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Quality and sensory profile evaluation of gluten-free sapodilla-wild almond seed bar with stevia as partial sugar substitution
2020
Food Research
This research aimed to investigate the quality of fruit bars prepared with different ratios of sapodilla-wild almond seed (80:20 and 70:30 w/w) and sugar substitution with stevia (0, 1/3, and 2/3 as equivalent sweetness basis). Physical properties (moisture and water activity), sensory acceptability, and preference mapping of the fruit bars were investigated. The samples formulated with a higher proportion of sapodilla pulp had higher moisture and water activity than those with less sapodilla
doi:10.26656/fr.2017.4(4).421
fatcat:w7crag4esjddfkc3wawc3t76hy