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Effect of inulin as a fat replacer on texture and sensory properties of muffins

✍ Scribed by Susann Zahn; Franziska Pepke; Harald Rohm

Book ID: 108827524
Publisher: John Wiley and Sons
Year: 2010
Tongue: English
Weight: 718 KB
Volume: 45
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2010.02444.x

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## Abstract Fat mimetics, namely Raftiline, Simplesse, C\*deLight and polydextrose, diluted in water to give a gel with 200 g kg^−1^ concentration, were used for partial fat replacement and polyols, namely lactitol, sorbitol and maltitol, for sugar replacement in low‐fat, sugar‐free cookies. Raftil