Physicochemical properties of cookies enriched with xylooligosaccharides

Food Science and Technology International

Volumn 22, Issue 5, 2016, Pages 420-428

  Ayyappan, P ^a   Abirami, A ^a   Anbuvahini, N A ^a   Tamil Kumaran, P S ^a   Naresh, M ^a   Malathi, D ^b   Antony, Usha ^a  

^a ANNA UNIVERSITY   (India)

^b TAMIL NADU AGRICULTURAL UNIVERSITY   (India)

Author keywords

cookies; Prebiotics; sugar replacer; xylooligosaccharides

Indexed keywords

FOOD TECHNOLOGY; INDUSTRIAL ENGINEERING;

COOKIES; INTESTINAL BACTERIA; LACTOBACILLUS SPECIES; NUTRITIVE VALUES; PHYSICOCHEMICAL PROPERTY; PREBIOTICS; STORAGE STABILITY; XYLOOLIGOSACCHARIDES;

BAKERY PRODUCTS;

GLUCURONIC ACID; OLIGOSACCHARIDE; PREBIOTIC AGENT; XYLOOLIGOSACCHARIDE;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; COLOR; DIETARY FIBER; FOOD PRESERVATION; FORTIFIED FOOD; FUNCTIONAL FOOD; HEALTH PROMOTION; HUMAN; NUTRITIONAL VALUE; WHEAT;

CHEMICAL PHENOMENA; COLOR; DIETARY FIBER; FOOD PRESERVATION; FOOD, FORTIFIED; FUNCTIONAL FOOD; GLUCURONATES; HEALTH PROMOTION; HUMANS; NUTRITIVE VALUE; OLIGOSACCHARIDES; PREBIOTICS; TRITICUM;

EID: 84975089831     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013215617567     Document Type: Article

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