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Browsing by Subject "Inulin"

Now showing items 1-17 of 17

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Ozuna, César; Trueba-Vázquez, Eugenia; Moraga Ballesteros, Gemma; Llorca Martínez, Mª Empar; Hernando Hernando, Mª Isabel (MDPI AG, 2020-07)

[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 ...
Degradation of dietary oligofructose and inulin in the gastro-intestinal tract of the rabbit and the effects on caecal pH and volatile fatty acids

Maertens, L.; Aerts, J.M.; De Boever, J. (World Rabbit Science. ICTA. UPV, 2004)

[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 ...
Diseño de bebidas simbióticas vegetales en polvo

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 ...
Effect of fat replacement by inulin on textural and structural properties of short dough biscuits

Rodríguez García, Julia; Laguna, Laura; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Springer Verlag (Germany), 2013-10)

[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, ...
Effect of inulin supplementation and age on growth performance and digestive physiological parameters in weaned rabbits

Bónai, A.; Szendró, Zs.; Matics, Zs.; Fébel, H.; Kametler, L.; Tornyos, G.; Horn, P.; Kovács, F.; Kovács, M. (World Rabbit Science. ICTA. UPV, 2010-10)

[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 ...
Estudio de la funcionalidad de distintos ingredientes para la elaboración de bizcochos bajos en grasa

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 ...
Estudio del efecto de la inulina y aloe vera en las propiedades ópticas y mecánicas de un snack de manzana (var. granny smith) impregnado a vacío, deshidratado mediante aire caliente

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 ...
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 otras soluciones como alternativa al uso de azúcar tradicional en Galletas María

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 ...
Functionality of lipase and emulsifiers in low-fat cakes with inulin

Rodríguez García, Julia; Sahi, Sarabjit S.; Hernando Hernando, Mª Isabel (Elsevier, 2014-09)

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) ...
Functionality of several cake ingredients: a comprehensive approach

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (CZECH ACADEMY AGRICULTURAL SCIENCES, 2013)

[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 ...
Impacto microestructural, físico y sensorial del almidón e inulina en la formulación de salsas blancas libres de gluten y lactosa, con bajo contenido calórico

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 ...
Microstructural, physical, and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces

Guardeño Expósito, Luis Miguel; Hernando Hernando, Mª Isabel; Llorca Martínez, Mª Empar; Hernández Carrión, María; Quiles Chuliá, Mª Desamparados (WILEY-BLACKWELL, 2012)

[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 ...
Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties

Rodríguez García, Julia; Puig Gómez, Consuelo Ana; Salvador, Ana; Hernando Hernando, Mª Isabel (Wiley, 2012-02)

[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 ...
Productive and reproductive performance of rabbits does as affected by bee pollen and/or propolis, inulin and/or mannan-oligosaccharides

Attia, Y.A.; Bovera, F.; El-Tahawy, W.S.; El-Hanoun, A.M.; Al-Harthi, M.A.; Habiba, H.I. (Editorial Universitat Politècnica de València, 2015-12-23)

[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 ...
Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties

Rodríguez García, Julia; Salvador, A.; Hernando Hernando, Mª Isabel (Springer Verlag (Germany), 2014-04)

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. ...
Texture perceived on inulin-enriched low-fat semisolid dairy desserts. Rheological and structural basis

Bayarri, Sara; Gonzalez-Tomas, Luis; Hernando Hernando, Mª Isabel; Lluch Rodriguez, Mª Ángeles; Costell, Elvira (Blackwell Publishing, 2011)

[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 ...