期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 229, 期 2, 页码 197-204出版社
SPRINGER
DOI: 10.1007/s00217-009-1040-1
关键词
Resistant starch; Muffins; Texture; Colour; Acceptability
资金
- Conselleria de Empresa
- Universidad y Ciencia of Valencia Government [GV/2007/246]
In this study, the influence of the addition of four types of resistant starch containing ingredients on texture, colour and consumer acceptability of muffins was studied. Two resistant starch type 2 (RS2) and two resistant starch type 3 (RS3) containing ingredients were used. The addition of all RS types decreased the instrumental texture parameters, but the lowest values were shown by the RS3-containing muffins. No significant differences were found in L* parameter between the control (with no RS addition) and the RS3-containing muffins. On the contrary, RS2-containing muffins showed a lighter colour (L* significantly higher) in comparison to the control and the RS3-containing muffins, which was obvious for the human eye (Delta E* > 3). RS3-containing muffins showed the lowest sensory acceptability while RS2-containing muffins showed no significant differences in all the sensory attributes in comparison to the control.
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