The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were pre...

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Detalles Bibliográficos
Autores principales: Richardson, Aislinn M., Tyuftin, Andrey A., Kilcawley, Kieran N., Gallagher, Eimear, O’Sullivan, Maurice G., Kerry, Joseph P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911311/
https://www.ncbi.nlm.nih.gov/pubmed/33530603
http://dx.doi.org/10.3390/foods10020254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911311/
https://www.ncbi.nlm.nih.gov/pubmed/33530603
http://dx.doi.org/10.3390/foods10020254

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