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Browsing by Subject "Biscuits"

Now showing items 1-7 of 7

Estudio del efecto de la sustitución de grasa por inulina en la estructura y las propiedades físicas de galletas de masa corta

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 ...
Evaluación de los cambios estructurales de galletas elaboradas con sustitutos de grasa

Embuena Candela, María de los Desamparados (Universitat Politècnica de València, 2015-09-02)

[EN] In a social context in which the consumer values increasingly healthy and low-fat foods, biscuits reformulation has been studied to decrease its lipid content. In order to investigate it, two variables were selected, ...
Impact of texture TDS and flavour TDS tasks and of chocolate-chip biscuit characteristics on oral processing features

Rizo, A.; Jimenez-Pérez, I.; Camacho-García, Andrés; Fiszman, S.; Pérez-Soriano, P.; Tarrega, A. (Elsevier, 2019-09)

[EN] The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations ...
Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits

VERDÚ AMAT, SAMUEL; Barat Baviera, José Manuel; Grau Meló, Raúl (Elsevier, 2019-06)

[EN] This work focused on modelling the effect of fibre enrichment on the physico-chemical and sensory properties of biscuits by an image analysis of laser backscattering patterns. The study was done on four formulas where, ...
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours

Ortolá Ortolá, Mª Dolores; Martínez-Catalá, Miguel; Yuste Del Carmen, Alberto; Castelló Gómez, María Luisa (Blackwell Publishing, 2022-08)

[EN] The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply ...
Structural changes in biscuits made with cellulose emulsions as fat replacers

Teresa Sanz; Quiles Chuliá, Mª Desamparados; Salvador Alcaraz, Ana; Hernando Hernando, Mª Isabel (SAGE Publications, 2017)

[EN] Biscuits are a popular baked cereal food much appreciated by consumers. In the last few years, cellulose derivatives have been successfully used as fat replacers in biscuits. In this way, not only is the total amount ...
Sustitución total o parcial de la sacarosa por oligofructosa e isomaltulosa en galletas

Rubio Jiménez, Mario (Universitat Politècnica de València, 2019-04-24)

[ES] Este Trabajo Fin de Grado, se presenta como evidencia de la preocupación por el estado de salud del consumidor. Cada vez más frecuente, se intenta seguir hábitos saludables que van desde la renuncia del hábito ...