0000000000529361

AUTHOR

B. Daillant

showing 2 related works from this author

Influence of sugar and fat contents on preference for cream cheese: A preliminary study

1993

Abstract In order to assess the importance of fat and sugar in acceptability of semi-solid French cream cheese, 30 subjects gave a hedonic judgement, after consumption, for three formulations (150 g) varying in fat content which they were required to sweeten and for nine small previously sweetened samples (30 g). Subjects participated in five laboratory meals, cream cheese being the third part of a meal. After this period, the subjects filled out a questionnaire measuring attitudes, beliefs and intention of behaviour with regard to consumption of cream cheese. Sugar level had no significant effect on the hedonic judgement. However, the subjects added less sugar in the high fat cream cheese …

0303 health sciencesMealNutrition and Dietetics030309 nutrition & dieteticsbusiness.industryFat contentdigestive oral and skin physiologyfood and beverages04 agricultural and veterinary sciences[SDV.IDA] Life Sciences [q-bio]/Food engineeringCream cheese040401 food sciencePreference03 medical and health sciences0404 agricultural biotechnologyfood[SDV.IDA]Life Sciences [q-bio]/Food engineeringHigh fatMedicineFood sciencefood.cheeseSugarbusinessComputingMilieux_MISCELLANEOUSFood ScienceFood Quality and Preference
researchProduct

Most prefered level of sugar : rapid measure and consumption test

1991

International audience

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS
researchProduct