scholarly journals Effect of Duck Feet Gelatin on Physicochemical, Textural, and Sensory Properties of Low-fat Frankfurters

2014 ◽  
Vol 34 (4) ◽  
pp. 415-422 ◽  
Author(s):  
Eui-Joo Yeo ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
Dong-Heon Song ◽  
Yong-Jae Kim ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Low Fat

scholarly journals Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée

LWT ◽  
2013 ◽  
Vol 51 (1) ◽  
pp. 30-36 ◽  
Author(s):  
Nutthaya Srisuvor ◽  
Ninnart Chinprahast ◽  
Cheunjit Prakitchaiwattana ◽  
Suwanna Subhimaros
Keyword(s):  
Sensory Properties ◽  
Low Fat

scholarly journals Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 575-580 ◽  
Author(s):  
L.M. Guardeño ◽  
J.L. Vázquez-Gutiérrez ◽  
I. Hernando ◽  
A. Quiles
Keyword(s):  
Soy Protein ◽  
Sunflower Oil ◽  
Binding Capacity ◽  
High Water ◽  
Sensory Properties ◽  
Rice Starch ◽  
Starch Degradation ◽  
Low Fat ◽  
Water Binding ◽  
Colour Parameters

The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

scholarly journals Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards

LWT ◽  
2010 ◽  
Vol 43 (3) ◽  
pp. 556-562 ◽  
Author(s):  
A. Tárrega ◽  
A. Rocafull ◽  
E. Costell
Keyword(s):  
Sensory Properties ◽  
Low Fat ◽  
Long Chain

Physicochemical and sensory properties of low fat fibre enriched ice cream

2018 ◽  
pp. 1
Author(s):  
Elango Ayyasamy ◽  
Sathiyapriya Ganesan ◽  
Jayalalitha Vembuiyer ◽  
Pugazhenthi Rengasamy
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat

scholarly journals Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”

2013 ◽  
Vol 93 (2) ◽  
pp. 151-162 ◽  
Author(s):  
Patricia Arcia ◽  
Ana Curutchet ◽  
Elvira Costell ◽  
Amparo Tárrega
Keyword(s):  
Sensory Properties ◽  
Low Fat ◽  
Low Fat Cheese

scholarly journals Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

2019 ◽  
Vol X (19) ◽  
pp. 20-34 ◽  
Author(s):  
Abdoreza AGHAJANI ◽  
Seyed Ali MORTAZAV ◽  
Farideh TABTABAI YAZDI ◽  
Masoud SHAFAFI ZENOSIAN ◽  
Mohammad Reza SAEIDI ASL
Keyword(s):  
Cold Storage ◽  
Spirulina Platensis ◽  
Sensory Properties ◽  
Low Fat ◽  
Probiotic Yogurt
Sign in / Sign up

Export Citation Format

Share Document