The qualities of bread products generally deteriorate during storage. Some ingredients are
considered to prolong the alteration of bread products during storage in both chill and freeze …

This paper aimed at evaluating physico-chemical quality, sensory description, and drivers of
liking of biscuits made with reduced sugar content and added natural aromas: vanilla (V) …

Pola hidup vegan saat ini menjadi tren dan berkembang sangat pesat. Kebutuhan akan
nutrisi yang dihasilkan produk nabati menjadi perhatian penting masyarakat. Salah satu …

Cookies are a much-loved snack food; however, they have high sugar content. Reducing
sugar and carbohydrates in cookies by substituting them with isomalt directly addresses the …

Background: Patients with type 2 diabetes need the correct meal that has low glycemic index
components in order to prevent blood sugar levels from rising. Due to the low glycemic index …

Confectioneries contain high amounts of sugar. High consumption frequency of candies may
lead to various health risks. Sugar in jelly candy can be substituted with fructo …

Sucrose contributes to the key physical and sensory characteristics of cookies. Due to the
negative health effects associated with excess sucrose consumption, the replacement of …

Stevia rebaudiana is an herbal supplement used as a substitute for sugar in food
processing. Considering the potentials of stevia as a zero-calorie-natural sweetener, this …

Abstract Suwar-suwir is Jember-Indonesia’ s traditional snack made from cassava
fermented (tape) and sugar which give rises to  very sweet flavor and sticky texture …

The underutilized papaya from agroindustry can cause adverse impact towards economy
and environment. Papaya is a highly nutritious fruit however it is prone to decay and injury …