| Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception. | |
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MedLine Citation:
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PMID: 21524514 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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Low-fat foods are an interesting option for consumers interested in health-related issues or in maintaining adequate body weight; however, fat reduction may influence consumer acceptance of the end product. This study aims to obtain information about the effectiveness of λ-carrageenan and a blend (50:50) of short- and long-chain inulin as fat replacers in dairy beverages prepared with carboxymethyl cellulose (CMC) and to determine to what extent consumers perceive instrumental color and rheological differences among samples. Results showed that both λ-carrageenan and the inulin blend could be used as fat replacers in CMC-based dairy beverages and that consumers could distinguish among samples that differed in color and rheological behavior. |
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Authors:
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C Arancibia; E Costell; S Bayarri |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of dairy science Volume: 94 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2011 May |
Date Detail:
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Created Date: 2011-04-28 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 2245-58 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Avenida Agustín Escardino 7, 46980, Paterna (Valencia), Spain. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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