Lyudmila Yakovlevna Rodionova*, Irina Valeryevna Sobol, Lyudmila Vladimirovna Donchenko, Artem Vasilevich Stepovoy and Andrey Georgievich Koshchaev
...ce for the production of low-calorie food products. The data obtained confirm the high nutritional value of pumpkins and the possibility of their use in the production of functional food products for the prevention of diseases associated with metabolic disorders.
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Muhammad Usman1, Majid S. Hashmi1, Ayaz Ahmad1*, Fawad Ahmad2 and Zahid Alam1
...icularly. Moreover, some low-calorie products did not meet sensory preferences of consumers. Therefore, this research was conducted to evaluate the quality and acceptability of a low-caloric orange drink by incorporating various concentrations of stevia powder and storing it within a temperature range of 20±0.4°C. The investigated treatments included: Orange Drink (OD)0 (Juice: 15%, Sugar: 13%, Stevia: 0%, Sodium Benzoate: 0.1%, Water: 72%), OD1 (Ju...
Roshita Ibrahim1*, Mohd Firza Ahmad Fauzi1 and Mohd Nizam Lani2
...potential utilization of low-calorie sweeteners. The analysis covers parameters like total soluble solids (TSS), caloric content, ash content, amount of ascorbic acid, total phenolic content, and antioxidant activity in both the solid mushroom pieces and the liquid components of the drinks. Sensory acceptability assessment involves attributes such as aroma, color, texture, taste, and overall acceptability. Results revealed that black jelly drinks sweetened wit...
