Evaluation of the potential use of rebaudioside-A as sweetener for diet jam

• Autor(a) principal: Carvalho,Ana Cláudia Guilhen de
• Data de Publicação: 2013
• Outros Autores: Oliveira,Rita Cristina Galli de, Navacchi,Meire Franci Polônio, Costa,Cecília Edna Mareze da, Mantovani,Daniel, Dacôme,Antônio Sérgio, Seixas,Flavio Augusto Vicente, Costa,Sílvio Cláudio da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300026
• topic: rebaudioside-A; steviol glucosides; sweetener

Sweeteners based on stevia extract contain a series of diterpene glycosides derivatives from steviol, standing out the rebaudioside-A. There is no tabletop sweeteners in the market formulated purely with rebaudioside-A yet, so its use in foods depends on the development of new products followed by physicochemical and sensory evaluations. This work presents the formulation of a diet strawberry jam dyed with cranberry juice and sweetened with rebaudioside-A purified from stevia plants of the lineage UEM-320 developed in the Centro de Estudos de Produtos Naturais da Universidade Estadual de Maringá. Evaluations of physicochemical properties, microbiological and sensory characteristics were carried out for the product in comparison with a control sweetened with equal amount of sucralose. The results showed that the physicochemical characteristics of the sample and the control are not significantly different and the supplementation with cranberry juice increased both color and total phenolic content in both samples. The sensory acceptability indicated a significant preference for the formulation sweetened with 100% of rebaudioside-A, only in the items flavor and purchase intent. We concluded that rebaudioside-A has a better sensory performance than sucralose, even this last one being 1.33 fold sweeter than rebaudioside-A.