Analysis of various sweeteners in low-sugar mixed fruit jam: Equivalent sweetness, time-intensity analysis and acceptance test

International Journal of Food Science and Technology

Volumn 48, Issue 7, 2013, Pages 1541-1548

  De Souza, Vanessa R ^a   Pereira, Patrícia A P ^a   Pinheiro, Ana Carla M ^a   Bolini, Helena M A ^b   Borges, Soraia V ^a   Queiroz, Fabiana ^a  

^a Federal University of Lavras Câmpus Universitário   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Equivalent sweetness; Mixed fruit jam; Sweeteners; Time intensity

Indexed keywords

ANALYSIS OF VARIOUS; CONSUMER ACCEPTANCE; EQUIVALENT SWEETNESS; FRUIT JAMS; OPTIMAL CONCENTRATION; SIGNIFICANT DIFFERENCES; SWEETENERS; TIME INTENSITIES;

FOOD ADDITIVES; FRUITS; SUGAR SUBSTITUTES;

SUGAR (SUCROSE);

ANNONA MURICATA; PASSIFLORA EDULIS;

EID: 84879607343     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12123     Document Type: Article

References (56)

1. Acosta, O., Víquez, F. & Cubero, E. (2008). Optimization of low calorie mixed fruit jelly by response surface methodology. Food Quality and Preference, 19, 79-85.
2. Amerine, M.A., Pangborn, R.M. & Roessler, E.B. (1965). Principles of Sensory Evaluation of Food. Pp. 602 NewYork: Academic Press.
3. Asherie, N., Ginsberg, C., Blass, S., Greenbaum, A. & Knafo, S. (2008). Solubility of thaumatin. Crystal Growth & Design, 8, 1815-1817.
4. Binns, N.M. (2003). Sucralose - all sweetness and light. Nutrition Bulletin, 28, 53-58.
5. Cardello, H.M.A.B., Silva, M.A.A.P. & Damasio, M.H. (1999). Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations. Plant Foods for Human Nutrition, 54, 119-130.
6. Cardello, H.M.A.B., Silva, M.A.A.P., Damasio, M.H. & Lobao, F. (2003). Programa Sistema de Coleta de Dados Tempo-Intensidade - SCDTI. Ciência e Tecnologia de Alimentos, 37, 54-60.
7. Cadena, R.S. & Bolini, H.M.A. (2011). Time-intensity analysis and acceptance test for traditional and light vanilla ice cream. Food Research International, 44, 677-683.
8. Cadena, R.S. & Bolini, H.M.A. (2012). Ideal and relative sweetness of high intensity sweeteners in mango nectar. International Journal of Food Science & Tehnology, 47, 991-996.
9. Cardoso, J.M.P. & Bolini, H.M.A. (2007). Different sweeteners in peach nectar: ideal and equivalent sweetness. Food Research International, 40, 1249-1253.
10. Cardoso, J.M.P. & Cardello, H.M.A.B. (2003). Potency sweetener equivalent sweetness and acceptance, and different sweeteners in beverage with yerba mate (LLex paraguariensis ST. HIL.) soluble powder, when served hot. Food Nutrition, 14, 191-197.
11. Chung, S.J., Heymann, H. & Grün, I.U. (2003). Temporal release of flavor compounds from low-fat and high-fat ice cream during eating. Journal of Food Science, 68, 2150-2156.
12. Cliff, M. & Heymann, H. (1993). Development and use of time-intensity methodology for sensory evaluation: a review. Food Research International, 26, 375-385.
13. Coiffard, C.A., Coiffard, L.J. & Roeck-Holtzhauer, Y.M. (1997). Influence of pH on thermodegradation of thaumatin in aqueous solution. Food Research International, 30, 707-710.
14. Dabelea, D., Bell, R.A., D'Agostino, R.B. et al. (2007). Incidence of diabetes in youth in the United States. Journal American Medical Association, 297, 2716-2724.
15. Desobry-Banon, S. & Vickers, Z. (1998). Cohesiveness of mass evaluation by time- intensity and single-value measurements. Journal of Food Science, 63, 174-176.
