Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology
Sweet egg yolk drops are one of the traditional Thai desserts made by dropping egg yolk batter into a boiling syrup with high sugar concentration to form teardrop shapes. The objectives of this study were to optimize the ratio of sugar substitutes (sorbitol and fructooligosaccharides (FOS)) and redu...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-09-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2245581 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!