Title:	Sweetness equivalence of different sweeteners in strawberry-flavored yogurt.
Authors:	REIS, R. C. MINIM, V. P. R. BOLINI, H. M. A. DIAS, B. R. P. MINIM, L. A. CERESINO, E. B.
Affiliation:	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.
Date Issued:	2011
Citation:	Journal of Food Quality, Westport, v. 34, n. 3, p. 163-170, june, 2011.
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.
ISSN:	1745-4557
Language:	en
DOI:	10.1111/j.1745-4557.2011.00378.x
Type of Material:	Separatas
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPMF)