Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12050
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.date.issued: Aug-2016
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.
metadata.artigo.dc.identifier.uri: http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12267/full
http://repositorio.ufla.br/jspui/handle/1/12050
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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