Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

Decreasing the amount of sugar added to biscuits is a good strategy to obtain a healthy product. However, a reduction in the quantity of sugar may affect its nutritional value and quality. The feasibility of the combined use of stevia and coffee silverskin for achieving healthier, nutritious and goo...

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Bibliographic Details
Main Authors: Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2014-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
stevia
coffee silverskin
acrylamide
HMF
quality biscuits
low sugar
maltitol
Online Access:http://www.degruyter.com/view/j/pjfns.2013.64.issue-4/pjfns-2013-0024/pjfns-2013-0024.xml?format=INT
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