Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

Food Chemistry

Volumn 352, Issue , 2021, Pages

  Sukeaw Samakradhamrongthai, Rajnibhas ^a   Jannu, Tarudee ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Candy; Stevia; Sugar; Velvet tamarind; Xylitol

Indexed keywords

ADHESIVES; FOOD ADDITIVES; PHYSICOCHEMICAL PROPERTIES; SILK;

APPROXIMATION ERRORS; CONSUMER ACCEPTANCE; CORN SYRUP; MIXTURE DESIGN; RESPONSE SURFACE METHODOLOGY; SENSORY PREFERENCES; SENSORY PROPERTIES; SUGAR CONTENT;

SUGAR SUBSTITUTES;

CORN SYRUP; SUGAR; WATER; XYLITOL; GLUCOSIDE; KAURANE DERIVATIVE; STEVIOSIDE; SWEETENING AGENT;

ARTICLE; CANDY; CONSUMER; FOOD PROCESSING; FRUIT; HARDNESS; POWDER; RESPONSE SURFACE METHOD; STEVIA; TAMARIND; CHEMISTRY; HUMAN; MAIZE;

CANDY; DITERPENES, KAURANE; GLUCOSIDES; HUMANS; SWEETENING AGENTS; TAMARINDUS; XYLITOL; ZEA MAYS;

EID: 85101725726     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2021.129353     Document Type: Article

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