Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

•Chestnut/rice flours blends allow the development of alternative gluten-free gels.•We study the effect of sugar and alternative sweeteners on gluten-free gels rheology.•Sucrose imparts a significant weakening of the mechanical properties of these gels.•Replacement of sucrose by xylitol or stevia gi...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Carbohydrate polymers 2013-10, Vol.98 (1), p.249-256
Hauptverfasser:	Torres, M.D., Raymundo, A., Sousa, I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Castanea Color desserts Diterpenes, Kaurane - chemistry Fagaceae - chemistry firmness Flour Food additives Food industries Fundamental and applied biological sciences. Psychology Gels General aspects Gluten-free gluten-free foods Glycosides - chemistry heat ingredients Kinetics loss modulus Mechanical Phenomena Microscopy Oryza - chemistry Rheology rice flour sucrose Sucrose - chemistry Sweeteners temperature Texture xylitol Xylitol - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!