Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying

Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying

This study was conducted to investigate the effects of inulin (0, 2.5, 5, and 7.5 %), maltodextrin (0, 15, 20, and 25 %), and different drying processes (one- and two-stage drying) on the morphology and physicochemical properties of regular and instant reduced-fat creamers. The present study showed...

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Bibliographic Details
Main Authors: Hedayatnia, Simin, Mirhosseini, Hamed, Tamnak, Sahar, Golpira, Fatemeh
Format: Article
Language:English
Published: Springer 2016
Online Access:http://psasir.upm.edu.my/id/eprint/43374/
http://psasir.upm.edu.my/id/eprint/43374/1/Improvement%20of%20glass%20transition%20and%20flowability%20of%20reduced-fat%20coffee%20creamer%20effect%20of%20fat%20replacer%20and%20fluidized%20bed%20drying.pdf

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