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

Abstract

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.]]>

Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

“…According to the results in Table 5, there was no significant difference (P > 0.05) for the attribute appearance between the passion fruit juice samples evaluated by consumers. Similar results were observed in grape nectar (Voorpostel et al 2014), diabetic/reduced calorie chocolates (Melo et al 2009), concentrated reconstituted pineapple juice (Marcellini et al 2005), guava nectar (Brito and Bolini 2008a), and acerola nectar (Dutra and Bolini 2013).…”

“…), concentrated reconstituted pineapple juice (Marcellini et al. ), guava nectar (Brito and Bolini ), and acerola nectar (Dutra and Bolini ).…”

“…() (grape nectar), Melo et al. () (chocolate), Dutra and Bolini () (acerola nectar), and Fernandes et al. () (guava nectar).…”

“…Stevia presents undesirable descriptors for beverages such as bitter taste, bitter aftertaste, and metallic flavor (Table 4). Several authors have reported these stevioside characteristics, including Voorpostel et al (2014) (grape nectar), Melo et al (2009) (chocolate), Dutra and Bolini (2013) (acerola nectar), and Fernandes et al (2009) (guava nectar). According to these studies, the samples with stevia had lower acceptance for the attribute flavor.…”

Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

“…This effect might be tested with stevia and other sweeteners in order to observe the resultant profile. For acerola nectar, a solution to reduce the bitterness and to increase the acceptability of samples sweetened with stevia extracts was the use of extracts with rebaudioside higher levels, according to Dutra and Bolini (2013). The authors reported that acerola nectar samples sweetened with stevia containing higher levels of rebaudioside were more accepted than the sample sweetened with stevia extract with 40% rebaudioside.…”