About this document
Pabiyik, 2025 by XI MIPA 3-24-Larasati Mutiara is a document available to read on EtoBox.
The study focuses on developing low-calorie marshmallow products by substituting traditional sugars with soluble wheat fiber, inulin, and sugar alcohols. The research investigates the effects of these substitutions on the rheological and physical properties, aiming for optimal density and general acceptability. Results indicate that the best formulation achieved a sugar-free marshmallow with desirable textural qualities and a water activity of 0.75.
- Author
- XI MIPA 3-24-Larasati Mutiara
- Language
- EN