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Utilization of the barberry extract in the confectionery products
(Elsevier, 2021)
In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color ...
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
(Elsevier, 2020)
Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skirt and seed ...
Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
(Elsevier, 2020)
The aim of this study was to investigate effects of using different combinations of bulking agents (sucrose, mannitol and soluble wheat fiber) on the physico-chemical [moisture, water activity, soluble solid (SSC), color], ...
Health conscious consumers and sugar confectionery: Present aspects and projections
(Elsevier Science London, 2022)
Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ...