Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

The consumer demand for healthier alternative sweeteners to replace modern confectionery continues to increase. Jaggery is a traditional non-centrifugal cane sugar used as a sweetener. This study investigates the physicochemical parameters, antioxidants, and phenolic contents of a confectionery deve...

Full description

Bibliographic Details

Published in:	Food Chemistry Advances
Main Authors:	N.G.H.I. Kavithani, I. Wickramasinghe, S.M.T.A. Maralanda
Format:	Article
Language:	English
Published:	Elsevier 2024-06-01
Subjects:	Sugarcane jaggery Sugar Phenolic content Mineral content Antioxidants
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772753X23004252