Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced an...

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Detalles Bibliográficos
Autores principales: Khemacheevakul, Khemiga, Wolodko, John, Nguyen, Ha, Wismer, Wendy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465193/
https://www.ncbi.nlm.nih.gov/pubmed/34574192
http://dx.doi.org/10.3390/foods10092082

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465193/
https://www.ncbi.nlm.nih.gov/pubmed/34574192
http://dx.doi.org/10.3390/foods10092082

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