Determining Quality Attributes of Cupcakes by Watermelon Puree and Stevia Sweetener
Shereen L. Nassef & Hoda H. Hafez · Asian Journal of Food Research and Nutrition · 2024
Utilizing stevia instead of sucrose to cut calories and improve nutritional value of cake, and using internal watermelon peels for preparing puree to substitute fats in cupcakes. Muffins technological and sensory evaluation was conducted. By creating a product with high nutrition...
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Research Article