This could be due to sucrose that is solubilized with the water contained in the food, which reduces the amount of water available. Contrary to fiber replacement that has shown to provide greater capacity to trap water within its matrix due to the many free polar groups as was also reported (Vergara-Valencia et al. 2007). pH values of all formu- lations were in the interval of 3.58– 3.66, which allowed a more stable product by inhibiting pathogenic and spoilage microorganisms (Rockland and Nishi
1980).