원문정보
초록
영어
To investigate the optimum ratio of sucrose replacement with high intensity sweeteners, the sensory characteristics and consumer acceptability of coffee drinks containing sucralose and acesulfame-K were studied using descriptive analysis and consumer testing. The relative sweetness of the sucralose and acesulfame-K to sucrose were 600-700 and 200-400 times greater, respectively, within the coffee drink system. The sucrose-replaced coffee drinks containing 100% sucralose, as well as mixtures of sucralose/acesulfame-K in ratios of 75/25 and 50/50, showed sensory profiles that were more similar to those of the original 100% sucrose coffee drink, which had a greater sweet taste, vegetable cream, caramel flavor, viscosity, and mouthcoating. These samples were not different from the 100% sucrose sample in terms of overall consumer acceptability.
목차
서론
재료 및 방법
재료
커피 음료에서 sucralose 및 acesulfame-K의 상대당도 평가
설탕을 대체한 커피 음료의 묘사분석
설탕을 대체한 커피음료의 기호도 검사
통계분석
결과 및 고찰
커피 음료에서 sucralose 및 acesulfame-K의 상대 강도
설탕을 대체한 커피 음료의 묘사분석
설탕을 대체한 음료의 소비자 기호도
요약 및 결론
문헌