Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32066
metadata.artigo.dc.title: Miracle fruit: an alternative sugar substitute in sour beverages
metadata.artigo.dc.creator: Rodrigues, Jéssica Ferreira
Andrade, Rafaela da Silva
Bastos, Sabrina Carvalho
Coelho, Sandra Bragança
Pinheiro, Ana Carla Marques
metadata.artigo.dc.subject: Miraculin
Sweetners
Time-intensity (TI)
Temporal Dominance of Sensations (TDS)
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Dec-2016
metadata.artigo.dc.identifier.citation: RODRIGUES, J. F. et al. Miracle fruit: an alternative sugar substitute in sour beverages. Appetite, [S.l.], v. 107, p. 645-653, Dec. 2016.
metadata.artigo.dc.description.abstract: High sugar consumption has been related to several chronic diseases and thus, many alternative sweeteners have been extensively researched. However, there is still controversy regarding the harmful effects of their consumption, mainly regarding the use of artificial sweeteners, controversy which increases the demand for natural sweeteners, such as miracle fruit. This tropical plant grows in West Africa is named for its unique ability of changing a sour taste into sweet. Therefore, this study aimed to characterize the temporal profile of miracle fruit and assess its sugar substitute power in sour beverages through time-intensity and temporal dominance of sensations tests. For this, unsweetened lemonade and lemonades with sugar, sucralose and previous miracle fruit ingestions were evaluated. We noted that the dynamic profile of lemonade ingested after miracle fruit ingestion indicates that it seems to be a good sugar substitute, since it provides high sweetness intensity and persistence, reduced product sourness and an absence of aftertastes. The miracle fruit also provided a sensory profile similar to that of sucralose, an established and recognized sugar substitute. The results of this study provide important information for future applications of miracle fruit as a sugar substitute in sour beverages, providing an alternative use for a natural substance as a sweetening agent.
metadata.artigo.dc.identifier.uri: https://www.sciencedirect.com/science/article/pii/S0195666316304627
http://repositorio.ufla.br/jspui/handle/1/32066
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos
DNU - Artigos publicados em periódicos

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