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Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness....

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Principais autores: Suteera Vatthanakul, Napassorn Salamun, Tatcha Cheersomsuk, Pumnat Chuenchomrat, Philipda Suthipibul, Surasak Sajjabut, Witoon Prinyawiwatkul
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-09-01
coleção:Foods
Assuntos:
pudding
isomaltulose
taro flour
gamma irradiation
syneresis
volatile profile
Acesso em linha:https://www.mdpi.com/2304-8158/14/19/3350
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