EVALUACIÓN DEL EFECTO DE LA ADICIÓN DE OLIGOFRUCTOSA SOBRE LAS CARACTERÍSTICAS FISICOQUIMICAS, SENSORIALES, MICROBIOLÓGICAS Y EL APORTE CALORICO DE LECHE CONDENSADA DE BÚFALA

Abstract

. ABSTRACT Background: Oligofructose is obtained by partial enzymatic hydrolysis of inulin, being more soluble than this and moderately sweet, approximately sweetness of sucrose. In combination with intense swee-teners it generates a more finished palate and longer lasting fruity taste with less aftertaste. Objective: The study aimed at effect of the addition of oligofructose on the physical chemical, sensorial and micro-S47