Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.
The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.
Department of Food Engineering and Technology, State University of São Paulo, São José do Rio Preto, São Paulo, Brazil mirianlfreitas@yahoo.com.br.
Mírian Luisa Faria
ML
Freitas
National Institute of Education, Science and Technology of the South of Minas Gerais State, Inconfidentes, Minas Gerais, Brazil.
Mariana Borges de Lima
MB
Dutra
Department of Food and Nutrition, University of Campinas, Campinas, São Paulo, Brazil.
Helena Maria André
HM
Bolini
D000328:Adult; D001218:Aspartame / Q000032:analysis; D003116:Color; D003258:Consumer Behavior; D004151:Dipeptides / Q000032:analysis; D045786:Diterpenes, Kaurane / Q000032:analysis; D000068856:Eugenia / Q000737:chemistry*; D005260:Female; D005503:Food Additives / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D064427:Nutritive Sweeteners / Q000032:analysis*; D036625:Stevia / Q000737:chemistry; D013395:Sucrose / Q000031:analogs & derivatives / Q000032:analysis; D013649:Taste; D055815:Young Adult
D004151:Dipeptides; D045786:Diterpenes, Kaurane; D005503:Food Additives; D064427:Nutritive Sweeteners; D013395:Sucrose; C026285:trichlorosucrose; C025474:rebaudioside A; C404525:neotame; D001218:Aspartame
Tropical fruit; affective testing; external preference mapping; low-calorie beverage; quantitative descriptive analysis