The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as...

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Detalles Bibliográficos
Autores principales: Azmoon, Elahe, Saberi, Farzad, Kouhsari, Fatemeh, Akbari, Mehdi, Kieliszek, Marek, Vakilinezam, Amir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303799/
https://www.ncbi.nlm.nih.gov/pubmed/34359419
http://dx.doi.org/10.3390/foods10071549

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303799/
https://www.ncbi.nlm.nih.gov/pubmed/34359419
http://dx.doi.org/10.3390/foods10071549

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