Reemplazo de grasa y azúcar en magdalenas. Efecto sobre las propiedades reológicas, térmicas, de textura y sensoriales

Cervera, Sandra Martínez

doi:10.4995/thesis/10251/29394

Cited by 2 publications

(2 citation statements)

References 62 publications

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“…These authors reported that Maillard color enhancement using isomaltulose could be used to produce whole‐grain wheat flour muffins, which would typically have a dark crumb color compared to those made with refined flours. The opposite effect was described by Martínez‐Cervera (2013), when she replaced sucrose with erythritol in the muffins, since this sweetener is not involved in Maillard reactions.…”

Section: Resultsmentioning

confidence: 76%

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Castelló

Echevarrías

Rubio-Arraez

et al. 2021

Journal of Texture Studies

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This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non‐cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, Aw, mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

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Section: Resultsmentioning

confidence: 76%

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Castelló

Echevarrías

Rubio-Arraez

et al. 2021

Journal of Texture Studies

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show abstract

“…Although promising results emerged, the lengthy process of preparing the cocoa paste made the method time consuming. In addition, the finished or semi‐finished product particle size, which varies according to the refinement procedure, and the use of additives played a significant role in the analysis, compromising the reliability and versatility of the method …”

Section: Introductionmentioning

confidence: 99%

Differentiation of Ecuadorian National and CCN‐51 cocoa beans and their mixtures by computer vision

et al. 2018

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Reemplazo de grasa y azúcar en magdalenas. Efecto sobre las propiedades reológicas, térmicas, de textura y sensoriales

Cited by 2 publications

References 62 publications

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?

Differentiation of Ecuadorian National and CCN‐51 cocoa beans and their mixtures by computer vision

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