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Titel:

Influence of Pea and Potato Protein Microparticles on Texture and Sensory Properties in a Fat-Reduced Model Milk Dessert

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Tanger, Caren; Utz, Florian; Spaccasassi, Andrea; Kreissl, Johanna; Dombrowski, Jannika; Dawid, Corinna; Kulozik, Ulrich
Abstract:
With increasing diet-related health issues and awareness of climate change, the demand for sustainable protein-based fat replacer increases. In this study, the impact of the incorporation of pea and potato protein microparticles in fat-reduced (-50%) milk desserts was tested texturally and sensorically. The incorporation of pea protein microparticles led to a harder texture and higher adhesiveness and creaminess, whereas these attributes were decreased by the incorporation of potato protein micr...     »
Stichworte:
Extrusion cooking; Fat replacement; Plant protein; Protein interaction; sensory flavor profile analysis
Zeitschriftentitel:
ACS Food Science & Technology
Jahr:
2022
Volltext / DOI:
doi:10.1021/acsfoodscitech.1c00394
Print-ISSN:
2692-1944
Publikationsdatum:
17.12.2021
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