Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

LWT

Volumn 65, Issue , 2016, Pages 268-274

  Silva, Lidiane Bataglia da ^a   Queiroz, Marise Bonifácio ^a   Fadini, Ana Lúcia ^a   Fonseca, Rafael C C da ^b   Germer, Sílvia P M ^a   Efraim, Priscilla ^b  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Acceptance; A ai; Chewy candy; Polyol; Texture

Indexed keywords

ALCOHOLS; POLYOLS; SENSORY ANALYSIS; SPRAY DRYING; SUGAR (SUCROSE); SUGAR INDUSTRY; SUGAR SUBSTITUTES; TEXTURES;

ACCEPTANCE; CHEWY CANDY; CONFECTIONERY PRODUCTS; EUTERPE OLERACEA; INSTRUMENTAL TEXTURE; POLYOL; PURCHASE INTENTS; SENSORIAL PROPERTIES;

FRUITS;

EID: 84952060316     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.006     Document Type: Article

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