Optimization of Non-dairy Dessert Formulation based on Almond Milk Containing Tragacanth Gum and Stevia Sweetener
Fariba Hadidi; Ali Ganjloo; Mohammad Hadi Fakoor · 2023 · مجله پژوهشهای علوم و صنایع غذایی ایران
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
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Abstract
Introduction The demand for non-dairy and reduced-calorie products has increased substantially for several reasons. Almond (Prunus dulcis) milk is highly appreciated by lactose-intolerant, hypertensive people and celiac patients whom are not able to consume animal's milk. Thus, the development of various non-dairy products is essential. Desserts are the most common and popular product containing high amount of fat and sucrose. The consumption of sucrose is restricted for diabetic people due to its high glycemic index. Stevia as a low-calorie sweetener is one of the sucrose substitutes in food
Abstract by Fariba Hadidi; Ali Ganjloo; Mohammad Hadi Fakoor, مجله پژوهشهای علوم و صنایع غذایی ایران (2023) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.22067/ifstrj.2022.69932.1157