Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream

Journal of Food Science

Volumn 83, Issue 5, 2018, Pages 1350-1359

  Peres, Juliana ^a   Esmerino, Erick ^a   da Silva, Alessandra Lins ^a   Racowski, Ilana ^b   Bolini, Helena ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Faculty of Tecnology Termomecanica   (Brazil)

Author keywords

chocolate ice cream; consumer acceptance; inulin; rebaudioside; sensory quality

Indexed keywords

ASPARTAME; FOOD ADDITIVE; GLUCOSIDE; KAURANE DERIVATIVE; PROBIOTIC AGENT; STEVIOSIDE; SUCROSE; SWEETENING AGENT; SYNBIOTIC AGENT; TRICHLOROSUCROSE;

ADOLESCENT; ADULT; ANALOGS AND DERIVATIVES; ANALYSIS; CACAO; CALORIC INTAKE; CHOCOLATE; CONSUMER ATTITUDE; FEMALE; FOOD HANDLING; FUNCTIONAL FOOD; HUMAN; ICE CREAM; MALE; MICROBIOLOGY; MIDDLE AGED; STEVIA; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; ASPARTAME; CACAO; CHOCOLATE; CONSUMER BEHAVIOR; DITERPENES, KAURANE; ENERGY INTAKE; FEMALE; FOOD ADDITIVES; FOOD HANDLING; FUNCTIONAL FOOD; GLUCOSIDES; HUMANS; ICE CREAM; MALE; MIDDLE AGED; PROBIOTICS; STEVIA; SUCROSE; SWEETENING AGENTS; SYNBIOTICS; TASTE; YOUNG ADULT;

EID: 85045729470     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.14120     Document Type: Article

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