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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| Main Authors: | , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
MDPI AG
2025-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/21/3678 |
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