Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it...

Descripción completa

Detalles Bibliográficos
Autores principales: Reale, Anna, Di Renzo, Tiziana, Russo, Antonio, Niro, Serena, Ottombrino, Antonio, Pellicano, Mario Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174211/
https://www.ncbi.nlm.nih.gov/pubmed/32328249
http://dx.doi.org/10.1002/fsn3.1464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174211/
https://www.ncbi.nlm.nih.gov/pubmed/32328249
http://dx.doi.org/10.1002/fsn3.1464

Ejemplares similares