Using different fibers to replace fat in sponge cakes : In vitro starch digestion and physico-structural studies
This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 6 vom: 04. Sept., Seite 533-543 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2018
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Sponge cake fiber quality starch digestion structure Dietary Fiber Polysaccharides maltodextrin 7CVR7L4A2D mehr... |
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