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 SM ISO690:2012GHEORGHIȚA, Dorina, CHIRSANOVA (CALCATINIUC), Aurica, MARTINEZ-ALONSO, S.. Substitution de la matiere graisse dans un fromage crème au chocolat. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 406-411. |
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| Modern Technologies in the Food Industry 2016 | ||||||
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Conferința "Modern Technologies in the Food Industry" 3, Chişinău, Moldova, 20-22 octombrie 2016 | ||||||
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| Pag. 406-411 | ||||||
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There is a great interest in the dairy industry to find new ingredients for improving the nutritional and organoleptic characteristics of cream cheese. This study aims to obtain information about the effectiveness of inulin as a fat replacers in cream cheese. The cream cheese with chocolate were made in different combinations of 3 types of inulin. The results indicate that long-chain inulin (HPX) has the best mimetic proprieties with an addition of 5 to 10%. |
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| Cuvinte-cheie inuline, matière graisse, fromage crème au chocolat |
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