Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of...

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Detalles Bibliográficos
Autores principales: Ozuna, César, Trueba-Vázquez, Eugenia, Moraga, Gemma, Llorca, Empar, Hernando, Isabel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404643/
https://www.ncbi.nlm.nih.gov/pubmed/32650358
http://dx.doi.org/10.3390/foods9070895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404643/
https://www.ncbi.nlm.nih.gov/pubmed/32650358
http://dx.doi.org/10.3390/foods9070895

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