Production of Stevia-Based Persimmon Fruit Leather by Microwave Oven and Its Optimization With Response Surface Methodolog.

• Tác giả: Muhammad Haseeb Ahmad, Muhammad Hamza Alam, Sulaiman Ali Alharbi, Hossam M Aljawdah, Muhammad Imran, Waseem Khalid, Muhammad Imran Khan, Muhammad Kamran Khan, Felix Kwashie Madilo, Misbah Ur Rehman
• Ngôn ngữ: eng
• Ký hiệu phân loại: 920.71 Men
• Thông tin xuất bản: United States : Food science & nutrition , 2025
• Bộ sưu tập: NCBI
• ID: 170949

Tóm tắt

The consumer preference for low-calorie and nutritious foods has urged the attention of researchers and food designers to develop food products with alternative organic ingredients. For the first time, persimmon is successfully developed into fruit leather (pestil) using a non-caloric stevia sweetener. The study started with the production of persimmon (