| dc.creator | Gomes, CR | |
| dc.creator | Vissotto, FZ | |
| dc.creator | Fadini, AL | |
| dc.creator | de Faria, EV | |
| dc.creator | Luiz, AM | |
| dc.date | 2007 | |
| dc.date | JUL-SEP | |
| dc.date | 2014-11-19T17:39:52Z | |
| dc.date | 2015-11-26T18:04:46Z | |
| dc.date | 2014-11-19T17:39:52Z | |
| dc.date | 2015-11-26T18:04:46Z | |
| dc.date.accessioned | 2018-03-29T00:46:57Z | |
| dc.date.available | 2018-03-29T00:46:57Z | |
| dc.identifier | Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 3, n. 614, n. 623, 2007. | |
| dc.identifier | 0101-2061 | |
| dc.identifier | WOS:000254832700030 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/60254 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/60254 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/60254 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1292951 | |
| dc.description | A study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product in terms of calories (25% fewer calories than standard formulations containing sucrose) with good sensorial acceptance. The bulk agents used in this study were polydextrose, inulin, fructo-oligosaccharides - FOS, lactitol and maltitol. Sucralose was used as a high intensity sweetener. The light chocolates were analyzed for moisture content (Karl Fischer), particle size (digital micrometer), and rheological properties (Casson plastic viscosity eta(ca), and yield strength, tau(ca)). The moisture content of the light chocolate varied from 1.23 to 2.12%, while particle size varied from 19 to 24 mu m, eta(ca) from 6.60 to 11.00 Pa.s, and tau(ca) from 0.05 to 1.10 Pa. The formulations containing polydextrose, polydextrose and lactitol, and polydextrose and maltitol were selected for a sensory analysis due to their good technological performance and adequate machinability of the chocolate mass in the different stages of the process. The sensory analysis revealed no statistically significant difference (p > 0.05) in the three evaluated formulations in terms of aroma, hardness, melting in the mouth and flavor. There was no statistically significant difference (p > 0.05) in the intention to purchase the three chocolate formulations, although a preference was shown for the formulation containing polydextrose (32.60%) and maltitol (15.57%). | |
| dc.description | 27 | |
| dc.description | 3 | |
| dc.description | 614 | |
| dc.description | 623 | |
| dc.language | pt | |
| dc.publisher | Soc Brasileira Ciencia Tecnologia Alimentos | |
| dc.publisher | Campinas | |
| dc.publisher | Brasil | |
| dc.relation | Ciencia E Tecnologia De Alimentos | |
| dc.relation | Ciencia Tecnol. Aliment. | |
| dc.rights | aberto | |
| dc.source | Web of Science | |
| dc.subject | light | |
| dc.subject | diet | |
| dc.subject | chocolate | |
| dc.subject | bulking agents | |
| dc.subject | rheology | |
| dc.subject | sensory analysis | |
| dc.title | Influence of different bulk agents in the rheological and sensory characteristics of diet and light chocolate | |
| dc.type | Artículos de revistas | |
