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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

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Castelló Gómez, ML.; Echevarrías, A.; Rubio-Arraez, S.; Ortolá Ortolá, MD. (2021). How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?. Journal of Texture Studies. 52(3):410-419. https://doi.org/10.1111/jtxs.12602

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/181799

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Title: How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?
Author: Castelló Gómez, María Luisa Echevarrías, Andrea Rubio-Arraez, Susana Ortolá Ortolá, Mª Dolores
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose ...[+]
Subjects: Color , Isomaltulose , Muffins , Oligofructose , Sensory properties , Sweeteners , Texture
Copyrigths: Reserva de todos los derechos
Source:
Journal of Texture Studies. (issn: 0022-4901 )
DOI: 10.1111/jtxs.12602
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/jtxs.12602
Project ID:
info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//AICO%2F2017%2F043//CONTRIBUCION A LA MEJORA DEL PERFIL NUTRICIONAL EN PRODUCTOS DE BOLLERIA./
Description: This is the peer reviewed version of the following article: Castelló, ML, Echevarrías, A, Rubio-Arraez, S, Ortolá, MD. How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins J Texture Stud. 2021; 52: 410-419, which has been published in final form at https://doi.org/10.1111/jtxs.12602. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Thanks:
GENERALITAT VALENCIANA, Grant/Award Number: AICO/2017/043
Type: Artículo

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