Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/4421
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dc.creatorSouza, Vanessa R. de-
dc.creatorPereira, Patrícia A. P.-
dc.creatorPinheiro, Ana Carla M.-
dc.creatorBolini, Helena M. A.-
dc.creatorBorges, Soraia Vilela-
dc.creatorQueiroz, Fabiana-
dc.date.accessioned2014-10-15T14:55:01Z-
dc.date.available2014-10-15T14:55:01Z-
dc.date.issued2013-03-25-
dc.identifier.citationSOUZA, V. R. de et al. Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test. International Journal of Food Science & Technology, Oxford, v. 48, n. 7, p. 1541–1548, July 2013.pt_BR
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/ijfs.12123/abstractpt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/4421-
dc.description.abstractFor a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame-K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame-K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low-sugar jam and the traditional jam was not observed.pt_BR
dc.languageenpt_BR
dc.publisherAssociation of Food Scientists and Technologists of India (AFSTI)pt_BR
dc.rightsrestritopt_BR
dc.sourceInternational Journal of Food Science & Technologypt_BR
dc.subjectEquivalent sweetnesspt_BR
dc.subjectMixed fruit jampt_BR
dc.subjectSweetenerspt_BR
dc.subjectTime–intensitypt_BR
dc.titleAnalysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance testpt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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