Artículos de revistas
Development Of Pitanga Nectar With Different Sweeteners By Sensory Analysis: Ideal Pulp Dilution, Ideal Sweetness, And Sweetness Equivalence
Registro en:
Food Science And Technology. Sociedade Brasileira De Ciencia E Tecnologia De Alimentos, Sbcta, v. 34, n. 1, p. 174 - 180, 2014.
1678457X
10.1590/S0101-20612014005000008
2-s2.0-84901457923
Autor
Freitas M.L.F.
Dutra M.B.L.
Bolini H.M.A.
Institución
Resumen
The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners. Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the ideal pulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners were determined to obtain the equivalent sweetness of sucrose using relative to these concentrations the magnitude estimation model with 19 selected assessors. The ideal dilution test resulted in 25% pulp, and the ideal sweetness test, 10% sucrose. Sweetener concentrations to replace sucrose were 0.0160%, 0.0541%, 0.1000%, 0.0999%, 0.0017%, and 0.0360%, respectively, for sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend. These results can be used to prepare pitanga nectar with different sweeteners and obtain the same sweetness intensity in less caloric products than that of nectar prepared with sucrose. 34 1 174 180 Amerine, M.A., Pangborn, R.M., Roessler, E.B., (1965) Principles of Sensory Evaluation of Food, p. 602. , New York: Academic Press Aquino, A.C.M.S., Móes, R.S., Castro, A.A., Estabilidade de ácido ascórbico, carotenoides e antocianinas de frutos de acerola congelados por métodos criogênicos (2011) Brazilian Journal of Food Technology, 14 (2), pp. 154-163. , http://dx.doi.org/10.4260/BJFT2011140200020 (2014) Dados de mercado 2011, , http://abir.org.br/2011/10/24/dados-de-mercado-2011/, Associação Brasileira das Indústrias de Refrigerantes e de Bebidas não Alcoólicas-ABIR., Retrieved from (1984) Official Methods of Analysis of AOAC International, p. 1141. , Association of Official Analytical Chemists-AOAC., (14th ed.). Arlington: AOAC (1995) Official Methods of Analysis of AOAC International, p. 1025. , Association of Official Analytical Chemists-AOAC., (16th ed.). Washington: AOAC (2010) Official Methods of Analysis of AOAC International, , Association of Official Analytical Chemists-AOAC., (18th ed.). Gaithersburg, Md.: AOAC.3v Augusto, M.M.M., Queiroz, M.I., Viotto, W.H., Selection and screening of a descriptive panel for evaluation of bitter taste in brazilian prato cheese (2005) Ciência e Tecnologia de Alimentos, 25 (4), pp. 849-852. , http://dx.doi.org/10.1590/S0101-20612005000400036 Barriocanal, L., Palacios, M., Benitez, G., Benitez, S., Jimenez, J., Jimenez, N., Apparent lack of pharmacological effect of steviol glycosides used as sweeteners in humans, a pilot study of repeated exposures in some normatensive and hypotensive individuals and in type 1 and type 2 diabetics (2008) Regulatory Toxicology and Pharmacology, 51 (1), pp. 37-41. , http://dx.doi.org/10.1016/j.yrtph.2008.02.006 Benassi, M.T., Antunes, A.J., A comparison of metaphosphoric and oxalic acids as extractant solutions for the determination of vitamin C in selected vegetables (1988) Arquivos de Biologia e Tecnologia, 31 (4), pp. 507-513 Bezerra, J.E.F., Silva Jr., J.F., Lederman, I.E., (2000) Pitanga (Eugenia uniflora L.), , Jaboticabal: Funep Bolini-Cardello, H.M.A., Silva, M.A.A.P., Damásio, M.H., Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations (1999) Plant Foods for Human Nutrition, 54 (2), pp. 119-130. , http://dx.doi.org/10.1023/A:1008134420339 (2000) Instrução Normativa no 01, de 07 de janeiro de 2000. Regulamento Técnico Geral para fixação dos Padrões de Identidade e Qualidade para Polpa de Fruta, , Brasil., Diário Oficial da República Federativa do Brasil, jan. 09 (2001) Regulamento Técnico sobre Padrões Microbiológicos para Alimentos, , Brasil., (Resolução RDC n° 12, de 02 de janeiro de 2001). Diário Oficial da República Federativa do Brasil (2003) Aprova o regulamento técnico para fixação dos padrões de identidade e qualidade gerais para suco tropical, , Brasil., (Instrução Normativa no 12, de 04 de setembro de 2003). Diário Oficial da República Federativa do Brasil Cadena, R.S., Bolini, H.M.A., Ideal and relative sweetness of high intensity sweeteners in mango nectar (2012) International Journal of Food Science Technology, 47 (5), pp. 991-996. , http://dx.doi.org/10.1111/j.1365-2621.2011.02932.x Cardoso, J.M.P., Bolini, H.M.A., Different sweeteners in peach nectar: Ideal and equivalent sweetness (2007) Food Research Internat, 40 (10), pp. 1249-1253. , http://dx.doi.org/10.1016/j.foodres.2007.08.004 Cardoso, J.M.P., Batoochio, J.R., Cardelo, H.M.A.B., Equi-sweetness and sweetening power of different sweetening agentes in diferentes temperatures of consumption of tea drink in soluble power (2004) Ciência e Tecnologia de Alimentos, 24 (3). , 448-425 Chaves, M.A., Barreto, I.M.A., Reis, R.C., Kadam, D.M., Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora L.) foams (2013) International Journal of Food Science Technology, 48 (8), pp. 1688-1697. , http://dx.doi.org/10.1111/ijfs.12139 De Marchi, R., McDaniel, M.R., Bolini, H.M.A., Formulating a new passion fruit juice beverage with different sweetener systems (2009) Journal of Sensory Studies, 24 (5), pp. 698-711. , http://dx.doi.org/10.1111/j.1745-459X.2009.00234.x Dib Taxi, C.M.A., Menezes, H.C., Santos, A.B., Grosso, C.R.F., Study of microencapsulation of camu-camu (Myrciaria dubia) juice (2003) Journal of Microencapsulation, 20 (4), pp. 443-448. , http://dx.doi.org/10.1080/0265204021000060291 Gomes, R.P., (1975) Fruticultura brasileira, p. 446. , (2nd ed.). São Paulo: Nobel (2007) Method on the detection of taint producing Alicyclobacillus in fruit juices, , International Federation of Fruit Juice Producers-IFU., Paris: IFU (2002) Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp, , International Organization for Standardization-ISO., (4th ed.). Geneva: ISO. Corrigendum 1:2004, Amendment 1:2007 (2005) Microbiology of food and animal stuffs-Horizontal method for the detection and enumeration of presumptive Escherichia coli-Most probable number technique, , International Organization for Standardization-ISO., (3rd ed.). Geneva: ISO (2006) Microbiology of food and animal feeding stuffs-Horizontal method for the detection and enumeration of coliforms-Most probable number technique, , International Organization for Standardization-ISO., (3rd ed.). Geneva: ISO Lima, V.L.A.G., Mélo, E.A., Lima, D.E.S., Total phenolics and carotenoides in surinam cherry (2002) Scientia Agricola, 59 (3), pp. 447-450 Lopes, A.S., Mattieto, R.A., Menezes, H.C., Estabilidade da polpa de pitanga sob congelamento (2005) Ciência e Tecnologia de Alimentos, 25 (3), pp. 553-559. , http://dx.doi.org/10.1590/S0101-20612005000300026 McFie, H.J., Bratchell, N., Greenhoff, K., Vallis, L.V., Designs to Balance the Effect of Order of Presentation and First-Order Carry-Over Effects in Hall Tests (1989) Journal of Sensory Studies, 4 (2), pp. 129-148. , http://dx.doi.org/10.1111/j.1745-459X.1989.tb00463.x Mahar, A., Duizer, L.M., The effect of frequency of consumption of artificial sweeteners on sweetness liking by women (2007) Journal of Food Science, 72 (9), pp. 714-718. , http://dx.doi.org/10.1111/j.1750-3841.2007.00573.x Marcellini, P.S., Chainho, T.F., Cardelo, H.M.A.B., Ideal sweetness and acceptance of concentrated and reconstituted pineapple juice sweetned with different sweeteners and sucrose (2005) Alimentos e Nutrição, 16 (2), pp. 177-182 Meilgaard, M., Civille, G.V., Carr, B.T., (1999) Sensory Evaluation Techniques, p. 390. , http://dx.doi.org/10.1201/9781439832271, (3rd ed.). New York: CRC Press Mélo, E.A., Lima, V.L.A.G., Nascimento, P.P., Formulação e avaliação físico-química e sensorial de geléia mista de pitanga (Eugenia uniflora L.) e acerola (Malpighia sp) (1999) Boletin do Ceppa, 17 (1), pp. 33-44 Moraes, P.C.B.T., Bolini, H.M.A., Different sweeteners in beverages prepared with instant and roasted ground coffee: Ideal and equivalent sweetness (2010) Journal of Sensory Studies, 25 (1), pp. 215-225 Moskowitz, H.R., (1974) Sensation and Measurement: Papers in Honor of S. S. Stevens, p. 470. , http://dx.doi.org/10.1007/978-94-010-2245-3, Dordrecht: Reidel Press Ongaratto, R.S., Viotto, L.A., Clarificação do suco de pitanga (Eugenia uniflora L.) e concentração de carotenóides por microfiltração e ultrafiltração (2009) Brazilian Journal of Food Technology, II BMCFB, pp. 85-93 Redlinger, P.A., Setser, C.S., Sensory quality of selected sweeteners: Aqueous and lipid model systems (1987) Journal of Food Science, 52 (2), pp. 451-454. , http://dx.doi.org/10.1111/j.1365-2621.1987.tb06637.x Reis, R.C., Minim, V.P.R., Bolini, H.M.A., Dias, B.R.P., Minim, L.A., Ceresino, E.B., Sweetness equivalence of different sweeteners in strawberry-flavored yogurt (2011) Journal of Food Quality, 34 (3), pp. 163-170. , http://dx.doi.org/10.1111/j.1745-4557.2011.00378.x Rodriguez-Amaya, D.B., (1999) A Guide to Carotenoid Analysis in Foods, p. 64. , Washington: OMNI: ILSI Silva, S.M., Pitanga (2006) Revista Brasileira de Fruticultura, 28 (1), pp. 1-159. , http://dx.doi.org/10.1590/S0100-29452006000100001 (2012) SAS Users guide, , Statistical Analisys System Institute-SAS., V.8.2e. Cary: SAS Institute Stone, H., Oliver, S.M., Measurement of the relative sweetness of selected sweeteners and sweetener mixtures (1969) Journal of Food Science, 34 (2), pp. 215-222. , http://dx.doi.org/10.1111/j.1365-2621.1969.tb00922.x Vickers, Z., Sensory specific satiety in lemonade using a Just right scale for sweetness (1988) Journal of Sensory Studies, 3 (1), pp. 1-8. , http://dx.doi.org/10.1111/j.1745-459X.1988.tb00425.x Vidigal, M.C.T.R., Minim, V.P.R., Carvalho, N.B., Milagres, M.P., Gonçalves, C.A., Effect of health claim on consumer acceptance of exotic Brazilian fruit juices-Açaí (Euterpe oleracea Mart.), Camu-Camu (Myrciaria dubia) Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda) (2011) Food Research International, 44 (7), pp. 1988-1996. , http://dx.doi.org/10.1016/j.foodres.2010.11.028