Adult Acceptance of Chocolate Milk Sweetened with Stevia

Peter Lawrence Bordi, Jr., Thomas Palchak, Marta Regina Verruma-Bernardi, Hyojin Chloe Cho

Research output: Contribution to journalArticle

Abstract

The purpose of this study was to compare acceptance of chocolate milk sweetened with sucrose; two formulations of sucrose and stevia; and stevia only; in adults 25–60 years old. One-hundred-ninety-eight panelists evaluated sensory attributes such as perceived color, flavor, texture, and overall liking. Results were analyzed using ANOVA and Tukey post hoc tests. They suggest that a mixture of sucrose and stevia resulted in the highest sensory acceptance of the chocolate milk samples.

Original languageEnglish (US)
Pages (from-to)216-221
Number of pages6
JournalJournal of Culinary Science and Technology
Volume14
Issue number3
DOIs
StatePublished - Jul 2 2016

All Science Journal Classification (ASJC) codes

  • Food Science

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