Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate
Autor(a) principal: | |
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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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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 |
language_invalid_str_mv |
|
language |
eng |
dc.rights.none.fl_str_mv |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
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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1798311816809414656 |