Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization

Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization

Apple and beetroot pomace flour (APF and BPF), along with two sweeteners, sucrose and a blend of sucrose substitutes (erythritol, stevia, inulin, and fructose), were simultaneously incorporated into three matrices formulated with agar, pectin, or gelatin as gelling agents. The aim was to produce jel...

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Bibliographic Details
Main Authors: Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, Darko Micić, Margarita Dodevska, Milica Stevanović, Sven Karlović, Stanislava Gorjanović
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Foods
Subjects:
apple
beetroot
carb:fiber
dietary fiber
low energy
pomace
Online Access:https://www.mdpi.com/2304-8158/14/3/491
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