Tables index

From

Impact of Non-nutritive Sweeteners on the Sensory Profile and Acceptance of a Functional Tamarind Beverage

Rafael Sousa Lima, Helena Maria André Bolini

Journal of Food and Nutrition Research. 2020, 8(1), 26-32 doi:10.12691/jfnr-8-1-4
  • Table 1. Descriptive terms definitions and reference standards chosen by the QDA group
  • Table 2. Proximate composition of the base sample tamarind functional beverage (Pulp + FOS)
  • Table 3. Equivalent concentration and sweetness potency of the tamarind functional beverage compared to the reference sample with 10.70% of sucrose
  • Table 4. Tukey's means of Quantitative Descriptive Analysis (QDA) of the functional tamarind beverage for the terms sensorial descriptors evaluated. Means in the same line showing common letter are not significantly different (p ≥ 0.05)