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231226s2024 xx |||||o 00| ||eng c |
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|a 10.1177/10820132221150534
|2 doi
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|a pubmed25n1171.xml
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|a (NLM)36650737
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
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|a Long, Men
|e verfasserin
|4 aut
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| 245 |
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|a Ice cream with sucralose, stevioside, and erythritol as sugar substitutes
|b Sensory profile and customer preference
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| 264 |
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|c 2024
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Completed 05.03.2024
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|a Date Revised 05.03.2024
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream
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|a Journal Article
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|a Sugar-free
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|a check-all-that apply question
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|a consumer sensitivity test
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|a ideal
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|a penalty analysis
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|a Sweetening Agents
|2 NLM
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|a trichlorosucrose
|2 NLM
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|a 96K6UQ3ZD4
|2 NLM
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|a stevioside
|2 NLM
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| 650 |
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|a 0YON5MXJ9P
|2 NLM
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| 650 |
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|a Erythritol
|2 NLM
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| 650 |
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|a RA96B954X6
|2 NLM
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| 650 |
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|a Sucrose
|2 NLM
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| 650 |
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|a 57-50-1
|2 NLM
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| 650 |
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|a Carbohydrates
|2 NLM
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| 650 |
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|a Glucosides
|2 NLM
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| 650 |
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|a Diterpenes, Kaurane
|2 NLM
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| 700 |
1 |
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|a Wei, Yanling
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Tao, Shoukui
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Wu, Yejing
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Wang, JingYi
|e verfasserin
|4 aut
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| 700 |
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|a Zhou, Di
|e verfasserin
|4 aut
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| 700 |
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|a Cai, Huazhen
|e verfasserin
|4 aut
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| 700 |
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|a Zhan, Ge
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 30(2024), 3 vom: 18. Apr., Seite 273-281
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnas
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| 773 |
1 |
8 |
|g volume:30
|g year:2024
|g number:3
|g day:18
|g month:04
|g pages:273-281
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| 856 |
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|u http://dx.doi.org/10.1177/10820132221150534
|3 Volltext
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|d 30
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|h 273-281
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