Hedayatnia, Simin and Mirhosseini, Hamed and Tabatabaee Amid, Bahareh and Islam Sarker, Zaidul and Kostadinovic Velickovska, Sanja and Karim, Roselina (2016) Effect of different fat replacers and drying methods on thermal behaviour,morphology and sensory attributes of reduced-fat coffee creamer. LWT - Food Science and Technology. ISSN 0023-6438
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Abstract
This study was conducted to investigate the effects of different fat replacers (i.e.inulin,0,2.5,5 and 7.5% w/w;
maltodextrin,0,15,20 and 25% w/w) and agglomeration process
on the characteristics of the reduced-fat coffee creamer.
In the current work,the partial replacement of the hydrogenated fat with inulin and maltodextrin led to provide
the reduced-fat creamer with desirable characteristics as
compared to a commercial creamer. In this study, the creamer
containing 25% maltodextrin and 7.5% inulin showed the highest glass transition temperature (Tg)and the lowest stickiness and moisture content among all formulated creamers.
| Item Type: | Article |
|---|---|
| Subjects: | Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Sanja Kostadinovik |
| Date Deposited: | 09 May 2016 09:41 |
| Last Modified: | 29 Jan 2024 13:39 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/15784 |
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