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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor RODRÍGUEZ-SANDOVAL,Eduardo (3) ACOSTA-OTÁLVARO,Elly Vannesa (2) AGUILAR-VILLA,Carolina (2) MAZO-RIVAS,Juan Camilo (2) IMBACHÍ-NARVÁEZ,Paola Catalina (1) SEPÚLVEDA-VALENCIA,José Uriel (1) Mais... Palavra-chave Chocolate (2) Inulin (2) Maltitol (2) Polydextrose (2) Stevia (2) Sucrose substitution (2) Fermented dairy beverage (1) Modified cassava starch (1) Rheology (1) Whey (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (1) 2019 (2) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey Ciênc. Tecnol. Aliment. IMBACHÍ-NARVÁEZ,Paola Catalina; SEPÚLVEDA-VALENCIA,José Uriel; RODRÍGUEZ-SANDOVAL,Eduardo. Abstract The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control) during 22 days of storage. No significant differences were found in soluble solids,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented dairy beverage; Whey; Modified cassava starch; Rheology. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100134 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: 3 Primeira ... 1 ... Última

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