Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate

Detalhes bibliográficos
Autor(a) principal: Efraim, Priscilla; et al.
Data de Publicação: 2011
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/641
Resumo: This study evaluated the influence of the application of three types of phytosterols (A- encapsulated pine phytosterol powder; B- oil-based soy phytosterol and C-powder soy phytosterol) in the rheological and sensory properties of dark chocolate. It was observed that the application of phytosterols influenced the rheological properties of the chocolates, mainly the A and C types. On the other hand, the rheological behaviour of the chocolate with B phytosterol was similar to the standard chocolate. In the sensory evaluation, the chocolates with B and C phytosterol showed similar results compared to the standard chocolate in the various attributes tested. Chocolate A presented the lowest acceptance for some of the sensory attributes evaluated.
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spelling Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate11th International Congress on Engineering and Food (ICEF11)ChocolatePhytosterolsRheological parametersThis study evaluated the influence of the application of three types of phytosterols (A- encapsulated pine phytosterol powder; B- oil-based soy phytosterol and C-powder soy phytosterol) in the rheological and sensory properties of dark chocolate. It was observed that the application of phytosterols influenced the rheological properties of the chocolates, mainly the A and C types. On the other hand, the rheological behaviour of the chocolate with B phytosterol was similar to the standard chocolate. In the sensory evaluation, the chocolates with B and C phytosterol showed similar results compared to the standard chocolate in the various attributes tested. Chocolate A presented the lowest acceptance for some of the sensory attributes evaluated.Efraim, Priscilla; et al.2023-02-17T19:20:08Z2023-02-17T19:20:08Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfProcedia Food Science, v. 1, p. 1633-1637, 2011.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/641reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-02-17T19:20:09Zoai:http://repositorio.ital.sp.gov.br:123456789/641Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-02-17T19:20:09Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
11th International Congress on Engineering and Food (ICEF11)
title Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
spellingShingle Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
Efraim, Priscilla; et al.
Chocolate
Phytosterols
Rheological parameters
title_short Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
title_full Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
title_fullStr Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
title_full_unstemmed Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
title_sort Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
author Efraim, Priscilla; et al.
author_facet Efraim, Priscilla; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Efraim, Priscilla; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Chocolate
Phytosterols
Rheological parameters
topic Chocolate
Phytosterols
Rheological parameters
description This study evaluated the influence of the application of three types of phytosterols (A- encapsulated pine phytosterol powder; B- oil-based soy phytosterol and C-powder soy phytosterol) in the rheological and sensory properties of dark chocolate. It was observed that the application of phytosterols influenced the rheological properties of the chocolates, mainly the A and C types. On the other hand, the rheological behaviour of the chocolate with B phytosterol was similar to the standard chocolate. In the sensory evaluation, the chocolates with B and C phytosterol showed similar results compared to the standard chocolate in the various attributes tested. Chocolate A presented the lowest acceptance for some of the sensory attributes evaluated.
publishDate 2011
dc.date.none.fl_str_mv




2011
2023-02-17T19:20:08Z
2023-02-17T19:20:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Procedia Food Science, v. 1, p. 1633-1637, 2011.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/641
identifier_str_mv
Procedia Food Science, v. 1, p. 1633-1637, 2011.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/641
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

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reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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