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- W2140538168 abstract "The purpose of this study was to evaluate the effect of the partial substitution of sucrose by neotame on the sensory and physical characteristics of plain yogurt. Yogurts consisted of a 100 % sucrose control and 3 formulations with 25, 37.5, and 50 % of the sucrose substituted by neotame. Sweetness of all treatments was evaluated using timeintensity (TI) techniques. Yogurts with 37.5 and 50 % sucrose substituted by neotame were perceived as sweeter and of longer sweetness duration. The sweetness profile of 25 % sucrose substituted by neotame yogurt was comparable to that of the sucrose sweetened control. During TI evaluations, differences in metallic aftertaste were identified, however, 3-AFC tests (n = 36) showed similar d’ values for all yogurts. Consumers (n = 100) did not express preference for any of the yogurts. All treatments presented a similar behavior for pH, water activity, consistency, and titratable acidity." @default.
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- W2140538168 date "2007-01-01" @default.
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- W2140538168 title "EFFECT OF THE PARTIAL SUBSTITUTION OF SUCROSE BY NEOTAME ON THE SENSORY AND CONSISTENCY CHARACTERISTICS OF PLAIN YOGURT EFECTO DE LA SUSTITUCIÓN PARCIAL DE SACAROSA POR NEOTAME EN LAS CARACTERÍSTICAS SENSORIALES Y DE CONSISTENCIA DE YOGUR NATURAL" @default.
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