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Benucci I, Lombardelli C, Esti M. A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39154209 DOI: 10.1080/10408398.2024.2393204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/19/2024]
Abstract
In recent years, the worldwide increase in lifestyle diseases and metabolic disorders has been ascribed to the excessive consumption of sucrose and added sugars. For this reason, many approaches have been developed in order to replace sucrose in food and beverage formulations with alternative sweetening compounds. The raising awareness concerning the synthetic sweeteners due to their negative impact on health, triggered the need to search for alternative substances. Natural sweeteners may be classified in: (i) non-nutritive (e.g., neohesperidine dihydrochalcone, thaumatin, glycyrrhizin mogroside and stevia) and (ii) bulk sweeteners, including both polyols (e.g., maltitol, mannitol, erythritol) and rare sugars (e.g., tagatose and allulose). In this review we discuss the most popular natural sweeteners and their application in the main food sectors (e.g., bakery, dairy, confectionary and beverage), providing a full understanding of their impact on the textural and sensory properties in comparison to sucrose. Furthermore, we analyze the use of natural sweeteners in blends, which in addition to enabling an effective replacement of sugar, in order to complement the merits and limits of individual compounds. Finally, microencapsulation technology is presented as an alternative strategy to solving some issues such as aftertaste, bitterness, unpleasant flavors, but also to enhance their stability and ease of use.
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Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, Viterbo, Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, via S. Camillo de Lellis snc, Viterbo, Italy
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2
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Lima MB, Santos HV, Barbosa JC, Penna LO, Pereira PAP. Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity. AN ACAD BRAS CIENC 2023; 95:e20191092. [PMID: 38055602 DOI: 10.1590/0001-3765202320191092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 01/07/2020] [Indexed: 12/08/2023] Open
Abstract
The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.
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Affiliation(s)
- Michelle B Lima
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Hellen V Santos
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Junia Cristina Barbosa
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Leonardo O Penna
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Patrícia Aparecida P Pereira
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
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Farias TRT, Schiassi MCEV, Pereira PAP, Souza VRDE, Lago AMT, Borges SV, Queiroz F. Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents. AN ACAD BRAS CIENC 2023; 95:e20201338. [PMID: 37222357 DOI: 10.1590/0001-3765202320201338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Accepted: 04/05/2021] [Indexed: 05/25/2023] Open
Abstract
The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.
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Affiliation(s)
- Taísa R T Farias
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Maria Cecília E V Schiassi
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Patrícia A P Pereira
- Universidade Federal de Ouro Preto/UFOP, Escola de Nutrição, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, Caixa Postal 140, 35402-145 Ouro Preto, MG, Brazil
| | - Vanessa R DE Souza
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Amanda M T Lago
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Soraia V Borges
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
| | - Fabiana Queiroz
- Universidade Federal de Lavras/UFLA, Escola de Ciências Agrárias, Departamento de Ciências dos Alimentos, Trevo Rotatório Professor Edmir Sá Santos, s/n, Caixa Postal 3037, 37203-202 Lavras, MG, Brazil
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4
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Keefer HRM, Rovai D, Drake M. A Timely Application-Temporal methods, past, present, and future. J Food Sci 2023; 88:21-52. [PMID: 36793208 DOI: 10.1111/1750-3841.16491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 12/30/2022] [Accepted: 01/19/2023] [Indexed: 02/17/2023]
Abstract
Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.
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Affiliation(s)
- Heather R M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
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Dias ACC, Barbosa LCS, Guia MDM, Silveira CGDA, Barcelos JC, Santos ISD, Cunha LRDA, Pereira PAP. Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves. AN ACAD BRAS CIENC 2023; 95:e20201480. [PMID: 37132745 DOI: 10.1590/0001-3765202320201480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 10/25/2020] [Indexed: 05/04/2023] Open
Abstract
Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.
