غنی‌سازی کیک اسفنجی با پودر تفاله گوجه‌فرنگی و عصاره‌ پوست انار و ارزیابی ویژگی‌های فیزیکی، بافتی و حسی آن

[1] McKevith, B. (2004). Nutritional aspects of cereals. Nutrition Bulletin, 29(2), 111-142.‏
[2] Rheological properties of sponge cake based on the rice and wheat germ flour.( 2018). Journal of Food Processing and Preservation, 10(1), 16-32.
[3] Banureka, V. D. and T. Mahendran (2011). Formulation of Wheat-Soybean Biscuits and their Quality Characteristics. Tropical Agricultural Research and Extension, 12.

[4] Maghaydah, S., Abdul-Hussain, S., Ajo, R., Tawalbeh, Y., & Elsahoryi, N. (2013). Effect of lupine flour on baking characteristics of gluten free cookies. Advance Journal of Food Science and Technology, 5(5), 600-605.‏
[5] Leinonen, I., Iannetta, P. P., Rees, R. M., Russell, W., Watson, C., & Barnes, A. P. (2019). Lysine supply is a critical factor in achieving sustainable global protein economy. Frontiers in Sustainable Food Systems, 27.‏
[6] Majzoobi, M., Ghavi, F. S., Farahnaky, A., Jamalian, J., & Mesbahi, G. (2011). Effect of tomato pomace powder on the physicochemical properties of flat bread (Barbari bread). Journal of Food Processing and Preservation, 35(2), 247-256.‏
[7] Herrera, P. G., Sánchez-Mata, M. C., & Cámara, M. (2010). Nutritional characterization of tomato fiber as a useful ingredient for food industry. Innovative Food Science & Emerging Technologies, 11(4), 707-711.‏
[8] Akhtar, S., Ismail, T., Fraternale, D., & Sestili, P. (2015). Pomegranate peel and peel extracts: Chemistry and food features. Food chemistry, 174, 417-425.‏
[9] Drinić, Z., Mudrić, J., Zdunić, G., Bigović, D., Menković, N., & Šavikin, K. (2020). Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil. Food chemistry, 333, 127501.
[10] Mirab, B., Gavlighi, H. A., Sarteshnizi, R. A., Azizi, M. H., & Udenigwe, C. C. (2020). Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. Lwt, 134, 109973.‏
[11] Mohtarami, F. (2019). Effect of carrot pomace powder and Dushab (traditional grape juice concentrate) on the physical and sensory properties of cakes: a combined mixtures design approach. Current Nutrition & Food Science, 15(6), 572-582.‏
[12] Mohtarami, F., Gholipour, D., & Ashrafi Yorghanlou, R. (2019). The feasibility of producing enriched and low-calorie sponge cakes with spinach puree. Journal of Food Science and Technology (Iranian), 84(15), 375-384.‏
[13] Ardekani, M. R. S., Hajimahmoodi, M., Oveisi, M. R., Sadeghi, N., Jannat, B., Ranjbar, A. M., ... & Moridi, T. (2011). Comparative antioxidant activity and total flavonoid content of Persian pomegranate (Punica granatum L.) cultivars. Iranian journal of pharmaceutical research: IJPR, 10(3), 519.‏
[14 Pizarro, P. L., Almeida, E. L., Sammán, N. C., & Chang, Y. K. (2013). Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT-Food Science and Technology, 54(1), 73-79.‏
[15] Gómez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food hydrocolloids, 21(2), 167-173.‏
[16] Sandvik, P., Marklinder, I., Nydahl, M., NÆs, T., & Kihlberg, I. (2016). Characterization of commercial rye bread based on sensory properties, fluidity index and chemical acidity. Journal of Sensory Studies, 31(4), 283-295.‏
[17] Ronda, F., Gomez, M., Blanco, C. A., & Caballero, P. A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food chemistry, 90(4), 549-555.‏
[18] Mohtarami, F., Rashidi, Z., & Pirsa, S. (2022). Extraction of flaxseed and Plantago Psyllium mucilage: Investigation of rheological properties and efficiency as a fat substitute for the production of low‐calorie cookies. Journal of Food Processing and Preservation, 46(11), e16964.‏
