Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam

Journal of Food Engineering

Volumn 114, Issue 4, 2013, Pages 465-476

  Basu, Santanu ^a   Shivhare, U S ^b   Singh, T V ^b  

^a NATIONAL INSTITUTE OF FOOD TECHNOLOGY ENTREPRENEURSHIP AND MANAGEMENT   (India)

^b PANJAB UNIVERSITY   (India)

Author keywords

Alternative sweeteners; Color; Jam; Rheology; Texture

Indexed keywords

ALTERNATIVE SWEETENERS; C-O STRETCHING; CONSISTENCY INDEX; EFFECT OF SUBSTITUTION; FLOW BEHAVIOR INDEX; HERSCHEL-BULKLEY; HYDROPHOBIC INTERACTIONS; JAM; MICROSTRUCTURAL CHARACTERISTICS; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL TEST; SOFT-SOLID; SPECTRAL FEATURE; STEADY STATE; STEVIOSIDES; STRUCTURE FORMATIONS; SUCRALOSE; TIME DEPENDENT; TOTAL SOLUBLE SOLIDS; WEAK GEL; YIELD STRESS VALUE;

COLOR; FOOD ADDITIVES; MANUFACTURE; RHEOLOGY; SUGAR (SUCROSE); SUGAR SUBSTITUTES; TEXTURES;

FRUITS;

EID: 84869504843     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.08.035     Document Type: Article

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