The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade
The present study examined the physicochemical properties, antioxidant activity (DPPH, ABTS, and FRAP), and sensory properties of aronia marmalades prepared with different cooking methods (CM) (boiled (B) and pressure-boiled (PB)) by adding sugar (S) and stevia prebiotic fiber sweetener (SP). Ash, r...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2023-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/6217 |