Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product.

For the external surface of the cheesecake crust, a similar decreasing tendency on Days 2 and 3, increasing on Day 4, followed by another decrease on Day 5 for the L * value observed for samples sweetened with sorbitol and xylitol; for the a *, the crusts obtained with fructose, sorbitol, and dextrose showed a decreasing trend on Day 2, increase on Day 3, followed by a decrease on Days 4 and 5.

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