اثر جایگزینی شکر با شیرین‌کننده‌ کم‌کالری سوربیتول بر ویژگی‌های فیزیکی‌شیمیایی و حسی مارمالاد توت‌فرنگی

[1] Emamjomeh, Z., Gaheri, R., & Asadi, G. M. (2010). Investigating the Effect of Replacing Sucrose and Glucose with Two Types of Sweeteners on Textural Properties and Microstructure of gaz. Iranian Food Science and Technology. 6(2): 130-135.
[2] Gandehari Yazdi, A. P., Hojatoleslami, M., Keramat, J., & Jahadi, M. (2014). Investigating the effect of sucrose replacement with dietary sweetener and gum tragacanth on the rheological and microstructural properties of traditional gotab. Journal of Food Science and Technology. 6(3): 97-106.
[3] Igual, M., Contreras, C., & Martínez-Navarrete, N. (2014). Colour and rheological properties of non-conventional grapefruit jams: Instrumental and sensory measurement. LWT - Food Science and Technology. 56: 200-206.
[4] Holzwarth, M., Korhummel, S., Siekmann, T., Carle, R., & Kammerer, D. R. (2013). Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. LWT - Food Science and Technology. 52: 131-138.
[5] Hancock, J. F. (1999). Strawberry. Michigan State University. Pp: 237.
[6] Featherstone, S. A. (2015). Complete Course in Canning and Related Processes. Woodhead Publishing. Pp: 534.
[7] Kerdsup, p., & Naknean, p. (2012). Effect of sorbitol substitution on physical, chemical and sensory properties of low-sugar mango jam. Science and Engineering Symposium 4th International Science. Engineering and Energy Conference. 12-18.
[8] Darrow, G. M. (1966). The Strawberry: History, Breeding and Physiology. Published by Holt, Rinehart and Winston of Canada, Limited. Pp: 447.
[9] Hyvonen, L., & Torma, R. (1983). Examination of sugar, sugar alcohols and artificial sweeteners for sucrose in strawberry Jam, product development. Journal of Food Science. 48: 183-185.
[10] Olinger, P.M., & Velasco, V. S. (1996). Opportunities and advantage of sugar replacement. General Food World. 4(3): 110.
[11] Newsome, R. (1993). sugar subtitutes in A Altschul (fd). low calorie Foods handbook. New York. Marcel Dekker. Pp: 608.
[12] Brunzell, J. D. (1978). Use of fructose, xzytol, sorbitol as a sweetener in diabetes mellitus. Diabetes care. 40-42.
[13] Fry, J. C. (2012). Natural low-calorie sweeteners. Natural food additives, ingredients and flavourings. Woodhead Publishing Limited. 41-75.
[14] Behravan, M. H. (1995). Sorbitol and its medical uses. M.Sc. Thesis
[15] Abdullah, A., & Chang, T. C. (2001). Optimization of reduced calorie tropical mixed fruits Jam. Food Quality and Preference. 12: 63-68.
[16] Hosseini, A., & Jamalian, J. (2006). Use of glycyrrhizin, sorbitol and fructose in the production of dietary sourcherry jam and evaluation of it in non-insulin dependent patients. Journal of Sciences and Technology of Agriculture and Natural Resources. 10(3): 211-221.
[17] Torabi Tabrizi, V., & Roufegarinejad, L. (2018). Investigating the effect of sugar replacement with xylitol and sucralose as low caloric sweeteners on the physicochemical and sensory characteristic of sour cherry jam. Journal of food science technology. 83(15): 227-236.
[18] Santanu, B., Shivhare, U. S., & Singh, T. V. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering. 105: 503–512.
[19] Codex, A. C. (2009). Codex Standard for jams, jellies and Marmalades. 296.
[20] Hanna, A. K., Fadi, M. A., & Thomas, J. H. (2005). Physical, Chemical and sensory properties of sugar-free jelly. Journal of Food Quality. 28: 179–190.
[21] Khouryeh, H. A., Aramouni, F. M., & Herald, T. J. (2005). Phsical, Chemical and Sensory Properties of Sugar-Free Jelly. Journal of Food Quality. 28(2): 179-190.
[22] Ragab, M. (1987). Characteristics of Apricot Jam Sweetened with Saccharin and Xylitol. Food chemistry. 6: 55-64 .
[23] Pavlović, S. R., Aleksandra, N., & Vujičić, L. (2003). Low Calorie Marmalades. Food and Nutrition Sciences. 34: 23-30.
[24] Jang, S. J., Kim, H. W., Hwang, K. E., Song, D. H., Kim, Y. J., Ham, Y. K., Lim, Y. B., Jeong, T. J., Kim, S. Y., & Kim, C. J. (2015). Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky. Korean Journal for Food Science of Animal Resources. 35(5): 622-629.
[25] Oliveira, M. E., Carvalho, L. E., Souza, E. L., Oliveira, A., Santos, W., & Ritzinger, L. (2013). Production of Dietetic Jam of Umbu-Caja (Spondias sp.): Physical, Physicochemical and Sensorial Evaluations. Food and Nutrition Sciences. 4: 461-468.
[26] Rafeek, M., Abolila, H. B., Hassan, A. E., & Hamd, A. (2015). Chemical, Nutritional and Organoleptical Characteristics of Orange-Based FormulatedLow-Calorie Jams. Food and Nutrition Sciences. 6: 1229-1244.
[27] Al-Dabbas, M., & Al-Qudsi, J. M. (2012). Effect of partial replacement of sucrose with the artificial sweetener sucralose on the physico-chemical, sensory, microbial characteristics, and final cost saving of orange nectar. International Food Research Journal. 19(2): 679-683.
[28] Nourmohammadi, E., Peighambardoust, S. H., Olad Ghaffari, A., Azadmard-Damirchi, S., & Hesari, j., (2011). Effect of sucrose replacement with polyols and aspartame on the characteristics of sponge cake. Journal of Food Industry Research. 21: 155-165.
[29] Nourmohammadi, E., Peighambardoust, S. H., Olad Ghaffari, A., Azadmard-Damirchi, S., & Hesari, j., (2011b). Effect of sucrose replacement with different concentration of sorbitol and oligofructose on the physicochemical properties of low calorie sponge cake. Journal of Food Industry Research. 7(3): 243-249.
[30] Zoulias, E. I., Piknis, S., & Oreopoulou, V. (2000). Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture. 80(14): 2049-2056.
[31] Vilela, A., Matos, S., Abraão, A. S., Lemos, A. M., & Nunes, F. M. (2015). Sucrose Replacement by Sweeteners in Strawberry, Raspberry and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach. Journal of Food Processing. 1-14.
[32] Kopjar, M., Pilitzota, V., Tiban, N. N., Subaric, D., Babic, J., Ackar, D., & Sajdl, M. (2009). Strawberry jams: influence of different pectins on colour and textural properties. Czech Journal of Food Sciences. 27: 20–28.
[33] Seyf kordi, A., Arjmand, M., & Gasemkhanlu, F. (2008). Formulation of chocolate Milk Powder Using Sucralose. Eighteenth National Congress of Food Science and Technology. Mashhad university. 8-12.
[34] Eslami, N., Shafafi Zunuzian. M., Fallah, H., & Mehrafarin, A. (2015). Evaluation the Effect of Substitution of Sucrose with Stevia Leaf Extract as a Natural Herbal Sweetener and Sorbitol Sugar in the Production of Diet Marmalade. Twenty-third National Congress of Iranian Food Science and Technology. Islamic Azad University of Qouchan.