| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604895 | Food Hydrocolloids | 2012 | 11 Pages |
Abstract
⺠The sweetness of the cakes with liquid sorbitol and stevioside was comparable to cakes with sugar. ⺠Replacement of sugar with liquid sorbitol and stevioside decreased the volume and overall quality score of cake. ⺠Use of combination of xanthan and PS-60 improved the volume, overall quality of cake with sorbitol and stevioside. ⺠Use of debittered fenugreek seed powder increased the dietary fiber content of cake with sorbitol and stevioside.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
G. Manisha, C. Soumya, D. Indrani,