Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
Y Pronina, O Belozertseva, Z Nabiyeva, A Pirozzi… - Frontiers in …, 2024 - frontiersin.org
Introduction The research focuses on enhancing the nutritional value and potential health
benefits of gluten-free confectionery products, develo** innovative pastilles and …
benefits of gluten-free confectionery products, develo** innovative pastilles and …
Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
S Pekdogan Goztok… - Food Science & …, 2024 - Wiley Online Library
The main objective of this study was to evaluate the effects of various formulations of fruit
juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density …
juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density …
Substantiating the technology of cream-whipped candy masses with the addition of berry and fruit paste
The object of research is the technology of creamy-whipped sweets with the addition of fruit
and berry paste. Its addition solves the problem of improving sugar masses, namely …
and berry paste. Its addition solves the problem of improving sugar masses, namely …
Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels
S Dalabasmaz, ME Melayim… - Journal of Texture …, 2024 - Wiley Online Library
In this study, the effects of gelatin concentrations (GC)(5.0–10.0 g/100 g), mixing rate
(MR)(100–1100 rpm), and gelatin addition temperature (GAT)(55, 60, and 65° C) were …
(MR)(100–1100 rpm), and gelatin addition temperature (GAT)(55, 60, and 65° C) were …
APPLYING CHIA SEEDS TO IMPROVE THE STRUCTURAL CHARACTERISTICS AND NUTRIENT COMPOSITION OF WHIPPED CANDIES.
O Shydakova-Kameniuka, A Zagorulko… - Eastern-European …, 2024 - search.ebscohost.com
The object of this study is the technology of whipped candies with the introduction of whole
and crushed chia seeds. Whole seeds were added at the stage of whip** the protein (% of …
and crushed chia seeds. Whole seeds were added at the stage of whip** the protein (% of …
Assessment of the quality of cream-white candy with the addition of fruit and berry paste during storage
One of the trends in modern nutrition is targeting people who care about their health.
Confectionery made from sugar is in stable demand among people of different age groups …
Confectionery made from sugar is in stable demand among people of different age groups …