Cerezas en conserva elaboradas con lactitol: una alternativa para reducir su valor calórico

Mariela  Beatriz Beatriz Maldonado; Emiliano Fonarsin; Juan Ignacio González pacheco

doi:10.35454/rncm.v3n2.157

Autores/as

Mariela Beatriz Beatriz Maldonado CONICET
Emiliano Fonarsin
Juan Ignacio González pacheco

DOI:

https://doi.org/10.35454/rncm.v3n2.157

Palabras clave:

Cerezas en conserva, Lactitol, Deshidratación osmótica, Prueba sensorial, Valor nutricional

Resumen

Los polialcoholes son usados en la industria alimentaria como edulcorantes nutritivos y muy conocidos por tener aspecto de jarabe (sirope) al disolverlos en agua. Tienen además, propiedades prebióticas.

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