Optimizing the formula of a low calorie fruit powder jelly using sucralose and isomalt
Application of non-sugar sweeteners and bulking agents in food products is effective in lowering calories; however, it is often come with some changes in the texture and sensory characteristics of products. In this research full replacement of sugar in fruit jelly powder was investigated using sucra...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2015-05-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68054_ac97164d4e04f1b546725435e04d9c5c.pdf |