Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking

The addition of sweeteners and fructooligosaccharides (FOS) to partially reduced-sugar syrup allows for the development of high-sugar egg-based desserts, which are a healthier alternative with good consumer acceptance. This study aimed to analyze the effects of different sweeteners and sugar reducti...

Descripción completa

Detalles Bibliográficos
Autores principales: Promsakha na Sakon Nakhon, Phanlert, Aimkaew, Montakan, Tongsai, Saynamphung, Leesuksawat, Wannarat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10661387/
https://www.ncbi.nlm.nih.gov/pubmed/38027934
http://dx.doi.org/10.1016/j.heliyon.2023.e21937

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10661387/
https://www.ncbi.nlm.nih.gov/pubmed/38027934
http://dx.doi.org/10.1016/j.heliyon.2023.e21937

Ejemplares similares