Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate

International Journal of Food Science and Technology

Volumn 50, Issue 6, 2015, Pages 1413-1420

  Rezende, Natália V ^a   Benassi, Marta T ^a   Vissotto, Fernanda Z ^b   Augusto, Pedro P C ^b   Grossmann, Maria V E ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Cocoa butter; Inulin; Scanning electron microscopy; Sensory acceptance; glucan

Indexed keywords

COCOA; DAIRIES; POLYSACCHARIDES; SUGAR (SUCROSE); TEXTURES;

BETA-GLUCANS; COCOA BUTTER; DIETARY FIBRE; FAT REPLACEMENTS; INULIN; MIXTURE DESIGN; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS;

SCANNING ELECTRON MICROSCOPY;

THEOBROMA CACAO;

EID: 84929270848     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12791     Document Type: Article

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