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Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue
Author(s) -
Waldrop Megan E.,
Ross Carolyn F.
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12575
Subject(s) - agave , sugar , food science , taste , artificial sweetener , electronic tongue , mathematics , stevia , sucrose , sweetness , chemistry , biology , botany , medicine , alternative medicine , pathology
Utilizing more than one sweetener has been shown to be an effective way to substitute sucrose in food products. The objective of this study was to apply the augmented simplex‐centroid mixture design for the optimization of acceptable sweetener blends using coconut sugar, agave, and stevia. Sweetener blends were evaluated in aqueous solutions and gluten‐free granola bars by a trained panel and consumers ( n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers ( P < 0.05). Taste profiles for the sweetener solutions were also generated using the electronic tongue. Most consumer and trained intensity ratings were highly correlated ( R 2 ≥ 0.79) with the electronic tongue taste profile analysis. Granola bars were also found to be significantly different ( P < 0.05), with consumers preferring coconut sugar mixtures. Using contour plots and desirability function analysis, an optimal sweetener combination was found for a granola bar formulation of 89.9% coconut sugar, 6.1% agave, and 4% stevia. These results indicate that a mixture design can be a reliable way to develop new sweetener blends for product development.