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Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions
Author(s) -
Sousa Lima Rafael,
Cazelatto de Medeiros Alessandra,
Muniz Pereira Cecília Teresa,
Faria dos Santos Geina,
Augusto de Quadros Diomar,
Sousa Campos Mayra Fernanda,
André Bolini Helena Maria
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14949
Subject(s) - sweetness , passion fruit , nectar , sucralose , food science , sucrose , population , taste , biology , medicine , environmental health , botany , pollen
Summary Passion fruit is the fourth most consumed fruit by the Brazilian population, especially in the form of juice, usually associated with the addition of sucrose. This study aimed to evaluate the ideal sucrose concentration, and its impact on the consumer's acceptance of passion fruit nectar, sweetened with non‐caloric sweeteners as sucrose replacers in five Brazilian geographic regions. The acceptance scores evaluated by anova and Tukey's Honestly Significant Difference test indicated that sucralose‐sweetened samples were the most accepted, with no differences from the sucrose‐sweetened sample ( P < 0.05), with a positive purchase intention in the five regions studied (>50%). However, differences in the acceptance scores were observed for the other sweeteners among the regions. Despite the difference in the sweetness perception among the Brazilian geographic regions, it may not be the only determining factor in the acceptance of passion fruit nectar sweetened with non‐caloric sweeteners.