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.
All Science Journal Classification (ASJC) codes
- Food Science