Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners-Reference-Cited by-同舟云学术

Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

Published:2016-07-09 Issue:8 Volume:22 Page:720-731
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Freitas Mírian Luisa Faria¹,Dutra Mariana Borges de Lima²,Bolini Helena Maria André³

Affiliation:

1. Department of Food Engineering and Technology, State University of São Paulo, São José do Rio Preto, São Paulo, Brazil

2. National Institute of Education, Science and Technology of the South of Minas Gerais State, Inconfidentes, Minas Gerais, Brazil

3. Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil

Abstract

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013215607077

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