TY - JOUR
T1 - Adult Acceptance of Chocolate Milk Sweetened with Stevia
AU - Bordi, Jr., Peter Lawrence
AU - Palchak, Thomas
AU - Verruma-Bernardi, Marta Regina
AU - Cho, Hyojin Chloe
PY - 2016/7/2
Y1 - 2016/7/2
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84964072230&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84964072230&partnerID=8YFLogxK
U2 - 10.1080/15428052.2015.1102786
DO - 10.1080/15428052.2015.1102786
M3 - Article
AN - SCOPUS:84964072230
SN - 1542-8052
VL - 14
SP - 216
EP - 221
JO - Journal of Culinary Science and Technology
JF - Journal of Culinary Science and Technology
IS - 3
ER -