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10.1007/s13197-012-0911-9 http://scihub22266oqcxt.onion/10.1007/s13197-012-0911-9 C4252414!4252414!25477687     free     free     free Deprecated: Implicit conversion from float 215.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534 Deprecated: Implicit conversion from float 215.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       J+Food+Sci+Technol 2014 ; 51 (12): 4096-101 Nephropedia Template TP {{tp|p=25477687|t=2014. Development of low calorie snack food based on intense sweeteners |pdf=|usr=}}{{25477687}} gab.com Text Development of low calorie snack food based on intense sweeteners JO: J Food Sci Technol http://www.kidney.de/pget.php?&tw=1&pmid=25477687 #FOAvip Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations. Twit Text FOAVip Development of low calorie snack food based on intense sweeteners ????J Food Sci Technol http://www.kidney.de/pget.php?&tw=1&pmid=25477687 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=25477687 #FOAvip English Wikipedia <ref>{{Cite pmid|25477687}}</ref> Development of low calorie snack food based on intense sweeteners #MMPMID25477687 Patil S; Ravi R; Saraswathi G; Prakash M J Food Sci Technol 2014[Dec]; 51 (12): 4096-101 PMID25477687show ga Intense sweeteners namely Aspartame, Acesulfame K and Sucralose were used in the preparation of sugar substitute sprinklers and these were used in snack food, replacing sugar. Study was conducted with an objective to develop low calorie snack food. The psychometric study showed that the threshold values for Acesulfame K, Aspartame and Sucralose were 0.012, 0.030 and 0.005 g respectively. The time intensity study revealed that among three sweeteners Aspartame had more lingering sweetness (at 60 s). The sensory evaluation of Shankarpoli prepared using refined wheat flour revealed that there was no significant difference in typical attributes of the snack; Aspartame and Acesulfame K had same sweetness intensity where as Sucralose had higher intensity of sweetness. Consumer acceptance study revealed that 53 % of the consumers liked the snack with Sucralose, which is highest compared to other two sweeteners namely Aspartame and Acesulfame K (47 %). Thus sweeteners can be used as sweetening agents in traditional food preparations. äDevelopment of low calorie snack food based on intense sweeteners (epmc).pdf DeepDyve Pubget Overpricing