Chocolate Milk With Chia Oil: Ideal Sweetness, Sweeteners Equivalence, And Dynamic Sensory Evaluation Using A Time-intensity Methodology.

dc.creatorRodrigues, J B
dc.creatorPaixão, J A
dc.creatorCruz, A G
dc.creatorBolini, H M A
dc.date2015-Dec
dc.date2016-05-23T19:40:25Z
dc.date2016-05-23T19:40:25Z
dc.date.accessioned2018-03-29T01:27:59Z
dc.date.available2018-03-29T01:27:59Z
dc.identifierJournal Of Food Science. v. 80, n. 12, p. S2944-2949, 2015-Dec.
dc.identifier1750-3841
dc.identifier10.1111/1750-3841.13120
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/26523944
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/235290
dc.identifier26523944
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1303533
dc.descriptionThe ideal sucrose concentration and equivalent concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal sucrose concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
dc.description80
dc.descriptionS2944-2949
dc.languageeng
dc.relationJournal Of Food Science
dc.relationJ. Food Sci.
dc.rightsembargo
dc.sourcePubMed
dc.subjectChia
dc.subjectChocolate Milk
dc.subjectJust-about-right
dc.subjectSweeteners
dc.titleChocolate Milk With Chia Oil: Ideal Sweetness, Sweeteners Equivalence, And Dynamic Sensory Evaluation Using A Time-intensity Methodology.
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución