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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Archaina, D., Sosa, N., Rivero, R., Schebor, C.
Formato: JOUR
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: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

Ejemplares similares

Ejemplares similares