Influence of different fat replacers and drying techniques on physicochemical characteristics and sensory attributes of regular and instant reduced-fat coffee creamer

QR Code

Influence of different fat replacers and drying techniques on physicochemical characteristics and sensory attributes of regular and instant reduced-fat coffee creamer

Coffee is one of the most popular soft drinks all around the world. Most of coffee drinkers prefer to add creamer and/or whitener to their coffee before sunsumption. Coffee creamers usually contains high amount of the saturated fat (15-40%). Therefore, the frequent consumption of the whitened cof...

Full description

Bibliographic Details
Main Author:	Hedayatnia, Simin
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Dairy products - Analysis Food - Composition
Online Access:	http://psasir.upm.edu.my/id/eprint/67785/ http://psasir.upm.edu.my/id/eprint/67785/1/FSTM%202015%2042.pdf

Similar Items

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
by: Hedayatnia, Simin, et al.
Published: (2016)

Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer
by: Hedayatnia, Simin, et al.
Published: (2016)

Improvement of glass transition and flowability of reduced-fat coffee creamer: effect of fat replacer and fluidized bed drying
by: Hedayatnia, Simin, et al.
Published: (2016)

Drying of instant coffee in a spray dryer
by: Nur Tantiyani Ali Othman,, et al.
Published: (2019)

Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.
by: Nateghi, Leila, et al.
Published: (2012)

Effect of fat replacement with different types of eggplants on the physicochemical and sensorial properties of chicken sausages: a chemometric approach
by: Hamidon, Farra Nabilah, et al.
Published: (2022)

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
by: Ng, Wen-Ai, et al.
Published: (2025)

Molecular identification, probiotic characterization, anticancer assessment, and encapsulation of lactic and acetic acid bacteria isolated from Iranian traditional dairy products
by: Haghshenas, Babak
Published: (2015)

Modification of rambutan (Nephelium lappaceum L.) seed fat by chemical interesterification to produce vanaspati-like fat
by: Ghobakhlou, Fatemeh
Published: (2019)

Physico-chemical and microbiological qualities of raw goat milk and antibacterial characteristics of isolated lactic acid bacteria
by: Lai, Chia Yee
Published: (2014)

Conjugated Linoleic Acid and other Fatty Acid Content in the Milk Fat of Mafriwal and Jersey Cows and the Antioxidant Activity of Selected Conjugated Linoleic Acids Isomers
by: Mohammed Ali, Yassir
Published: (2010)

Viability of bifidobacterium pseudocatenulatum G4 after spray-drying and freeze-drying
by: Abd Manap, Mohd Yazid, et al.
Published: (2009)

Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
by: Lee, C. M., et al.
Published: (2018)

Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers.
by: Abd. Manap, Mohd. Yazid, et al.
Published: (2012)

On-line metabolic profiling in dairy cows
by: Masson, Lorna L.
Published: (2004)

Incorporation of different physical forms of fat replacers in the production of low-fat/reduced-fat meat products: which is more practical?
by: Asyrul-Izhar, Abu Bakar, et al.
Published: (2022)

Effects of type of packaging material on physicochemical and sensory characteristics of deep-fat-fried banana chips
by: Ammawath, Wanna, et al.
Published: (2002)

Physicochemical and sensory properties of a traditional chilli shrimp paste.
by: Sobhi, Babak, et al.
Published: (2010)

Modification of physicochemical and mechanical properties of a new bio-based gelatin composite films through composition adjustment and instantizing process
by: Hedayatnia, Simin, et al.
Published: (2019)

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips
by: Ammawath, Wanna, et al.
Published: (2001)

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs
by: Siti Khadijah Khalid,, et al.
Published: (2021)

Effect of aloe vera powder as fat and corn flour replacers in the production of reduced fat beef meatballs
by: Z., Nurfazwin, et al.
Published: (2017)

Different maturities and varieties of coconut (Cocos nucifera L.) flesh as fat replacers in reduced-fat meatballs
by: Khalid, Siti Khadijah, et al.
Published: (2021)

Consumer perception on sensory attributes of selected local Indonesian coffee
by: Isnidayu, Anandya Vanessa, et al.
Published: (2020)

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
by: Akanda, Md Jahurul Haque, et al.
Published: (2019)

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
by: Akanda, Md. Jahurul Haque, et al.
Published: (2020)

Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
by: Nateghi, Leila
Published: (2011)

Pretreatment of instant coffee wastewater by coagulation and flocculation
by: Eng, Wee Ean
Published: (2008)

Physicochemical differentiation of lard and fats of beef and chicken
by: Abbasiliasi, Sahar, et al.
Published: (2024)

Effects of anti-skid rubber mat on behaviour, stress level and milk yield in dairy cows
by: Abdul Talib, Madihah
Published: (2020)

Sustainable dairy production systems: factors affecting heifer survival, lifetime productivity and replacement rate
by: Botting, Philippa
Published: (2017)

Influence of inulin addition on physical properties and sensory of `Dadih`.
by: Ishak, Ruzaina, et al.
Published: (2006)

Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds
by: Ahmed, Mohamed Fikry Mohamed, et al.
Published: (2019)

Instant Coffee Cube / Ahmad Raziq Ab Hisham
by: Ahmad Raziq, Ab Hisham
Published: (2020)

Mathematical Modelling of Antimicrobial and Heavy Metal Resistance in Bacterial Populations Within the Flow of Agricultural Slurry in a UK Dairy Farm
by: Todman, Henry
Published: (2023)

Physico-Chemical And Shelf-Life Studies On Reduced Fat Legume-Based Cookies Using Sago Flour As A Fat Replacer
by: Yahya, Mohammad Noor Adros
Published: (2004)

Purchasing behavior of growing-up milk powder
by: Chan, Chui Yen
Published: (2000)

Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins
by: Othman, Nurul Ain, et al.
Published: (2018)

Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging)
by: Lee, Aslinah Nyuk Fong, et al.
Published: (2018)

Green sonochemical synthesis of few-layer graphene in instant coffee
by: Abu Hannifa, Abdullah, et al.
Published: (2019)