Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/354687
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampBolini, Helena Maria André-
dc.typeArtigopt_BR
dc.titleDifferent sweeteners in beverages prepared with instant and roasted ground coffee: ideal and equivalent sweetnesspt_BR
dc.contributor.authorMoraes, Patrícia Carla Barbosa Trevizam-
dc.contributor.authorBolini, Helena Maria André-
dc.subjectBebidaspt_BR
dc.subject.otherlanguageDrinkspt_BR
dc.description.abstractNowadays, 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) blendpt_BR
dc.relation.ispartofJournal of sensory studiespt_BR
dc.relation.ispartofabbreviationJ. sens. stud.pt_BR
dc.publisher.cityHoboken, NJpt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherWileypt_BR
dc.date.issued2010-
dc.date.monthofcirculationJulypt_BR
dc.language.isoengpt_BR
dc.description.volume25pt_BR
dc.description.issuenumber1pt_BR
dc.description.issuespecialConsumer Research: Methods and Applicationspt_BR
dc.description.firstpage215pt_BR
dc.description.lastpage225pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0887-8250pt_BR
dc.identifier.eissn1745-459Xpt_BR
dc.identifier.doi10.1111/j.1745-459X.2010.00275.xpt_BR
dc.identifier.urlhttps://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-459X.2010.00275.xpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumberNão tempt_BR
dc.date.available2021-01-25T17:24:11Z-
dc.date.accessioned2021-01-25T17:24:11Z-
dc.description.provenanceSubmitted by Susilene Barbosa da Silva (susilene@unicamp.br) on 2021-01-25T17:24:11Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2021-01-25T17:24:11Z (GMT). No. of bitstreams: 0 Previous issue date: 2010en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/354687-
dc.contributor.departmentDepartamento de Alimentos e Nutriçãopt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000279987300012pt_BR
dc.creator.orcid0000-0001-9841-4479pt_BR
dc.type.formArtigopt_BR
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.