低聚果糖添加对水炼乳理化、感官、微生物特性及热输入的影响评价

Vitae-revista De La Facultad De Quimica Farmaceutica Pub Date : 2017-01-01 DOI:10.17533/udea.vitae.v24n2(2)a06

Adriana Verhelst, Universitaria Tecnológico de Comfenalco

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引用次数: 0

摘要

．摘要背景:低聚果糖是由菊糖部分酶解得到的，它比菊糖更容易溶解，并且具有中等的甜味，近似于蔗糖的甜味。与强烈的甜味相结合，它产生了更完整的口感和持久的水果味，回味更少。目的:研究低聚果糖的添加对其理化、感官及显微s47的影响

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

. 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

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Vitae-revista De La Facultad De Quimica Farmaceutica

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