Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves
Abstract Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (C...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academia Brasileira de Ciências
2023-05-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000101014&lng=en&tlng=en |