Development and Characterization of Reduced-Calorie Gelatin-Based Gummy Jellies Containing Osmo-Dehydrated Santols.

Santol flesh are edible and, due to their sourness and astringency, osmo-dehydration using sugar is required in the process of producing confectioneries from santols. The flavor of santols was able to be better preserved using sugar infiltration. However, the sucrose-infiltrated (SI) santol prepared...

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Bibliographic Details

Published in:	Current Research in Nutrition & Food Science Vol. 13; no. 1; pp. 372 - 391
Main Authors:	MAISONT, SUCHADA, LEEBONOI, WANTANA, THONGLEM, SUTATIP, CHOKBORIBAL, JAROENPORN
Format:	pictorial research tables/charts Journal Article
Published:	Current Research in Nutrition & Food Science Apr2025
Online Access:	View this record in EBSCOhost