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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor ACOSTA-OTÁLVARO,Elly Vannesa (2) AGUILAR-VILLA,Carolina (2) MAZO-RIVAS,Juan Camilo (2) RODRÍGUEZ-SANDOVAL,Eduardo (2) Palavra-chave Chocolate (2) Inulin (2) Maltitol (2) Polydextrose (2) Stevia (2) Sucrose substitution (2) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener Ciênc. Tecnol. Aliment. AGUILAR-VILLA,Carolina; ACOSTA-OTÁLVARO,Elly Vannesa; RODRÍGUEZ-SANDOVAL,Eduardo; MAZO-RIVAS,Juan Camilo. Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chocolate; Sucrose substitution; Inulin; Polydextrose; Maltitol; Stevia. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100062 Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener Ciênc. Tecnol. Aliment. AGUILAR-VILLA,Carolina; ACOSTA-OTÁLVARO,Elly Vannesa; RODRÍGUEZ-SANDOVAL,Eduardo; MAZO-RIVAS,Juan Camilo. Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chocolate; Sucrose substitution; Inulin; Polydextrose; Maltitol; Stevia. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000319 Registros recuperados: 2 Primeira ... 1 ... Última

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