Development Of Pitanga Nectar With Different Sweeteners By Sensory Analysis: Ideal Pulp Dilution, Ideal Sweetness, And Sweetness Equivalence

dc.creatorFreitas M.L.F.
dc.creatorDutra M.B.L.
dc.creatorBolini H.M.A.
dc.date2014
dc.date2015-06-25T17:57:01Z
dc.date2015-11-26T14:48:38Z
dc.date2015-06-25T17:57:01Z
dc.date2015-11-26T14:48:38Z
dc.date.accessioned2018-03-28T21:59:29Z
dc.date.available2018-03-28T21:59:29Z
dc.identifier
dc.identifierFood Science And Technology. Sociedade Brasileira De Ciencia E Tecnologia De Alimentos, Sbcta, v. 34, n. 1, p. 174 - 180, 2014.
dc.identifier1678457X
dc.identifier10.1590/S0101-20612014005000008
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84901457923&partnerID=40&md5=25d82a968cc988b5baef83e4fd545c59
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/87172
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/87172
dc.identifier2-s2.0-84901457923
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1253671
dc.descriptionThe 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.
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dc.languageen
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.relationFood Science and Technology
dc.rightsaberto
dc.sourceScopus
dc.titleDevelopment Of Pitanga Nectar With Different Sweeteners By Sensory Analysis: Ideal Pulp Dilution, Ideal Sweetness, And Sweetness Equivalence
dc.typeArtículos de revistas


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