Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces

: The microstructural, physical, and sensory properties of low‐fat sauces made with different starches, soy protein, and inulin as a fat replacer were analyzed. Gluten‐free waxy starches—rice and corn—were selected as well as soy protein to obtain sauces suitable for celiac and lactose intolerant c...

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Veröffentlicht in:	Journal of food science 2012-08, Vol.77 (8), p.C859-C865
Hauptverfasser:	Guardeño, Luis M., Hernando, Isabel, Llorca, Empar, Hernández-Carrión, María, Quiles, Amparo
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Carbohydrates Food Food Analysis - methods Food industries Food science Fundamental and applied biological sciences. Psychology Glutens - chemistry Granular materials Granules Image Processing, Computer-Assisted Inulin Inulin - chemistry Lactose Lactose - chemistry Microscopy, Confocal microstructure Oils & fats Oryza - chemistry Proteins Sauces Soy products soy protein Soybean Proteins - chemistry starch Starch - chemistry Starch and starchy product industries Starches Taste Texture Viscosity white sauces Zea mays - chemistry
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