Rodrigues J B, Paixão J A, Cruz A G, Bolini H M A
Univ. Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), P.O. Box 13083-862, Campinas São Paulo, Brazil.
Inst. Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Equipe de Alimentos, P.O. Box 20270-021, Rio de Janeiro, Rio de Janeiro, Brazil.
J Food Sci. 2015 Dec;80(12):S2944-9. doi: 10.1111/1750-3841.13120. Epub 2015 Nov 2.
The ideal sucrose concentration and equivalent concentrations of the stevia, sucralose, aspartame, and neotame in chocolate milk with chia oil as well as the dynamic behavior of certain sensory attributes were investigated using a time-intensity methodology. The use of just-about-right (JAR) identified an ideal sucrose concentration of 9% (w/w). In addition, the magnitude estimation method showed that stevia had the lowest sweetness power whereas neotame presented the highest. Furthermore, the time-intensity analysis indicated that there was no significant change between the maximum intensities of the sweetness for any evaluated sweeteners. In general, the desired sensory profile and some economic considerations are decisive on the choice of which sweetener is better to be used in chocolate milk formulation added with chia oil.
采用时间-强度法研究了添加奇亚籽油的巧克力牛奶中蔗糖的理想浓度以及甜菊糖苷、三氯蔗糖、阿斯巴甜和纽甜的等效浓度，以及某些感官属性的动态行为。使用“恰到好处”（JAR）方法确定了蔗糖的理想浓度为9%（w/w）。此外，量级估计法表明甜菊糖苷的甜度最低，而纽甜的甜度最高。此外，时间-强度分析表明，对于任何评估的甜味剂，甜度的最大强度之间没有显著变化。一般来说，所需的感官特性和一些经济因素决定了在添加奇亚籽油的巧克力牛奶配方中使用哪种甜味剂更好。
