2023
DOI: 10.1051/bioconf/20235801013
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Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Abstract: Lollipops are one of the most popular confectionary products among the consumers of all over the world. The main ingredient for their production is crystal sugar (sucrose). Its partial or complete replacement with suitable alternatives and sweeteners leads to change in sensory profile of lollipops and the overall perception by consumers. The use of isomaltulose may be consider as a revolution in confectionary industry due to its characteristics as a functional, digestible, non-cariogenic and just as important … Show more

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