Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy
Confectioneries contain high amounts of sugar. High consumption frequency of candies may lead to various health risks. Sugar in jelly candy can be substituted with fructo-oligosaccharides and xylitol as a healthy sugar. This study examined the effect of using fructo-oligosaccharides and xylitol as a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_06002.pdf |