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Artigo Científico Acesso embargado Análise sensorial de doce de banana e morango desenvolvido com diferentes edulcorantes(2018) Souza, Keila Rufatto deThe present work aimed to develop banana and strawberry jams using the sweeteners xylitol, sucralose and stevia in different concentrations, as well as verifying the sensorial quality of the product in terms of color, flavor, sweetness and overall assessment. To this end, 3 jam formulations were developed with each sweetener and a sample of each was selected by the characteristic profile test. After that, the selected samples and a standard formulation developed with sucrose were submitted to the acceptance test with potential consumers of the product using sensorial analysis with a hedonic scale of 7 points. The characteristic profile test showed that the evaluated attributes obtained average values ranging from 4,6 to 7,9. In the acceptance test there were no significant differences between the samples in terms of color and overall assessment. For the flavor and bitterness attributes, the standard sample got a significant difference (p< 0,05) in relation to the stevia sample. In the sweetness attribute the stevia sample differed significantly (p< 0,05) from xylitol and standard samples. In view of the results, it’s observed that the substitution of sucrose by sweeteners is a possible alternative for the elaboration of banana and strawberry jam with reduced calories.