Now showing items 1-6 of 6
Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti
Pasta is a starchy staple food, which is a good carrier of health-promoting ingredients that can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced substituting durum wheat semolina with ...
How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads
(Springer Nature, 2021-05)
The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and ...
The effect on starch pasting properties and predictive glycaemic response of muffin batters using Stevianna or inulin as a sucrose replacer
(Wiley-VCH Verlag, 2018-09)
Different levels of sugar replacers (inulin or Stevianna) are used in two muffin batter recipes differing in sugar:flour ratios. The properties of these sugar replacers are linked to differences in batter viscosity, starch ...
Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
(Wiley on behalf of the Institute of Food Science & Technology (IFSTTF), 2016-09)
The application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar. The aim of this study was to ...
The potential of modulating the reducing sugar released (and the potential glycemic response) of muffins using a combination of a stevia sweetener and cocoa powder
Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this ...
Effects of sugar substitution with "stevianna" on the sensory characteristics of muffins
(Hindawi Publishing Corporation and Wiley Periodicals, 2017)
Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel. The aim of this study was to investigate the colour, textural ...