2014
DOI: 10.3168/jds.2014-7995
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Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

Abstract: The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and swee… Show more

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Cited by 51 publications
(46 citation statements)
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“…Sugar in dairy products is not only responsible for sweetness; it also contributes to thickness, creaminess and moisture retention (Koivistoinen & Hyvönen, 1985). Consumers' perception of dairy products such as yogurt, milk desserts and chocolate-flavored milk is strongly influenced by sweetness and texture (Ares, Barreiro, Deliza, Giménez, & Gámbaro, 2010;Ares, Giménez, Barreiro, & Gámbaro, 2010;Chollet, Gille, Schmid, Walther, & Piccinali, 2013;Grygorczyk, Lesschaeve, Corredig, & Duizer, 2013;Paixão, Rodrigues, Esmerino, Cruz, & Bolini, 2014;Popa & Ustunol, 2011), which poses limitations for the implementation of sugar reduction strategies.…”
Section: Introductionmentioning
confidence: 98%
“…Sugar in dairy products is not only responsible for sweetness; it also contributes to thickness, creaminess and moisture retention (Koivistoinen & Hyvönen, 1985). Consumers' perception of dairy products such as yogurt, milk desserts and chocolate-flavored milk is strongly influenced by sweetness and texture (Ares, Barreiro, Deliza, Giménez, & Gámbaro, 2010;Ares, Giménez, Barreiro, & Gámbaro, 2010;Chollet, Gille, Schmid, Walther, & Piccinali, 2013;Grygorczyk, Lesschaeve, Corredig, & Duizer, 2013;Paixão, Rodrigues, Esmerino, Cruz, & Bolini, 2014;Popa & Ustunol, 2011), which poses limitations for the implementation of sugar reduction strategies.…”
Section: Introductionmentioning
confidence: 98%
“…An hedonic nine-point structured scale was used (1-I dislike extremely; 5 -I neither like nor dislike; 9 -I like extremely) (Paixão et al, 2014). The purchase intent was also assessed using a five-point scale (1-I certainly would not buy it; 3-I might buy it/I might not buy it; 5-I certainly would buy it) (International Organization for Standardization, 2014).…”
Section: Sensory Analysismentioning
confidence: 99%
“…This fact could be explained by the synergistic effect of sucralose, neotame and potassium acessulfame. Other works have already reported this effect with blend sweeteners on food and beverages (Paixão et al, 2014, Rodrigues et al, 2015.…”
Section: Equi-sweetness Determinationmentioning
confidence: 66%
“…This occurs because sweeteners have particular characteristics in different kinds of foods and beverages and may promote undesirable effects, like taste changes, as residual taste (Cadena & Bolini 2012;Paixão et al, 2014).…”
Section: Introductionmentioning
confidence: 99%