Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test

dc.creatorde Souza, VR
dc.creatorPereira, PAP
dc.creatorPinheiro, ACM
dc.creatorBolini, HMA
dc.creatorBorges, SV
dc.creatorQueiroz, F
dc.date2013
dc.dateJUL
dc.date2014-07-30T13:49:05Z
dc.date2015-11-26T16:35:48Z
dc.date2014-07-30T13:49:05Z
dc.date2015-11-26T16:35:48Z
dc.date.accessioned2018-03-28T23:18:22Z
dc.date.available2018-03-28T23:18:22Z
dc.identifierInternational Journal Of Food Science And Technology. Wiley-blackwell, v. 48, n. 7, n. 1541, n. 1548, 2013.
dc.identifier0950-5423
dc.identifierWOS:000320777600026
dc.identifier10.1111/ijfs.12123
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/54654
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/54654
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271625
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFor 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.
dc.description48
dc.description7
dc.description1541
dc.description1548
dc.descriptionFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherWiley-blackwell
dc.publisherHoboken
dc.publisherEUA
dc.relationInternational Journal Of Food Science And Technology
dc.relationInt. J. Food Sci. Technol.
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectEquivalent sweetness
dc.subjectmixed fruit jam
dc.subjectsweeteners
dc.subjecttime-intensity
dc.subjectBody-weight Changes
dc.subjectRelative Sweetness
dc.subjectFood-consumption
dc.subjectUnited-states
dc.subjectBitter Taste
dc.subjectThaumatin
dc.subjectNeotame
dc.subjectIdeal
dc.subjectMethodology
dc.subjectPreferences
dc.titleAnalysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test
dc.typeArtículos de revistas


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