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

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, Mirhosseini, Hamed, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Velickovska, Sanja Kostadinovic, Karim, Roselina
Format: Article
Language:English
Published: Elsevier 2016
Subjects:
Reduced-fat coffee creamer; Maltodextrin; Inulin; Stickiness; Fluidized-bed drying
Online Access:http://psasir.upm.edu.my/id/eprint/54006/
http://psasir.upm.edu.my/id/eprint/54006/1/Effect%20of%20different%20fat%20replacers%20and%20drying%20methods%20on%20thermal%20behaviour.pdf

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