Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Cadena, Rafael Silva; Cruz, Adriano G.; Netto, Rubens Rolim; Castro, W.F.; Faria, José de Assis Fonseca; Bolini, Helena Maria André

doi:10.1016/j.foodres.2013.10.012

Cited by 112 publications

(99 citation statements)

References 47 publications

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“…Similar results were observed in for the aroma attribute in samples of mango nectars prepared with different sweeteners (Cadena et al, 2013).…”

Section: Sample Preparationsupporting

confidence: 86%

“…Several studies have shown similar results for stevia, indicating its bitter taste and bitter aftertaste (Melo et al, 2009;Brito & Bolini, 2010;Cardoso & Bolini, 2008). The occurrence of a bitter aftertaste was also reported by Cadena et al (2013) in mango nectars sweetened with stevia.…”

Section: Sample Preparationmentioning

confidence: 61%

“…In peach nectars, changes in the body attribute have been reported, while in guava nectars the presence of sweeteners in the formulation affected the grittiness and body attributes (Brito & Bolini, 2010;Cardoso & Bolini, 2008). In mango nectars with sweeteners, Cadena et al (2013) did not find significant differences (p > 0.05) in terms of texture. In addition, Tables 3 and 4, there was no significant difference (p > 0.05) in appearance and aroma between the grape nectar samples evaluated by both smokers and nonsmokers.…”

Section: Quantitative Descriptive Analysismentioning

confidence: 99%

“…The other samples did not differ statistically (p ˃ 0.05) regarding this attribute. The occurrence of a sweet aftertaste was reported by Cadena et al (2013), when replacing sucrose with neotame in mango nectar. On a study on the sensory profiles of peach nectars sweetened with different sweeteners (Cardoso & Bolini, 2008), reported higher averages of this attribute were found in samples sweetened with stevia and aspartame when compared to the other sweeteners; nevertheless, this study did not use neotame as a sucrose substitute.…”

Section: Sample Preparationmentioning

confidence: 99%

See 3 more Smart Citations

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Voorpostel

Dutra

Bolini

2014

Food Sci. Technol (Campinas)

Self Cite

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“…Similar results were observed in for the aroma attribute in samples of mango nectars prepared with different sweeteners (Cadena et al, 2013).…”

Section: Sample Preparationsupporting

confidence: 86%

Section: Sample Preparationmentioning

confidence: 61%

Section: Quantitative Descriptive Analysismentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%

See 2 more Smart Citations

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Voorpostel

Dutra

Bolini

2014

Food Sci. Technol (Campinas)

Self Cite

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“…According to Cadena et al (2013), the browning alterations in mango nectar sweetened with different sweeteners such as neotame, sucralose, stevia with 97% rebaudioside A, or acesulfame-K could be associated with nonenzymatic processes with the formation of caramel colored pigments. Where Rocha and Bolini (2015) found that the passion fruit juice sweetened with different sweeteners such as aspartame, stevia extract, sucralose and neotame, cyclamate or saccharin were lighter in colour, and the values for the parameter of luminosity (L*) retracting and the intensity of the yellow colour (b*) were lower than in case of the sample with sucrose.…”

Section: Food Applicationsmentioning

confidence: 99%

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

et al. 2017

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Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance ( 1 H NMR and 13 C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physicochemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100°C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.

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Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Reale

Renzo

Russo

et al. 2020

Food Science & Nutrition

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This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour‐plate technique, and physicochemical (pH, TTA, and aw) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9‐point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.

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Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

Cited by 112 publications

References 47 publications

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

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