[EN] Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and ...
[EN] Three experimental fattening diets were each fed ad libitum to 12 animals of 8-9 weeks of age (initial weight 2,257 ± 87 g). The diets contained 0% (Control), 2% oligofructose (OF) (Raftifeed(R) OPS) or 2% inulin ...
Correia Calpe, Esperanza(Universitat Politècnica de València, 2013-11-22)
[ES] El objetivo del trabajo fue obtener bebidas simbióticas en polvo a base de productos vegetales (chufa, soja, quínoa, melón, papaya y remolacha) con prebiótico (inulina o maltodextrina) y probiótico (Lactobacillus ...
[EN] The aim of this study was to evaluate the effects of inulin as fat replacer on short dough biscuits and their corresponding doughs. A control formulation, with no replacement, and four formulations in which 10, 20, ...
[EN] Three diets were formulated, a control diet (C, 40.7% NDF, 15.1% CP), the same diet but medicated (M, 500 mg/kg oxytetracycline and 50 mg/kg thiamulin), and a third diet obtained substituting 4% of barley with inulin ...
Rodríguez García, Julia(Universitat Politècnica de València, 2011-09-28)
En el presente trabajo se estudió la función de distintos ingredientes en la estructura y propiedades de masas y bizcochos de tres formulaciones de complejidad creciente. También se analizó el efecto del reemplazamiento ...
Cabañero Reolí, Blanca(Universitat Politècnica de València, 2013-04-12)
[ES] En este trabajo se ha estudiado el efecto de la inulina en las propiedades
ópticas y mecánicas de un alimento prebiótico desarrollado a partir de
manzana (var. Granny Smith) e impregnada a vacío (IV) con ...
Uzqueda Pellejero, Javier(Universitat Politècnica de València, 2013-04-12)
[ES] En el presente trabajo se estudia el efecto que produce la sustitución de
grasa por inulina en la estructura y las propiedades físicas, de masas y
galletas de masa corta. Se estudian cinco formulaciones de ...
Sola Toscano, Delia María(Universitat Politècnica de València, 2019-09-05)
[ES] En el presente estudio se lleva a cabo la sustitución de los azúcares
presentes en las Galletas María. El objetivo fue el de reducir los azúcares del
producto terminado, manteniendo o mejorando la percepción ...
The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of
flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour,
respectively) ...
[EN] The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties
of batter and cakes were studied in four different formulations. Oil played an important role ...
Arango Osorno, María Cecilia(Universitat Politècnica de València, 2013-04-11)
[ES] El objetivo de este trabajo es obtener nuevas formulaciones de salsas blancas libres de gluten y lactosa, con alto valor proteico y bajo contenido calórico y estudiar su microestructura por microscopía óptica (LM) y ...
[EN] The microstructural, physical, and sensory properties of low-fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten-free waxy starches-rice and corn-were selected as ...
[EN] The effects of several fat replacement levels (0%, 35%, 50%, 70%, and 100%) by inulin in sponge cake microstructure and physicochemical properties were studied. Oil substitution for inulin decreased significantly (P ...
[EN] The aim of the paper was to compare the effect of prebiotics (inulin and/or mannan-oligosaccharides, MOS) and bee products (bee pollen and/or propolis) on productive and reproductive performance of rabbit does. Seventy ...
The replacement of fat and sugar in cakes is a challenge as they have an important effect on the structural and sensory properties. Moreover, there is the possibility to incorporate an additional value using novel replacers. ...
[EN] The aim of the present work is to study whether the perceived texture of low-fat dairy desserts with inulin of different average chain lengths, can be explained by the rheological parameters and by structural ...