بهینه سازی فرمولاسیون سس فلفل قرمز بر پایه‌ی آرد دانه های کتان و چیا

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 Akgül, C., Akcicek, A., Karadağ, A. & Karasu, S. ) 2022(. Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior. Acta Scientiarum Technology, 44(1) https://doi.org/10.4025/actascitechnol.v44i1.56006

Alqahtani, N.K. )2020(. Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder. The Scientific Journal of King Faisal University, 21 (1), 172-176.

Anon. (2017) Chocolate - Specifications and test methods. Iranian National Standardization Organization, No 608 7th. Revision. [In Persian]                                                                                                                                                                 

Anon. (2016) Hot Papper Sauce Specifications and test methods. Iranian National Standardization Organization, No 5878 1st. Revision. [In Persian]

Askari, M. & Mostaghim, T. )2019(. Evaluation of Using Salep and Chitosan Hydrocolloid as Stabilizers and Fat Replacer in Physicochemical and Rheological Features of Low-Fat Mayonnaise. Journal of Food Biosciences and Technology, 9(2), 63-72.

Basiri, S., Haidary, N., Shekarforoush, S. S. & Niakousari, M. (2018). Flaxseed mucilage: A natural stabilizer in stirred yogurt. Carbohydrate Polymers, 187, 59-65.

 

Bigliardi, B. & Galati, F. (2013(. Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology, 31(2), 118-129.

Farahnaky, A., Abbasi, A., Jamalian, J. & Mesbahi, G. (2008). The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. Journal of Texture Studies, 39(2), 169-182.

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Ixtaina, V.Y., Martínez, M.L., Spotorno, V., Mateo, C.M., Maestri, D.M., Diehl, B.W., Nolasco, S.M. & Tomás, M.C. )2011(. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, 24(2), 166-174.

Johary, N., Fahimdanesh, M. & Garavand, F. )2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. International Journal of Engineering Science Invention, 4, 51-57.

Juszczak, L., Oczadły, Z. & Gałkowska, D.  (2013(. Effect of modified starches on rheological properties of ketchup. Food and Bioprocess Technology, 6(5), 1251-1260.

Kaur, M., Verma, B. R., Zhou, L., Lak, H.M., Kaur, S. & Sammour, Y.M. (2022).Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis. American Journal of Preventive Cardiology, 9, 100301. doi:10.1016/j.ajpc.2021.100301

 Mesbahi, G., Abasi, A., Jalali, J. & Farahnaki, A. ) 2009). Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties. JWSS-Isfahan Univresity of Technology, 13 (47), 69-82. [In Persian]

Moreira, R., Chenlo, F. & Torres, M.D.(2013(. Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour. LWT-Food Science and Technology, 50(1), 160-166.

Mozafari, H.R., Hojjatoleslamy, M. & Hosseini, E.) 2019(. Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing. International Food Research Journal, 26(3), 1087-1093.

 

Qiafeh Davoodi, M., Sheikh Al-Salemi, Z. & Jalini, M. (2016). The effect of increasing flax seed on the nutritional properties and shelf life of Barbary bread. Journal of innovation in food science and technology, 9 (3),  1-11.

Rosell, C.M., Rojas, J.A. & De Barber, C.B.)2001(. Influence of hydrocolloids on dough rheology and bread quality. Food hydrocolloids, 15(1), 75-81.

Segura-Campos, M.R., Salazar-Vega, I.M., Chel-Guerrero, L.A. & Betancur-Ancona, D.A. (2013). Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods. LWT-Food Science and Technology, 50(2),723-731.

Shirmohammadi, M., Azadmard Damirchi, S., Sowti Khiyabanim M., Zarrin Ghalami, S. & Mortazavi, S.H. (2014). Effect of flaxseed powder incorporating on some physicochemical and sensory properties of fat reduced mayonnaise. Journal of Food Industry Research, 24(3), 387-398. [In Persian]

Sodini, I., Remeuf, F., Haddad, S. &  Corrieu, G. (2004). The relative effect of milk base, starter, and process on yogurt texture. Critical Reviews of Food Science and Nutrition, 44, 113– 137

Srikaeo, K., Poungsampao, P. & Phuong, N. T. (2017) Utilization of the fine particles obtained from cold pressed vegetable oils: A case study in organic rice bran, sunflower and sesame oils. Journal of Oleo Science, 66(1), 21–29.

Zeinalzadeh, E., Mizani, M., Chamani, M. & Geraami, A. (2014). Presenting a new formulation for low-fat and functional sausage. Food Technology & Nutrition, 11 ( 2),13-24. [In Persian]