Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of...

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Bibliographic Details
Main Authors:	César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, Isabel Hernando
Format:	Article
Language:	English
Published:	MDPI AG 2020-07-01
Series:	Foods
Subjects:	inulin bakery products xanthan gum leavening agent
Online Access:	https://www.mdpi.com/2304-8158/9/7/895

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