The Effect of Natural Sugar Substitute on the Physicochemical Indices of Cupcake

Authors

  • N.G. Hovhannisyan, K.S. Khanamiryan

Keywords:

natural sugar substitute, licorice extract, cupcake, functional food, confectionery product

Abstract

Most of the sugar substitutes differ from each other in chemical composition, ways of their production, exerted effect on the metabolism of organism, as well as in their assimilability.
The main goal of the current research is to develop a recipe for new functional food product by applying alternative natural sugar substitute. The extract produced from the licorice roots has been used as a natural substitute. The recommended product range is a single type of food product in the domestic market of functional foods and can stimulate the development of the mentioned
branch.

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Published

2023-08-22

How to Cite

N.G. Hovhannisyan, K.S. Khanamiryan. (2023). The Effect of Natural Sugar Substitute on the Physicochemical Indices of Cupcake . AgriScience and Technology, 2(78). Retrieved from https://journal.anau.am/index.php/anau/article/view/371

Issue

Vol. 2 No. 78 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.