To assess the effects of aspartame, aw, and humectant
used to depress aw, on: (a) the chemical stability of KS and
aspartame, (b) the development of non-enzymatic; (c)
overall intensity, sourness and sweetness perception, the
experiment was arranged in a design that included the use
of three levels of aspartame (0.000, 0.050 and 0.500 g/100 g
of system) and three levels of aw (1.000, 0.989 and 0.971).
For the aw level of 0.989, two kinds of solutes were used as
humectants (glucose and xylitol). Effects on the chemical
stability of additives and on the development of nonenzymatic
browning were analyzed at 10 time intervals
throughout storage at 35 1C. The evaluation of overall
intensity, sourness and sweetness perception was performed
only at time zero for safety reasons.
To assess the effects of aspartame, aw, and humectant
used to depress aw, on: (a) the chemical stability of KS and
aspartame, (b) the development of non-enzymatic; (c)
overall intensity, sourness and sweetness perception, the
experiment was arranged in a design that included the use
of three levels of aspartame (0.000, 0.050 and 0.500 g/100 g
of system) and three levels of aw (1.000, 0.989 and 0.971).
For the aw level of 0.989, two kinds of solutes were used as
humectants (glucose and xylitol). Effects on the chemical
stability of additives and on the development of nonenzymatic
browning were analyzed at 10 time intervals
throughout storage at 35 1C. The evaluation of overall
intensity, sourness and sweetness perception was performed
only at time zero for safety reasons.
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