Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace.
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DOI: 10.1016/j.foodchem.2017.06.045
Abstract: In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3,… read more here.
Keywords: jam; jam formulations; dietary fibre; development low ... See more keywords