Comparing λ-carrageenan and an inulin blend as fat replacers in carboxymethyl cellulose dairy desserts. Rheological and sensory aspects

Food Hydrocolloids

Volumn 24, Issue 6-7, 2010, Pages 578-587

  Bayarri, S ^a   Chulia I ^a   Costell, E ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dairy desserts; Fat; Inulin blend; Rheology; Sensory properties; Carrageenan

Indexed keywords

RHEOLOGY; SENSORY PERCEPTION;

CARBOXYMETHYL CELLULOSE; CARRAGEENANS; DAIRY DESSERTS; INULIN BLEND; LONG-CHAIN INULINS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIOUR; SENSORY PROPERTIES; SHORTER CHAINS; Λ-CARRAGEENAN;

CELLULOSE;

EID: 77955089880     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.02.004     Document Type: Article

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