Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners

Journal of Dairy Science

Volumn 97, Issue 5, 2014, Pages 2600-2609

  Morais, E C ^a   Morais, A R ^b   Cruz, A G ^c   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Equi sweetness; Just about right (JAR) scale; Magnitude estimation; Prebiotic; Response surface modeling

Indexed keywords

CYAMOPSIS TETRAGONOLOBA; THEOBROMA CACAO;

BACTERIAL POLYSACCHARIDE; FOOD ADDITIVE; GALACTAN; GUAR GUM; INULIN; MANNAN; NONNUTRITIVE SWEETENER; OLIGOSACCHARIDE; PLANT GUM; PREBIOTIC AGENT; XANTHAN;

ANALYSIS; DAIRY PRODUCT; RANDOMIZATION;

DAIRY PRODUCTS; FOOD ADDITIVES; GALACTANS; INULIN; MANNANS; NON-NUTRITIVE SWEETENERS; OLIGOSACCHARIDES; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; PREBIOTICS; RANDOM ALLOCATION;

EID: 84899077786     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7603     Document Type: Article

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