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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |