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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Stichworte:
Confocal Raman microscopy, NMR, Soft-tribology, Surface-active biopolymer, TDS difference curve, Temporal Dominance of Sensations (TDS)
Dewey Dezimalklassifikation:
500 Naturwissenschaften
Zeitschriftentitel:
Food Hydrocolloids
Jahr:
2021
Band / Volume:
110
Seitenangaben Beitrag:
106144
Nachgewiesen in:
Scopus
Reviewed:
ja
Sprache:
en
Volltext / DOI:
doi:10.1016/j.foodhyd.2020.106144
WWW:
https://www.sciencedirect.com/science/article/pii/S0268005X20307086
Verlag / Institution:
Elsevier BV
E-ISSN:
0268-005X
Publikationsdatum:
01.01.2021
TUM Einrichtung:
Fachgebiet für Biomechanik
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