Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

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Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenat...

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Bibliographic Details
Main Authors:	Hedayatnia, Simin, Hamed, Mirhossein, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Veličkovska, Sanja Kostadinovic, Karim, Roselina
Format:	Article
Language:	English English
Published:	Academic Press 2016
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/51505/ http://irep.iium.edu.my/51505/4/51505_Effect%20of%20Different%20Fat%20Replacers_SCOPUS_WOS.pdf http://irep.iium.edu.my/51505/9/51505_Effect%20of%20different%20fat%20replacers%20and%20drying%20methods.pdf

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