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

Summary The objective of this study was to evaluate the time–intensity profile of the sensory attributes possibly affected in sugar‐free and low‐fat chocolates containing inulin and stevia with different rebaudioside A contents, such as sweetness, bitterness and melting rate. The bittersweet chocola...

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Veröffentlicht in:	International journal of food science & technology 2017-08, Vol.52 (8), p.1731-1738
Hauptverfasser:	Azevedo, Bruna Marcacini, Morais‐Ferreira, Janaína Madruga, Luccas, Valdecir, Bolini, Helena Maria André
Format:	Artikel
Sprache:	eng
Schlagworte:	Bitterness Chocolate Food industry Food processing industry glycosides Inulin Melting multiple time–intensity analysis prebiotics sensory analysis Sensory properties Sugar Sweeteners Sweetness
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