Archives for March 6, 2008

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Tagatose acceptable sucrose-replacer for cookies, says study

06-Mar-2008

By Jess Halliday

Tagatose is suitable as a partial replacer for sucrose in cookies, according to a new study in sensory attributes, and could be used to reduce metabolized sugars in the diet and as a prebiotic.

Mango to offer fibre boost for cookies

06-Mar-2008

By Stephen Daniells

Extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption, suggests new research.