Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurt

LWT - Food Science and Technology

Volumn 62, Issue 1, 2015, Pages 438-444

  Crispin Isidro G ^a   Lobato Calleros, C ^a   Espinosa Andrews, H ^b   Alvarez Ramirez, J ^c   Vernon Carter, E J ^c  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^b INSTITUTO DERMATOLÓGICO DE JALISCO DR JOSÉ BARBA RUBIO   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Agave fructans; Inulin; Reduced fat stirred yogurt; Rheology; Sensory evaluation

Indexed keywords

DAIRY PRODUCTS; OILS AND FATS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS; SENSORY PERCEPTION;

AGAVE FRUCTANS; INULIN; OVERALL ACCEPTABILITY; REDUCED FAT; SCANNING ELECTRON MICROGRAPHS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES; STORAGE AND LOSS MODULUS;

POLYSACCHARIDES;

AGAVE;

EID: 84924527304     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.042     Document Type: Article

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