Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners

dc.contributor.author	Protonotariou, SV	en
dc.contributor.author	Karali, E	en
dc.contributor.author	Evageliou, V	en
dc.contributor.author	Yanniotis, S	en
dc.contributor.author	Mandala, I	en
dc.date.accessioned	2014-06-06T06:52:47Z
dc.date.available	2014-06-06T06:52:47Z
dc.date.issued	2013	en
dc.identifier.issn	09505423	en
dc.identifier.uri	http://dx.doi.org/10.1111/ijfs.12013	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6178
dc.subject	Compression	en
dc.subject	Cream caramel	en
dc.subject	Fructooligosaccharides	en
dc.subject	Rheology	en
dc.subject	Sensory analysis	en
dc.subject	Sucrose substitution	en
dc.subject.other	Cream caramel	en
dc.subject.other	Fructo-oligosaccharides	en
dc.subject.other	Gel strengths	en
dc.subject.other	High temperature	en
dc.subject.other	Large deformations	en
dc.subject.other	Sensory analysis	en
dc.subject.other	Sensory attributes	en
dc.subject.other	Sensory characteristics	en
dc.subject.other	Sensory evaluation	en
dc.subject.other	Storage time	en
dc.subject.other	Compaction	en
dc.subject.other	Deformation	en
dc.subject.other	Experiments	en
dc.subject.other	Gels	en
dc.subject.other	Rheology	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Food additives	en
dc.title	Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/ijfs.12013	en
heal.publicationDate	2013	en
heal.abstract	The objectives of this research were to substitute (10-50%) sucrose with fructooligosaccharides (FOS) in cream caramel dessert and to study the rheological and sensory characteristics of the gels produced. Small deformation experiments showed that the substitution of sucrose with FOS led to a decrease in the solid character of the gels. Moreover, samples in which sucrose was substituted with 20% and 30% FOS exhibited lower gel strength, and sample containing 30% FOS showed more than three times lower gel strength than that with 100% sucrose. However, all samples, albeit fluids, already had a substantial gel-like character at high temperature. According to large deformation experiments, the strength and rigidity of all samples increased with storage time. The values for both parameters were greater for the samples containing 100% and 90% sucrose. Triangle tests were performed for sensory evaluation. Panellists did not find significant differences in terms of sweetness when sucrose was substituted up to 30%. Storage was significant only for the sample with 100% sucrose, as the sensory characteristics of the sample with 10% FOS were not affected. © 2012 Institute of Food Science and Technology.	en
heal.journalName	International Journal of Food Science and Technology	en
dc.identifier.issue	3	en
dc.identifier.volume	48	en
dc.identifier.doi	10.1111/ijfs.12013	en
dc.identifier.spage	663	en
dc.identifier.epage	669	en