Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology-Reference-Cited by-同舟云学术

Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology

Published:2023-08-13 Issue:1 Volume:26 Page:2229-2242
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Promsakha na Sakon Nakhon Phanlert¹^ORCID,Aimkaew Montakan²^ORCID,Leesuksawat Wannarat³^ORCID,Tongsai Saynamphung³^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Science, Ramkhamhaeng University, Bangkok, Thailand

2. Department of Science Service, Food Products and Food Contact Materials Division, Bangkok, Thailand

3. School of Human Ecology, Sukhothai Thammathirat Open University, Nonthaburi, Thailand

Funder

Research and Development Institute, Ramkhamhaeng University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2245581

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5. WHO. Obesity and Overweight. World Health Organization. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight 2021 (accessed Oct 27 2022).