What is it about?

Fruit spreads are an important part of daily diets across different parts of the world. Generally, fruit spreads such as jams contain high amounts of table sugar, which is associated with risks of obesity and other related health problems. In this work, a recipe for sapodilla fruit spread has been developed which has reduced calories and higher antioxidants than traditional jams, thereby making a healthier alternative for conventional sugar-based fruit spreads. This recipe has been developed using systematic methodology.

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Why is it important?

In this work, there are two important aspects, which are noteworthy. To begin with, it has focused on the development of a reduced-calorie and antioxidant-rich sapodilla fruit spread which is healthier than traditional fruit spread which is sugar-based. Furthermore, it has achieved the development of the recipe for such a spread through methodology of computational modeling techniques, which are less time consuming and more systematic than the traditional cook and look approach.

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This page is a summary of: Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data, Journal of Food Process Engineering, March 2021, Wiley,
DOI: 10.1111/jfpe.13676.
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