Sensory And Physicochemical Evaluation Of Acerola Nectar Sweetened With Sucrose And Different Sweeteners

dc.creatorDutra M.B.L.
dc.creatorBolini H.M.A.
dc.date2013
dc.date2015-06-25T19:12:35Z
dc.date2015-11-26T15:09:55Z
dc.date2015-06-25T19:12:35Z
dc.date2015-11-26T15:09:55Z
dc.date.accessioned2018-03-28T22:20:07Z
dc.date.available2018-03-28T22:20:07Z
dc.identifier
dc.identifierFood Science And Technology. Sociedade Brasileira De Ciencia E Tecnologia De Alimentos, Sbcta, v. 33, n. 4, p. 612 - 618, 2013.
dc.identifier1678457X
dc.identifier10.1590/S0101-20612013000400003
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84896442184&partnerID=40&md5=fa3cd895d5fe5c33dc971ef24e31a861
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/88801
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/88801
dc.identifier2-s2.0-84896442184
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1257937
dc.descriptionThis paper aims to evaluate the physicochemical characteristics, sensory acceptance, and purchase intent of acerola nectar sweetened with sucrose and other sweeteners (neotame, sucralose and stevia extracts with 40%, 60%, 80%, and 95% rebaudioside A). The analyses were carried out for pH, soluble solids, total titratable acidity, ascorbic acid, and colorimetry (L*a*b). The acceptance test was performed by 120 consumers who evaluated the appearance, aroma, flavor, texture, and overall impression of the samples using a 9-cm unstructured hedonic scale. Furthermore, the consumers were asked to rate overall purchase intent along the scale anchored with (1) "would definitely not purchase" to (5) "would definitely purchase." The results were evaluated using analysis of variance/Tukey test and the internal preference mapping technique. The acerola nectar samples did not differ significantly (p>0.05) between themselves in terms of vitamin C content and total titratable acidity. As for appearance and aroma, there was no significant difference (p>0.05) between the samples, and as for flavor and overall impression, the most accepted samples were those with sucrose and sucralose. The internal preference mapping indicated that the most accepted samples were those with sucrose, sucralose, and neotame were. The highest frequency of positive purchase intent scores was observed for sucrose and sucralose.
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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.titleSensory And Physicochemical Evaluation Of Acerola Nectar Sweetened With Sucrose And Different Sweeteners
dc.typeArtículos de revistas


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