Physicochemical and sensory quality of several commercial Brazilian chocolate milk beverages

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorDella Lucia, Flávia-
Autor(es): dc.creatorCarmo, Juliana Ribeiro do-
Autor(es): dc.creatorMorais, Cecília S. Nunes-
Autor(es): dc.creatorNunes, Cleiton A.-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorFerreira, Eric Batista-
Autor(es): dc.creatorPinto, Sandra Maria-
Autor(es): dc.creatorAbreu, Luiz Ronaldo de-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:49:12Z-
Data de disponibilização: dc.date.available2026-02-09T12:49:12Z-
Data de envio: dc.date.issued2016-12-12-
Data de envio: dc.date.issued2016-12-12-
Data de envio: dc.date.issued2016-08-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/12050-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12267/full-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1168881-
Descrição: dc.descriptionFive brands of Brazilian chocolate milk were subjected to physicochemical and acceptability analysis. The moisture content, fat content, pH and soluble solids content varied between 78.35 and 84.27 g/100 mL, 1.68 and 3.08 g/100 mL, 7.11 and 7.44, 14.0 and 19.0° Brix, respectively, while the ash contents and % lactic acid equivalents were similar. Four of the tested brands had acceptable scores in all attributes; however, one had lower acceptability scores and lower values for luminosity, chromaticity, b* and hue angle, which are potential indicators of the sensory quality. Strong chocolate aroma, strong chocolate flavour, strong brown colour, brightness and sandiness may be used as indicators of low acceptability for chocolate milk.-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Dairy Technology-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Dairy Technology-
Título: dc.titlePhysicochemical and sensory quality of several commercial Brazilian chocolate milk beverages-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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