Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter

Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter

Ultrasound treatment was applied on citrus pectin solution prior mixing into batter as partial replacement of sugar content. The pectin solutions were treated with ultrasound at 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replaced with 20% and 30% of sugar content in batter formul...

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Bibliographic Details
Main Authors: Chan, Yee Ten, Tan, Mei Ching, Chin, Nyuk Ling
Format: Article
Language:English
Published: Wiley 2018
Online Access:http://psasir.upm.edu.my/id/eprint/72435/
http://psasir.upm.edu.my/id/eprint/72435/1/Effect%20of%20partial%20sugar%20replacement%20with%20ultrasonically%20treated%20citrus%20pectin%20on%20aeration%20and%20rheological%20properties%20of%20batter.pdf

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