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Affiliation(s)
- Ana Clara C Dias
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Lais Cristina S Barbosa
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Michael Douglas M Guia
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Clara G DA Silveira
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Juliana C Barcelos
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Izabela S Dos Santos
- Universidade Federal de Ouro Preto, Departamento de Farmácia, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Luciana R DA Cunha
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
| | - Patrícia Aparecida P Pereira
- Programa de Pós-Graduação em Saúde e Nutrição, Universidade Federal de Ouro Preto, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
- Universidade Federal de Ouro Preto, Departamento de Alimentos, Rua Dois, s/n, Campus Morro do Cruzeiro, 35400-000 Ouro Preto, MG, Brazil
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Secondary product from strawberry ( Fragaria ananassa) fruit for extended preservation and value addition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1598-1609. [PMID: 35250083 PMCID: PMC8882483 DOI: 10.1007/s13197-021-05171-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/27/2021] [Accepted: 06/02/2021] [Indexed: 10/21/2022]
Abstract
Strawberry is highly delicate and perishable fruit prone to microbial spoilage. To address these issues, secondary product(s) using strawberry pulp was prepared by adding sweetener (jaggery or sucrose) and anti-browning agent (citrate) to reduce the extent of drying induced sourness and discoloration, respectively. Subsequently, these products were LDPE packed and radiation processed (≤ 5 kGy) to ensure microbiological safety during ambient temperature storage. Physical, biochemical, functional (antioxidant and antimutagenic) and organoleptic properties (including flavor compounds) were found to be either retained or enhanced compared to dehydrated strawberry pulp. The product termed as dehydrated strawberry roll having jaggery and citrate (DSRJ) was found to be more acceptable than that having sucrose and citrate (DSRS) till 5 months. Scanning electron microscopy indicated better surface quality of DSRJ than DSRS. Electrochemical property when analyzed using cyclic voltammetry displayed strong correlation to radical scavenging antioxidant assays with marginal storage associated shift in the peak potential. GC-MS analysis indicated retention of most of the flavor compounds in DSRJ during storage. Thus, DSRJ, a value-added product could provide a solution to control post-harvest losses of the fruit by processing to a more stable form and ensuring availability beyond the season. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05171-9.
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Souza PBA, de Fátima Santos M, de Deus Souza Carneiro J, Carvalho EEN, Rodrigues Arruda Pinto V. The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Tian X, Zhong F, Xia Y. Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides. Food Res Int 2022; 151:110848. [PMID: 34980386 DOI: 10.1016/j.foodres.2021.110848] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 11/06/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
Time-intensity (TI) dynamic sensory characterization was used to evaluate the temporal sweet and bitter perception of six commonly available steviol glycosides (Rubusoside, Stevioside, Rebaudioside C, Rebaudioside A, Rebaudioside D and Rebaudioside M). All parameters extracted from TI curves significantly varied among the six samples for both sweetness and bitterness. Compared to other compounds, Rebaudioside M and Rebaudioside D had faster onset of sweetness, quicker decay of aftertaste, and were nearly devoid of bitterness. Conversely, Rubusoside and Stevioside demonstrated an immediate distinct bitter taste and lingering aftertaste. Based on these results, a further investigation into the relationship between temporal properties and chemical structures was conducted. It was found that fewer glucosyl groups on C-19 would result in shorter time for initial stimulation and longer perception of bitterness, whereas more glucosyl groups on C-13 could trigger a faster increase and stronger intensity of sweetness. A shorter time to the peak for sweetness was obtained when the ratio of the number of glucosyl groups on C-13 to that on C-19 was lower, although there was no such effect on bitter taste. These relationships were explained by the adsorption and desorption of these compounds on the taste receptors. Higher numbers and larger sizes of substitutions at the C-19 position of steviol glycosides can increase their desorption percentages and lead to a quicker decay of sweetness. Meanwhile, compounds with fewer glucosyl groups, such as Rubusoside and Stevioside, presented lower desorption and thus longer bitter aftertaste. Overall, the addition of glucosyl groups would generate stronger sweetness and less bitterness if the substituent number on C-13 was closer to that on C-19. These findings conveyed insights into how to modify steviol glycosides to enhance their quality as sweeteners.
