Analysis of various sweeteners in low-sugar mixed fruit jam : equivalent sweetness, time-intensity analysis and acceptance test.
Nenhuma Miniatura disponível
Data
2013
Título da Revista
ISSN da Revista
Título de Volume
Editor
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.
Descrição
Palavras-chave
Equivalent sweetness, Mixed fruit jam, Time–intensity, Sweeteners
Citação
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.