Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudianaBertoni) with different Rebaudioside A contents: multiple time-intensity analysis and physicochemical characteristics-Reference-Cited by-同舟云学术

Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudianaBertoni) with different Rebaudioside A contents: multiple time-intensity analysis and physicochemical characteristics

Published:2017-05-15 Issue:8 Volume:52 Page:1731-1738
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Azevedo Bruna Marcacini¹^ORCID,Morais-Ferreira Janaína Madruga¹,Luccas Valdecir²,Bolini Helena Maria André¹

Affiliation:

1. Food and Nutrition Department; Faculty of Food Engineering; University of Campinas - UNICAMP; 80 Monteiro Lobato street Cidade Universitária Zeferino Vaz Campinas São Paulo 13083-862 Brazil

2. Cereals and Chocolate Technology Center; Food Technology Institute - ITAL; 2880 Cônego Antônio Roccato avenue Campinas São Paulo 13070-178 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13470/fullpdf

Reference45 articles.

1. Factor influencing rheological and textural qualities in chocolate - A review;Afoakwa;Trends in Food Science and Technology,2007

2. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts;Aidoo;LWT - Food Science and Technology,2015

3. Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties;Aidoo;International Journal of Food Science and Technology,2017

4. Prebiotics as functional foods: A review;Al-Sheraji;Journal of Functional Foods,2013

5. Determinación de las propriedades de textura de tabletas de chocolate mediante técnicas intrumentales;Alvis;Información Tecnológica,2011

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

2. Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective;Brazilian Journal of Food Technology;2023

3. Mango nectar as a substrate for L. Plantarum: effect of stevia and inulin on probiotic viability and physico-chemical properties of the synbiotic product;Journal of Food Measurement and Characterization;2021-06-10

4. Physicochemical properties and sensory acceptability of sugar free dark chocolate formulations added with probiotics;Revista Mexicana de Ingeniería Química;2021-01-25

5. Revisiting the Development of Probiotic-based Functional Chocolates;Reviews in Agricultural Science;2021