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Food Science and Technology

versão On-line ISSN 1678-457X

Resumo

FREITAS, Mírian Luisa Faria; DUTRA, Mariana Borges de Lima  e  BOLINI, Helena Maria André. Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence. Food Sci. Technol (Campinas) [online]. 2014, vol.34, n.1, pp.174-180.  Epub 11-Mar-2014. ISSN 1678-457X.  https://doi.org/10.1590/S0101-20612014005000008.

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.

Palavras-chave : tropical fruit; beverage; just-about-right scale; magnitude estimation.

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