Effect of Different Stabilizers and Rebaudioside A (Reb A) Sweetener on Quality Characteristics of Low-Calorie Orange Marmalade
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
North Carolina State University
2023-11-01
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| Serier: | BioResources |
| Fag: | |
| Online adgang: | https://ojs.cnr.ncsu.edu/index.php/BRJ/article/view/22691 |
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