Ahmadzadeh ghavidel, R., Zomorodi, Sh., Azimimahaleh, A. and Mohamadisani, A. 2012. The effect of orange fiber on physicochemical, rheological and sensory properties of strawberry fruit yogurt by using response surface methodology. Journal of Innovation in Food Science and Technology. 5(1): 23-34. (in Persian).
Akbar, R., Soltani, M. and Moslehishad, M. 2020. Effect of using date molasses on the quality properties of set-type non-fat yoghurt. Journal of Food Researches. 29(4): 201-215. (in Persian).
Akgun, A., Yazici, F. and Gulec, H. A. 2016. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT. 74, 521-527.
Alami, M., Amiriaghdaei, S. and Rezaei, R. 2010. The effect of hydrocolloid on Plantago seed on physicochemical and sensory properties of low-fat yogurt. Iranian Food Science and Technology. 6(3): 201-209. (in Persian).
Alami, M., Khamiri, M., Rezaei, R. and Kashaninezhad, M. 2010. The effect of guar gum and Arabic gum on physicochemical properties of frozen yogurt. Journal of Food Research (Agricultural Science). 21(1): 83-91. (in Persian).
Al-kadamany, E., Khattar, M. Haddad, T. and Toufeili, I. 2003. Estimation of shelf life of concentrated yoghurt by monitoring selected microbiological and physicochemical changes during storage. LWT-Food Science and Technology. 36(4): 407-414.
AOAC. 2005. Official methods of analysis. Association of official analytical chemists, 18th Ed. Washington, DC.
Bakirci, I. and Kavaz, A.2008. An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage. International Journal of Dairy Technology. 61(3): 270-276.
Bashashaliabadi, F., Fadaeenoghani, V. and Fahimdanesh. M. 2014. Investigation of some physicochemical and sensory properties of processed yogurt enriched with Purslane. Journal of innovation in Food Science and Technology. 7(4): 105-116. (in Persian).
Boeneke, C. A. and Aryana. K. J. 2008. Effect of folic acid fortification on the characteristics of lemon yogurt. LWT- Food Science and Technology. 41, 1335-1343.
Bonczar, G., Wszolek, M. and Siuta, A. 2002. The effects of certain factors on the properties of yogurt made from ewe’s milk. Food Chemistry. 79(1): 85-91.
Brennan, C.S. and Tudorica, C.M. 2008. Carbohydrate-based fat replacers in the modification of the rheological. Textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan. Guar gum and inulin. International Journal of Food Science and Technology. 43(5): 824-833.
Cinbas, A. and Yazici, F. 2007. Effect of the addition of blueberries on selected physicochemical and sensory properties of yoghurts. Food Technology and Biotechnology. 46(4): 434–441.
Crehan, C. M., Hughes, E., Troy, D. J. and Buckley, D. J. 2000. Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat. Meat Science. 55(4): 463-69.
Demirci, T., Aktas, K., Sozeri, D., Ozturk, H.I. and Akin, N. 2017. Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. Journal of Functional Foods. 36, 396-403.
Dai, S., Corke, H. and Shah, N. P. 2016. Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt. Journal of Dairy Science. 99(9): 7063-7074.
Domagała, J., Wszołek, M., Tamime, A. Y. and Kupiec-Teahan, B. 2013. The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period. Small Ruminant Research. 112(1-3): 154-161.
Elhamirad, A. H., Tohidzadeh, M., Khosroshahiasl, A. and Zomorodi, Sh. 2013. Effect of fiber on Lactobacillus casei survival and quality of apricot yogurt by using response surface methodology. Journal of Innovation in Food Science and Technology. 6(1): 113-122. (in Persian).
Esmaeilzadeh nasiri, M., Nasiri, M., Ardebili, M. and Abbasi, S. 2015. Investigation of some rheological and sensory characteristics of instant yogurt. Food Science and Technology. 46(12): 155-166. (in Persian).
Fiszman, S. M., Lluch, M. A., and Salvador, A. 1999. Effect of addition of gelatin on microstructure of acidic milk gels and yoghurt and on their rheological properties. International Dairy Journal. 9(12): 895-901.
Hekmat, S. H., Soltani, H. and Reid, G. 2009. Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food. Food Science and Emerging Technologies. 10(2): 293-296.
Hojatoleslami, M., Risi, Z., Azizi, M., Molavi, H. and Vatandoost, S. 2015. The effect of adding angustifolia powder to quality characteristics of burger’s bread. Food Science and Technology. 49(12): 73-84. (in Persian).
ISIRI. 1970. Determination of total azote in milk with Kjeldahl method. National Standard of Iran-number 639. Institute of Standards and Industrial Research of Iran.
ISIRI. 2004. Milk, cream and evaporated milk-determination of total solid content. National Standard of Iran-number 11328. Institute of Standards and Industrial Research of Iran.
ISIRI. 2019. Yogurt-Specifications and test methods. National Standard of Iran-number 695. Institute of Standards and Industrial Research of Iran.
