Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties

Consumers are increasingly demanding products with natural ingredients and functional properties. The replacement of conventional sugars with recently available sugars or sweeteners could result in the perception of candies as healthier products. Therefore, the objective of this work was to evaluate...

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Veröffentlicht in:	Journal of food processing and preservation 2016-08, Vol.40 (4), p.724-732
Hauptverfasser:	Periche, Ángela, Castelló, María Luisa, Heredia, Ana, Escriche, Isabel
Format:	Artikel
Sprache:	eng
Schlagworte:	Added value Antioxidants Confectionery Ingredients Oligofructose Stevia Stevia rebaudiana Sugars Sweeteners Texture
Online-Zugang:	Volltext
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