Sensory evaluation of no-sugar-added cakes containing encapsulated aspartame

Autor:	Jean Weese, Clinton R. Wetzel, Leonard N. Bell
Rok vydání:	1997
Předmět:	chemistry.chemical_compound Aspartame chemistry Organoleptic Sensory system Food science Sweetness Shelf life Sugar Sensory analysis Food Science
Zdroj:	Food Research International. 30:395-399
ISSN:	0963-9969
Popis:	Encapsulated aspartame (APM), developed to protect APM during baking, has not been previously evaluated with respect to sensory acceptability. This project evaluated the sensory properties of cakes formulated with encapsulated APM. A no-sugar-added cupcake was formulated with encapsulated APM. An experienced sensory panel indicated that the sweetness level was similar in the no-sugar-added cakes after three days as compared to a full-sugar cake overall. The no-sugar-added and full-sugar cakes received consumer acceptability ratings which were not significantly different (p>0.05). The results from this project indicate that encapsulated APM can be successfully used to formulate no-sugar-added cupcake mixes for home preparation.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1ebad23961fff0197a9dc99d4dffde7d https://doi.org/10.1016/s0963-9969(98)00005-2 Zobrazit plný text záznamu Full Text from ScienceDirect