Efecto de edulcorantes no calóricos en la calidad sensorial de jugo de naranja

Quitral, Vilma; Pinheiro, Fabriciano; Carrera, P Constanza; Gallo, U Gabriela; Moyano, Silvia; Salinas, Valeria; Jimenez, P Paula

doi:10.4067/s0717-75182015000100010

Cited by 5 publications

(5 citation statements)

References 22 publications

(24 reference statements)

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“…The statistical analysis showed that there was a significant difference among treatments (p-value 0.001), as a consequence, the aroma attribute was influenced by the different treatments, according to the panelists' evaluation. By coincidence, the clarified beverages belonging to treatments (T 3 and T 5 ) and the non-clarified ones belonging to treatments (T 4 and T 6 ), which had stevia addition, had a higher evaluation by the panelists, approaching a "medium" on a scale ranging from "no aroma" to "extremely aromatic", which is not in line with the results obtained by (Quitral et al, 2015), who pointed out that the aroma of juices is not affected by the type of sweetener. In regards to the values of the aroma attribute perceived by the panelists, they were similar for clarified and non-clarified beverages, although there was a slight tendency or a higher selection of the aroma attribute for the clarified beverages elaborated in treatment (T 5 ), but they were not significant.…”

Section: Aromacontrasting

confidence: 66%

Elaboration of carbonated beverages from wheatgrass

López

Carrasco

Rivera

et al. 2020

Idesia

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A carbonated beverage from organic wheat herb was elaborated. Wheat was grown in 22 x 17 cm plastic trays with 25 g seed per tray. Wheat was harvested on the tenth day after sprouting. Seven treatments were carried: T 0 control; wheatgrass juice, T 1 clarified wheatgrass juice, with CO 2 , T 2 wheatgrass juice, non-clarified, with CO 2 , T 3 clarified wheatgrass juice, with stevia, T 4 wheatgrass juice, non-clarified , with stevia, T 5 clarified wheatgrass juice, with CO 2 and stevia, T 6 wheatgrass juice, non-clarified, with CO 2 and stevia. Chemical, nutritional and sensorial analyzes of the juice were performed between days 0, 30 and 90, soluble solids (º Brix), pH, acidity (%), ascorbic acid (mg / 100g), reducing sugars and attributes; color, aroma, taste and acceptability were determined. The beverages elaborated with and without clarification from wheatgrass juice plus stevia with CO 2 , showed similar content of vitamin C, acidity and pH, with similar perception of the sensorial attributes color, aroma and flavor and an equal degree of acceptability. Beverages of treatment T 5 and T 6 had significantly different contents of º Brix and reducing sugars. The most probable number of total coliforms and Escherichia coli was less than the range allowed by the sanitary regulation of food.

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Section: Aromacontrasting

confidence: 66%

Elaboration of carbonated beverages from wheatgrass

López

Carrasco

Rivera

et al. 2020

Idesia

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“…So far, we do not know how consumer preferences in terms of sweetness and flavors could lead to this reformulation. However, insights from a study focused on the sensory evaluation of orange juice sweetened with sugars or different NNS types showed that the juices sweetened with sugars or sucralose had greater acceptability than juices sweetened with other NNS in a small sample of college students ( 43 ).…”

Section: Discussionmentioning

confidence: 99%

Did the sweetness of beverages change with the Chilean Food Labeling and Marketing Law? A before and after study

Rebolledo

Bercholz

et al. 2022

Front. Nutr.

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There has been a rapid proliferation of policies around the globe to reduce sugar consumption, yet there is little understanding as to whether these policies have led to changes in the overall sweetness of products, which is essential for understanding long-term effects on food preferences and intake. For example, the implementation of Chile’s Law on Food Labeling and Advertising led to decreases in the sugar content of non-alcoholic packaged beverages and increases in non-nutritive sweeteners (NNS) use in these beverages. Given that NNS have greater sweetness intensity than sugars, it is unclear what was the net effect of these changes on the sweetness of purchased beverages. Using longitudinal household purchase data (n > 2,000 households), we measured the changes in the sweetness of beverage purchases after implementing the first phase of the Chilean law and examine if there were differences by key family sociodemographic variables. We developed three sweetness indices: (1) NNS sweetness, including the sweetness of the six NNS most consumed by Chileans; (2) total sugars sweetness, including the sweetness from total sugars; and (3) total sweetness, combining the sweetness from NNS and sugars. Using fixed-effects models, we compared the observed post-law purchases to a counterfactual based on pre-law trends. We found that NNS sweetness increased relative to the counterfactual, while total sugars sweetness decreased after the law. However, the absolute changes in NNS sweetness were almost entirely offset by the decreases in total sugar sweetness, leading to no change in the total sweetness of beverage purchases. Additionally, there were no differences in the sweetness changes by family sociodemographics. Our findings indicate that Chilean consumers are exposed to similar sweetness levels in their beverages after the law. Future research should explore whether sweetness also remained consistent in dietary intake.

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“…| Para la evaluación sensorial, se utilizó una prueba de aceptabilidad conocida como nivel de agrado (Ramírez-Navas, 2012) que consiste en determinar si existen diferencias entre las muestras que se evalúan a través de escalas hedónicas de 3, 5, 7 y 9 puntos. Para el ejercicio, se empleó una escala hedónica de 5 puntos, un modelo aplicado en estudios por Quitral ( 2015), donde se evalúan atributos como olor, sabor y textura (Ramírez-Navas, 2012). La tabla 2 muestra el grado de evaluación que se empleó durante el estudio con una escala de 5 puntos.…”

Section: Cuadrounclassified

Mejoramiento de la calidad en la carne de la trucha arcoíris mediante la técnica de sacrificio Ikejime: caso Ecuador

et al. 2019

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Las técnicas de sacrificio empleadas tradicionalmente en la industria pesquera provocan niveles altos de estrés en los peces debido a la violencia del proceso. Esta condición influye en la calidad de su carne. Con estos antecedentes, se identifica la técnica de sacrificio más adecuada para preparaciones culinarias mediante una evaluación sensorial para los atributos de olor, sabor y textura que permita potenciar esa calidad. Según las referencias recopiladas de carácter empírico, la técnica Ikejime, de origen japonés, es la más idónea para sacrificar peces. Las características gastronómicas de la carne de los que fueron pescados por este medio son superiores respecto a los que no. Las pruebas realizadas comprobaron dichas aseveraciones.

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Efecto de edulcorantes no calóricos en la calidad sensorial de jugo de naranja

Cited by 5 publications

References 22 publications

Elaboration of carbonated beverages from wheatgrass

Elaboration of carbonated beverages from wheatgrass

Did the sweetness of beverages change with the Chilean Food Labeling and Marketing Law? A before and after study

Mejoramiento de la calidad en la carne de la trucha arcoíris mediante la técnica de sacrificio Ikejime: caso Ecuador

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