Artículos de revistas
Multiple Time-intensity Analysis: Sweetness, Bitterness, Chocolate Flavor And Melting Rate Of Chocolate With Sucralose, Rebaudioside And Neotame
Registro en:
Journal Of Sensory Studies. , v. 29, n. 1, p. 21 - 32, 2014.
8878250
10.1111/joss.12078
2-s2.0-84893915280
Autor
Palazzo A.B.
Bolini H.M.A.
Institución
Resumen
The objective of this research was to compare the dynamic sensory profile (multiple time-intensity analysis) of milk chocolate formulated with different sweeteners. Eight different milk chocolates were formulated as follows: four milk chocolates (sweetened with sucrose, sucralose, rebaudioside and neotame) and four soy-based chocolates, using soy extract as milk replacement. The multiple time-intensity analysis tested the following four attributes by evaluating them in separate instances with an intensity reference for each attribute: sweetness, bitterness, chocolate flavor and melting rate. Twelve assessors evaluated the samples with four repetitions according to the time required to evaluate each attribute. The collected curve parameters were statistically analyzed by analysis of variance, Tukey's test and principal components analysis. 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