., Majzoobi, M., and Farahnaky, A. 2016. Effect of sucrose replacement with date syrup and date liquid sugar on rheological properties of biscuit dough. Journal of Food Science and Technology. 58(13): 45-55. (in Persian). 

Nourmohammadi, A., and Peyghambardoust, S.H. 2011. Feasibility study of low-calorie cake repairation with erythritol and oligo-fructose. Iranian Journal of Nutrition Science and Food Technology. 7(1):85-92. (in Persian).

Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., and Delcour, J. A. 2009. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering. 90(3): 400-408

Pirgaria, E. 2007. Sweet Sorghum–natural sweetner for foods. Cercetări Agronomice în Moldova. 3(131). 57-62.

Poorkazem, A. 2009. Effect of different sowing techniques on Sorghum. Science Ecology Agricultural Farmer's Journal. 17(204): 40-47. (in Persian).

Savitha, Y.S., Indrani, D., and Prakash, J. 2008. Effect of replacement of sugar with sucralose and maltodexterin on rheological characteristics of soft dough biscuits. Journal of Texture Studies. 39(6): 605-616.

Schirmer, M., Jekle, M., Arendt, E., and Becker, T. 2012. Physicochemical interactions of polydextrose for sucrose replacement in pound cake. Food Research International. 48(1): 291-298.

Taylor, J. R. N., Schober, T. J., Bean, S. R. 2006. Novel food and non-food uses for sweet sorghum and millets. Journal of Cereal Science. 44 (3): 252-271.

Vatankhah, M., Elhami Rad, A.H, Yaghbani, M., Nadian, N., and Akbarian meymand, M. 2016. Study of possibility low calorie biscuit production by using stevioside sweetener. Journal of Research and Innovation in Food Science and Technology. 2 (3):157-170. (in Persian).

Yaghbani, M., Sheykhol-Eslami, Z., and Davodi, M. 2016. Study on possibility of sucrose replacement by Stevia sweetener in bakery products. Final Research Report. Agricultural Engineering Research Institute Publications. No. 52396. (in Persian).

Zoulias, E. L., Piknis, S., Oreopoulou, V. 2000. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal Science Food Agriculture. 80(14): 2049-2056.