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Sensory evaluation of chocolate milk enriched with free and microencapsulated chia oil and sweetened with different sweetening

Grant number: 12/07560-9
Support Opportunities:Scholarships in Brazil - Doctorate
Effective date (Start): July 01, 2012
Effective date (End): September 30, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Helena Maria Andre Bolini
Grantee:Juliana Bürger Rodrigues
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


The possibility to develop a product with the microencapsulation technology that involves a vegetable oil rich in omega-3 to obtain a functional food product associated with a sweetener formulation to reduce the calorific value is highly interesting in the functional food industry. However, in a preliminary stage of its development, it becomes necessary to evaluate their sensory characteristics and consumer acceptability. Thus, the present work proposes the development of the sensory profile and acceptance of milk chocolate enriched with free and encapsulated chia oil, sweetened with sweeteners, multivariate statistical analysis for determining the drivers of preference for these products

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MORATO, PRISCILA NEDER; RODRIGUES, JULIANA BURGER; MOURA, CAROLINA SOARES; DRUMMOND E SILVA, FERNANDA GUIMARAES; ESMERINO, ERICK ALMEIDA; CRUZ, ADRIANO GOMES; ANDRE BOLINI, HELENA MARIA; AMAYA-FARFAN, JAIME; BARBOZA LOLLO, PABLO CHRISTIANO. Omega-3 enriched chocolate milk: A functional drink to improve health during exhaustive exercise. Journal of Functional Foods, v. 14, p. 676-683, . (12/07560-9)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
RODRIGUES, Juliana Bürger. Development of chocolate milk enriched with free or microencapsulated chia oil and sweetened with different sweeteners. 2015. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.

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