How to cite this Dataset
Nguyen, Thao Hoang Thu, Ding, Rui, Chatzifragkou, Afroditi, Methven, Lisa and Rodriguez-Garcia, Julia (2022): Data used in the article �Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits�. University of Reading. Dataset. https://doi.org/10.17864/1947.000384
Description
This dataset contains data obtained from experimental work on the chemical, physical and sensorial characterisation of dough and biscuits when reducing 30% of sugar by replacing sucrose with four different soluble fibres (Nutriose® FM06, Promitor® 70R, Orafti® HIS, and Fibruline� Instant). Data was obtained using a High Performance Liquid Chromatography (HPLC) method to analyse the degree of polymerisation of the fibres; a rheometer (viscoelastic properties of doughs); a standard balance, a moisture balance and water activity analyser (weight loss, moisture and water activity of biscuits); a caliper (dimensions of biscuits); texture analyser (resistance to penetration, number of peaks, breaking strength and fracturability); colorimeter (CIEL*a*b* coordinates), and the trained sensory panel (biscuit profiling).
Resource Type: | Dataset |
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Creators: | Nguyen, Thao Hoang Thu ORCID: https://orcid.org/0000-0002-7371-2071, Ding, Rui, Chatzifragkou, Afroditi ORCID: https://orcid.org/0000-0002-9255-7871, Methven, Lisa ORCID: https://orcid.org/0000-0001-6940-7579 and Rodriguez-Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 |
Rights-holders: | Thao H. T. Nguyen, University of Reading |
Data Publisher: | University of Reading |
Publication Year: | 2022 |
Data last accessed: | 7 October 2024 |
DOI: | https://doi.org/10.17864/1947.000384 |
Metadata Record URL: | https://researchdata.reading.ac.uk/id/eprint/384 |
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: | sugar replacement, short-dough biscuit, dextrin, inulin, texture, sensory profiling |
Rights: | |
Data Availability: | OPEN |