Data used in the article ‘The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product’

Description

***This dataset has been withdrawn: An updated version of the dataset is available at http://dx.doi.org/10.17864/1947.292***

This dataset contains data obtained from experimental work in the physical properties laboratory and Sensory Science Centre of the Department of Food and Nutritional Science of the University of Reading. The data was obtained using the rheometer (viscosity, frequency sweeps, temperature ramps), texture analyser (hardness, stickiness, etc.), moisture balance, water activity meter, colorimeter and the trained sensory panel. Data replicates are presented in the same columns.

Resource Type:	Dataset
Creators:	Tsatsaragkou, Kleopatra ORCID: https://orcid.org/0000-0003-0283-2823, Methven, Lisa ORCID: https://orcid.org/0000-0001-6940-7579, Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144
Rights-holders:	University of Reading
Data Publisher:	University of Reading
Publication Year:	2021
Data last accessed:	24 February 2021
DOI:	https://doi.org/10.17864/1947.288
Metadata Record URL:	https://researchdata.reading.ac.uk/id/eprint/288
Organisational units:	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Participating Organisations:	University of Reading
Keywords:	batter, cake, physical-chemical properties, sensory profile, inulin, sugar replacement, biscuits
Rights:	Creative Commons Attribution 4.0 International
Data Availability:	RESTRICTED
Restrictions:	This dataset has been withdrawn: An updated version of the dataset is available at http://dx.doi.org/10.17864/1947.292
Additional details Additional details Project Name: SuReBic: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and costs expectations Funders: European Commission (18175) Resource Language: English Collection period: From 1 November 2017 To 23 December 2018 Geographic coverage: University of Reading, Reading, United Kingdom. Data processing and preparation activities: Data was collected in Excel files. Different tabs have been assigned for different measurements. Data cleansing consisted in using the same sample nomenclature and creating an index tab at the beginning of each Excel file with an explanation of the content of the file and a description of each of the variables studied. Depositing User: Dr Julia Rodriguez Garcia Date Deposited: 17 Feb 2021 07:37 Last Modified: 16 Jul 2024 08:05