Abstract
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.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 216-221 |
| Number of pages | 6 |
| Journal | Journal of Culinary Science and Technology |
| Volume | 14 |
| Issue number | 3 |
| DOIs | |
| State | Published - Jul 2 2016 |
All Science Journal Classification (ASJC) codes
- Food Science
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