Effect of fat mimetics on physical, textural and sensory properties of cookies

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dc.contributor.author Zoulias, EI en
dc.contributor.author Oreopoulou, V en
dc.contributor.author Tzia, C en
dc.date.accessioned 2014-03-01T01:15:34Z
dc.date.available 2014-03-01T01:15:34Z
dc.date.issued 2000 en
dc.identifier.issn 1094-2912 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/13594
dc.subject Sensory Properties en
dc.subject.classification Food Science & Technology en
dc.subject.other REPLACERS en
dc.subject.other FOODS en
dc.title Effect of fat mimetics on physical, textural and sensory properties of cookies en
heal.type journalArticle en
heal.identifier.primary 10.1080/10942910009524643 en
heal.identifier.secondary http://dx.doi.org/10.1080/10942910009524643 en
heal.language English en
heal.publicationDate 2000 en
heal.abstract Soft-type cookies were prepared with up to 35% fat replacement by fat mimetics, namely Litesse (improved polydextrose), C*deLight MD 01970 (maltodextrins), Dairytrim (b-glucans), pectin and Simplesse Dry 100 (a blend of micropatriculated whey proteins and emulsifiers). Physical, textural and sensory properties of the cookies were measured. All formulations with fat replacement up to 23% showed properties similar to control cookies except hardness. Cookies with 35% fat replacement by Litesse, a combination of Litesse and C*deLight MD 01970 and a combination of Litesse and Simplesse Dry 100 (50% each) presented a greater hardness, but physical properties as well as flavor and general acceptance comparable to the control cookies. en
heal.publisher MARCEL DEKKER INC en
dc.identifier.doi 10.1080/10942910009524643 en
dc.identifier.isi ISI:000165336400005 en
dc.identifier.volume 3 en
dc.identifier.issue 3 en
dc.identifier.spage 385 en
dc.identifier.epage 397 en

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