Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/896134
Research center of Embrapa/Collection: Embrapa Mandioca e Fruticultura - Artigo em periódico indexado (ALICE)
Date Issued: 2011
Type of Material: Artigo em periódico indexado (ALICE)
Authors: REIS, R. C.
MINIM, V. P. R.
BOLINI, H. M. A.
DIAS, B. R. P.
MINIM, L. A.
CERESINO, E. B.
Additional Information: RONIELLI CARDOSO REIS, CNPMF; Valéria Paula Rodrigues Minim, UFV; Helena Maria André Bolini, USP; Beatriz Rodrigues Pimentel Dias, UFV; Luis Antônio Minim, UFV; Elaine Berger Ceresino, UFV.
Title: Sweetness equivalence of different sweeteners in strawberry-flavored yogurt.
Publisher: Journal of Food Quality, Westport, v. 34, n. 3, p. 163-170, june, 2011.
Language: en
Description: To successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product.
Thesagro: Alimento Preparado
Tecnologia de Alimento.
Data Created: 2011-07-18
ISSN: 1745-4557
Appears in Collections:Artigo em periódico indexado (CNPMF)

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