三氯蔗糖
甜蜜
赤藓糖醇
食品科学
甜菊
化学
木糖
阿斯巴甜
糖
蔗糖
甜菊苷
人造甜味剂
发酵
医学
病理
替代医学
作者
Ji-Hye Choi,Kwang Pyo Kim,Seo‐Jin Chung
出处
期刊:Korean Journal of Food Science and Technology
[Korean Society of Food Science and Technology]
日期:2013-12-31
卷期号:45 (6): 754-762
被引量:9
标识
DOI:10.9721/kjfst.2013.45.6.754
摘要
This study investigated the relative sweetness of various sweeteners (tagatose, xylose, erythritol, sucralose, and enzyme treated stevia) in milk and instant coffee systems.Additionally, the effects of interactions with other ingredients on the sensory characteristics of milk and coffee were explored.In the case of a banana-flavored milk system, sucrose was added to a concentration of 5%, and the five types of sweetener were added to a concentration of equal sweetness to a 5% concentration of sucrose.For coffee systems, 5.9% sucrose level and sweeteners' concentration equivalent to this level was added.A generic descriptive analysis was performed using ten trained panelists.The results showed that the relative sweetness of all the sweeteners was identical to that identified in the aqueous system, except for stevia in the milk system and in the coffee system with added vegetable cream.For the black coffee system, the relative sweetness decreased for tagatose, erythritol and for stevia.Fat and vegetable cream significantly affected the sensory qualities of milk and coffee, respectively.
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