Study of texture and sensory properties of prebiotic cream containing inulin and polydextrose by using response surface methodology

Document Type : Research Paper

Authors


زمانی ا، الماسی ه و قنبرزاده ب، 1394، تاثیر قوام دهنده های گوار و کربوکسی متیل سلولز بر خواص رئولوژیکی و فیزیکی ماست میوه ای قالبی، مجله مهندسی بیوسیستم ایران، شماره 1، ص. 66-57.
دامن افشان پ، صالحی­فر م، غیاثی طرزی ب و باخدا ح، 1394، بررسی تاثیر اینولین بر خصوصیات کیفی کیک روغنی، فصلنامه علوم و صنایع غذایی، شماره 46، ص. 48-41.
سهراب­وندی س، سرمدی ب، نعمت الهی آ، کمیلی فنود ر و فارسانی س ا، 1394، بررسی اثر افزودن اینولین و D- تاگاتوز بر خواص فیزیکوشیمیایی و حسی آب انگور فراسودمند، فصلنامه علوم تغذیه و صنایع غذایی ایران، شماره 4، 124-115.
بیطرف ش، عباسی س و حمیدی ز، 1392، تولید شکلات تلخ کم‌کالری پری‌بیوتیک با استفاده از اینولین، پلی‌دکستروز و مالتودکسترین، فصلنامه علوم تغذیه و صنایع غذایی ایران، شماره 1، 49-62.
رفیعی طاری ن، احسانی م ر، مظلومی م و ابراهیم زادع موسوی م، 1385، بررسی اثر نوع و مقدار پایدارکننده­ها بر پایداری خامه UHT، فصلنامه علوم و صنایع غذایی ایران، شماره 1، 45-49.
غلامحسین پور ع و مظاهری تهرانی م، 1390، استفاده از کنسانتره پروتئینی شیر (MPC-85) در تولید خامه کم چرب و ارزیابی خواص فیزیکوشیمیایی و حسی آن، نشریه پژوهش های علوم و صنایع غذایی ایران، شماره 2، ص. 178-172.
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