Physicochemical Properties and Sensory Evaluation of Jelly Candy Made from Carrots and Strawberries
<p>Consumers today want healthful foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture, or convenience. Consumption of fruits and vegetables is part of maintaining a healthy lifestyle, in order to diversification of jellies and promote heal...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2015-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/11082 |
| Summary: | <p>Consumers today want healthful foods that provide phytonutrients to promote good health and well-being without sacrificing taste, texture, or convenience. Consumption of fruits and vegetables is part of maintaining a healthy lifestyle, in order to diversification of jellies and promote healthy eating, it was intended to valorification a raw material such as carrots and strawberry. The aim of the study was to investigate potential use of some fruits or vegetables in jelly candies, by physicochemical analyses and general consumer’s acceptance. To achieve the proposed goal, two kinds of jellies (with carrots and strawberry) was obtained.</p> |
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| ISSN: | 2344-2344 2344-5300 |