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Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology

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Food Science and Technology (2021) 18(113) 121-134
DOI: 10.52547/fsct.18.113.121
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Abstract

2021 July , 18 . Vol , 113 . JFST No 134 Optimization of consumption levels of sweet potato puree, inulin and date liquid sugar in order to improve physicochemical and sensory properties of prebiotic ketchup sauce by response surface methodology Mirzaei, D. , Pedram Nia, A. *, Jalali, M. 1 1. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran ABSTRACT ARTIClE INFOARTIClE INFO

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Mirzaie, D., pedram neia, ahmad, & jalali, mehdi. (2021). Optimization of physicochemical and sensory properties of prebiotic ketchup sauce containing sweet potato puree, inulin and date liquid sugar by response surface methodology. Food Science and Technology, 18(113), 121–134. https://doi.org/10.52547/fsct.18.113.121

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