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Title:

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Document type:
Zeitschriftenaufsatz
Author(s):
Kiumarsi, Maryam; Majchrzak, Dorota; Jäger, Henry; Song, Jian; Lieleg, Oliver; Shahbazi, Mahdiyar
Abstract:
The aim of the present work was to evaluate the changes in instrumental measurements and dynamic sensory properties of chocolate as affected by the partial and total substitution of sucrose by dodecenyl-succinylated inulin upon storage. The results of textural, surface topology, and tribological properties of non-stored chocolates were found to be a function of modified inulin replacement, where an increase in modified inulin ratio allowed an increase in hardness, roughness, and friction coeffic...     »
Keywords:
Confocal Raman microscopy, NMR, Soft-tribology, Surface-active biopolymer, TDS difference curve, Temporal Dominance of Sensations (TDS)
Dewey Decimal Classification:
500 Naturwissenschaften
Journal title:
Food Hydrocolloids
Year:
2021
Journal volume:
110
Pages contribution:
106144
Covered by:
Scopus
Reviewed:
ja
Language:
en
Fulltext / DOI:
doi:10.1016/j.foodhyd.2020.106144
WWW:
https://www.sciencedirect.com/science/article/pii/S0268005X20307086
Publisher:
Elsevier BV
E-ISSN:
0268-005X
Date of publication:
01.01.2021
TUM Institution:
Fachgebiet für Biomechanik
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