Use este identificador para citar ou linkar para este item: http://www.repositorio.ufop.br/handle/123456789/8108
Título: Analysis of various sweeteners in low-sugar mixed fruit jam : equivalent sweetness, time-intensity analysis and acceptance test.
Autor(es): Souza, Vanessa Rios de
Pereira, Patrícia Aparecida Pimenta
Pinheiro, Ana Carla Marques
Bolini, Helena Maria André
Borges, Soraia Vilela
Queiroz, Fabiana
Palavras-chave: Equivalent sweetness
Mixed fruit jam
Time–intensity
Sweeteners
Data do documento: 2013
Referência: SOUZA, V. R. de et al. Analysis of various sweeteners in low-sugar mixed fruit jam : equivalent sweetness, time-intensity analysis and acceptance test. International Journal of Food Science & Technology, V. 48, p. 1541–1548, 2013. Disponível em:<http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12123/abstract> . Acesso em: 16 jun. 2017.
Resumo: For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame-K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame-K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time– intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low-sugar jam and the traditional jam was not observed.
URI: http://www.repositorio.ufop.br/handle/123456789/8108
Link para o artigo: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12123/abstract
ISSN: 13652621
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