کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10974391 | 1108025 | 2014 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners
ترجمه فارسی عنوان
توسعه دسر لبنی شکلات با افزودن پری بیوتیک ها و جایگزینی سوکارز با شیرین کننده های مختلف با شدت بالا
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
چکیده انگلیسی
The aims of this study were (1) to optimize the formulation of a prebiotic chocolate dairy dessert and assess the extent to which sensory properties were affected by adding different concentrations of prebiotics (inulin and fructooligosaccharides) combined with different levels of xanthan and guar gums, and (2) to analyze the ideal and relative sweetness of prebiotic chocolate milk dessert sweetened with different artificial and natural sweeteners. Acceptability was evaluated by 100 consumers using a 9-cm hedonic scale, and the level of sample creaminess was evaluated using a 9-point just-about-right (JAR) scale. Data were subjected to a multivariate regression analysis and fitted to a model provided by response surface methodology. The optimal concentrations were 7.5% (wt/wt) prebiotic and 0.20% (wt/wt) gum (guar and xanthan, in a 2:1 ratio). The ideal sweetness analysis revealed that the ideal concentration of sucrose was 8.13%. The relative sweetness analysis showed that Neotame (NutraSweet Corp., Chicago, IL) had the highest sweetening power compared with the prebiotic chocolate dairy dessert containing 8% sucrose, followed by sucralose, aspartame, and stevia. The study of sweetness in this product is important because consumers desire healthier functional products with no added sugar.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 97, Issue 5, May 2014, Pages 2600-2609
Journal: Journal of Dairy Science - Volume 97, Issue 5, May 2014, Pages 2600-2609
نویسندگان
E.C. Morais, A.R. Morais, A.G. Cruz, H.M.A. Bolini,