Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin
Abstract The aim of this study was to produce sugar-free whipping cream with desirable quality. Rebaudioside A and isomalt were used as a sucrose substitute and maltodextrin to adjust the taste and texture of the whipping cream. Samples containing different amounts of rebaudioside A, isomalt and ma...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2018-11-01
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Series: | Food Science and Technology |
Subjects: | |
Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005026111&lng=en&tlng=en |