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Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch
The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and fl...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430196/ https://ncbi.nlm.nih.gov/pubmed/28559623 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2595-7 |
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