Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product
The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery deve...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S2772753X23004252 |
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