Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties

Author:

Rodríguez-García Julia,Salvador Ana,Hernando Isabel

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference32 articles.

1. Abbasi, S., & Farzanmehr, H. (2009). Optimization of the formulation of prebiotic milk chocolate based in rheological properties. Food Technology and Biotechnology, 47(4), 396–403.

2. Baixauli, R., Salvador, A., & Fiszman, S. M. (2008a). Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. European Food Research and Technology, 226(3), 523–530.

3. Baixauli, R., Sanz, T., Salvador, A., & Fiszman, S. M. (2008b). Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. Journal of Cereal Science, 47(3), 502–509.

4. Devereux, H. M., Jones, G. P., McCormark, L., & Hunter, W. C. (2003). Consumer acceptability of low fat foods containing inulin and oligofructose. International Journal of Food Science and Technology, 68(5), 1850–1854.

5. EC (2006) Regulation (EC) No. 1924/2006 of the European Parliament and of the Coiuncil of 20 December 2006 on nutrition and health claims made in foods. Official Journal of the European Union, L4049-25.

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