Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava

This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties. Baklava samples were prepared in a control group (0% erythritol) and three substitution groups (...

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Bibliographic Details
Main Authors: Philaiwan Chompupor, Özkan Süzer, Hüseyin Avni Kırmacı, Thorung Pranil, Siriwan Ghuangpeng, Supap Nontasan
Format: Article
Language:English
Published: Wiley 2025-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/jfq/8385433
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