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|metadata.artigo.dc.title:||Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages|
|metadata.artigo.dc.creator:||Della Lucia, Flávia|
Carmo, Juliana Ribeiro do
Morais, Cecília S. Nunes
Nunes, Cleiton A.
Pinheiro, Ana Carla Marques
Ferreira, Eric Batista
Pinto, Sandra Maria
Abreu, Luiz Ronaldo de
Vilas Boas, Eduardo Valério de Barros
|metadata.artigo.dc.publisher:||Society of Dairy Technology|
|metadata.artigo.dc.identifier.citation:||DELLA LUCIA, F. Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages. International Journal of Dairy Technology, Huntingdon, v. 69, n. 3, p. 364–371, Aug. 2016.|
|metadata.artigo.dc.description.abstract:||Five brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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