How to cite this Dataset
Tsatsaragkou, Kleopatra, Methven, Lisa, Chatzifragkou, Afroditi and Rodriguez-Garcia, Julia (2021): 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'. University of Reading. Dataset. https://doi.org/10.17864/1947.292
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: 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: | 5 November 2024 |
| 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 |
| Rights: | |
| Data Availability: | OPEN |
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