Use este identificador para citar ou linkar para este item:
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/641| Título: | Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate |
| Título(s) alternativo(s): | 11th International Congress on Engineering and Food (ICEF11) |
| Autor(es): | Efraim, Priscilla; et al. |
| Palavras-chave: | Chocolate Phytosterols Rheological parameters |
| Data do documento: | 2011 |
| Citação: | Procedia Food Science, v. 1, p. 1633-1637, 2011. |
| Resumo: | This study evaluated the influence of the application of three types of phytosterols (A- encapsulated pine phytosterol powder; B- oil-based soy phytosterol and C-powder soy phytosterol) in the rheological and sensory properties of dark chocolate. It was observed that the application of phytosterols influenced the rheological properties of the chocolates, mainly the A and C types. On the other hand, the rheological behaviour of the chocolate with B phytosterol was similar to the standard chocolate. In the sensory evaluation, the chocolates with B and C phytosterol showed similar results compared to the standard chocolate in the various attributes tested. Chocolate A presented the lowest acceptance for some of the sensory attributes evaluated. |
| URI: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/641 |
| Outros identificadores: | |
| Aparece nas coleções: | Artigos Científicos |
Arquivos associados a este item:
| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| Influence of phytosterois addition in the rheology....pdf | 201.3 kB | Adobe PDF | Visualizar/Abrir |
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.