Eeffect of noncaloric sweeteners on the development of blackberry (Rubus glaucus Benth) jam
Low calorie blackberry jams (Rubus glaucus Benth) were developed using non-caloric sweeteners. An experimental randomized complete block design with 6 treatments and 4 replicates was used. pH, acidity, total soluble solids (TSS), texture, browning index (BI) and organoleptic characteristics were eva...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad de Córdoba
2016-07-01
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| Series: | Temas Agrarios |
| Subjects: | |
| Online Access: | https://revistas.unicordoba.edu.co/index.php/temasagrarios/article/view/899 |