- Alizadeh M, Azizi-Lalabadi M and Kheirouri S (2014). Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream. Food and Nutrition Sciences 5: 390–396.
- Aminigo E.R, Metzger L and Lehtola P.S (2009). Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa). International Journal of Food Science and Technology 44: 560–566.
- AOAC (1990) Official Methods of Analysis.
- Bagheri F, Radi M and Amiri S (2014). Use of Sweetener Stevioside for Produce Dietary Breakfast Cream. Agriculture Science Developments 3(9): 284–291.
- Banach J.C (2012). Modification of milk protein concentrate and applicability in high-protein nutrition bars. MS Thesis, Iowa State University, Ames, Iowa.
- Barzegari M (2012). The effect of xanthan and carboxy methyl cellulose substitution with Persian gum on the quality of mayonnaise. MS Thesis, Sari Agricultural Sciences and Natural Resources University.
- Brandle JE and Telmer PG (2007). Steviol glycoside biosynthesis. Phytochemistry 68: 1855–1863.
- Cardello HMAB, Dasilva MAPA and Damasio MH (1999). Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations. Plant Foods for Human Nutrition 54: 119–130.
- Drake MA, Truong VD and Daubert CR (1999). Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. Journal of Food Science 64: 744–747.
- Emam-Djome Z, Mousavi ME, Ghorbani AV and Madadlou A (2008). Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams. International Journal of Dairy Technology 61(2): 183–191.
- FAO (2000). Food and Agriculture Organization of the United Nations. Codex standard for cream for direct consumption, 2nd edn. In Codex Alimentarius: Milk and milk products, pp. 39–41.
- Gonzalez-Martinez C, Becerra M, Chafer M, Alborz A, Carot JM and Chiralt A (2002). Influence of substituting milk powder for whey powder on yoghurt quality. Food Science and Technology 13: 334–340.
- Guggisberg D, Piccinali P and Schreier K (2011). Effects of sugar substitution with Stevia, Actilight and Stevia combinations or Palatinose on rheological and sensory characteristics of low-fat and whole milk set yoghurt. International Dairy Journal 21: 636–644.
- Kovacova R, Stetina J and Curda L (2010). Influence of processing and κ-carrageenan on properties of whipping cream. Journal of Food Engineering 99: 471–478.
- Lindley M.G (2012). Natural High-Potency Sweeteners. In: Sweeteners and Sugar Alternatives in Food Technology. (O’Donnell K and Kearsley M.W eds.), John Wiley & Sons. New Delhi, pp: 185–207.
- Myers R.H, Montgomery D.C and Anderson-Cook C.M (2009). Response Surface Methodology: process and product optimization using designed experiments. Wiley and Sons. New Jersey.
- Oliveira M.N, Sodini I, Remeuf F and Corrieu G (2001). Effect of milk supplementation andculture composition on acidification, textural properties and microbiological stability of fermentedmilks containing probiotic bacteria. International Dairy Journal 11: 935–942.
- Ortega-Ojeda F.E, Larsson H and Eliasson A.C (2005). Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydrate Polymers 59: 313–327.
- Patel M.R, Baer R.J and Acharya M.R (2006). Increasing the Protein Content of Ice Cream. Journal of Dairy Science 89: 1400–1406.
- Prakash I, DuBois G.E, Clos J.F, Wilkens K.L and Fosdick L.E (2008). Development of rebiana, a natural, non-caloric sweetener. Food and Chemical Toxicology 75–82.
- Salminen S and Hallikainen N (2002). Sweeteners. In: Food Additives. (Branen A.L, Davidson P.M, Salminen S and Thorngate III J.H eds.), Marcel Dekker. New York, pp: 447–475.
- Tadhani M and Subhash R (2006) Preliminary studies on Stevia rebaudiana leaves: proximal composition, mineral analysis and phytochemical screening. Journal of medical sciences 6(3): 321–326.
- Tesch S, Gerhards Ch and Schubert H (2002). Stabilization of emulsions by OSA starches. Journal of Food Engineering 54: 167–174.
- Thaiudom S and Khantarat K (2011). Stability and rheological properties of fat-reduced mayonnaises by using sodium octenyl succinate starch as fat replacer. Procedia Food Science 1: 315–321.
- Woo K.S, Seib P.A (2002). Cross-Linked Resistant Starch: Preparation and Properties. Cereal Chemistry 79(6): 819–825.
- Worrasinchai S, Suphantharika M, Pinjai S and Jamnong P (2006). ß-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids 20: 68–78.
|
