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

^*Autor correspondente para este trabalho

Resultado de pesquisa › revisão de pares

3 Transferências (Pure)

Resumo

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.

Idioma original	English
Páginas	1-1
Número de páginas	1
DOIs	https://doi.org/10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48
Estado da publicação	Publicado - 11 dez. 2025
Evento	11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists - Zagreb Duração: 9 dez. 2025 → 11 dez. 2025 https://pbn2025congress.pbf.hr/

Conferência

Conferência	11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists
Título abreviado	PBN 2025
País/Território	Croatia
Cidade	Zagreb
Período	9/12/25 → 11/12/25
Endereço da Internet	https://pbn2025congress.pbf.hr/

Acesso ao documento

10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48Licença: Unspecified

137865706Final published version, 603 KBLicença: Unspecified

http://hdl.handle.net/10400.14/56658Licença: Unspecified

1 Terminados
1 Ativos

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

Sensory evaluation of starch-free low-fat dairy spread formulations
Melo, A., Magalhães, I., Correia, D. & Pintado, M., 11 dez. 2025, p. 1-1. 1 p.
Resultado de pesquisa › revisão de pares

Acesso aberto
Ficheiro

Citação

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

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.",

author = "A. Melo and I. Magalh{\~a}es and D. Correia and M. Pintado",

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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.

PY - 2025/12/11

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

Resumo

Conferência

Acesso ao documento

Impressão digital

Projetos

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

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

Resultado de pesquisa

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

Citação