The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (...

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Detalles Bibliográficos
Autores principales: Nastaj, Maciej, Sołowiej, Bartosz G., Terpiłowski, Konrad, Kucia, Wiesław, Tomasevic, Igor B., Peréz-Huertas, Salvador
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093857/
https://www.ncbi.nlm.nih.gov/pubmed/37048368
http://dx.doi.org/10.3390/foods12071547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093857/
https://www.ncbi.nlm.nih.gov/pubmed/37048368
http://dx.doi.org/10.3390/foods12071547

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