The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as...

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Bibliographic Details
Main Authors: Elahe Azmoon, Farzad Saberi, Fatemeh Kouhsari, Mehdi Akbari, Marek Kieliszek, Amir Vakilinezam
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
sugar-free and low-fat cake
konjac gum
guar gum
soy protein isolate
Online Access:https://www.mdpi.com/2304-8158/10/7/1549

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