Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery deve...

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Bibliographic Details
Main Authors: N.G.H.I. Kavithani, I. Wickramasinghe, S.M.T.A. Maralanda
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
Sugarcane jaggery
Sugar
Phenolic content
Mineral content
Antioxidants
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23004252

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X23004252

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