ArticleFood science & nutrition2021
Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 22 citations in OpenAlex.
- Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study.Food science & nutrition · 2024Article
- Review
- Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties.Food science & nutrition · 2022Article
- Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute.Food science & nutrition · 2021Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the production of flavored functional dairy dessert was investigated. The results demonstrated that by adding CE (0.5 and 1%) and fructose sugar (50 and 100% replacement) in the formulation containing maltodextrin, the physicochemical, functional, and organoleptic properties of SCM samples were improved. However, adding fructose and CE at the maximum concentration increased the acidity, particle size, redness (a), yellowness (b) and decreased the lightness (L), viscosity, and sensory scores of the SCM samples (
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