Sensory evaluation of starch-free low-fat dairy spread formulations

A. Melo; I. Magalhães; D. Correia; M. Pintado

doi:10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48

Sensory evaluation of starch-free low-fat dairy spread formulations

A. Melo^*
, I. Magalhães
, D. Correia
, M. Pintado

^*Corresponding author for this work

Research output: Contribution to conference › Poster › peer-review

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Abstract

The growing demand for healthier food products has stimulated the development of fat-reduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed toevaluate the sensory properties of low-fat butter formulations without the use of modified corn starch.

Original language	English
Pages	1-1
Number of pages	1
DOIs	https://doi.org/10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48
Publication status	Published - 11 Dec 2025
Event	11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists - Zagreb, Croatia Duration: 9 Dec 2025 → 11 Dec 2025 https://pbn2025congress.pbf.hr/

Conference

Conference	11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists
Abbreviated title	PBN 2025
Country/Territory	Croatia
City	Zagreb
Period	9/12/25 → 11/12/25
Internet address	https://pbn2025congress.pbf.hr/

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10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48Licence: Unspecified

137865706Final published version, 603 KBLicence: Unspecified

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1 Finished
1 Active

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029
Pintado, M. M. (PI)
1/01/25 → 31/12/29
Project: Research
VIIAFOOD: Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar
Pintado, M. M. (PI), Monteiro, M. J. (Researcher), Martins, A. P. (Researcher), Correia, M. (Researcher), Gomes, A. M. (Researcher), Teixeira, P. (Researcher), Hogg, C. (Researcher), Silva, C. L. M. (Researcher), Pinto, E. (Researcher), Vasconcelos, M. (Researcher), Ferreira, J. (Researcher), Oliveira-Silva, P. (Researcher), Melo, A. (Researcher), Brassesco, M. E. (Researcher), Barbosa, J. (Researcher), Albuquerque, J. (Researcher), Nunes, M. J. M. (Researcher), Silva, B. N. (Researcher), Carvalho, T. B. D. (Researcher), Sousa, P. (Researcher), Tomé, E. (Researcher), Ventura, R. (Researcher) & Sousa, C. (Researcher)
1/10/21 → 31/12/25
Project: Research

Sensory evaluation of starch-free low-fat dairy spread formulations
Melo, A., Magalhães, I., Correia, D. & Pintado, M., 11 Dec 2025, p. 1-1. 1 p.
Research output: Contribution to conference › Abstract › peer-review

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Cite this

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title = "Sensory evaluation of starch-free low-fat dairy spread formulations",

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T1 - Sensory evaluation of starch-free low-fat dairy spread formulations

AU - Melo, A.

AU - Magalhães, I.

AU - Correia, D.

AU - Pintado, M.

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Y1 - 2025/12/11

N2 - The growing demand for healthier food products has stimulated the development of fat-reduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed toevaluate the sensory properties of low-fat butter formulations without the use of modified corn starch.

AB - The growing demand for healthier food products has stimulated the development of fat-reduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed toevaluate the sensory properties of low-fat butter formulations without the use of modified corn starch.

U2 - 10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48

DO - 10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48

M3 - Poster

SP - 1

EP - 1

T2 - 11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists

Y2 - 9 December 2025 through 11 December 2025

ER -

Sensory evaluation of starch-free low-fat dairy spread formulations

Abstract

Conference

Access to Document

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Projects

CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029

VIIAFOOD: Plataforma de Valorização, Industrialização e Inovação comercial para o AgroAlimentar

Research output

Sensory evaluation of starch-free low-fat dairy spread formulations

Cite this