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|Title:||Sensory profile and drivers liking for low-calorie acerola (malpighia emarginata) nectar|
|Author:||Dutra, Mariana Borges de Lima|
Freitas, Mírian Luisa Faria
Bolini, Helena Maria André
|Abstract:||The present study aimed to evaluate the sensory profile of acerola nectar samples prepared with sucrose and different sweeteners and to determine the descriptors that may influence the acceptance of the product. The nectar was prepared using water and acerola pulp in a 2:1 ratio and homogenized in an industrial blender. The sweeteners used for replacement of sucrose were sucralose, neotame and stevia extracts with 40%, 60%, 80% and 95% rebaudioside A. Fourteen assessors participated in the quantitative descriptive analysis (QDA) and a hundred and twenty consumers evaluated the overall impression of the different samples. The QDA provided 16 descriptors for the acerola nectar samples. The samples did not differ significantly (p > 0.05) for the parameters brightness, sweet aroma, aroma of acerola, citric aroma, acidity, viscosity, and body. The nectar sweetened with sucralose presented sensory profile similar to that with sucrose addition. Between the different samples sweetened with stevia extracts, the sample containing stevia with 40% rebaudioside A presented a more intense bitter taste and bitter aftertaste, not differing from the samples prepared with stevia 60% and 80% rebaudioside A. The descriptors bitter taste and bitter aftertaste negatively influenced the acceptance, while the descriptor acerola flavor affected positively the overall impression|
|Editor:||Ecronicon Open Access|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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