Food Science and Technology
Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition
S. Gorjanović, S. Zlatanović, et al.
This innovative study investigates how jelly candies can be enriched with apple and beetroot pomace flour, boosting their dietary fiber and antioxidant content. The research led by Stanislava Gorjanović and colleagues reveals that these jelly candies not only taste great but also help reduce postprandial glucose levels, making them a delicious and functional option. Discover the future of healthier confectionery with optimized jelly candies derived from upcycled materials!
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