Effect of different fat replacers and drying methods on thermal behaviour, morphology and sensory attributes of reduced-fat coffee creamer

• Main Authors: Hedayatnia, Simin, Hamed, Mirhossein, Amid, Bahareh Tabatabaee, Sarker, Md. Zaidul Islam, Veličkovska, Sanja Kostadinovic, Karim, Roselina
• Format: Article
• Language: English; English
• Published: Academic Press 2016
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://irep.iium.edu.my/51505/4/51505_Effect%20of%20Different%20Fat%20Replacers_SCOPUS_WOS.pdf; http://irep.iium.edu.my/51505/9/51505_Effect%20of%20different%20fat%20replacers%20and%20drying%20methods.pdf; http://irep.iium.edu.my/51505/; https://www.sciencedirect.com/science/article/pii/S0023643816302638

This study was conducted to investigate the effects of different fat replacers (i.e. inulin, 0, 2.5, 5 and 7.5% w/w; maltodextrin, 0, 15, 20 and 25% w/w) and agglomeration process on the characteristics of the reduced-fat coffee creamer. In the current work, the partial replacement of the hydrogenat...