Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia ‘green’ extract

Journal of the Science of Food and Agriculture

Volumn 97, Issue 8, 2017, Pages 2346-2352

  Torri, Luisa ^a   Frati, Alessandra ^b   Ninfali, Paolino ^b   Mantegna, Stefano ^c   Cravotto, Giancarlo ^c   Morini, Gabriella ^a  

^a UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

^b UNIVERSITY OF URBINO   (Italy)

^c UNIVERSITY OF TURIN   (Italy)

Author keywords

chocolate; consumer acceptability; green process; microwave assisted steam extraction; reduced sugar content; stevia

Indexed keywords

ANTIOXIDANT; FLAVONOID; GLUCOSIDE; KAURANE DERIVATIVE; PLANT EXTRACT; STEVIOSIDE; SWEETENING AGENT;

ADOLESCENT; ADULT; AGED; CHEMISTRY; CHOCOLATE; COMPARATIVE STUDY; FEMALE; FOOD HANDLING; HUMAN; MALE; MIDDLE AGED; PLANT LEAF; STEVIA; TASTE;

ADOLESCENT; ADULT; AGED; ANTIOXIDANTS; CHOCOLATE; DITERPENES, KAURANE; FEMALE; FLAVONOIDS; FOOD HANDLING; GLUCOSIDES; HUMANS; MALE; MIDDLE AGED; PLANT EXTRACTS; PLANT LEAVES; STEVIA; SWEETENING AGENTS; TASTE;

EID: 84999633543     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8045     Document Type: Article

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