Focal Interest
Focal Interest

Sugar

  1. Colored wheat flours and xylitol changed cookie quality and glycemic response
    Colored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.
  2. Sugar substitution preserved yogurt-preparation quality better than removal
    Study evaluates sugar reduction strategies in strawberry yogurt preparations, finding that polyol sweeteners maintain sensory quality while improving anthocyanin stability.