Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

Freitas, Mírian Luisa Faria; Dutra, Mariana Borges de Lima; Bolini, Helena Maria André

doi:10.1590/s0101-20612014005000008

Cited by 14 publications

(19 citation statements)

References 21 publications

(26 reference statements)

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“…Thus, the lower rebaudioside A concentration had no effect on the perception of the bitter aftertaste in the chocolate ice cream, which is characteristic of Stevia with lower rebaudioside concentrations (Goto & Clemente, ). Opposite result was observed by previous studies (Freitas et al., ; Freitas, Dutra, & Bolini, ), who reported that the lowest rebaudioside A concentration led to higher averages for the bitter aftertaste. These authors studied the sensory profile of pitanga juice and acerola ( Malpighia emarginata ) juice sweetened with different concentrations of rebaudioside A and found higher scores for the lowest rebaudioside A concentrations, while the higher concentrations led to lower sensory scores.…”

Section: Resultscontrasting

confidence: 59%

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Peres

Esmerino

Silva

et al. 2018

Journal of Food Science

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Section: Resultscontrasting

confidence: 59%

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Peres

Esmerino

Silva

et al. 2018

Journal of Food Science

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“…The product's acidity was probably a factor that interfered in the sweet perception of edulcorants obtained from the stevia leaves extract in the pitanga nectar, because it masks the sweetness. Freitas et al (2014) previously used and evaluated the pitanga pulp, and they found a pH of 3.12 and a total titratable acidity of 1.19% citric acid. Bonnans and Noble (1993) evaluated aqueous solutions which contained sucrose (8%, 10%, and 12%) and aspartame (0.06%, 0.07%, and 0.08%), equally sweet, and with the addition of citric acid (0%, 0.075%, 0.15%, and 0.225%).…”

Section: Freitas Et Almentioning

confidence: 99%

Time–intensity profile of pitanga nectar (Eugenia unifloraL.) with different sweeteners: Sweetness and bitterness

Freitas

Dutra

Bolini

2015

Food sci. technol. int.

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Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time-intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time-intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.

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“…Another widely used approach is the magnitude estimation method, which provides a graphical representation of the results standardized by Stevens' law (Stone and Oliver, 1969). Magnitude estimation is one of the most commonly used methods to obtain sweetness equivalency as related to sucrose and it has been successfully used in many processed products (Palazzo et al, 2011;Cadena and Bolini, 2012;Freitas et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

Paixão

Rodrigues

Esmerino

et al. 2014

Journal of Dairy Science

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The introduction of new products catering to specific dietary needs and the corresponding changes in the consumer profile reflect a growing demand for diet and “light” products. However, little information is available regarding the sensory effects of different sweeteners in products consumed at different temperatures and with varying fat contents. In this regard, this study aimed to determine the influence of temperature and fat content on the ideal sucrose concentration and the sweetness equivalence and sweetening power of different sweeteners: Neotame (NutraSweet Corp., Chicago, IL), aspartame, neosucralose, sucralose, and stevia (95% rebaudioside A), with sucrose as reference, in a chocolate milk beverage using a just-about-right (JAR) scale and magnitude estimation. Increasing temperature of consumption had an inverse effect on the ideal sucrose concentration in whole milk beverages, whereas no difference was noted in beverages made skim milk. In addition, a decrease in sweetening power was observed for all of the sweeteners analyzed considering the same conditions. The findings suggest that different optimal conditions exist for consumption of chocolate milk beverage related to sweetness perception, which depends on the fat level of milk used in the formulation. This information can be used by researchers and dairy processors when developing chocolate milk beverage formulations.

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Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

Cited by 14 publications

References 21 publications

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low‐Calorie Synbiotic and Probiotic Chocolate Ice Cream

Time–intensity profile of pitanga nectar (Eugenia unifloraL.) with different sweeteners: Sweetness and bitterness

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

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