Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake...

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Veröffentlicht in:	Food hydrocolloids 2012-12, Vol.29 (2), p.363-373
Hauptverfasser:	Manisha, G., Soumya, C., Indrani, D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cakes Emulsifiers Flour Food additives Food industries Fundamental and applied biological sciences. Psychology General aspects Hydrocolloids Liquids Microstructure Rheology Sensory evaluation Sorbitol Sugar-free cake Sugars Viscosity Wheat
Online-Zugang:	Volltext
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