تأثیرجایگزینی آرد گندم با پودر هویج بر ویژگی‌های کیفی کیک روغنی

پایان ر، ١٣٨٥. مقدمه‌ای بر تکنولوژی فرآورده‌‌های غلات، چاپ اول، انتشارات آییژ، ٣٢٠ -٣٢١.

خلقتی س و زمردی ش، 1395. بررسی امکان استفاده از فیبر سیب در تولید کیک میوه­ای پری‌بیوتیک و ارزیابی خواص فیزیکوشیمیایی و حسی محصول نهایی، دومین کنفرانس علمی‌پژوهشی علوم و صنایع غذایی ایران.

رجب‏زاده ن، 1375. تکنولوژی نان، چاپ دوم، مؤسسه چاپ و انتشارات دانشگاه تهران، 3-7، 265 و 409-448.

مقصودلو ی، احمدی ع، عزیزی م ح، اعلمی م و قربانی پ م، 1395. تأثیر فیبر‌های نشاستة مقاوم بر ویژگی‌های کیفی وحسی کیک اسفنجی، نشریه پژوهش‌های صنایع غذایی، جلد بیست و شش، شماره دو.

مؤسسه استاندارد و تحقیقات صنعتی ایران، 1371. اندازه‌گیری فیبر خام استاندارد شماره 3105.

مؤسسه استاندارد و تحقیقات صنعتی ایران، 1389. غلات و فرآورده‌های آن- روش اندازه‌گیری رطوبت- روش مرجع شماره 2705.

Bhat MA, Bhat A, 2013. Study on physico-chemical characteristics of pumpkin blended cake. Food and bioprocess technology 4: 710-722.  

Chronakis IS, 2001. Gelation of edible blue-green algae protein isolates (Spirulina platensis): Thermal transitions, rheological properties, and molecular forces involved. Bioresource Technoogyl 77: 19-24.

 Codex alimentarius. Discussion paper on acrylamide, 2003. Available from: URL: http://www.Codexalimentarius.com/CX/FAC/04/36/34, Rotterdam, Netherlands.

Fu Z, Yoo M, Zhou W, Zhang L, Chen Y and Lu J, 2018. Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducingthe formation of acrylamide during the bread baking process. Food Chemistry 242: 162-168.

Gazalli H, Malik AH, Jalal H, Afshan S and Mir A, 2013. Proximate composition of carrot powder and apple pomace powder. International Journal of Food Nutrition and Safety 3 (1): 25-28.

Gómez M, Oliete B, Rosell CM, Pando V, Fernández E, 2008. Studies on cake quality made of wheat–chickpea flour blends. LWT-Food Science and Technology 41: 1701-1709.

Hedegaard RV, Granby K, Frandsen H, Thygesen J, 2008. Acrylamide in bread: effect of prooxidants and antioxidants. Euro Food Reserch Technolgy 227 (2): 519-525.

Hernandez MJ, Duran L and Costell E, 1999. Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis. Food Science and Technology International 5: 79-87.

Hussein MA, Yonis AAM, Abd El HA, 2013. Effect of adding carrot powder on the rheological and sensory properties of panbread. Journal Food and Dairy Science 4 (6): 281-289.

Jeddou KB, Bouaziz F, Zouri-Elouzi S, Ellouz-Chaabouni S, ellouz-Ghorbel R, Nouri-Ellouz O, 2017. Improvmen of texure and sensory properties of cakes by addition of potato peel powder whit high level of dietary fiber and protein. Food Chemistry 217: 668-677.

Ji Y, Zhu K, Qian H, Zhou H, 2007. Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry 104: 53-58.

Kim JH, Lee HJ, Lee HS, Lim EJJ, Imm JY, Suh HJ, 2012. Physical and sensory characteristics of fiber-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology 47: 478-484.

Lebesi DM, Tzia C, 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology 4: 710-722.

Levine RA, Smith RE, 2005. Sources of variability of acrylamide levels in a cracker model. Journal Agricultur Food Chemistry 53 (11): 4410-4416.

Masoodi FA, Sharma B, Chauhan GS, 2002. Use of apple pomace as a source of dietry fiber in cakes. Plant Foods for Human Nutrition 57: 121-128.

McCarthy DF, Gallagher E, Gormley T R, Schober TJ, Arendt EK, 2005. Application of response surface methodology in the development of gluten free bread. Cereal Chemistry 82: 609-615.

Nouri M, Nasehi B, Samavati V, AbdananMehdizadeh S, 2017. Optimizing the effect of Persian gum and carrot pomace powder for development of low-fat donut with high fiber content. DOI: http://dx.doi.org/10.1016/j.bcdf.2017.01.001.

Pasqualone A, Bianco AM, Paradiso VM, Summo C, Gambacorta G, Caponio F, 2014. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Research International 65: 385-395.

 Perkin E, 2004. Acrylamide Analysis by Gas Chromatography. USA: PerkinElmer Life and Analytical Science 20 (10): 5-7.

 Sudha ML, Baskaran V, Leelavathi K, 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry 104: 686-692.

Sun D, 2008. Computer vision technology for food quality evaluation. Academic Press, New York.

Walker R, Tseng A, Cavender G, Ross A, Zhao Y, 2014. physicochemical, nutritional and sensory qualities of wine grape pomace fortified baked goods. Journal Food Science 79 (9):1811-1822.

Zhang, Y. 2007. Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia Pack Journal Clinical Nutrition, 16: 131-136.