- Aslanzadeh, M., Mizani, M., Gerami, A., and Alimi, M. 2014. Evaluation of dietary fiber performance of wheat bran as a fat substitute in mayonnaise. Food Sci. Nutr. 11:1.21-31. (In Persian)
- Agarwal, V., Kochhar, A., and Sachdeva, R. 2009. Sensory and nutritional evaluation of sweet cereal products prepared using stevia powder for diabetics. Ethno-Med. 3: 8-93.
- Barkallah, M., Dammak, M., Louati, I., Hentati, F., Hadrich, B., Mechichi, T., Ayadi, A., Fendri, I., Attia, H., and Abdelkafi, S. 2017. Effect of Spirulina Plantesis fortification on physicochemical, textural, antioxidant and sensory properties of yogurt during fermentation and storage. LWT-Food Sci. Technol. 84: 323-330.
- Bialek, M., Rutkowska, J., Adamska, A., and Bajdalow, E. 2015. Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. Cyta J. of Food. 14:3.391-398.
- Brown, I. 1996. Complex carbohydrates and resistant starch. Nut. Reviews, 54:115-119.
- Cheng, Y.F., and Bhat, R. 2016. Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour. Food Biosci. 14:54-61.
- Cho, H., Yun-Hyoung, Y.,Kun-Jong, L., and Yong-Sik, C. 2005. Quality Characteristics of low fat salad dressing with Spirulina during storage. Korean J. Food Preserv.12:4.329-335.
- Ferguson, L.R., Tasman-Jones, C., Englyst, H., and Harris, P.J. 2000. Comparative effects of three resistant starch preparations on transit time and short-chain fatty acid production in rats. Nutr. Cancer. 36:2.230-237.
- Forouhi, N.G., and Wareham, N.J. 2010. Epidemiology of diabetes. Medicine. 38:602-6.
- González-Mateo, S., González-SanJosé, M.L., and Muniz, P. 2009. Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential. Food Chem. Toxicol. 47: 2798-2805.
- Heidarian, M., and Goli, M. 2021. Investigation on production of Masghati sweets formulation containing Ganoderma locidum with replacing sucrose and wheatstarch with sucralose-isomalt and potato starch by response surface methodology. Iranian Food Sci. Technol. Res. J.17(5). )In Press- In Persian(
- Karp, S., Kurek, M., and Wierzbicka, A. 2016. Physical properties of muffins sweetened with Steviol glycosides as the sucrose replacement. Food Sci. Biotechnol. 25:1131.1591-1596.
- Khazaiy pool, E., Shahidi, F., Mortazavi, S.A., and Mohebbi, M. 2015. The effect of different levels of Spirulina Platensis microalgae and agar and guar hydrocolloids on water activity, texture, color parameters and overall acceptability of kiwi puree-based fruit pastille. J. Food Sci. Technol. 12:48.47-59. (In Persian)
- Lazou, A., and Krokida, M. 2010. Structural and textural characterization of corn–lentil extruded snacks. J. Food Eng. 100:3.392-408.
- Li, S., Zhang, Y., Wei, Y., Zhang, W., and Zhang, B. 2014. Thermal, pasting and gel textural properties of commercial starches from different botanical sources. Bioprocess Biotech. 4:161.
- Liu, J., Mao, X., Zhou, W., and Guarnieri, M.T. 2016. Simultaneous production of triacylglycerol and high-value carotenoids by the astaxanthin-producing oleaginous green microalga Chlorella zofingiensis. Bioresour. Technol. 214:319-327.
- Lopez, H.W., Levrat-Verny, M.A., Coudray, C., Besson, C., Krespine, V., Messager, A., Demigne, C., and Remesy, C. 2001. Class 2 resistant starches lower plasma and liver lipids and improve mineral retention in rats. J. Nutr. 131:1283-1289.
- Majzoobi, M., Mohammadi, M., Mesbahi, G., and Farahnaky, A. 2018. Sucrose and fat reduction in cake formulation. J. texture stud. 49:5.468-475.
- Manisha, G., Soumya, S., and Indrani, D. 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocoll. 29:2.363-373.
- Marco, E., Steffolani, M., Martinez, S., and Leon, A. 2014. Effect of spirulina biomass on the technological and nutritional quality of bread wheat pasta. J food sci. technol. 58:1.102-108.
- Mounsey, J.S. 2009. Effect of wheat starch on imitation cheese texture. J. food technol. 7:2.30-33.
- Naghipour, F., Karimi, M., Habibi Najafi, M.B., Hadad Khodaparast, M.H., Sheikholeslami Z, Ghiafeh Davoodi, M., and Sahraiyan, B. 2013. Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. J. Food Sci. Technol. 10:41.127-139. (In Persian)
- Numtor, F.A., Walter, W.M., J.R., and Schwartz, S.J. 1995. Physicochemical changes in cassava starch and flour associated with fermentation: Effect of textural properties. Starch. 47:3.86-91.
- Onwulata, C.I., Smith, P.W., Konstance, R.P., and Holsinger, V.H. 2001b. Incorporation of whey products in extruded corn, potato or rice snacks. Food Res. Int. 34:8.679-687.
- Pon, S.Y., Lee, W.J., and Chong, G.H. 2015. Textural and rheological properties of stevia ice cream. Int. Food Res. J. 22:4.1544-1549.
- Radocaja, O.F., Dimicb, E.B., and Vujasinovicc1, V.B. 2011. Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake. Acta Period. Technol. 42: 31-143.
- Ravindra, P., Genovese, D.B., Foegeding, E.A., and Rao, M.A. 2004. Rheology of heated mixed whey protein isolate/cross-linked waxy maize, starch dispersions. Food Hydrocoll. 18:775-781.
- Sanjari, S., Sarhadi, H., and Shahdadi, F. 2018. Investigating the effect of Spirullina plantesis microalgae on textural and sensory properties of Baguette bread. J. nutr. Food. 110:2.182-189. (In Persian)
- Schiweck, H., and Munir, M. 1992. Isomalt, a versatile alternative sweetener-production, properties and uses. Carbohydrates in industrial synthesis. Berlin. 5-55.
- Spolaore, P., Joannis-Cassan, C., Duran, E., and Isambert, A. 2006. Commercial applications of microalgae. J. biosci. bioeng. 101:2.87-96.
- Sumargo, F., Gulati, P., Weier, S.A., Clarke, J., and Rose, D.J. 2016. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours. Food Chem. 211:726-733.
- Sun, Q., Xing, Y., Qiu, C., and Xiong, L. 2014. The pasting and gel textural properties of cornstarch in glucose, fructose and maltose syrup. PLOS ONE. 9:41-6.
- Sun-Hee, K., Hyo-Jin, K., Bo-Ram, Y., Ki-Hyun, Y., Eun-Kyoung, S., and Mee-Ree, K. 2011. Quality characteristic of pan bread with Spirulina powder. J. East Asian Soc. Diet. Life. 21:1.31-37.
- Tian, Y., Li, Y., Manthey, F.A., Xu X., Jin, Z., and Deng, L. 2009. Influence of β-cyclodextrin on the short-term retrogradation of rice starch. Food Chem. 116:1. 54-58.
- Todd, L. 2000. A review of spirulina as a carotenoid and vitamin source for cultured shrimp. Spirulina Pacifica Tech. Bull. 8P.
- Wang, L., Xu, J., Fan, X., Wang, Q., Wang, P., Zhang, Y., Cui, L., Yuan, J., and Yu, Y. 2016. Effect of disaccharides of different composition and linkage on corn and waxy cornstarch retrogradation. Food Hydrocoll. 61:531-536.
|