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Type: Artigo de periódico
Author: De Melo, LLMM
Bolini, HMA
Efraim, P
Abstract: In order to study storage time, sensory properties and acceptability among consumers, regular, free-sugar (sucralose [Sucra] or stevioside [Ste]) and free-sugar/reduced calorie (Sucra or Ste], with whey protein concentrate as fat replacer) milk chocolates were evaluated over storage (0, 3, 6 and 9 months). Quantitative descriptive analysis showed that sensory properties do not change throughout the studied storage period. These results were confirmed by acceptability data. No significant changes (P >= 0.05) were observed on acceptability means for appearance, aroma, flavor, texture and overall liking. These results show that sugar-free and reduced calorie milk chocolates prepared with high-intensity sweeteners, Sucra and Ste, with partial fat replacement with whey protein concentrate had a similar storage time behavior as compared with regular chocolates. PRACTICAL APPLICATIONS This research aims to study sensory storage time of regular, sugar-free and sugar-free/reduced calorie milk chocolates. It can help food industries to understand storage time of these products as sensory properties for highly stable food products, such as chocolate, usually define shelf life.
Country: EUA
Editor: Wiley-blackwell Publishing, Inc
Citation: Journal Of Food Quality. Wiley-blackwell Publishing, Inc, v. 32, n. 5, n. 577, n. 589, 2009.
Rights: fechado
Identifier DOI: 10.1111/j.1745-4557.2009.00273.x
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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