- Aghajani, A., Pourahmad, R. and Mahdavi Adeli, H. R. (2014). The effect of oligofructose, lactulose and inulin mixture as prebiotic on physicochemical properties of synbiotic yogurt. Journal of Food Biosciences and Technology, 4(2): 33-40.
- Ahmadi, A., Milani, E., and Madadlou, A. (2014). Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal Food Science and Technology, 51: 1568–1574. https://doi.org/10.1007/s13197-012-0679-y
- Akin, M. B., Akin, M. S. and Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food Chemistry, 104: 93-99. https://doi.org/10.1016/j.foodchem.2006.11.030
- Aminifar, M., Miyani, S., Alami, M., Ghaffarpour, M., Dastmalchi, F., Maghsoudloo, Y., and Mohammadi, M. (2016). Investigation of physicochemical, textural and sensory properties of ultra-beneficial dairy dessert with barley malt without shell. Iranian Biosystems Engineering, 47(3): 509-501 (in Persian).
- Anonymous, (2008). Iranian Institute of Standards and Industrial Research. Measuring the amount of mold and yeast in desserts. National Standard No. 1-10899 (in Persian).
- Anonymous, (2016). Iranian Institute of Standards and Industrial Research. Jelly products, characteristics and test methods, National Standard No. 2682 (in Persian).
- Azari Anpar, M., Khamiri, M., Alami, M., and Faraji Kafshgari, S. (2016). Microencapsulation and increase the stability and efficiency of probiotics. The Second National Conference on Probiotics and Healthy Foods, Gorgan University of Agricultural Sciences and Natural Resources (in Persian).
- Boroughni, M., Pourahmad, R., and Akbari Moghari, A. (2018). The effect of oligofructose and type of microbial culture on the amount of conjugated linolenic acid and the survival of probiotic bacteria in probiotic yogurt. Journal of Food Microbiology, 5(3): 48-36 (in Persian).
- Burey, P., Bhander, B. R., Rutgers, R .P .G., Halley, P. J , and Torley, P. J. (2009). Confectionery gels: A review formulation,rheological and structural aspect. International Journal of Food Properties, 12(1): 176-210. https://doi.org/10.1080/10942910802223404
- Butrabi, S. Z., and Merhamatizadeh, M. (2018). The effect of adding inulin and oligofructose in probiotic ice cream using Bifidobacterium bifidum, 12th Iranian Congress of Veterinary Students, Semnan, Semnan University (in Persian).
- Cardarelli, H. R., Buriti, F. C. A., Castro, I. A., and Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT- Food Science and Technology, 41(6): 1037–1046. https://doi.org/10.1016/j.lwt.2007.07.001
- Desouza, A. H. P, Costa G. A. N, da Silva Miglioranza, L. H, Furlaneto–Maia L and Oliveira A. F. (2013). Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum. Acta Scientiarum. Journal of Health Sciences, 351:125–131.
- Ebrahimi Jam, S., Zarringhalami, S., and Ganjloo, A. (2019). Quinoa– based gluten– free fermented beverage Production using probiotic bacteria. Journal of Food Research, 29(1): 27-42.
- Golestani, M. and Pourahmad, R. (2017). Comparison of three treatments (two fermented treatments and one non-fermented treatment) in production of synbiotic ice cream. Journal of Food Processing and Preservation, 41 (2): 1-6. https://doi.org/10.1111/jfpp.12839
- Hosseini Nejad, M., Mohtashami, M., Kamali, S., and Elahi, M. (2015). Optimization of low-calorie fruit jelly powder formulations using sucralose and isomalt sweeteners. Journal of Research and Innovation in Food Science and Industry, 4(1): 74-65 (in Persian).
- Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., and Morales, M. E. (2014). Microencapsulation of bacteria: a review of different technologies and their impact on the probiotic effects. Innov. Food Science and Emerging Technology, 27, 15–25. https://doi.org/10.1016/j.ifset.2014.09.010
- Miranda, J. S., Costa, B. V., de Oliveira, I. V., de Lima, D. C. N., Martins, E. M. F., Júnior, B. R. D. C. L., ... & Martins, M. L. (2020). Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. Lwt, 126, 109275.https://doi.org/10.1016/j.lwt.2020.109275
- Moghadas Kiya E, Nabi poor Barbin M, Ghasem pooor Z, Naseri L, and Ehsani A. (2018). A survey about qualitative and sensory indices of edible jelly containing pomegranate concentrate and Lactobacillus paracasei, FSCT, 15 (77): 88-79 (in Persian).
- Mohammadi, N., Fahimdanesh, M., Ahari, H. and Khosravi Zanjani, M.A. (2014). Production of functional mayonnaise sauce using probiotic bacteria microencapsulated by alginate and resistant corn starch. Food Technology and Nutrition, 11 (2): 73-80 (in Persian).
- Mohammadi, R., Mortazavian, A. M., Khosrokhavar, R., and Cruz, A. G. (2011). Probiotic ice cream: viability of probiotic bacteria and sensory properties. Food Microbiology, 61:411–424. https://doi.org/10.1007/s13213-010-0188-z
- Momtaheni, S., Pourahmad, R. and Akbarian Mooghari, A. (2015). Physicochemical, microbial and sensory characteristics of low-fat stirred yogurt containing Bifidobacterium lactis and prebiotic compounds. International Journal of Biology and Biotechnology, 12(3): 361-367.
- Mousavi, Z. E., Mousavi, Z., Razavi, S. H.. Emam_Djomeh, Z., and Kiani. H. (2011). Fermontation of pomegranate juice by probiotic lactic acid bacteria. World Microbiology & Biotechnology, 27:123-128. https://doi.org/10.1007/s11274-010-0436-1
- Nabipour Barbain, M.(2016). Evaluation of physicochemical and microbial properties of probiotic edible jelly containing pomegranate concentrate, Master Thesis, Department of Food Science and Technology, Afagh Institute of Higher Education, Urmia (in Persian).
- Pyrani, S. (2014). Formulation of dairy synbiotic dessert based on cereals using microencapsulation technology of probiotic organism, Master Thesis, Faculty of Agriculture and Veterinary Sciences, Islamic Azad University of Sabzevar (in Persian).
- Rajabpour, N., Mansouripour, S. And Hamedi, J. (2020). Feasibility study of producing and evaluation the quality properties of probiotic and synbiotic jelly containing Bacillus coagulans. Journal of Food Microbiology, 7 (2): 34-43 (in Persian).
- Rezaee, F. Shahidi, M. Elahi, M. Mohebbi, M. and Nassiri Mahallati, (2012). Texture Profile Analysis of Plum Pastille by Sensory and Instrumental Methods and Optimization of its Formulation. Iranian Food Science and Technology Research Journal, 8(1), 30 (in Persian).
- Rezaeizadeh, A. and Raftani Amiri, Z, (2017). Extraction and properties of chicken leg gelatin and its application in cantaloupe jelly. Iranian Food Science and Technology Research Journal, 13 (2): 322-332 (in Persian).
- Ricardo, P. D. S. O., Patrizia, P., Marice, N. D. O., and Attilio, C. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engeeniring, 107:36-40. https://doi.org/10.1016/j.jfoodeng.2011.06.005
- Sabzichi Esfahalan, A. (2014). Production of synbiotic fruit jelly using Lactobacillus acidophilus and fructooligosaccharide, Master Thesis, Faculty of Agricultural Sciences, University of Tabriz (in Persian).
- Talebzadeh, S., and Sharifan, A. (2016). Developing Probiotic Jelly Desserts with Lactobacillus acidophilus. Journal of Food Processing and Preservation, 41(1): 1745-4549. https://doi.org/10.1111/jfpp.13026
- Zuidam, N. and Shimoni, E. (2010). Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. In N. J. Zuidam and V. Nedovic (Eds.), Encapsulation Technologies for Active Food Ingredients and Food Processing (pp. 3-29): Springer New York. https://doi.org/10.1007/978-1-4419-1008-0_2
|