Kaczmarczyk, M. M., Miller, M. J. and Freund, G. G. 2012. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism: Clinical and Experimental. 61(8): 1058-1066.
Küçüköner, E., & Tarakçı, Z. (2003). Influence of different fruit additives on some properties of stirred yoghurt during storage. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 13(2), 97-101.
Lucey, J. A. 2004. Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology. 57(2‐3): 77-84.
Mantzouridou, F. T., Naziri, E., Kyriakidou, A., Paraskevopoulou, A., Tsimidou, M. Z. and Kiosseoglou, V. 2019. Oil bodies from dry maize germ as an effective replacer of cow milk fat globules in yogurt-like product formulation. LWT-Food Science and Technology. 105, 48-56.
Marafon, A. P., Sumi, A., Alcantara, M. R., Tamime, A. Y. and de Oliviera, M. N. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT-Food Science and Technology. 44, 511-519.
Marand, M. A., Amjadi, S., Roufegarinejad, L. and Jafari, S. M. 2020. Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties. Powder Technology. 359, 76-84.
Martins, Z. E., Pinho, O., Ferreira, I. M. P. L. V. O., Jekle, M. and Becker, T. 2017. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by –products on physicochemical properties of dough and bread characteristics. European Food Research and Technology. 243(110): 1973-1988.
Meilgaard M, Civille G, Carr V. 1999. Sensory Evaluation Techniques. 3rd Edition. CRC Press; USA.
Mirazimi, F. 2017. The effect of pear powder as a fat replacer on the quality of set-type low-fat yogurt manufacture. M.Sc. Thesis. Faculty of Pharmacy. Department of Food Sciences and Technology, Tehran Medical Sciences, Islamic Azad University. Tehran. Iran. (in Persian).
Nguyen, P. T., Kravchuk, O., Bhandari, B., and Prakash, S. 2017. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouth feel of low-fat pot-set yoghurt. Food Hydrocolloids. 72, 90-104.
Öztürk, B. A., and Öner, M. D. 1999. Production and evaluation of yogurt with concentrated grape juice. Journal of Food Science. 64(3): 530-532.
Romeih, E.A., Abdel-Hamid, M. and Awad, A. A. 2004. The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yoghurt. Dairy Science and Technology. 94(3): 297-309.
Sah, B. N. P., Vasiljevic, T., McKechnie, S., and Donkor, O. N. 2016. Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage. LWT-Food Science and Technology. 65, 978-986.
Sahan, N., Yasar, k. and Hayaloglu, A.A. 2008. Physical, chemical and flavor quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids. 22, 1291-1297.
Sekhavatizadeh, S. and Sadeghzadehfar, Sh. 2012. The effect of guar gum as a fat replacer on some chemical and sensory properties of low-fat yogurt. Journal of Innovation in Food Science and Technology. 5(2): 30-38. (in Persian).
Sodini, I., Lucas, A., Oliveira, M. N., Remeuf, F. and Corrieu, G. 2002. Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science. 85(10): 2479-2488.
Staffolo, M. D., Bertola, N., Martino, M. and Bevilacqua, A. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal. 14(3): 263-268.
Tamime, A.Y., Barrantes, E. and Sword, A.M. 1996. The effects of starch based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. International Journal of Dairy Technology. 49(1): 1-10.
Tamtaji, A.R., Takhtfiroozeh, S. M., Tagizadeh, M., Hamidi, Gh. A. and Talaee, S. A. 2014. Evaluating the analgesic effect of the aqueous extract of Elaeagnus angustifolia in rats. Feyz, Journal of Kashan University of Medical Sciences. 18(4): 308-316. (in Persian).
Tomic N., Dojnov, B., Miocinivic, J., Tomasevic, I., Smigic, N., Djekic, I. and Vujcic, Z. 2017. Enrichment of yogurt with insoluble dietary fiber from triticale – A sensory perspective. LWT- Food Science and Technology. 80, 9-66.
Yousef, M., Nateghi, L. and Azadi, E. 2013. Effect of different concentration of fruit additives on some physicochemical properties of yoghurt during storage. Annals of Biological Research. 4(4): 244-249.
Yu, H.Y., Wang, L. and McCarthy, K.L. 2016. Characterization of yogurts made with milk solid nonfat by rheological behavior nuclear magnetic resonance spectroscopy. Journal of food and drug analysis. 24(4): 804-812.
Zare, F., Boye, J. I., Orsat, V., Champagne, C. and Simpson, B.K. 2011. Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Research International. 44(8): 2482-2488.
Zhou, N. and Mulvaney, S. J. 1998. The effect of milk-fat the ratio of casein to water, and temperature on the viscoelastic properties of rennet casein gels. Department of Food Science. Cornell University. 81(10): 561-571.
Zomorodi, Sh. 2012. Physicochemical, Rheological and Sensory characteristics of yogurt fortified with Wheat fiber. Journal of Food Research (Agricultural Science). 22(4): 443-454. (in Persian).
)