| Autor: |
Popescu, Liviana, Crăciunescu, Emanuela Lidia, Novac, Andreea Codruța, Negruțiu, Meda Lavinia, Duma, Virgil Florin, Tudor, Anca, Mostovei, Andrei, Jumanca, Daniela, Sinescu, Cosmin |
| Předmět: |
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| Zdroj: |
Romanian Journal of Oral Rehabilitation; Apr-Jun2024, Vol. 16 Issue 2, p196-203, 8p |
| Abstrakt: |
This article discusses a study that compared two new hot chocolate recipes (P1 and P2) to a commercial brand (P3). The study used sensory evaluation methods to assess the appearance, consistency, flavor, taste, and smell of the recipes. A nutritional analysis was also conducted to compare the protein, lipid, carbohydrate, fiber, and caloric content. The results showed that P1 had superior sensory qualities compared to P2 and P3. Both recipes had lower sugar and higher fiber content than typical market products. The study suggests that P1 is a good option for health-conscious consumers, while P2 offers a healthier alternative without sacrificing familiar flavors. [Extracted from the article] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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