Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum) | RSS News Feed

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Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)

Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates ... read more

Journal of Food Science

Previous article in issue: Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum ... judgments of perceived food quality, nutritional content, and acceptance. read more

Prebiotic and antioxidant-packed white chocolate: 'A promising opportunity for industry'

Adding prebiotics and an antioxidant source to white chocolate ... The addition of a prebiotic appears to be particulary promising, while researchers also pointed out that despite concerns that goji berry could produce a bitter aftertaste, the consumer ... read more

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Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

This study aimed to identify the drivers of liking of chocolate dairy desserts. A consumer test with 120 people was performed. The sensory profiling was carried out by 14 trained assessors using quantitative descriptive analysis (QDA). In addition ... read more

Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).

The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [GB]) and sucrose replacement. read more


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