Effects of Pectin and Modified Starch on the Properties of Gummy Candy from Pineapple Eye Juice
In this work, pineapple eye juice (PEJ) was utilized to produce gummy candies (GC) to promote the development of a circular economy. The objective was to investigate the effects of pectin and modified starch (MS) on the structural properties and sensory qualities of GC made from PEJ. The method invo...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2024-11-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/14863 |
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