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What is EJFS Volume 51 Issue 2 Pages 165-178 about?

This study investigates the use of monk fruit sweetener (MF) and its combination with rabaudioside A (RA) to create sugar-free syrups for traditional Arabian desserts. The results indicate that these syrups can mimic the sensory and physicochemical properties of sugar syrup while providing health benefits, such as lower calorie content. The findings suggest that monk fruit sweetener is a viable natural alternative for producing low-calorie functional foods suitable for diabetic and obese patients.

Author

walaaali2006

Language

EN