Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter
Ultrasound treatment was applied on citrus pectin solution prior mixing into batter as partial replacement of sugar content. The pectin solutions were treated with ultrasound at 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replaced with 20% and 30% of sugar content in batter formul...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72435/1/Effect%20of%20partial%20sugar%20replacement%20with%20ultrasonically%20treated%20citrus%20pectin%20on%20aeration%20and%20rheological%20properties%20of%20batter.pdf http://psasir.upm.edu.my/id/eprint/72435/ https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13827 |
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http://psasir.upm.edu.my/id/eprint/72435/1/Effect%20of%20partial%20sugar%20replacement%20with%20ultrasonically%20treated%20citrus%20pectin%20on%20aeration%20and%20rheological%20properties%20of%20batter.pdfhttp://psasir.upm.edu.my/id/eprint/72435/
https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13827