Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

<div>Representative curves of TPA test for watermelon jelly studied as a function of sweeteners used in its formulation, initially (a) and after 15 days of storage (b).</div>

Journal of Food Quality

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Figure 1

Figure 1: Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly 