Elaboration of a natural sweetener using Erythritol/Stevia
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , |
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=S0101-20612020000200370 |
Resumo: | Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the sorting test there was no preferred sample, being able to opt for the formulation with lower cost – 10% less sweet. At the same time, a semistructured questionnaire was applied, characterizing the consumers of sweeteners. Of all respondents, 43% used sweeteners. The variable that increases the chance of its consumption is “being overweight”; when associated with the variable “overweight family”, the chance of consumption is greater. Another proof was that more than 40% of users search for natural substances in their sweetener, strengthening the possibility of developing a natural sweetener. |
id |
SBCTA-1_92b092779fee5ab492c4db50f280ccc8 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612020000200370 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Elaboration of a natural sweetener using Erythritol/Steviaerythritolpolyolsweetenerssensory analysisglycosides of esteviolAbstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the sorting test there was no preferred sample, being able to opt for the formulation with lower cost – 10% less sweet. At the same time, a semistructured questionnaire was applied, characterizing the consumers of sweeteners. Of all respondents, 43% used sweeteners. The variable that increases the chance of its consumption is “being overweight”; when associated with the variable “overweight family”, the chance of consumption is greater. Another proof was that more than 40% of users search for natural substances in their sweetener, strengthening the possibility of developing a natural sweetener.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200370Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.42718info:eu-repo/semantics/openAccessTASSO,Ivisson de SouzaSANTOS,Thaís Gentiluce dosSEIBEL,Neusa Fátimaeng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200370Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Elaboration of a natural sweetener using Erythritol/Stevia |
title |
Elaboration of a natural sweetener using Erythritol/Stevia |
spellingShingle |
Elaboration of a natural sweetener using Erythritol/Stevia TASSO,Ivisson de Souza erythritol polyol sweeteners sensory analysis glycosides of esteviol |
title_short |
Elaboration of a natural sweetener using Erythritol/Stevia |
title_full |
Elaboration of a natural sweetener using Erythritol/Stevia |
title_fullStr |
Elaboration of a natural sweetener using Erythritol/Stevia |
title_full_unstemmed |
Elaboration of a natural sweetener using Erythritol/Stevia |
title_sort |
Elaboration of a natural sweetener using Erythritol/Stevia |
author |
TASSO,Ivisson de Souza |
author_facet |
TASSO,Ivisson de Souza SANTOS,Thaís Gentiluce dos SEIBEL,Neusa Fátima |
author_role |
author |
author2 |
SANTOS,Thaís Gentiluce dos SEIBEL,Neusa Fátima |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
TASSO,Ivisson de Souza SANTOS,Thaís Gentiluce dos SEIBEL,Neusa Fátima |
dc.subject.por.fl_str_mv |
erythritol polyol sweeteners sensory analysis glycosides of esteviol |
topic |
erythritol polyol sweeteners sensory analysis glycosides of esteviol |
description |
Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the sorting test there was no preferred sample, being able to opt for the formulation with lower cost – 10% less sweet. At the same time, a semistructured questionnaire was applied, characterizing the consumers of sweeteners. Of all respondents, 43% used sweeteners. The variable that increases the chance of its consumption is “being overweight”; when associated with the variable “overweight family”, the chance of consumption is greater. Another proof was that more than 40% of users search for natural substances in their sweetener, strengthening the possibility of developing a natural sweetener. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200370 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200370 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.42718 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.2 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325643018240 |