Photo from wikipedia
Highlights • Slight aeration of confectionery gels does not impact chewiness perception.• Air as a low calorie inclusion in gels enhances sweetness perception over time.• Reduction of aroma, sugar and… Click to show full abstract
Highlights • Slight aeration of confectionery gels does not impact chewiness perception.• Air as a low calorie inclusion in gels enhances sweetness perception over time.• Reduction of aroma, sugar and calories in gels without affecting flavour perception.• X-ray computed tomography to measure bubble size and distribution.
Keywords:
air;
confectionery;
sugar aroma;
reducing sugar
Journal Title: Food Chemistry
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: Food Chemistry
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!