Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: wi...

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Bibliographic Details
Main Authors: Zbikowska Anna, Marciniak-Lukasiak Katarzyna, Kowalska Malgorzata, Onacik-Gür Sylwia
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
biscuits
inulin
texture
rheology
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-3/pjfns-2016-0026/pjfns-2016-0026.xml?format=INT
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