Development of a low-fructose carbohydrate gel for exercise application

This study aimed to develop a low-fructose (< 3 g/serve) carbohydrate (CHO) gel for athletes. Various prototypes with 30 g CHO/serve and differing water content (12%, 21%, 32%, 39% w/v) were created and evaluated for sensory attributes. The final gel contained 62.1 ± 0.2 g CHO/100 g with 0.17% w/w f... View More