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, vol.93, pp.499-505, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 93
  • Publication Date: 2018
  • Doi Number: 10.1016/j.lwt.2018.03.064
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.499-505
  • Keywords: 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 University Affiliated: Yes

Abstract

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).