A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented with 60, 90, 120 or 150 mg/L dibasic ammonium phosphate (DAP) before fermentation. Results showed that an increase of DAP amounts accelerated fermen...

Jelly is a popular confectionery product but it has high content of easily digestible sugars, namely 70–85%. Therefore, modern confectioners are trying to develop new formulations jelly with reduced sweetness and sugar content. One the ways achieve that use starch syrup instead white sugar. Another benefit can slow down drying staling jelly.
 We studied three types (low-conversion, confect...

This study aimed to determine the exact cinnamon concentration in manufacture of rosella flower petal syrup based on its physical and chemical properties. A completely randomized experimental design with six levels concentration, i.e., 0, 1, 3, 5, 7, 9 g, respectively, replicated four times was applied this research. Analyses were performed both concentrated diluted forms syrup. Parameters obse...

Mannitol is a major deterioration product of Leuconstoc mesenteroides bacterial metabolism of sucrose and fructose from both sugarcane and sugar beet. The effect of crystallization conditions on the mannitol partition coefficient (K(eff)) between impure sucrose syrup and crystal has been investigated in a batch laboratory crystallizer and a batch pilot plant-scale vacuum pan. Laboratory crystal...

Abstract The aim of this study was to analyze the effect different oils and sugar syrups on sensory textural properties traditional Turkish dessert tray kadayif. parameters kadayif samples were significantly ( P < 0.01) affected by replacement sunflower oil hazelnut with butter. cutting hardness values increased increase in amount added formulations. highest achieved formulations without but...