Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat
cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi …

Sensory analysis represents a decisive step during the various stages of food product
development. For probiotic, prebiotic, and synbiotic foods, which have shown continuous …

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on
recent advances in the science and technology of chocolate manufacture and the entire …

Consumer demand for healthier foods with improved taste and convenience has urged the
food industry to develop functional foods added with bioactive ingredients that can …

Sucrose‐free milk chocolates sweetened with Stevia and containing different types of
commercial inulin or polydextrose as bulking agents, were examined in relation to their …

Chocolate milk increases milk consumption of children, but high sugar content raises health
concerns. Interest in sugar reduction and parents' preference for natural sweeteners …

Highlights•The need to reduce the sugar content of processed products has been widely
acknowledged.•Sugar reduction strategies have been targeted at minimizing the sensory …

The purpose of this study was to determine the sensory properties and acceptability of lab
developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie …

For a sweetener to successfully replace sucrose in food formulations, studies must first be
conducted to determine the concentrations of the sweeteners to be used and their …

The time–intensity profile and acceptance of traditional and light vanilla ice creams were
determined in this study. Six samples of commercial Brazilian vanilla ice cream of three …