Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions

@inproceedings{Decourcelle2004EffectOT,
  title={Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions},
  author={Nicolas Decourcelle and Stephan Lubbers and N. Vallet and Pascale Rondeau and Elisabeth Guichard},
  year={2004}
}
The present study was conducted on aromatised fat-free stirred yoghurts and dealt with the influence of some thickeners and sweeteners on aroma compounds release and rheology. Thickeners (starch, pectin, locust bean gum and guar) and sweeteners (fructose, fructo-oligosaccahrides, aspartame and acesulfame) were added and mixed together in fruit preparations, which were then introduced in yoghurt. Different concentrations of thickeners and sweeteners were used in the fruit preparations and were… CONTINUE READING
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