SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY-FLAVORED YOGURT
نویسندگان
چکیده
منابع مشابه
Psychophysical Evaluation of Sweetness Functions Across Multiple Sweeteners
Sweetness is one of the 5 prototypical tastes and is activated by sugars and non-nutritive sweeteners (NNS). The aim of this study was to investigate measures of sweet taste function [detection threshold (DT), recognition threshold (RT), and suprathreshold intensity ratings] across multiple sweeteners. Sixty participants, 18-52 years of age (mean age in years = 26, SD = ±7.8), were recruited to...
متن کاملSweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia
Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for concepts marketed under a natural claim. Among these, Stevia rebaudiana is a small shrub; its leaves are used as a sweetener. Serial dilution of the hot water Crude extract of S. rebaudiana leaves and aqueous solut...
متن کاملSweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia
Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for concepts marketed under a natural claim. Among these, Stevia rebaudiana is a small shrub; its leaves are used as a sweetener. Serial dilution of the hot water Crude extract of S. rebaudiana leaves and aqueous solut...
متن کاملDeveloping a strawberry yogurt fortified with marine fish oil.
Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and help increase intake of long-chain n-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (MSO; 2% wt/vol) and evaluate its characteristics during 1 mo of storage. Unpurified salmon oil (USO) was pur...
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ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2011
ISSN: 0146-9428
DOI: 10.1111/j.1745-4557.2011.00378.x