ArticleFoods (Basel, Switzerland)2019
The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Optimizing production of gluten-free, sugar-reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute.Journal of food science · 2025Article
- Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies.Journal of food science and technology · 2023Article
- Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage.Foods (Basel, Switzerland) · 2023Article
- Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork.Frontiers in nutrition · 2022Article
- Finding the Sweet Spot: Measurement, Modification, and Application of Sweet Hedonics in Humans.Advances in nutrition (Bethesda, Md.) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (
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Registered trials
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