Cargando…
Descriptive sensory analysis of heat‐resistant milk chocolates
Sensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. The panel evaluated the chocolates using three tactile and ten oral attributes at 24, 29, and 38°C. The panel demonstrated c...
Autores principales: | Dicolla, Carolina B., Evans, Janet L., Hainly, Larry L., Celtruda, Sheri L., Brown, B. Douglas, Anantheswaran, Ramaswamy C. |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766554/ https://www.ncbi.nlm.nih.gov/pubmed/31572573 http://dx.doi.org/10.1002/fsn3.1047 |
Ejemplares similares
-
Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage
por: Pedersen, Line, et al.
Publicado: (2023) -
Chocolate Milk Consequences: A Pilot Study Evaluating the Consequences of Banning Chocolate Milk in School Cafeterias
por: Hanks, Andrew S., et al.
Publicado: (2014) -
Sensorial, textural, and rheological analysis of novel pistachio‐based chocolate formulations by quantitative descriptive analysis
por: Mousazadeh, Morad, et al.
Publicado: (2023) -
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties
por: Lotfian, Fahimeh, et al.
Publicado: (2019) -
Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness
por: Risso, Davide, et al.
Publicado: (2022)