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

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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