Estudo do comportamento sensorial de edulcorantes naturais em iogurte

Abstract

Growing awareness of the effects of excessive consumption of sugar on health, especially contributing to the emergence of diseases such as obesity and diabetes, has resulted in changes in consumption habits. In addition, the demand for products from natural sources and concerns about the safety of artificial sweeteners has increased interest in natural sweeteners all over the world. The S. rebaudiana and S. grosvenorii species give rise to high intensity sweeteners: stevia and luo han guo, respectively. The study of these sweeteners in food is fundamental for the establishment of better sensorial profiles and consumer acceptance. Allied to this context, yogurt is a dairy product that has a positive image of healthiness for the population. The aim of the study was to evaluate the behavior of natural sweeteners (stevia and Luo han guo) based on the evaluation of their potency, temporal dominance profile, time intensity and acceptability when used in natural yogurt. Just-about-right-scale test was used initially to find the ideal sweetness of sucrose required for yogurt. Samples of natural sweeteners (stevia 95% Reb A, stevia 75% Reb A, stevia 50% Reb A and Luo han guo 50% mogroside V and sucralose) were evaluated by panel selected and trained to determine the sweetness equilavency related to the sucrose ideal, performing the test of magnitude estimation. For the description of the temporal sensory profile of sweetness equivalent samples the Time-Intensity, Temporal Sensitivity Dominance and Curve Difference Test were applied. Finally, the acceptance test was conducted with 120 consumers. The results showed that a low concentration of sucrose was required as the ideal in yoghurt (5.1%). Although the sweetness profiles of natural sweeteners were found to be similar to sucrose and sucralose, undesirable sensations to the product such as bitterness and astringency were found in some stevia samples. However, these sensations did not compromise the consumer acceptance.