Enhancement of Low Calorie Chocolate Milk Sweetened with Stevioside and Texturizing Inulin
نویسندگان
چکیده
منابع مشابه
Sucrose-Free Milk Chocolate Sweetened with Different Bulking Agents: Effects on Physicochemical and Sensory Properties
In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate s...
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BACKGROUND The aim of this study was to assess physical properties of dietetic chocolate milk produced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin can also participate in enhancing textural properties of beverages. Therefore, this novel food will be useful for all people especially for diabetics. METHODS This study was carried out in Quality Control La...
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متن کاملChocolate Milk in Schools.
As pediatricians and professors dedicated to the prevention of childhood obesity, we were disappointed by the March 2015 American Academy of Pediatrics’ Policy Statement on “Snacks, Sweetened Beverages, Added Sugars, and Schools.” The American Academy of Pediatrics’ Committee on Nutrition and Council on School Health endorsed this statement, which seems to accept the trend that 70% of milk cons...
متن کاملEffects of milk powders in milk chocolate.
The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effe...
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ژورنال
عنوان ژورنال: Alexandria Science Exchange Journal
سال: 2018
ISSN: 2536-9784
DOI: 10.21608/asejaiqjsae.2018.7603