Ice cream with sucralose, stevioside, and erythritol as sugar substitutes : Sensory profile and customer preference

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 profi...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 3 vom: 18. Apr., Seite 273-281
1. Verfasser:	Long, Men (VerfasserIn)
Weitere Verfasser:	Wei, Yanling, Tao, Shoukui, Wu, Yejing, Wang, JingYi, Zhou, Di, Cai, Huazhen, Zhan, Ge
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Sugar-free check-all-that apply question consumer sensitivity test ideal penalty analysis Sweetening Agents trichlorosucrose 96K6UQ3ZD4 stevioside mehr... 0YON5MXJ9P Erythritol RA96B954X6 Sucrose 57-50-1 Carbohydrates Glucosides Diterpenes, Kaurane