The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

Food Science and Technology International

Volumn 25, Issue 3, 2019, Pages 243-251

  Alizadeh, Ainaz ^a   Oskuyi, Amin Seyedan ^a   Amjadi, Sajed ^b,c  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b URMIA UNIVERSITY   (Iran)

^c TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Food physical properties; fruit juices; prebiotics; rheology; sweeteners

Indexed keywords

FOOD ADDITIVES; FRUIT JUICES; NON NEWTONIAN FLOW; POLYSACCHARIDES; RHEOLOGY; SHEAR THINNING; SUGAR (SUCROSE); SUGAR INDUSTRY; SUGAR SUBSTITUTES; SURFACE PROPERTIES;

COEFFICIENT OF DETERMINATION; INDEPENDENT VARIABLES; ORGANOLEPTIC PROPERTIES; PREBIOTICS; RESPONSE SURFACE METHODOLOGY; RHEOLOGICAL BEHAVIORS; SWEETENERS; THREE DIMENSIONAL PLOTS;

FRUITS;

GLUCOSIDE; INULIN; KAURANE DERIVATIVE; PREBIOTIC AGENT; STEVIOSIDE; SUCROSE; SWEETENING AGENT;

ANALYSIS; CALORIC RESTRICTION; CHEMICAL PHENOMENA; CHEMISTRY; DRUG EFFECT; FLOW KINETICS; FRUIT; FRUIT AND VEGETABLE JUICE; HUMAN; MANGIFERA; SENSATION; STEVIA;

CALORIC RESTRICTION; CHEMICAL PHENOMENA; DITERPENES, KAURANE; FRUIT; FRUIT AND VEGETABLE JUICES; GLUCOSIDES; HUMANS; INULIN; MANGIFERA; PREBIOTICS; RHEOLOGY; SENSATION; STEVIA; SUCROSE; SWEETENING AGENTS;

EID: 85059513009     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013218818016     Document Type: Article

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