How to cite this Dataset
Gomez Betancur, Ana Maria, Pinarli, Beril, Rodriguez Garcia, Julia and Lignou, Stella (2025): Data used in the article 'Effect of rare sugars on physical and sensory properties of doughs and biscuits'. University of Reading. Dataset. https://doi.org/10.17864/1947.001386
Description
This dataset contains data obtained from experimental work on the physical and sensory properties of doughs and biscuits elaborated with different sugars (e.g., sucrose, fructose, allulose, tagatose), where fructose, allulose, and tagatose were used for total sucrose replacement. The data was obtained using a Kenwood Mixer, a convection oven, a differential scanning calorimeter (DSC), a rheometer, a texture analyser, a moisture analyser, a water activity analyser, a calliper, and a Chroma meter (colour). The sensory analysis data was obtained from trained panellists from MMR Research Worldwide Ltd.
| Resource Type: | Dataset |
|---|---|
| Creators: | Gomez Betancur, Ana Maria  ORCID: https://orcid.org/0000-0002-1091-9825, Pinarli, Beril, Rodriguez Garcia, Julia ORCID: https://orcid.org/0000-0002-4986-3144 and Lignou, Stella ORCID: https://orcid.org/0000-0001-6971-2258 |
| Rights-holders: | Ana Maria Gomez-Betancur, Beril Pinarli, Universitat de València, University of Reading |
| Data Publisher: | University of Reading |
| Publication Year: | 2025 |
| Data last accessed: | 22 February 2025 |
| DOI: | https://doi.org/10.17864/1947.001386 |
| Metadata Record URL: | https://researchdata.reading.ac.uk/id/eprint/1386 |
| Organisational units: | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Participating Organisations: | University of Reading |
| Rights: | |
| Data Availability: | OPEN |
