Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness

Detalhes bibliográficos
Autor(a) principal: Freitas, Mírian Luisa Faria [UNESP]
Data de Publicação: 2016
Outros Autores: De Lima Dutra, Mariana Borges, Bolini, Helena Maria André
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1177/1082013214568795
http://hdl.handle.net/11449/168224
Resumo: Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time-intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time-intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.
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spelling Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitternessdescriptive sensory analysislow-calorie beverageprincipal component analysisTropical fruitPitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time-intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time-intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.Department of Food Engineering and Technology UNESP - University of the State of São Paulo, 2265 Cristóvão Colombo StreetNational Institute of Education Science and Technology South of Minas Gerais StateDepartment of Food and Nutrition University of CampinasDepartment of Food Engineering and Technology UNESP - University of the State of São Paulo, 2265 Cristóvão Colombo StreetUniversidade Estadual Paulista (Unesp)South of Minas Gerais StateUniversidade Estadual de Campinas (UNICAMP)Freitas, Mírian Luisa Faria [UNESP]De Lima Dutra, Mariana BorgesBolini, Helena Maria André2018-12-11T16:40:19Z2018-12-11T16:40:19Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article58-67application/pdfhttp://dx.doi.org/10.1177/1082013214568795Food Science and Technology International, v. 22, n. 1, p. 58-67, 2016.1532-17381082-0132http://hdl.handle.net/11449/16822410.1177/10820132145687952-s2.0-849503271022-s2.0-84950327102.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technology International0,509info:eu-repo/semantics/openAccess2023-10-10T06:06:32Zoai:repositorio.unesp.br:11449/168224Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462023-10-10T06:06:32Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
title Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
spellingShingle Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
Freitas, Mírian Luisa Faria [UNESP]
descriptive sensory analysis
low-calorie beverage
principal component analysis
Tropical fruit
title_short Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
title_full Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
title_fullStr Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
title_full_unstemmed Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
title_sort Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness
author Freitas, Mírian Luisa Faria [UNESP]
author_facet Freitas, Mírian Luisa Faria [UNESP]
De Lima Dutra, Mariana Borges
Bolini, Helena Maria André
author_role author
author2 De Lima Dutra, Mariana Borges
Bolini, Helena Maria André
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
South of Minas Gerais State
Universidade Estadual de Campinas (UNICAMP)
dc.contributor.author.fl_str_mv Freitas, Mírian Luisa Faria [UNESP]
De Lima Dutra, Mariana Borges
Bolini, Helena Maria André
dc.subject.por.fl_str_mv descriptive sensory analysis
low-calorie beverage
principal component analysis
Tropical fruit
topic descriptive sensory analysis
low-calorie beverage
principal component analysis
Tropical fruit
description Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time-intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time-intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.
publishDate 2016
dc.date.none.fl_str_mv 2016-01-01
2018-12-11T16:40:19Z
2018-12-11T16:40:19Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1177/1082013214568795
Food Science and Technology International, v. 22, n. 1, p. 58-67, 2016.
1532-1738
1082-0132
http://hdl.handle.net/11449/168224
10.1177/1082013214568795
2-s2.0-84950327102
2-s2.0-84950327102.pdf
url http://dx.doi.org/10.1177/1082013214568795
http://hdl.handle.net/11449/168224
identifier_str_mv Food Science and Technology International, v. 22, n. 1, p. 58-67, 2016.
1532-1738
1082-0132
10.1177/1082013214568795
2-s2.0-84950327102
2-s2.0-84950327102.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology International
0,509
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 58-67
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1797789351247085568

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