44 research outputs found
Acoustic radiation force impulse (ARFI) elastography of testicular disorders in dogs: preliminary results
Identification and in vitro production of Lactobacillus antagonists from women with or without bacterial vaginosis
Avaliação ultrassonográfica da anomalia vascular portossistêmica em cão: relato de caso
Caracterização e extração de compostos voláteis de resíduos do processamento de maracujá (Passiflora edulis Sims f. flavicarpa degener)
Variabilidade genética e importância relativa de caracteres em acessos de germoplasma de tomateiro
Capacidade combinatória de híbridos de tomateiro de crescimento determinado, resistentes a Begomovirus e Tospovirus
Produtividade, qualidade dos frutos e distribuição do sistema radicular da melancia em diferentes sistemas de cultivo
The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time‐intensity analysis
The time‐intensity method was used to determine the isosweetness concentrations of various sweeteners in milk chocolates. Chocolate is one of the most consumed foods in the world, and this great success can be explained by its particular flavor. In this study, the sucrose was replaced by bulking agents and three different sweeteners (neotame [NEO], rebaudioside [REB] and sucralose [SUCRA]), and four concentrations of each sweetener were evaluated in order to determine the isosweetness concentrations, considering 43% sucrose (SUCRO) as providing the ideal sweetness for milk chocolate. Twelve individuals, selected and trained as judges, determined the temporal characteristics of sweetness of these chocolates. The data collected during each session of sensory evaluation furnished the following parameters in relation to each stimulus: Imax (maximum intensity recorded); Timax (time at which the maximum intensity was recorded); Area (area of time × intensity curve); and Ttot (total duration time of the stimulus). The SCDTI 3.0 program was used for the TI analysis. Based on the sweetness best concentrations obtained from the TI results, it is possible to conclude that SUCRA was 570 times sweeter than SUCRO, REB was 200 times sweeter and NEO was 8,600 times sweeter. Considering these potencies, the sweeteners show a similar profile to other foods264291297COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESNão te