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|Type:||Artigo de periódico|
|Title:||FORMULATING A NEW PASSION FRUIT JUICE BEVERAGE WITH DIFFERENT SWEETENER SYSTEMS|
|Author:||De Marchi, R|
|Abstract:||The aim of this work was to optimize the acceptability of a natural passion fruit beverage using different levels of passion fruit pulp and sucrose, and to determine the equi-sweet concentrations of aspartame, sucralose, and a blend of 80% aspartame + 20% acesulfame-K for the optimized formula. A 22 central composite design was used to optimize the acceptability of the sucrose-sweetened beverage, which was accessed using a 9-point structured hedonic scale. Acceptability data were fitted to a second-order model equation provided in the design. The selected pulp content and sucrose concentration were, respectively, 2.5 degrees Brix and 10%. Measurements of sweetness equivalence were accomplished using two types of sensory methods: magnitude estimation and difference-from-control tests. The concentrations of aspartame, sucralose and a blend of 80% aspartame + 20% acesulfame-K found as equi-sweet to 10% sucrose in the studied passion fruit beverage were, respectively, 0.043, 0.016 and 0.026%. PRACTICAL APPLICATIONS This article deals with formulating a new passion fruit juice beverage with different sweetener systems. The research makes a very important contribution to the literature on sensory science used on product development by demonstrating the necessity to study the substitution of sucrose by high-intensity sweeteners every time a formulation is changed or a new product is developed.|
|Editor:||Wiley-blackwell Publishing, Inc|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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