Production of low-calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles.

This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour-plate technique, and physicochemical (pH, TTA, and ) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics.

Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten.

Celiac disease (CD) is an immune-mediated disorder caused by the ingestion of wheat gluten. A lifelong, gluten-free diet is required to alleviate symptoms and to normalize the intestinal mucosa. We previously found that transamidation reaction by microbial transglutaminase (mTG) was effective in down-regulating the gliadin-specific immune response in CD patients.