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Affiliation(s)
- Xinyu Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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9
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SUÁREZ NF, ABREU RAAD, REIS LAC, CURI PN, SCHIASSI MCEV, SOUZA VRD, PIO R. Consumer profile: blackberry processing with different types of sugars. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.23020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Kurotobi T, Hoshino T, Kazami Y, Hayakawa F, Hagura Y. Influence of physical properties on the taste and flavor of strawberry jam. J Texture Stud 2021; 52:260-274. [PMID: 33427308 DOI: 10.1111/jtxs.12582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 01/01/2021] [Accepted: 01/03/2021] [Indexed: 11/26/2022]
Abstract
This study investigated the influence of the type and concentration of pectin on the sensory attributes and physical properties of a model strawberry jam. The methods used for the sensory evaluation and determination of physical characteristics that affect human taste and flavor perception are outlined. Increasing pectin concentration altered the solid (elastic) properties of the model strawberry jam. Each sensory attribute showed high correlation with various physical properties as determined by viscosity measurements. These results allowed us to predict the human oral cavity conditions during taste and flavor perception. From this study, it is clear that humans assess the physical properties of foods by the tongue movements and adjustments in the oral cavity conditions according to the taste and flavor characteristics.
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Affiliation(s)
- Tomoka Kurotobi
- Faculty of Human Science, Hiroshima Bunkyo University, Hiroshima, Japan
| | | | - Yukari Kazami
- Food Research Institute, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Fumiyo Hayakawa
- Food Research Institute, National Agriculture and Food Research Organization (NARO), Ibaraki, Japan
| | - Yoshio Hagura
- Graduate School of Integrated Sciences for Life, Hiroshima University, Hiroshima, Japan
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NALESSO-LEÃO CCF, MILANI PG, FORMIGONI M, ZORZENON MRT, DACOME AS, MONTEIRO ARG, COSTA SCD. Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.30119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00747-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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13
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Ribeiro MN, Rodrigues DM, Rocha RAR, Silveira LR, Condino JPF, Júnior AC, de Souza VR, Nunes CA, Pinheiro ACM. Optimising a stevia mix by mixture design and napping: A case study with high protein plain yoghurt. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104802] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Silva Pereira GD, Leite TS, Schmidt FL, Cristianini M, Bolini HMA. Application of time–intensity analysis in model system submitted to homogenization. FOOD SCI TECHNOL INT 2019; 25:462-471. [DOI: 10.1177/1082013219833228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.
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Affiliation(s)
- Gerlândia da Silva Pereira
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Thiago S Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Flávio L Schmidt
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Helena MA Bolini
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
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Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages. BEVERAGES 2019. [DOI: 10.3390/beverages5030052] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.
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16
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The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products. Foods 2019; 8:foods8080329. [PMID: 31398855 PMCID: PMC6722834 DOI: 10.3390/foods8080329] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/26/2019] [Accepted: 07/31/2019] [Indexed: 02/02/2023] Open
Abstract
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.
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18
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Parker M, Lopetcharat K, Drake M. Consumer acceptance of natural sweeteners in protein beverages. J Dairy Sci 2018; 101:8875-8889. [DOI: 10.3168/jds.2018-14707] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Accepted: 04/26/2018] [Indexed: 11/19/2022]
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Physicochemical and Microbiological Quality of Dietetic Functional Mixed Cerrado Fruit Jam during Storage. ScientificWorldJournal 2018; 2018:2878215. [PMID: 30224902 PMCID: PMC6129326 DOI: 10.1155/2018/2878215] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Accepted: 08/08/2018] [Indexed: 11/30/2022] Open
Abstract
The objective of the research was to evaluate changes of dietetic functional mixed cerrado fruit jam (marolo, sweet passion fruit, and soursop) processed in a vacuum pot and stored for 180 days in BODs at 25°C and 35°C. The parameters evaluated were pH, soluble solids (SS), titratable acidity (TA), total sugars (TS), total carotenoids (TC), total phenolics (TP), vitamin C, antioxidant activity (DPPH), and microbiological analysis. There was a significant effect of storage time on pH, SS, TA, TC, TS, and TP. Vitamin C and DPPH showed an effect for the temperature x storage time interaction. Statistical models are not adjusted for pH and SS, presenting an average of 4.15 and 61%, respectively. Carotenoids decreased up to105 days; total sugars increased up to 105 days. The TP, vitamin C, and DPPH, at the temperatures evaluated, showed a decrease up to 105 days. Yeasts and filamentous fungi were not detected.
