Avaliação sensorial de bebidas de goiaba adoçadas com diferentes agentes adoçantes

Abstract

A goiaba (Psidium guajava L.), dentre as frutas tradicionais, destaca-se como excelente fonte de vitamina C, além de possuir quantidades razoáveis de pró-vitamina A e vitaminas do complexo B, minerais como cálcio, fósforo e ferro mostra grande aceitação para o consumo in natura (MAIA et al., 2002;CÁCERES, 1999), tornando-se uma fruta muito importante dentro do contexto da fruticultura brasileira. O aumento do consumo está associado à grande divulgação das qualidades nutricionais da fruta (ZANATTA, 2006 CARDELLO, 2004). Esta constitui a substância mais utilizada como adoçante de bebidas devido às suas características únicas de sabor (VERMUNT et al., 2003). Várias substâncias surgiram para suprir esta necessidade, mas poucas foram comprovadamente estabelecidas como seguras para o consumo humano, com bom poder edulcorante e estabilidade satisfatória (CARDOSO; BATTOCHIO; CARDELLO, 2004).Os edulcorantes ou adoçantes são produtos químicos de origem sintética ou natural, que têm a propriedade de adoçar um alimento em substituição total ou parcial do açúcar comercial (BOBBIO; BOBBIO, 1995;CÂNDIDO;CAMPOS, 1996;GROBOTH, 1999;MONTIJANO, TOMÁS-BARBERÁN;BORREGO, 1998). O edulcorante ideal deve apresentar perfil de sabor e propriedades funcionais semelhantes às da sacarose. AbstractDue to a constant search for tropical fruit drinks and calorie reduced products, this work aimed to evaluate the degree of sweetness, flavor, overall global impression, and purchase intention of guava drinks sweetened with different sweetening agents through the response rank frequency and average test, and internal preference mapping (IPM). Guava pulp, drinking water, and sweetening agents (sucrose, mixture cyclamate/saccharine, aspartame, acesulfame K, stevia and mixture saccharine/sodium cyclamate/acesulfame K) were used. The sensory evaluation was carried out with 100 untrained tasters in laboratorial tests through the balanced complete block designs. Aiming at the evaluation of the taster's individual responses, the sensorial answers were evaluated through the IPM methodology employing the technique of main component analysis. The guava drinks sweetened with sucrose and aspartame got similar sensorial evaluation by the consumers presenting the highest average values in the acceptance test. Nevertheless, those sweetened with stevia, a mixture of three sweetening agents, and a mixture of cyclamate/saccharine presented the lowest values in the sensory evaluation. The utilization of the IPM confirmed the results obtained using the response rank frequency and average test.

Sensory and physicochemical evaluation of acerola nectar sweetened with sucrose and different sweeteners

“…Brito and Bolini (2008a) reported that, in the internal preference map, the guava nectar samples sweetened with sucrose, sucralose, aspartame, and cyclamate/saccharin (2:1) were closer to each other and had a high concentration of consumers, while the sample sweetened with stevia was the least accepted. Fernandes et al (2009) found, in the internal preference map, a great proximity between the guava nectar samples sweetened with aspartame and sucrose, which were the most accepted. …”

“…Fernandes et al (2009) observed that samples of guava nectar sweetened with sucrose and aspartame were more accepted in terms of flavor, while the sample to which stevia was added had lower acceptance for this attribute. The purchase intent results showed that the samples of acerola nectar sweetened with sucrose and sucralose had the highest frequencies of positive purchase intent, corresponding to the responses "I would certainly buy" and "I would probably buy", totaling 67.49% and 63.33%, respectively.…”

“…In pineapple juice reconstituted, the greatest acceptance for overall impression was observed for sucralose, and the least for stevia (MARCELLINI; CHAINHO; BOLINI, 2005). In a study on different sweetening agents in guava nectar, Fernandes et al (2009) reported that the samples sweetened with sucrose and aspartame had greater acceptance for overall impression. Figure 1 shows the Internal Preference Map of the samples of acerola nectar; it was built aiming at considering the individual preference of each of the 120 consumers.…”

Determinação da doçura ideal em néctar de mamão adicionado de açúcar

“…Pesquisas indicam que os brasileiros têm uma maior preferência por produtos doces, com alto teor de açúcar (SOLOMON & RIBEIRO, 2011). Em estudo realizado com cem julgadores não treinados, houve 81% de aceitação para a doçura de bebidas de goiaba, adoçadas com 11% de sacarose (FERNANDES et al, 2009). Além disso, a faixa etária jovem (julgadores predominantes do atual estudo) e, em especial, a cultura mineira apresentam tal hábito alimentar (FISBERG, et al, 2000;ABDALA, 2006;MOMO et al, 2006;ESTIMA et al, 2009).…”

Influência da torra sobre a aceitação da bebida café

“…Diversos estudos têm sido realizados utilizando essa técnica para avaliar a aceitação de produtos pelo mercado consumidor (Miquelim et al, 2008;Sales et al, 2008;Fernandes et al, 2009;Reis et al, 2009).…”