Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

In this study, <i>Undaria pinnatifida</i> (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magne...

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Bibliographic Details
Main Authors: Ying Bai, Yihan Sun, Chenglei Qiu, Wenxin Xiang, Yu Liu, Yujiao Wang, Hang Qi
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
<i>Undaria pinnatifida</i>
phycocyanin
gummy jelly
texture characteristics
accelerated storage
Online Access:https://www.mdpi.com/2304-8158/13/24/3988
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