Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354679
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampRodrigues, Juliana Bürger-
dc.contributor.authorunicampPaixão, Juliana Alves-
dc.contributor.authorunicampBolini, Helena Maria André-
dc.typeArtigopt_BR
dc.titleChocolate milk with chia oil: ideal sweetness, sweeteners equivalence, and dynamic sensory evaluation using a time‐intensity methodologypt_BR
dc.contributor.authorRodrigues, J.B-
dc.contributor.authorPaixão, J.A.-
dc.contributor.authorCruz, A.G.-
dc.contributor.authorBolini, H.M.A.-
dc.subjectChocolatept_BR
dc.subject.otherlanguageChocolatept_BR
dc.description.abstractThe 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 oilpt_BR
dc.relation.ispartofJournal of food sciencept_BR
dc.relation.ispartofabbreviationJ. food sci.pt_BR
dc.publisher.cityHoboken, NJpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherWileypt_BR
dc.date.issued2015-
dc.date.monthofcirculationDec.pt_BR
dc.language.isoengpt_BR
dc.description.volume80pt_BR
dc.description.issuenumber12pt_BR
dc.description.firstpageS2944pt_BR
dc.description.lastpageS2949pt_BR
dc.rightsFechadopt_BR
dc.sourcePUBMEDpt_BR
dc.identifier.issn0022-1147pt_BR
dc.identifier.eissn1750-3841pt_BR
dc.identifier.doi10.1111/1750-3841.13120pt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.13120pt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumber2012/ 07560‐9pt_BR
dc.date.available2021-01-25T16:32:42Z-
dc.date.accessioned2021-01-25T16:32:42Z-
dc.description.provenanceSubmitted by Susilene Barbosa da Silva (susilene@unicamp.br) on 2021-01-25T16:32:42Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-25T16:32:42Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354679-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source26523944pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-8069-4978pt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.type.formArtigopt_BR
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