The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert
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DOI: 10.1016/j.ijgfs.2017.09.002
Abstract: Abstract The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical… read more here.
Keywords: inulin fat; inulin; sucralose sugar; dessert ... See more keywords
Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated
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DOI: 10.1016/j.lwt.2016.09.027
Abstract: Abstract The present study aim to investigate the physical and sensorial parameters of frozen dessert made with concentrated whey obtained through a nanofiltration process in total replacement of water and an ideal combination of hydrocolloids.… read more here.
Keywords: hydrocolloids blends; blends frozen; concentrated whey; effect hydrocolloids ... See more keywords
Effect of storage and reheating on textural properties of rice in dairy dessert as related to its pasting properties and microstructure
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DOI: 10.1016/j.lwt.2017.03.019
Abstract: Kheer, a milk-rice dessert akin to “rice pudding” or “milk rice” or “riz au lait” or “pudin de arroz” is prepared by cooking rice in milk till a cream-like to thick, pudding-like consistency. Upon refrigerated… read more here.
Keywords: storage; storage reheating; rice; textural properties ... See more keywords