Storage stability of reduced-sugar preserved mangoes prepared with acesulfame-K and/or aspartame.

Volume: 6, Issue: 2, Pages: 150 - 156
Published: Jan 1, 2010
Abstract
Physical, chemical, microbiological and sensory properties of reduced-sugar preserved mangoes prepared by substituting 30% of the sugar used for concentration with equivalent sweetness of acesulfame- K, aspartame, and a m ixture of acesulfame-K and aspartame (1:1) were determined throughout 6 w eeks of storage at 4-5°C. The control and r educed-sugar formulations displayed some significative variation of physical and chemical properties duri ng...
Paper Details
Title
Storage stability of reduced-sugar preserved mangoes prepared with acesulfame-K and/or aspartame.
Published Date
Jan 1, 2010
Volume
6
Issue
2
Pages
150 - 156
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