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Listar por palabra clave "Oligofructose"

Mostrando ítems 1-11 de 11

Análisis fisicoquímicos y de azúcares cariogénicos en gominolas con nuevos edulcorantes y extracto acuoso de Stevia

Asins Navarro, Desamparados (Universitat Politècnica de València, 2016-10-13)

[ES] En la actualidad hay una demanda creciente de alimentos saludables que puedan repercutir en la calidad de vida de la sociedad. En esta línea, la reformulación de gominolas con nuevos edulcorantes que contrarresten los ...
Caracterización de espumas dulces formuladas con zumo de fresa natural y edulcorantes saludables

Hernández Jimeno, Sara (Universitat Politècnica de València, 2013-11-06)

[ES] A pesar del placer asociado al consumo de golosinas, los problemas de caries, sobrepeso y aumento de glucosa en sangre asociadas a las mismas implican un control en su ingesta. En este sentido, el reemplazamiento de ...
Caracterización fisicoquímica y sensorial de magdalenas y galletas formuladas con polvo de estevia

Sanz Tedesco, Andrea (Universitat Politècnica de València, 2021-07-19)

[ES] El efecto del cambio climático en el sector agronómico está provocando la búsqueda de cultivos alternativos que requieran menores necesidades hídricas y nutricionales del suelo para su producción. En esta línea, la ...
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 ...
Effect of different corn starches on microstructural, physical and sensory properties of gluten-free white sauces formulated with soy protein and inulin

Guardeño Expósito, Luis Miguel; Puig Gómez, Consuelo Ana; Hernando Hernando, Mª Isabel; Quiles Chuliá, Mª Desamparados (Wiley, 2013-08)

[EN] Different corn starches were used to prepare gluten-free white sauces made with soy protein and inulin. A remarkable different microstructure between sauces made with modified or native starches was observed. The ...
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Castelló Gómez, María Luisa; Echevarrías, Andrea; Rubio-Arraez, Susana; Ortolá Ortolá, Mª Dolores (Blackwell Publishing, 2021-06)

[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 ...
Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade

Rubio Arraez, Susana; Sahuquillo Ceruelos, Sergio; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa (Wiley, 2015-08)

Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different ...
Kinetics of osmotic dehydration of orange slices using healthy sweeteners

RUBIO-ARRAEZ, SUSANA; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa (2015)

Orange slices have been osmotically dehydrated using as osmotic agents new healthy sweeteners: isomaltulose, oligofructose and aqueous extract of stevia. A kinetic study was done by analyzing changes in the water activity, ...
Modelling Osmotic dehydration of lemon slices using newsweeteners

Rubio Arraez, Susana; Capella Hernández, Juan Vicente; Ortolá Ortolá, Mª Dolores; Castelló Gómez, María Luisa (Wiley, 2015-09)

Lemon slices were osmotically dehydrated using the following healthy sweeteners as osmotic agents: tagatose, isomaltulose, oligofructose and aqueous extract of stevia. A kinetic study using a Fickian approach was performed, ...
Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

RUBIO-ARRAEZ, SUSANA; Capella Hernández, Juan Vicente; Castelló Gómez, María Luisa; Ortolá Ortolá, Mª Dolores (Springer Verlag (Germany), 2016-10)

In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly ...
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. ...