Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 663-669

  Protonotariou, Styliani V ^a   Karali, Euagelia ^a   Evageliou, Vasiliki ^a   Yanniotis, Stavros ^a   Mandala, Ioanna ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Compression; Cream caramel; Fructooligosaccharides; Rheology; Sensory analysis; Sucrose substitution

Indexed keywords

CREAM CARAMEL; FRUCTO-OLIGOSACCHARIDES; GEL STRENGTHS; HIGH TEMPERATURE; LARGE DEFORMATIONS; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY EVALUATION; STORAGE TIME;

COMPACTION; DEFORMATION; EXPERIMENTS; GELS; RHEOLOGY; SUGAR (SUCROSE);

FOOD ADDITIVES;

EID: 84873057305     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12013     Document Type: Article

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