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The Effect of Storage Time on the Quality of Low-Sugar Apple Jams with Steviol Glycosides

This study investigated the effect of storage time on the quality of low-sugar apple jams partially substituted with steviol glycosides (SGs). Apple jams were prepared with 0%, 10%, 20%, 30%, and 40% sugar replacement using highly purified SGs (95.1%). The jams were evaluated immediately after produ...

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Principais autores: Marlena Pielak, Ewa Czarniecka-Skubina
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2025-10-01
סדרה:Foods
נושאים:
low-sugar apple jams
steviol glycosides
storage
physicochemical parameters
clean label
sugar substitution
גישה מקוונת:https://www.mdpi.com/2304-8158/14/21/3678
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