Tables index

From

Influence of the Use of Sucralose in Cupuassu Candy Preparation

Gabrielli Nunes Clímaco, Marcus Lima Sousa, Virlane Kelly Lima Hunaldo, Adriana Crispin De Freitas, Lara Lima Seccadio, Leonardo Hunaldo dos Santos, Maria Alves Fontenele, José de Ribamar Macedo Costa, Paulo Roberto Barros Gomes

Journal of Food and Nutrition Research. 2019, 7(9), 674-678 doi:10.12691/jfnr-7-9-9
  • Table 1. Formulations of cupuassu candy mass with commercial sucrose and partial substitution of sucrose by sucralose sweetener
  • Table 2. Results of physicochemical analysis of the cupuassu candy mass with commercial sucrose and partial substitution of the sucrose by the sucralose sweetener
  • Table 3. Results obtained by means of the sensorial analysis of the cupuassu candy mass1 with commercial sucrose and partial substitution of the sucrose by the sucralose sweetener
  • Table 4. Comparison between acidity and sweetness results by the ideal scale1 with commercial sucrose and partial replacement of sucrose by sucralose sweetener
  • Table 5. Evaluation of the acidity and sweetness attribute by the ideal scale of formulations with commercial sucrose and partial replacement of sucrose by sucralose sweetener