Can I read Inulina en Helado y Bajo en Azucar on EtoBox?

Inulina en Helado y Bajo en Azucar by Juan Daniel Guaqueta Baraya is a document available to read on EtoBox.

What is Inulina en Helado y Bajo en Azucar about?

The document discusses reducing both fat and sugar content in ice cream formulations using inulin as a functional ingredient. A study was conducted using response surface methodology to understand the effect of varying fat, sugar and inulin levels on properties of low-fat and sugar-reduced ice cream such as overrun, viscosity, melting and texture. Results showed that higher inulin levels led to improved melting properties and softer texture by retaining water and producing smaller ice crystals when fat and

Author

Juan Daniel Guaqueta Baraya

Language

EN