Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners
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Data
2016-12-01
Autores
Freitas, Mírian Luisa Faria [UNESP]
Dutra, Mariana Borges De Lima
Bolini, Helena Maria André
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Resumo
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.
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Palavras-chave
affective testing, external preference mapping, low-calorie beverage, quantitative descriptive analysis, Tropical fruit
Como citar
Food Science and Technology International, v. 22, n. 8, p. 720-731, 2016.