Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Julie Schumacher

Julie Schumacher

Normal, IL
Tanzania

Publications
  • Research Article
    Subjective and Objective Effects of Natvia and Whey-Low Sugar Substitutes on a Frozen Hot Chocolate Beverage
    Author(s): Kelly Nemec and Julie SchumacherKelly Nemec and Julie Schumacher

    The substitution of sugar substitute ingredients in a frozen hot chocolate beverage experiment measured the taste, mouth feel, overall acceptability, hardness, melting time, and nutrient content of three variations of frozen hot chocolate recipes. One recipe was the control recipe, the second recipe utilized the sugar substitute called Natvia instead of white granulated sugar and brown sugar, and the third recipe contained the sugar substitute Whey-Low instead of white granulated sugar and brown sugar. The sensory testing of each variation measured the taste, mouth feel, and acceptability with a convenience panel of 30 non-trained college students. The objective testing measured the hardness and melting time of each variation. The nutrients analysis of each variation analyzed the total calories, total fat, protein, and sugar. Participants rated the Nativa variation significantly lower.. Read More»
    DOI: 10.4172/2155-9600.1000285

    Abstract PDF

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