Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates
Serpil Pekdogan Goztok,
Arezou Habibzadeh Khiabani,
Omer Said Toker
et al.
Abstract: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, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D‐optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly … Show more
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