Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

LWT

Volumn 72, Issue , 2016, Pages 330-342

  Hedayatnia, Simin ^a   Mirhosseini, Hamed ^a   Amid, Bahareh Tabatabaee ^a   Sarker, Zaidul Islam ^b   Veličkovska, Sanja Kostadinović ^c   Karim, Roselina ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c GOCE DELCEV UNIVERSITY   (Macedonia)

Author keywords

Fluidized bed drying; Inulin; Maltodextrin; Reduced fat coffee creamer; Stickiness

Indexed keywords

FLUIDIZED BED PROCESS; GLASS; GLASS TRANSITION; MOISTURE; MOISTURE DETERMINATION; MORPHOLOGY; PHYSICOCHEMICAL PROPERTIES; POLYSACCHARIDES; SENSORY ANALYSIS; SPRAY DRYING; TEMPERATURE;

FLUIDIZED BED DRYING; INULIN; MALTODEXTRINS; REDUCED FAT; STICKINESS;

FLUIDIZED BEDS;

EID: 84965127132     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.05.008     Document Type: Article

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