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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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500407X |
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