University of Reading Research Data Archive

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'

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Description

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 logoORCID: https://orcid.org/0000-0003-0283-2823, Methven, Lisa ORCID logoORCID: https://orcid.org/0000-0001-6940-7579, Chatzifragkou, Afroditi ORCID logoORCID: https://orcid.org/0000-0002-9255-7871 and Rodriguez-Garcia, Julia ORCID logoORCID: https://orcid.org/0000-0002-4986-3144
Rights-holders: University of Reading
Data Publisher: University of Reading
Publication Year: 2021
Data last accessed: 1 August 2022
DOI: https://doi.org/10.17864/1947.292
Metadata Record URL: https://researchdata.reading.ac.uk/id/eprint/292
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
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