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

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dc.contributor.authorFreitas, Mírian Luisa Faria [UNESP]
dc.contributor.authorDutra, Mariana Borges De Lima
dc.contributor.authorBolini, Helena Maria André
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionScience and Technology of the South of Minas Gerais State
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:23:15Z
dc.date.available2018-12-11T17:23:15Z
dc.date.issued2016-12-01
dc.description.abstractThe 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.en
dc.description.affiliationDepartment of Food Engineering and Technology State University of São Paulo São José Do Rio Preto
dc.description.affiliationNational Institute of Education Science and Technology of the South of Minas Gerais State
dc.description.affiliationDepartment of Food and Nutrition University of Campinas
dc.description.affiliationDepartment of Food Engineering and Technology UNESP-State University of São Paulo, 2265 Cristóvão Colombo Street
dc.description.affiliationUnespDepartment of Food Engineering and Technology UNESP-State University of São Paulo, 2265 Cristóvão Colombo Street
dc.format.extent720-731
dc.identifierhttp://dx.doi.org/10.1177/1082013215607077
dc.identifier.citationFood Science and Technology International, v. 22, n. 8, p. 720-731, 2016.
dc.identifier.doi10.1177/1082013215607077
dc.identifier.file2-s2.0-84994406779.pdf
dc.identifier.issn1532-1738
dc.identifier.issn1082-0132
dc.identifier.scopus2-s2.0-84994406779
dc.identifier.urihttp://hdl.handle.net/11449/176956
dc.language.isoeng
dc.relation.ispartofFood Science and Technology International
dc.relation.ispartofsjr0,509
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectaffective testing
dc.subjectexternal preference mapping
dc.subjectlow-calorie beverage
dc.subjectquantitative descriptive analysis
dc.subjectTropical fruit
dc.titleSensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweetenersen
dc.typeArtigo
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas