Cerejas em conserva feitas com lactitol: uma alternativa para reduzir o seu valor calórico

Autores

  • Mariela Beatriz Beatriz Maldonado CONICET
  • Emiliano Fonarsin
  • Juan Ignacio González pacheco

DOI:

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

Palavras-chave:

Conservas de cerejas, Lactitol, Desidratação osmótica, Teste sensorial, Valor nutricional

Resumo

Os poliálcoois são usados na indústria alimentar como adoçantes nutritivos e são bem conhecidos por terem uma aparência de um xarope quando dissolvidos em água. Apresentam ainda propriedades prebióticas.

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Publicado

2020-07-16

Como Citar

Maldonado, M. . B. B., Fonarsin, E., & González pacheco, J. I. (2020). Cerejas em conserva feitas com lactitol: uma alternativa para reduzir o seu valor calórico. Jornal De Nutrição Clínica E Metabolismo, 3(2), 36–44. https://doi.org/10.35454/rncm.v3n2.157