Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics
نویسندگان
چکیده
منابع مشابه
Effects of Balangu Seed Gum on Physicochemical and Sensory Characteristics of Low-Fat Fresh Yoghurts
Background and Objectives: The aims of this study were to investigate effects of balangu seed gum on physicochemical and sensory characteristics of low-fat fresh yogurt and monitor these characteristics during the storage. Materials & Methods: In this study, effects of balangu seed gum quantity (0–0.1%) and fat content (0 to 2%) on physiochemical and sensory characteristics of the fresh low-fat...
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The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s a prebiotic source. Due to the cream’s wide usage in dairy industry, it is tried to make cream with textural and organoleptic characteristics that contains the least amount of calories. Meanwhile, Table cream (30%) w...
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ژورنال
عنوان ژورنال: International Journal of Dairy Science
سال: 2018
ISSN: 1811-9743
DOI: 10.3923/ijds.2019.12.20