[19] Ćetković, G., Savatović, S., Čanadanović-Brunet, J., Djilas, S., Vulić, J., Mandić, A., & Četojević-Simin, D. (2012). Valorisation of phenolic composition, antioxidant and cell growth activities of tomato waste. Food Chemistry, 133(3), 938-945.‏
[20] Hussain, P. R., Dar, M. A., & Wani, A. M. (2012). Effect of edible coating and gamma irradiation on inhibition of mould growth and quality retention of strawberry during refrigerated storage. International journal of food science & technology, 47(11), 2318-2324.‏
[21] Basiri, S., Shekarforoush, S. S., Aminlari, M., & Akbari, S. (2015). The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. LWT-Food Science and Technology, 60(2), 1025-1033.‏
[22] Ayhan, Z., & Eştürk, O. (2009). Overall quality and shelf life of minimally processed and modified atmosphere packaged “ready‐to‐eat” pomegranate arils. Journal of food science, 74(5), C399-C405.‏
[23] Mehta, D., Prasad, P., Sangwan, R. S., & Yadav, S. K. (2018). Tomato processing byproduct valorization in bread and muffin: Improvement in physicochemical properties and shelf life stability. Journal of food science and technology, 55(7), 2560-2568.‏
[24 Nour, V., Ionica, M. E., & Trandafir, I. (2015). Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. Journal of food science and technology, 52, 8260-8267.‏
[25] Lu, T. M., Lee, C. C., Mau, J. L., & Lin, S. D. (2010). Quality and antioxidant property of green tea sponge cake. Food chemistry, 119(3), 1090-1095.‏
[26] Hernández-Ortega, M., Kissangou, G., Necoechea-Mondragón, H., Sánchez-Pardo, M. E., & Ortiz-Moreno, A. (2013). Microwave dried carrot pomace as a source of fiber and carotenoids.‏
[27] Topkaya, C., & Isik, F. (2019). Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. Journal of Food Processing and Preservation, 43(6), e13868.‏
[28] Ismail, T., Akhtar, S., Riaz, M., & Ismail, A. (2014). Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. International journal of food sciences and nutrition, 65(6), 661-666.‏
[29] Hosseini Ghaboos, S. H., Seyedain Ardabili, S. M., & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2).‏
[30] Gómez, M., Moraleja, A., Oliete, B., Ruiz, E., & Caballero, P. A. (2010). Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science and Technology, 43(1), 33-38.‏
[31 Nasir, M., Butt, M. S., Anjum, F. M., Jamil, A. M. E. R., & Ahmad, J. (2009). Physical and sensory properties of maize germ oil fortified cakes. Int. J. Agric. Biol, 11, 311-315.‏
[32] Kumar, R., Srivastava, K., Kumar, V., Saroj, S. K., Sharma, S. K., & Singh, R. K. (2019). Heterosis analysis in tomato (Solanum lycopersicum L.) for Lycopene, TSS, titrable acidity and Ascorbic acid. Electronic Journal of Plant Breeding, 10(4), 1547-1553.‏
[33] Kazemi Zadeh, R., & Fadai Noghani, V. (2015). The determination of some physicochemical properties and overall acceptability of functional flavored milk containing pomegranate peel extract and date palm syrup during cold storage. Journal of food science and technology (Iran), 13(54), 15-24.‏
[34] Eyiler, E., & Oztan, A. (2011). Production of frankfurters with tomato powder as a natural additive. LWT-Food Science and Technology, 44(1), 307-311.‏
[35Karimzadeghan, H., Mohtarami, F., & Almasi, H. (2021). Effect of acorn and triticale flours on physicochemical, textural and sensory properties of biscuit. Journal of Food Research, 31(4), 115-128.‏
[36] BOZSOKI, A., MUSTE, S., POP, A., PĂUCEAN, A., CHIȘ, M. S., & MAN, S. Valorization Of Tomato Pomace In Innovative Food Products And Evaluation Of Synergetic Effect With Mentha piperita L. And Anethum graveolens L-A Comprehensive.‏
[37] Bhat, M. A., & Hafiza, A. (2016). Physico-chemical characteristics of cookies prepared with tomato pomace powder. Journal of Food Processing and Technology, 7(1).‏