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

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

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Ozuna, C.; Trueba-Vázquez, E.; Moraga Ballesteros, G.; Llorca Martínez, ME.; Hernando Hernando, MI. (2020). Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties. Foods. 9(7):1-15. https://doi.org/10.3390/foods9070895

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/165962

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Title: Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties
Author: Ozuna, César Trueba-Vázquez, Eugenia Moraga Ballesteros, Gemma Llorca Martínez, Mª Empar Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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 ...[+]
Subjects: Inulin , Bakery products , Xanthan gum , Leavening agent
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods9070895
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods9070895
Project ID:
UG/1366/2019
Thanks:
This research was funded by Direccion de Apoyo a la Investigacion y Posgrado (Universidad de Guanajuato, Mexico), grant number 1366/2019.
Type: Artículo

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