Effects of Isomaltulose and Gamma-Irradiated Taro Flour on Selected Physicochemical Properties and Consumer Acceptance of Pudding

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness....

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Bibliographic Details

Published in:	Foods
Main Authors:	Suteera Vatthanakul, Napassorn Salamun, Tatcha Cheersomsuk, Pumnat Chuenchomrat, Philipda Suthipibul, Surasak Sajjabut, Witoon Prinyawiwatkul
Format:	Article
Language:	English
Published:	MDPI AG 2025-09-01
Subjects:	pudding isomaltulose taro flour gamma irradiation syneresis volatile profile
Online Access:	https://www.mdpi.com/2304-8158/14/19/3350