Effect of Proportion of Sorbitol and Sucrose with Pectin Concentration to Physicochemical and Sensoric Characteristics of Pedada Jam Gelato (Sonneratia caseolaris)
Gelato is a frozen dessert that has lower fat and overrun content and higher sugar content than ice cream. Sorbitol can affect the texture of gelato and has lower glycemic index and calories than sucrose. Sucrose provides sweetness without cooling effect therefore it can balance the sweetness of gel...
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| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Food, Agriculture, and Natural Resources (FANRes) - Networks
2022-04-01
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| Colección: | International Journal on Food, Agriculture and Natural Resources |
| Acceso en línea: | https://journal.fanres.org/index.php/IJFANRES/article/view/63 |
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