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|Title:||Different sweeteners in beverages prepared with instant and roasted ground coffee: ideal and equivalent sweetness|
|Author:||Moraes, Patrícia Carla Barbosa Trevizam|
Bolini, Helena Maria André
|Abstract:||Nowadays, people are increasingly concerned about their health and appearance, and have sought feeding alternatives to the main problems that affect world population, such as obesity and diabetes, that share a close relation with high sucrose consumption.This study determined the ideal sweetness in beverages prepared with instant coffee and roasted ground coffee, using a “just about right” scale, and the equivalent sweetness of samples sweetened with sucralose, stevia, aspartame, cyclamate/saccharin (2:1), acesulfame K, by using the Magnitude Estimation. Sucrose concentration considered ideal by consumers for instant coffee beverages was 9.5%, with sweetener concentrations equivalent to 0.01494% for sucralose; 0.09448% for stevia; 0.05064% for aspartame; 0.04967% for acesulfame K; and 0.0339% for a cyclamate/saccharin (2:1) blend. Sucrose concentration considered ideal by consumers for roasted ground coffee beverages was 12.5%, with sweetener concentrations equivalent to 0.0209% for sucralose; 0.0166% for stevia; 0.0724% for aspartame; 0.0640% for acesulfame K; 0.0582% for cyclamate/saccharin (2:1) blend|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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