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|dc.creator||Morais, E. C.||-|
|dc.creator||Pinheiro, A. C. M.||-|
|dc.creator||Nunes, C. A.||-|
|dc.creator||Bolini, H. M. A.||-|
|dc.identifier.citation||MORAIS, E. C. et al. Multiple time-intensity analysis and temporal dominance of sensations of chocolate dairy dessert using prebiotic and different high-intensity sweeteners. Journal of Sensory Studies, Westport, Conn., v. 29, n. 5, p. 339–350, Oct. 2014.||pt_BR|
|dc.description.abstract||This paper presents a novel concept for producing chocolate dairy desserts using prebiotic and sucrose substitutes. The quality of chocolate dairy desserts was analyzed by the multiple time-intensity analysis and temporal dominance of sensations (TDS). Time-intensity analysis showed that the sample developed with neotame had a higher intensity of sweetness; the samples with neotame and stevia had a higher intensity of bitterness; and the samples with sucrose, sucralose, aspartame and the integral one had a higher intensity of chocolate flavor. Sucralose and aspartame provided a temporal profile with parameter curves closer to the one sweetened with sucrose, as well as the addition of prebiotics. The TDS analysis also showed a similar profile between the integral sample and the prebiotic light samples with sucralose and aspartame, in relation to the attributes of sweetness, bitterness, milk chocolate flavor, bittersweet chocolate flavor, milk powder, cream and off-flavor. In this context, the addition of prebiotic and replacement of sucrose by sweeteners opens up new opportunities in product development, especially in chocolate formulation for dietetic and functional purposes.||pt_BR|
|dc.publisher||Food & Nutrition Press||pt_BR|
|dc.source||Journal of Sensory Studies||pt_BR|
|dc.title||Multiple time-intensity analysis and temporal dominance of sensations of chocolate dairy dessert using prebiotic and different high-intensity sweeteners||pt_BR|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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