Development of pitanga nectar with different sweeteners by sensory analysis: Ideal pulp dilution, ideal sweetness, and sweetness equivalence
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The objective of this study was to develop pitanga nectar formulations in which sucrose was replaced with different sweeteners.Consumer tests were conducted with 50 fruit juice consumers, and a just-about-right scale was used to determine the idealpulp dilution and ideal sweetness with sucrose. Furthermore, the adequate concentrations of six sweeteners were determinedto obtain the equivalent sweetness of sucrose using relative to these concentrations the magnitude estimation model with 19selected assessors. The ideal dilution test resulted in 25% pulp, and the ideal sweetness test, 10% sucrose. Sweetener concentrationsto replace sucrose were 0.0160%, 0.0541%, 0.1000%, 0.0999%, 0.0017%, and 0.0360%, respectively, for sucralose, aspartame,stevia 40% rebaudioside A, stevia 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend. These results can beused to prepare pitanga nectar with different sweeteners and obtain the same sweetness intensity in less caloric products thanthat of nectar prepared with sucrose.
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