1 publication
-
Published Subscription
Effect of Palm Sugar (Arenga pinnata) and Jaggery (Saccharam officinarum) on Qualitative Characteristics and Sensory Attributes of Ice CreamBy Poornima Singh, Vinay Kumar Pandey, Rahul Singh
Abstract: The Diabetic products demand has increased very fast due to awareness in consumers about the benefits of the products for sound health. It is estimated that around 8-12% of the global population buys diabetic products on regular basis. Sweeteners used to make sugar, palm sugar, and jaggery powder differ from one another. Hazardous substances such phosphoric acid, calcium oxide, sulphur dioxide, polyacrylamide, and bone char are utilised in the production …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 8, Issue 2, 2022 · pp. 11–19 Read article →