Process optimisation of Gulab jamun, an Indian traditional sweet, using sugar substitutes

European Food Research and Technology

Volumn 219, Issue 4, 2004, Pages 386-392

  Chetana, Ramakrishna ^a   Manohar, Balaraman ^a   Reddy Yella Reddy, Sunki ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Alternative sweetener; Gulab jamun; Indian traditional sweet; Response surface methodology; Sorbitol; Sugar

Indexed keywords

COLOR; OPTIMIZATION; QUALITY ASSURANCE; SENSORY PERCEPTION; SUGARS; TEXTURES;

ALTERNATIVE SWEETNER; GULAB JAMNUN; INDIAN TRADITIONAL SWEET; RESPONSE SURFACE METHODOLOGY; SORBITOL;

FOOD PRODUCTS;

EID: 21144455053     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0966-6     Document Type: Conference Paper

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