دورية أكاديمية
Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time-intensity analysis.
| العنوان: | Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time-intensity analysis. |
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| المؤلفون: | de Medeiros AC; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil., Tavares Filho ER; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil., Bolini HMA; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP 13083-862 Brazil. |
| المصدر: | Journal of food science and technology [J Food Sci Technol] 2021 Aug; Vol. 58 (8), pp. 3164-3173. Date of Electronic Publication: 2020 Oct 06. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE |
| أسماء مطبوعة: | Publication: 2010- : New Delhi : Springer (India) Original Publication: Mysore : Association Of Food Scientists And Technologists |
| مستخلص: | The food industry has a consumer market with growing interest in modified products, so this study aimed to evaluate consumer acceptance and characterize the temporal profile of traditional and lactose-free "low calorie chocolate ice creams". Six different samples were produced: three formulated with traditional whole milk sweetened with sucrose, sucralose and stevia and three formulated with lactose-free whole milk, also sweetened with the same sweeteners. Time-intensity analysis, temporal dominance of sensation and acceptance analysis were performed. The ice cream with lactose-free milk sweetened with stevia had a lower acceptance. The samples sweetened with sucrose were characterized by intensity, duration and dominance of the "sweet" and "chocolate flavor", while the samples sweetened with sucralose were characterized by intensity and duration of the "sweet" stimulus and also by the dominance of the "milk flavor" stimulus. The samples sweetened with stevia were characterized by greater intensity and duration of bitter stimulus, being also characterized by intensity of sweet taste and chocolate flavor. It can be verified that the use of stevia promotes relevant difference in lactose-free ice cream when compared to traditional ice cream, increasing the duration and dominance of bitter taste, as well impacting and decreasing the consumer acceptance. However, the addition of sucralose did not promote significant changes in the profile of both formulations. Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest. (© Association of Food Scientists & Technologists (India) 2020.) |
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| فهرسة مساهمة: | Keywords: Ice-cream; Lactose-free; Sweeteners; Temporal domination of sensations; Time–intensity analysis |
| تواريخ الأحداث: | Date Created: 20210723 Latest Revision: 20220802 |
| رمز التحديث: | 20221213 |
| مُعرف محوري في PubMed: | PMC8249536 |
| DOI: | 10.1007/s13197-020-04819-2 |
| PMID: | 34294978 |
| قاعدة البيانات: | MEDLINE |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 0022-1155 |
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| DOI: | 10.1007/s13197-020-04819-2 |