European Food Science and Engineering

European Food Science and Engineering

Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup

Yazarlar: Oğuz AYDEMİR, Ayşegül BEŞİR, Hanad MOHAMED ADEN

Cilt 2 , Sayı 1 , 2021 , Sayfalar 13 - 17

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Cocoa hazelnut cream,Glucose syrup,Texture,Rheology

Özet: Nut creams are very popular foods worldwide. The glucose syrup was used to substitute 2.5%, 5%, 10%, and 20% (w/w) of sugar to produce cocoa hazelnut creams. Chemical, textural and rheological analyzes in cocoa hazelnut cream samples were performed. Glucose syrups rate for accelerated oil separation and water activity was not statistically significant (P>0.05). Spreadability, stickiness, apparent viscosity, yield stress, storage and loss moduli increased with increased glucose syrups levels. Overall, glucose syrup in cocoa hazelnut cream production could be utilized to improve textural and rheological characteristics of final product.

ATIFLAR
Atıf Yapan Eserler
Henüz Atıf Yapılmamıştır
KAYNAK GÖSTER
BibTex
KOPYALA
@article{2021, title={Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup}, volume={2}, number={13–17}, publisher={European Food Science and Engineering}, author={Oğuz AYDEMİR,Ayşegül BEŞİR,Hanad MOHAMED ADEN}, year={2021} }
APA
KOPYALA
Oğuz AYDEMİR,Ayşegül BEŞİR,Hanad MOHAMED ADEN. (2021). Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup (Vol. 2). Vol. 2. European Food Science and Engineering.
MLA
KOPYALA
Oğuz AYDEMİR,Ayşegül BEŞİR,Hanad MOHAMED ADEN. Textural and Rheological Characteristics of Cocoa Hazelnut Cream Partially Substituted with Glucose Syrup. no. 13–17, European Food Science and Engineering, 2021.
Atıf Görüntüle
PDF Görüntüle
Kaynak Görüntüle
Paylaş
Dergi Bilgileri