Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization

The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented to children); and isomalt/stevia (F2, oriented to...

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Detalles Bibliográficos
Publicado: 2019
Materias:
Antioxidant activity
Blackcurrant
Candy
Qualitative sensory test
Texture
Textures
Anti-oxidant activities
Bioactive compounds
Positive features
Ribes nigrum
Sensory tests
Textural attributes
Antioxidants
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v100_n_p444_Archaina
http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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