Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Food Hydrocolloids

Volumn 104, Issue , 2020, Pages

  Kiumarsi, Maryam ^a   Majchrzak, Dorota ^a   Yeganehzad, Samira ^b   Jäger, Henry ^c   Shahbazi, Mahdiyar ^c  

^a UNIVERSITY OF VIENNA   (Austria)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

^c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Biopolymeric surfactant; Low calorie chocolate; Phase separation; Sensory evaluation; Strain sweep; XRD

Indexed keywords

EID: 85079406210     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2020.105698     Document Type: Article

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