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Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

dc.contributor.authorCardello, HMAB
dc.contributor.authorDa Silva, MAPA
dc.contributor.authorDamasio, M. H.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:24:29Z
dc.date.available2014-05-20T13:24:29Z
dc.date.issued1999-01-01
dc.description.abstractSpecial diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.en
dc.description.affiliationUNESP, FCF, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.description.affiliationUnespUNESP, FCF, Dept Food & Nutr, BR-14801902 Araraquara, SP, Brazil
dc.format.extent119-130
dc.identifierhttp://dx.doi.org/10.1023/A:1008134420339
dc.identifier.citationPlant Foods For Human Nutrition. Dordrecht: Kluwer Academic Publ, v. 54, n. 2, p. 119-130, 1999.
dc.identifier.doi10.1023/A:1008134420339
dc.identifier.issn0921-9668
dc.identifier.urihttp://hdl.handle.net/11449/7606
dc.identifier.wosWOS:000084410400004
dc.language.isoeng
dc.publisherKluwer Academic Publ
dc.relation.ispartofPlant Foods For Human Nutrition
dc.relation.ispartofjcr2.465
dc.relation.ispartofsjr0,898
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectaspartamept
dc.subjectcyclamatept
dc.subjectsaccharinpt
dc.subjectsensory analysispt
dc.subjectSteviapt
dc.subjectsweetnesspt
dc.titleMeasurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrationsen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
dcterms.rightsHolderKluwer Academic Publ
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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