Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), amm...

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Detaylı Bibliyografya
Yayımlandı:Int J Food Sci
Asıl Yazarlar: Chugh, Bhawna, Singh, Gurmukh, Kumbhar, B. K.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Hindawi Publishing Corporation 2013
Konular:
Research Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745509/
https://ncbi.nlm.nih.gov/pubmed/26904603
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/576153
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