16. Fernandes, L.M., Pereira, N.C., Mendes, E.S., Lima, O.C.M.L. & Costa, S.C. (2001). Clarification of aqueous extract of Stevia rebaudiana (Bert.) Bertoni using cactus, Cerus peruvianus. Acta Scientiarum, 23, 1369-1374.
17. Flamm, W.G., Blackburn, G.L., Comer, C.P., Mayhew, D.A. & Stardel, W.W. (2003). Long-term food consumption and body weight changes in neotame safety studies are consistent with the allometric relationship observed for other sweeteners and during dietary restrictions. Regulatory Toxicology and Pharmacology, 38, 144-156.
18. Green, C. (1999). Thaumatin: a natural flavour ingredient. In: Lowcalorie Sweeteners: Present and Future vol. 85 (edited by A. Corty). Pp. 129-132. Basel, Switzerland: Karger.
19. Ketelsen, S.M., Keaym, C.L. & Wietm, S.G. (1993). Time-intensity parameters of selected carbohydrate and high potency sweeteners. Journal of Food Science, 58, 1418-1421.
20. Kuhn, C., Bufe, B., Winning, M. et al. (2004). Bitter Taste Receptors for Saccharin and Acesulfame K. The Journal of Neuroscience, 10, 10260-10265.
21. Lawless, H.T. & Heymann, H. (1999). Sensory Evaluation of Food: Principles and Practices. Pp. 827. New York: Aspen.
22. Macfie, H.J., Bratchell, N., Greenhoff, K. & Vallis, L.V. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4, 129-148.
23. Malik, A., Jeyarani, T. & Raghavan, B. (2002). A comparison of artificial sweeteners' stability in a lime-lemon flavored carbonated beverage. Journal of Food Quality, 25, 75-82.
24. Marcellini, P.S., Chainho, T.F. & Bolini, H.M.A. (2005). Ideal sweetness and acceptance analysis of pineapple juice concentrate reconstituted sweetened with sucrose and different sweeteners. Food Nutrition, 16, 177-182.
25. Mayhew, D.A., Comer, C.P. & Stargel, W.W. (2003). Food consumption and body changes with neotame, a new sweetener with intense taste: differentiating effects of palatability from toxicity in dietary safety studies. Regulatory Toxicology and Pharmacology, 38, 124-143.
26. Melo, L.M., Bolini, H.M.A. & Efraim, P. (2007). Equisweet milk chocolates with intense sweeteners using time-intensity method. Journal of Food Quality, 30, 1056-1067.
27. Mondaca, R.L., Gálvez, A.V., Bravo, L.Z. & Hen, K.A. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: a comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132, 1121-1132.
28. Moraes, P.C.B. & Bolini, H.M.A. (2010). Different sweeteners in beverages prepared with instant and roasted ground coffee: ideal and equivalent sweetness. Journal of Sensory Studies, 25, 215-225.
29. Mosca, A.C., Van de Velde, F., Bult, J.H.F., Van Boekel, M.A.J.S. & Stieger, M. (2010). Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose. Food Quality and Preference, 21, 837-842.
30. Moskowitz, H.R. (1970). Ratio scales of sugar sweetness. Perception & Psychophysics, 7, 315-320.
31. Nabors, L.O. (2002). Sweet choices: Sugar replacements for foods and beverages. Food Technology, 56, 28-35.
32. PanelCheck software (2006). Nofima Mat. Ås, Norway.
33. Nofre, C. & Tinti, J.M. (2000). Neotame: discovery, properties, utility. Food Chemistry, 69, 245-257.
34. Ogden, C.L., Carroll, M.D., Curtin, L.R., Mcdowell, M.A., Tabak, C.J. & Flegal, K.M. (2006). Prevalence of overweight and obesity in the United States, 1999-2004. Journal of the American Medical Association, 295, 1549-1555.
35. Pangborn, R.M. (1959). Influence of hunger on sweetness preferences and taste thresholds. American Journal of Clinical Nutrition, 7, 280-287.
36. Pinheiro, M.V.S., Oliveira, M.N., Penna, A.L.B. & Tamime, A.Y. (2005). The effect of different sweeteners in low-calorie yogurts-a review. International Journal of Dairy Technology, 58, 193-199.
