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Internal preference mapping and the issue of satiety

✍ Scribed by Benoît Rousseau; Daniel M. Ennis; Frank Rossi

Book ID
116487669
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
474 KB
Volume
24
Category
Article
ISSN
0950-3293

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Optimisation of the acceptability of a low-sugar strawberry gel using diþ erent levels of strawberry pulp (200-900 g kg-1) and of mixed kappa-carrageenan-locust bean gums (1 : 1)(5.0-11.0 g kg-1) have been performed based on response surface methodology. A group of 91 consumers evaluated the accepta