Hydrocolloids as a tool for modulating the expected satiety of milk-based snacks

• Published in: Food hydrocolloids Vol. 39; pp. 51 - 57
• Main Authors: Tárrega, A., Martínez, M., Vélez- Ruiz, J.F., Fiszman, S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.08.2014
• Subjects: Alginates; Carrageenan; Chocolate; Expected satiety; Milk-based snack; Rheological properties; Semi-solid processing; Snacks; Stress concentration; Thickeners; Viscosity; Xanthan; Thickeners; Milk-based snack; Expected satiety; Rheological properties

The objective of this study was to discover which rheological profiles are related to greater expected satiety in semi-solid milk-based snacks. Chocolate flavoured snacks were prepared with four different hydrocolloids (alginate, carrageenan, hydroxypropyl methylcellulose -HPMC- and xanthan gum) at...