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Lamdande AG, Khabeer ST, Kulathooran R, Dasappa I. Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. Journal of Food Science and Technology 2018; 55:3144-3153. [PMID: 30065425 DOI: 10.1007/s13197-018-3242-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2018] [Accepted: 05/21/2018] [Indexed: 11/26/2022]
Abstract
Jaggery (Gur) is a natural sweetener made by concentration of sugarcane juice, contains all minerals and vitamins present in sugarcane juice. In order to utilise jaggery in place of sugar, muffins were prepared by replacing 84% sugar with 42, 63 and 84% jaggery. Different levels of eggs namely 42, 63 and 84% were also tried for jaggery muffins. The results showed that muffins prepared with 84% each of jaggery and eggs had acceptable quality characteristics. Effect of jaggery in comparison with sugar on the pasting characteristics of wheat flour, physico-sensory and storage characteristics of muffins were studied. Addition of jaggery and sugar increased pasting temperature and peak viscosity. Higher increase in pasting temperature with jaggery and in peak viscosity with sugar were observed indicating differential influence on pasting characteristics of wheat flour. The muffins with jaggery had lower pH, overall quality score and higher aw than muffins with sugar. During 21 days storage period, pH and aw decreased and titratable acidity increased for both the muffins. Even though the muffins with jaggery were less soft, showed lower overall quality score than the muffins with sugar, muffins with jaggery were acceptable and both the muffins were found to be microbiologically safe, as shown by the microbial load (total mesophilic count and yeast and mold count) in the range of 66-89 CFU/g. Hence, it can be concluded that it is possible to replace sugar with jaggery in muffins without affecting the properties of the product.
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Affiliation(s)
- Archana G Lamdande
- 1Academy of Scientific and Innovative Research, New Delhi, India
- 2Department of Food Engineering, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
- 6Department of Food Processing and Technology, College of Community Sciences, University of Agricultural Sciences, Dharwad, 580005 Karnataka India
| | - Shamsiya T Khabeer
- 1Academy of Scientific and Innovative Research, New Delhi, India
- 3Department of Food Protectants and Infestation Control, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
| | - Ramalakshmi Kulathooran
- 4Department of Spice and Flavor Science, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
| | - Indrani Dasappa
- 5Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India
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Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions. BEVERAGES 2018. [DOI: 10.3390/beverages4020028] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1646894] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this research was to evaluate texture, color, and sensory parameters of low-sugar gooseberry jams with added black chokeberry, elderberry, Japanese quince, flax seeds, wheat germ, and inulin. The jams were stored at two temperatures of 10°C and 20°C. The highest gel strength (Fe) was recorded in the jams with wheat germ (2.75 N), flax seeds (2.74 N), and inulin (1.95 N). The brightest color L⁎ was noted in the gooseberry jams enriched with flax seeds and wheat germ, while the darkest color was noted in those with added black chokeberry and elderberry fruit. In the sensory evaluation, the gooseberry jam without plant ingredients, along with the products enriched with black chokeberry, elderberry, and inulin, scored high at almost 5 on a 5-point scale. The remaining jams had scores of 4.4–4.8 points. Cool storage of jams had a better effect on color and texture, while sensory features were affected to a lesser degree.
