Improving the nutritional profile of jelly candies

Improving the nutritional profile of jelly candies

A Central Composite Rotatable Design (CCRD) was used to evaluate the influence of adding orange juice and a fiber: polyol mix (1:1) on the moisture content, water activity, and texture of starch jellies. Based on the results of CCRD, a sample was selected for a stability study over 180 days at 25 °C...

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Bibliographic Details
Main Authors: Melissa Filipini da Silveira, Prof. Dr. Priscilla Efraim, Maria Júlia Viscondi Silva, Júlia das Neves de Aro, Ana Lúcia Fadini, Guilherme de Castilho Queiroz, Flávio Martins Montenegro, Marise Bonifácio Queiroz
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Applied Food Research
Subjects:
Jelly candy
Front-of-pack
Sugar-free
Vegan
Healthy
Online Access:http://www.sciencedirect.com/science/article/pii/S277250222500407X
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http://www.sciencedirect.com/science/article/pii/S277250222500407X

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