The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time-intensity analysis

Journal of Sensory Studies

Volumn 26, Issue 4, 2011, Pages 291-297

  Palazzo, A B ^a   Carvalho, M A R ^b   Efraim, P ^b   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BULKING AGENTS; DURATION TIME; MAXIMUM INTENSITIES; MILK CHOCOLATE; SENSORY EVALUATION; SUCRALOSE; TEMPORAL CHARACTERISTICS; TIME-INTENSITY METHOD;

FOOD ADDITIVES; SUGAR (SUCROSE);

SUGAR SUBSTITUTES;

THEOBROMA CACAO;

EID: 79960968307     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00344.x     Document Type: Article

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