Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354716
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampPalazzo, Alessandra Bugatte-
dc.contributor.authorunicampBolini, Helena Maria André-
dc.typeArtigopt_BR
dc.titleThe determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time‐intensity analysispt_BR
dc.contributor.authorPalazzo, A.B.-
dc.contributor.authorCarvalho, M.A.R.-
dc.contributor.authorEfraim, P.-
dc.contributor.authorBolini, H.M.A.-
dc.subjectSucralosept_BR
dc.subject.otherlanguageSucralosept_BR
dc.description.abstractThe time‐intensity method was used to determine the isosweetness concentrations of various sweeteners in milk chocolates. Chocolate is one of the most consumed foods in the world, and this great success can be explained by its particular flavor. In this study, the sucrose was replaced by bulking agents and three different sweeteners (neotame [NEO], rebaudioside [REB] and sucralose [SUCRA]), and four concentrations of each sweetener were evaluated in order to determine the isosweetness concentrations, considering 43% sucrose (SUCRO) as providing the ideal sweetness for milk chocolate. Twelve individuals, selected and trained as judges, determined the temporal characteristics of sweetness of these chocolates. The data collected during each session of sensory evaluation furnished the following parameters in relation to each stimulus: Imax (maximum intensity recorded); Timax (time at which the maximum intensity was recorded); Area (area of time × intensity curve); and Ttot (total duration time of the stimulus). The SCDTI 3.0 program was used for the TI analysis. Based on the sweetness best concentrations obtained from the TI results, it is possible to conclude that SUCRA was 570 times sweeter than SUCRO, REB was 200 times sweeter and NEO was 8,600 times sweeter. Considering these potencies, the sweeteners show a similar profile to other foodspt_BR
dc.relation.ispartofJournal of sensory studiespt_BR
dc.relation.ispartofabbreviationJ. sens. stud.pt_BR
dc.publisher.cityHoboken, NJpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherWileypt_BR
dc.date.issued2011-
dc.date.monthofcirculationAug.pt_BR
dc.language.isoengpt_BR
dc.description.volume26pt_BR
dc.description.issuenumber4pt_BR
dc.description.firstpage291pt_BR
dc.description.lastpage297pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0887-8250pt_BR
dc.identifier.eissn1745-459Xpt_BR
dc.identifier.doi10.1111/j.1745-459X.2011.00344.xpt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-459X.2011.00344.xpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberNão tempt_BR
dc.date.available2021-01-26T12:59:49Z-
dc.date.accessioned2021-01-26T12:59:49Z-
dc.description.provenanceSubmitted by Susilene Barbosa da Silva (susilene@unicamp.br) on 2021-01-26T12:59:49Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-26T12:59:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2011en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354716-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000293347100005pt_BR
dc.creator.orcidSem informaçãopt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.type.formArtigopt_BR
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