Jujube Syrup as Natural Sweetener in Jelly Candies: Effects on Texture, Sugar Reduction, and Hydrocolloid Ratios
<p><span lang="IN">Jelly candies rely on specific gelling agents and sweeteners. This study explores jujube, fruit with underutilized potential as a natural sweetener syrup. Jujube syrup (JS), made by concentrating jujube juice could enhance its value and offer an alternative sweetener for confectio...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Department of Food Technology
2025-11-01
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| Serier: | Food ScienTech Journal |
| Fag: | |
| Online adgang: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/33503 |
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