Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

Author:

Sukeaw Samakradhamrongthai Rajnibhas,Jannu Tarudee

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. In vitro antioxidant potential and inhibitory effect of hydroethanolic extract from African black velvet tamarind (Dialium indium) pulp on type 2 diabetes linked enzymes;Afolabi;Potravinarstvo,2018

2. Effect of Stevia as a substitute for sugar on physicochemical and sensory properties of fruit based milk shake;Alizadeh;Journal of Scientific Research and Reports,2014

3. Identification of the Volatile Compounds in the roasting Venezuela Criollo cocoa beans by Gas Chromatography-Spectrometry Mass;Álvarez;Journal of Nutrition Health & Food Engineering.,2016

4. AOAC. (2019). AOAC NO. 934.01. Official Methods of Analysis of AOAC international. Association of Official Analytical Chemists, Gaithersburg, MA: AOAC International.

5. Chemical and mechanical properties of velvet tamarind fruit (Dialium guineense);Asoiro;Nigerian Journal of Technology,2017

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