Production of a minimally processed jelly candy for children using honey instead of sugar

MUTLU C., Tontul S. A., ERBAŞ M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.93, ss.499-505, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 93
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.lwt.2018.03.064
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.499-505
  • Anahtar Kelimeler: Honey, Diastase enzymes, Gelatine, Candy, Children, WHITE MORUS-ALBA, ORGANIC-ACIDS, ANTIOXIDANT PROPERTIES, CHEMICAL-COMPOSITION, SENSORY PROPERTIES, REDUCED-SUGAR, NIGRA L., QUALITY, JUICE, PARAMETERS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This study investigated some chemical, physical and sensorial properties of honey jelly candies made by two different mixing techniques (cold and hot), three gelatine doses (15, 20 and 25% of honey weight) and three fruit juices (orange, strawberry and black mulberry).