| dc.creator | Palazzo A.B. | |
| dc.creator | Bolini H.M.A. | |
| dc.date | 2014 | |
| dc.date | 2015-06-25T18:06:15Z | |
| dc.date | 2015-11-26T15:07:03Z | |
| dc.date | 2015-06-25T18:06:15Z | |
| dc.date | 2015-11-26T15:07:03Z | |
| dc.date.accessioned | 2018-03-28T22:17:28Z | |
| dc.date.available | 2018-03-28T22:17:28Z | |
| dc.identifier | | |
| dc.identifier | Journal Of Sensory Studies. , v. 29, n. 1, p. 21 - 32, 2014. | |
| dc.identifier | 8878250 | |
| dc.identifier | 10.1111/joss.12078 | |
| dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-84893915280&partnerID=40&md5=4e36b0ae720cba5e579b11ae69d57581 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/88223 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/88223 | |
| dc.identifier | 2-s2.0-84893915280 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1257367 | |
| dc.description | 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. The samples and attributes were evaluated individually, and their results were simultaneously represented graphically by an overlay of curves to visualize the results. The neotame formulation of milk chocolate and sucralose soy-based chocolate presented multiple time-intensity results with parameter curves that were not significantly different (P>0.05) from those of the sucrose control. The other sweeteners may also be interesting alternatives in product development, especially in chocolate formulation for dietetic purposes. © 2013 Wiley Periodicals, Inc. | |
| dc.description | 29 | |
| dc.description | 1 | |
| dc.description | 21 | |
| dc.description | 32 | |
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| dc.language | en | |
| dc.publisher | | |
| dc.relation | Journal of Sensory Studies | |
| dc.rights | fechado | |
| dc.source | Scopus | |
| dc.title | Multiple Time-intensity Analysis: Sweetness, Bitterness, Chocolate Flavor And Melting Rate Of Chocolate With Sucralose, Rebaudioside And Neotame | |
| dc.type | Artículos de revistas | |
