Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the ef...

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Detalles Bibliográficos
Autores principales: Jeon, Yoowha, Oh, Jieun, Cho, Mi Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536104/
https://www.ncbi.nlm.nih.gov/pubmed/34681513
http://dx.doi.org/10.3390/foods10102464

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536104/
https://www.ncbi.nlm.nih.gov/pubmed/34681513
http://dx.doi.org/10.3390/foods10102464

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