Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Rodríguez García, Julia ^a   Puig, Ana ^a   Salvador, Ana ^b   Hernando, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

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

Author keywords

Batter; Cake; Fat replacement; Inulin; Structure

Indexed keywords

INULIN;

ARTICLE; CHEMISTRY; COLOR; COOKING; FAT SUBSTITUTE; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; PHYSIOLOGY; TASTE;

COLOR; COOKING; FAT SUBSTITUTES; FOOD TECHNOLOGY; INULIN; PHYSICOCHEMICAL PHENOMENA; TASTE;

EID: 84857140995     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02546.x     Document Type: Article

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