Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

Journal of Texture Studies

Volumn 49, Issue 5, 2018, Pages 468-475

  Majzoobi, Mahsa ^a,b   Mohammadi, Mahshid ^a   Mesbahi, Gholamreza ^a   Farahnaky, Asgar ^a,c  

^a SHIRAZ UNIVERSITY   (Iran)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c CHARLES STURT UNIVERSITY   (Australia)

Author keywords

confectionary; healthy food; natural fat replacer; natural sucrose replacer

Indexed keywords

BAKERIES; CUSTOMER SATISFACTION; PHYSICAL PROPERTIES; POLYSACCHARIDES; SALES;

BATTER VISCOSITIES; CONFECTIONARY; FEASIBILITY STUDIES; FOOD MANUFACTURING; HEALTHY FOODS; NATURAL FAT REPLACER; NATURAL SUCROSE REPLACER; QUALITY ATTRIBUTES;

SUGAR (SUCROSE);

INULIN; KAURANE DERIVATIVE; REBAUDIOSIDE A; SWEETENING AGENT;

FAT SUBSTITUTE; FEASIBILITY STUDY; FLOUR; FOOD HANDLING; HUMAN;

DITERPENES, KAURANE; FAT SUBSTITUTES; FEASIBILITY STUDIES; FLOUR; FOOD TECHNOLOGY; HUMANS; INULIN; SWEETENING AGENTS;

EID: 85043458455     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12330     Document Type: Article

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