| Autor: |
XIONG Jing, WEI Jia-yi, DU Ya-xin, LI Shang-wei, XIAO Jian-hui |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Liang you shipin ke-ji, Vol 31, Iss 4, Pp 55-62 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1007-7561 |
| DOI: |
10.16210/j.cnki.1007-7561.2023.04.008 |
| Popis: |
In this study, different sugar alcohols (maltitol, erythritol, xylitol, sorbitol) were added to make low sugar orange sweet potato puree. The effects of different sugar alcohols on rheological properties, storage color, β-carotene content and digestive properties of orange sweet potato puree were investigated. The results showed that all samples were pseudoplastic fluid. After Power-law model fitting, maltitol and erythritol significantly reduced the viscosity of sweet potato puree (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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