Making a Gluten and Sugar-Free Dessert

Ganenco, Alexandra

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dc.contributor.author	Ganenco, Alexandra
dc.date.accessioned	2025-09-18T07:31:21Z
dc.date.available	2025-09-18T07:31:21Z
dc.date.issued	2025-04
dc.identifier.uri	https://irek.ase.md:443/xmlui/handle/123456789/4560
dc.description	GANENCO, Alexandra. Making a Gluten and Sugar-Free Dessert = Elaborarea unui desert fără gluten și zahăr. Online. Coord. șt.: Lia POPOVICI. In: Simpozionul Ştiinţific cu participare internaţională al Tinerilor Cercetători. Ediţia a 23-a: Lucrări ştiinţifice, 11-12 aprilie 2025. Chişinău: SEP ASEM, 2025, vol. 1, pp. 144-147. ISBN 978-9975-168-36-6 (PDF). Disponibil: https://doi.org/10.53486/sstc2025.v1.32	en_US
dc.description.abstract	In recent years, consumer demand for healthier food products has increased, leading to the development of sugar and gluten-free alternatives. This paper presents the development of a sugar- and gluten-free lemon tart using ingredients such as almond flour, rice flour, erythritol, stevia, eggs and butter to ensure an optimal balance between taste, texture and nutritional value. In order to assess the quality of the product, a comparative analysis with a classic tart was carried out on the basis of a questionnaire completed by 10 participants. The results showed an optimized energy value and a higher score on most sensory indicators, confirming the potential of this dessert as a healthy alternative in confectionery. CZU: 641.85; JEL: Q18, I12, L66, O13, D12	en_US
dc.language.iso	other	en_US
dc.publisher	ASEM	en_US
dc.subject	lemon tart	en_US
dc.subject	sugar free	en_US
dc.subject	gluten free	en_US
dc.subject	healthy dessert	en_US
dc.subject	nutritional value	en_US
dc.title	Making a Gluten and Sugar-Free Dessert	en_US
dc.title.alternative	Elaborarea unui desert fără gluten și zahăr	en_US
dc.type	Article	en_US