Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply

Autor:	Yi Jing Thun, See Wan Yan, Chin Ping Tan, Carina Effendi
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Check-All-That-Apply Cross-modal interaction Yoghurt drink Sugar reduction Sensory evaluation Sensory characteristic Food processing and manufacture TP368-456
Zdroj:	Food Chemistry Advances, Vol 1, Iss , Pp 100110- (2022)
Druh dokumentu:	article
ISSN:	2772-753X
DOI:	10.1016/j.focha.2022.100110
Popis:	Sugar is one of the key factors affecting sensory perception and consumers’ acceptance towards healthy foods and beverages. This study aimed to determine the sensory characteristics of three sugar reduced yoghurt drinks [0S0.02T0.6P, 2S0.02T0.3P, 4S0.01T0.3P where S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0.01%, 0.02%); P, pectin dosage (0.3%, 0.6%)] through Check-All-That-Apply (CATA) analysis, evaluated by 151 consumer panellists. Significant differences (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/17adb70aa5214fcaa29465dc2c33fd71 Zobrazit plný text záznamu View record in DOAJ