37. Popova, A.D., Velcheva, E.A. & Stamboliyska, B.A. (2012). DFT and experimental study on the IR spectra and structure of acesulfame sweetener. Journal of Molecular Structure, 1009, 23-29.
38. Powers, N.L. & Pangborn, R.M. (1978). Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners. Journal of Food Science, 43, 41-46.
39. Reis, R.C., Minim, V.P.R., Bolini, H.M.A., Dias, B.R.P., Minim, L.A. & Ceresino, E.B. (2011). Sweetness equivalence of different sweeteners in Strawberry-flavored yogurt. Journal of Food Quality, 34, 163-170.
40. Schiffman, S.S., Reilly, D.A. & Clark, T.B. (1979). Qualitative differences among sweeteners. Physiology & Behavior, 23, 1-9.
41. Schiffman, S.S., Gatlin, L.A., Miller, E.A.S. et al. (1994). The effect of sweeteners on bitter taste in young and elderly subjects. Brain Research Bulletin, 35, 189-204.
42. Schiffman, S.S., Booth, B.J., Losee, M.L., Pecore, S.D. & Warwick, Z.E. (1995). Bitterness of sweeteners as a function of concentration. Brain Research Bulletin, 36, 505-513.
43. Shah, A.B., Jones, G.P. & Vasiljevic, T. (2010). Sucrose-free chocolate sweetened with Steia rebaudiana extract and containing different agents-affects on physicochemical and sensory properties. International Journal of Food Science & Technology, 45, 1426-1435.
44. Shendurce, A.M., Arora, S., Sharma, V., Wadhwa, B.K., Sharma, G.S. & Singh, A.K. (2010). Multiple sweetener approach for sweetening whey beverages. Beverage and Food World, 37, 40-42.
45. Souza, V.R., Pinheiro, A.C.M., Carneiro, J.D.S., Pinto, S.M., Abreu, L.R. & Menezes, C.C. (2011). Analysis of various sweeteners in petit Suisse cheese: determination of the ideal and equivalent sweetness. Journal of Sensory Studies, 26, 339-345.
46. Stevens, S.S. (1957). On the psychophysical law. Psychological Review, 64, 153.
47. Stone, H. & Oliver, S.M. (1969). Measurement of the relative sweetness of selected sweeteners and sweetener Mixtures. Journal of Food Science, 34, 215-222.
48. Stone, L.J. & Pangborn, R.M. (1990). Preferences and intake measures of salt and sugar, and their relation to personality traits. Food Science and Technology, 15, 63-79.
49. Stone, H.S. & Sidel, J.L. (1993). Sensory Evaluation Practices. San Diego, CA: Academic Press.
50. Tomic, O., Nilsen, A.N., Martens, M. & Næs, T. (2007). Visualization of sensory profiling data for performance monitoring, Food Science and Technology, 40, 262-269.
51. Ujikawa, M. & Bolini, H.M.A. (2004). Descriptive profile, time-intensity sweetness profile and affective taste of traditional and low-calorie nectar peach (Prunus persica). Acta Scientiarum, 357, 85-92.
52. Van der Wel, H. & Edens, L. (1985). Microbial synthesis of the sweet-tasting plant protein thaumatin. Trends in Biotechnology, 3, 61-64.
53. Van der Wel, H. & Loeve, K. (1972). Isolation and characterization of thaumatin I and II, the sweet-tasting proteins from Thaumatococcus danielli Benth. European Journal of Biochemistry, 31, 221-225.
54. Walkeling, I.N. & MacFie, J.H. (1995). Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of κ samples from τ may be tested. Food Quality and Preference, 6, 299-308.
55. Weaver, D. & Finke, M. (2003). The relationship between the use of sugar content information on nutrition labels and consumption of added sugars. Food Policy, 28, 213-219.
56. Wiet, S.G. & Beyts, P.K. (1992). Sensory Characteristics of Sucralose and Other High Intensity Sweeteners. Journal of Food Science, 75, 95-102.