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and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations ...
. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9‐point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal ...
, sugar and cocoa butter can be successfully substituted by FFSF, stevia-mannitol blend and SBO, respectively in the preparation of high protein and low sugar chocolate without impairing the sensory ...
Development of a high-quality low -calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties ...
Chocolate is characterised by its solid texture at relatively low temperature. However, it will easily melt as the temperature increase. This phenomenon contributes to the low level of chocolate ...
Reducing the sugar level in chocolate and developing low ‐calorie products are important for meeting consumer expectations, supporting public health and adapting to current consumption trends. However ...
chocolate mean that excessive consumption is inadvisable, as weight gain is a risk factor for hypertension and cardiometabolic disorders in general. However, if the sugar and fat content were reduced ...
Demand for dietary fibre-enriched and low sugar bakery products is increasing rapidly due to current high incidence of type 2 diabetes mellitus. Overripe banana has been discarded due to its low ...
participants consumed either higher (60%) cacao chocolate , low (0%) cacao chocolate , higher cacao chocolate + L-theanine, high sugar water, low sugar water, or water. EEGs, blood pressure, and mood were ...
Journal of Food Engineering and Technology 2021;10(1):28-33 https://doi.org/10.32732/jfet.2021.10.1.28 Development of Sugar Free and Fortified Chocolates with D-Optimal Design Approach Aishwarya ...
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