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Belović M, Torbica A, Pajić-Lijaković I, Mastilović J. Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chem 2017; 237:1226-1233. [PMID: 28763974 DOI: 10.1016/j.foodchem.2017.06.045] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/06/2017] [Accepted: 06/06/2017] [Indexed: 10/19/2022]
Abstract
In this study, four jam formulations were developed, starting with the basic formulation (Jam 1) containing sucrose and without added pectin. Sucrose was partially (50%) replaced by stevioside in formulations of Jam 2 and 3, while in Jam 4 sucrose was completely replaced by fructose and stevioside, making this formulation suitable for diabetic patients. Jam formulations 1 and 2, prepared without added pectin, were thermally stable in the temperature range of 25-90°C, which indicate their potential use as fruit fillings. Jam formulations 3 and 4 were assessed by the sensory panel as more spreadable since tomato pomace particles are incorporated in pectin network which acts as a lubricant. Jam formulations were characterized by a lower total carbohydrate content (17.23-43.81%) and lower energy value (87.1-193.7kcal/100g) when compared to commercial products. Tomato pomace jams contained 15-20 times more dietary fibre than commercial apricot jam.
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Affiliation(s)
- Miona Belović
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
| | - Aleksandra Torbica
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Pajić-Lijaković
- University of Belgrade, Faculty of Technology and Metallurgy, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Jasna Mastilović
- University of Novi Sad, Institute of Food Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia
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CURI PN, CARVALHO CDS, SALGADO DL, PIO R, PASQUAL M, SOUZA FBMD, SOUZA VRD. Influence of different types of sugars in physalis jellies. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.08816] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Kurotobi T, Hoshino T, Hagura Y, Kazami Y, Hayakawa F. Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.549] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomoka Kurotobi
- AOHATA Corporation
- Graduate School of Biosphere Science, Hiroshima University
| | | | - Yoshio Hagura
- Graduate School of Biosphere Science, Hiroshima University
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Rodrigues JF, Andrade RDS, Bastos SC, Coelho SB, Pinheiro ACM. Miracle fruit: An alternative sugar substitute in sour beverages. Appetite 2016; 107:645-653. [DOI: 10.1016/j.appet.2016.09.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 08/11/2016] [Accepted: 09/12/2016] [Indexed: 12/31/2022]
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Miele NA, Di Monaco R, Dell'Amura F, Rega MF, Picone D, Cavella S. A preliminary study on the application of natural sweet proteins in agar-based gels. J Texture Stud 2016; 48:103-113. [DOI: 10.1111/jtxs.12215] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 07/06/2016] [Accepted: 07/13/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Nicoletta A. Miele
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
| | - Rossella Di Monaco
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
| | - Francesca Dell'Amura
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
| | - Michele F. Rega
- Department of Chemical Sciences; University of Naples Federico II; Napoli Italy
| | - Delia Picone
- Department of Chemical Sciences; University of Naples Federico II; Napoli Italy
| | - Silvana Cavella
- Center of Food Innovation and Development in the Food Industry, University of Naples Federico II; Napoli Italy
- Department of Agricultural Sciences; University of Naples Federico II; Napoli Italy
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Azevedo BM, Schmidt FL, Bolini HMA. High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-intensity analysis. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12774] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Bruna M. Azevedo
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil
| | - Flávio L. Schmidt
- Food Technology Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil
| | - Helena M. A. Bolini
- Food and Nutrition Department; Faculty of Food Engineering; University of Campinas; R. Monteiro Lobato 80 6121 Campinas Brazil
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30
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Riedel R, Böhme B, Rohm H. Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12787] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Romy Riedel
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Birgit Böhme
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Harald Rohm
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
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31
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Agudelo A, Varela P, Fiszman S. Methods for a deeper understanding of the sensory perception of fruit fillings. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.12.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Antenucci RG, Hayes JE. Nonnutritive sweeteners are not supernormal stimuli. Int J Obes (Lond) 2015; 39:254-9. [PMID: 24942868 PMCID: PMC4262733 DOI: 10.1038/ijo.2014.109] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Revised: 06/04/2014] [Accepted: 06/10/2014] [Indexed: 12/12/2022]
Abstract
BACKGROUND It is often claimed that nonnutritive sweeteners (NNS) are 'sweeter than sugar', with the implicit implication that high-potency sweeteners are supernormal stimuli that encourage exaggerated responses. This study aimed to investigate the perceived sweetness intensity of a variety of nutritive sweeteners (sucrose, maple syrup and agave nectar) and NNS (acesulfame-K (AceK), rebaudioside A (RebA), aspartame and sucralose) in a large cohort of untrained participants using contemporary psychophysical methods. METHODS Participants (n=401 total) rated the intensity of sweet, bitter and metallic sensations for nutritive sweeteners and NNS in water using the general labeled magnitude scale. RESULTS Sigmoidal dose-response functions were observed for all stimuli except AceK. That is, sucrose follows a sigmoidal function if the data are not artifactually linearized via prior training. More critically, there is no evidence that NNS have a maximal sweetness (intensity) greater than sucrose; indeed, the maximal sweetness for AceK, RebA and sucralose were significantly lower than that for concentrated sucrose. For these sweeteners, mixture suppression due to endogenous dose-dependent bitter or metallic sensations appears to limit maximal perceived sweetness. CONCLUSIONS In terms of perceived sweetness, NNS cannot be considered supernormal stimuli. These data do not support the view that NNS hijack or overstimulate sweet receptors to produce elevated sweet sensations.
