Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructose at the ratio of 100:0, 0:100, 75:25, 50:50, and 25:75 with 70 °B of TSS. Organoleptically, the can...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2014-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201402-0007_effect-of-replacing-sucrose-with-fructose-on-the-physico-chemical-sensory-characteristics-of-kinnow-candy.php |