2020
DOI: 10.1590/1981-6723.10819
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Abstract: Resumo O sorvete é um produto amplamente consumido e aceito pela população mundial, e, por essa razão, é de grande importância a busca por formulações que possam ser menos calóricas, especialmente com redução ou ausência de sacarose. A determinação do perfil sensorial tempo-intensidade múltiplo (também denominado perfil sensorial dinâmico), associada ao estudo de aceitação, pode ser de grande importância para direcionar estudos e obter informações que possam contribuir com a obtenção de conhecimentos para a in… Show more

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Cited by 3 publications
(6 citation statements)
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“…The very low acceptance for the samples sweetened with REBA1; REBA2; and REBA1 + XY 50% (Table 5) can be explained by the bitter taste, bitter aftertaste, and sweet aftertaste (Figure 1). Analogous results were found in symbiotic chocolate ice cream sweetened with stevia rebaudioside 60%, 80%, 95%, and 97% (Peres & Bolini, 2020) as well as in other food matrices (Lima & Bolini, 2020;.…”
Section: Purchase Intentsupporting
confidence: 60%
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“…The very low acceptance for the samples sweetened with REBA1; REBA2; and REBA1 + XY 50% (Table 5) can be explained by the bitter taste, bitter aftertaste, and sweet aftertaste (Figure 1). Analogous results were found in symbiotic chocolate ice cream sweetened with stevia rebaudioside 60%, 80%, 95%, and 97% (Peres & Bolini, 2020) as well as in other food matrices (Lima & Bolini, 2020;.…”
Section: Purchase Intentsupporting
confidence: 60%
“…Therefore, these results were in agreement with the study by Goto and Clemente (1998), who found that the bitter flavor decreases when the concentration of rebaudioside A increases in aqueous sweetener mixtures. Conversely, different results were found in a study on dairy symbiotic and probiotic chocolate ice cream matrix sweetened with stevia rebaudioside 60%, 80%, 95%, and 97% using multiple TI analysis (Peres & Bolini, 2020). The results showed that the dairy ice cream samples with different rebaudioside A concentrations were characterized by a bitter flavor with no differences in the bitterness multiple TI profile (Peres & Bolini, 2020).…”
Section: Resultsmentioning
confidence: 89%
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“…Ademais, Peres & Bolini (2020) observaram que a inulina pode ser utilizada como agente de corpo, aumentando a resistência do sorvete à fusão, visto que a inulina atua aumentado a viscosidade do produto, formando um gel com a água, e em temperaturas baixas esse gel se forma mais rapidamente, o que faz com que o derretimento de sorvete ocorra mais lentamente.…”
Section: Inulinaunclassified