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Affiliation(s)
- Rachel G. Antenucci
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA
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33
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Freitas MLF, de Lima Dutra MB, Bolini HMA. Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness. FOOD SCI TECHNOL INT 2015; 22:58-67. [DOI: 10.1177/1082013214568795] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2014] [Accepted: 12/19/2014] [Indexed: 11/17/2022]
Abstract
Pitanga has been used by the Brazilian food industry mainly for juice production. This fruit shows good economic potential due to its high concentration of vitamins and minerals. The aim of the present work was to characterize the time–intensity profile of pitanga nectar sweetened with different sweeteners to verify differences on the perception of sweet and bitter tastes. The sweeteners used to replace sucrose were sucralose, aspartame, stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and 2:1 cyclamate/saccharin blend. Fifteen assessors were selected according to their discriminating capability and trained to participate in the time–intensity analysis for sweetness and bitterness. The samples prepared with sucralose and 2:1 cyclamate/saccharin blend presented a similar sweetness profile to the sample prepared with sucrose, and the samples prepared with sucralose and aspartame presented a similar bitterness profile to the sample prepared with sucrose. Thus, sucralose would be the most suitable sweetener to replace sucrose in pitanga nectar.
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Affiliation(s)
| | - Mariana Borges de Lima Dutra
- National Institute of Education, Science and Technology of the South of Minas Gerais State, Minas Gerais, Brazil
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34
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Brennan CS. The importance of food science and technology in modern society. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12747] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Charles S. Brennan
- Centre for Food Research and Innovation; Lincoln University; Lincoln New Zealand
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35
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Feltrin AC, de Souza VR, Saraiva CG, Nunes CA, Pinheiro ACM. Sensory study of different sodium chloride substitutes in aqueous solution. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12670] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Ana Carolina Feltrin
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | - Vanessa Rios de Souza
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
| | | | - Cleiton Antônio Nunes
- Department of Food Science; Federal University of Lavras; 37200-000 Lavras MG Brazil
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36
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Rodrigues J, Gonçalves C, Pereira R, Carneiro J, Pinheiro A. Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts. J Dairy Sci 2014; 97:4733-44. [DOI: 10.3168/jds.2014-7913] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 04/16/2014] [Indexed: 11/19/2022]
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37
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Struck S, Jaros D, Brennan CS, Rohm H. Sugar replacement in sweetened bakery goods. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12617] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Susanne Struck
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany
| | - Doris Jaros
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 7647 Canterbury, New Zealand
| | - Harald Rohm
- Institute of Food Technology and Bioprocess Engineering; Technische Universität Dresden; Dresden 01062 Germany
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38
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Morais E, Morais A, Cruz A, Bolini H. Development of chocolate dairy dessert with addition of prebiotics and replacement of sucrose with different high-intensity sweeteners. J Dairy Sci 2014; 97:2600-9. [DOI: 10.3168/jds.2013-7603] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 01/15/2014] [Indexed: 12/22/2022]
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39
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Cadena RS, Cruz AG, Netto RR, Castro WF, Faria JDAF, Bolini HMA. Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.012] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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