Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream
Juliana Ferraz Peres, Erick A. Esmerino, Alessandra Lins da Silva, Ilana Racowski, Helena María André Bolini
Journal of Food Science
Abstract
This research is important and contributes to the manufacture and development of low-calorie chocolate ice cream with functional properties, guiding, through suitable sensory and statistical tools, the application of stevia and other artificial sweeteners in products with reduction or total absence of sucrose and highlighting the impact of the labeling of these products on consumer perception.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
low-calorie chocolate ice cream can be manufactured with functional properties
“This research is important and contributes to the manufacture and development of low-calorie chocolate ice cream with functional properties, guiding, through suitable sensory and statistical tools, th...”
stevia and other artificial sweeteners can be used in low-calorie chocolate ice cream
“This research is important and contributes to the manufacture and development of low-calorie chocolate ice cream with functional properties, guiding, through suitable sensory and statistical tools, th...”