Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

International Journal of Food Science and Technology

Volumn 52, Issue 8, 2017, Pages 1731-1738

  Azevedo, Bruna Marcacini ^a   Morais Ferreira, Janaína Madruga ^a   Luccas, Valdecir ^b   Bolini, Helena Maria André ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Chocolate; glycosides; multiple time intensity analysis; prebiotics; sensory analysis

Indexed keywords

GLYCOSIDES; MELTING; SUGAR SUBSTITUTES;

CHOCOLATE; FOOD INDUSTRIES; INTENSITY ANALYSIS; INTENSITY PROFILES; PHYSICOCHEMICAL CHARACTERISTICS; PREBIOTICS; SENSORY ATTRIBUTES; STEVIA REBAUDIANA BERTONI;

SENSORY ANALYSIS;

EID: 85019183905     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13470     Document Type: Article

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