naa a22 4500 510726607 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0939-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0939-x Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins [Elektronische Daten] [Sandra Martínez-Cervera, Esther de la Hera, Teresa Sanz, Manuel Gómez, Ana Salvador] The effect of fat replacement with Nutriose on the physical properties of Spanish muffin batter and baked muffins and on consumer acceptability was studied. In the muffin batter, replacement of fat by Nutriose increased the number of larger air bubbles, although the bubbles were not retained during baking. DSC analysis of the muffin batters revealed that the starch gelatinization temperature rose with increased fat replacement with Nutriose (100% fat replacement with Nutriose increased T o values by 6°C in comparison to the control) (p ≤ 0.05). The presence of Nutriose decreased the height and volume of the muffins and significantly reduced their hardness and springiness (p ≤ 0.05). No significant differences between the control and the 50-%-fat-replacement muffin were found in the consumer acceptability test (p > 0.05), indicating that Nutriose can be a suitable fat replacer up to the 50% level. Springer Science+Business Media, LLC, 2012 Fat replacer nationallicence Nutriose nationallicence Muffins nationallicence Fibre nationallicence Texture nationallicence Rheology nationallicence Martínez-Cervera Sandra Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd./ Agustín Escardino, No. 7, 46980, Paterna, Valencia, Spain aut de la Hera Esther Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avd./ Madrid, No. 44, 34071, Palencia, Spain aut Sanz Teresa Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd./ Agustín Escardino, No. 7, 46980, Paterna, Valencia, Spain aut Gómez Manuel Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avd./ Madrid, No. 44, 34071, Palencia, Spain aut Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd./ Agustín Escardino, No. 7, 46980, Paterna, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1990-1999 1935-5130 6:8<1990 2013 6 11947 https://doi.org/10.1007/s11947-012-0939-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0939-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Martínez-Cervera Sandra Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd./ Agustín Escardino, No. 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- de la Hera Esther Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avd./ Madrid, No. 44, 34071, Palencia, Spain aut NATIONALLICENCE 700 1- Sanz Teresa Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd./ Agustín Escardino, No. 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 700 1- Gómez Manuel Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avd./ Madrid, No. 44, 34071, Palencia, Spain aut NATIONALLICENCE 700 1- Salvador Ana Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avd./ Agustín Escardino, No. 7, 46980, Paterna, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1990-1999 1935-5130 6:8<1990 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer