Effect of polydextrose and stevia on quality characteristics of low-calorie biscuits

Food Research

Volumn 4, Issue 6, 2020, Pages 2011-2019

  Rana, M S ^a,b   Das, P C ^a,c   Yeasmin, F ^a,b   Islam, M N ^a  

^a BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

^b JASHORE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Bangladesh)

^c RAJSHAHI UNIVERSITY OF ENGINEERING AND TECHNOLOGY   (Bangladesh)

Author keywords

Biscuits; Low fat; Low sugar; Physico chemical analysis; Polydextrose; Stevia

Indexed keywords

ARTICLE; BISCUIT; BISCUIT DIAMETER; BISCUIT THICKNESS; CALORIC INTAKE; COMPRESSIVE STRENGTH; CONTROLLED STUDY; DIETARY FIBER; FOOD QUALITY; LOW CALORIE DIET; NONHUMAN; NUTRITIONAL ASSESSMENT; PHYSICAL PARAMETERS; SENSORY ANALYSIS; SENSORY EVALUATION; STEVIA; TENSILE STRENGTH;

EID: 85090328780     PISSN: None     EISSN: 25502166     Source Type: Journal    
DOI: 10.26656/fr.2017.4(6).223     Document Type: Article

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