Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>)

<p>The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g. In each case the contents were based on 100 g of product. A comp...

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Bibliographic Details
Main Authors: María José Rosero, Stalin Santacruz, Yamila Álvarez, Mario Caviedes
Format: Article
Published: Universidad San Francisco de Quito 2013-04-01
Series:ACI Avances en Ciencias e Ingenierías
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