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Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits

✍ Scribed by Elizabeth Carrillo; Paula Varela; Susana Fiszman

Book ID
116489481
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
359 KB
Volume
48
Category
Article
ISSN
0963-9969

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Sugars, depending on the level and type, inΓ‘uenced the various rheological characteristics of biscuit dough. Increasing the sugar content from 250 to 350 g kg~1 reduced the extrusion time from 70 to 23 s, consistency from 866 to 616 N s, hardness from 814 to 512 N and apparent biaxial extensional vi