Effect of xylo‐oligosaccharides (XOS) addition on technological and sensory attributes of cookies

Xylo‐oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Textur...

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Detalles Bibliográficos
Autores principales: Juhász, Réka, Penksza, Péter, Sipos, László
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590280/
https://www.ncbi.nlm.nih.gov/pubmed/33133548
http://dx.doi.org/10.1002/fsn3.1802

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590280/
https://www.ncbi.nlm.nih.gov/pubmed/33133548
http://dx.doi.org/10.1002/fsn3.1802

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