Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre

Biscuits are characterized by their popular sweet taste, but they have a poor nutritional profile due to their high sugar and saturated fat content, along with low fibre levels. Their sweetness primarily comes from sucrose, which not only determines the flavour but also performs several technologica...

Full description

Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Agata Marzec, Alicja Stępień, Agnieszka Goclik, Hanna Kowalska, Jolanta Kowalska, Agnieszka Salamon
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Subjects:	sucrose Tagatesse maltitol erythritol–stevia Nutriose β-glucan
Online Access:	https://www.mdpi.com/2076-3417/15/3/1137