Premium
Ideal and relative sweetness of high intensity sweeteners in mango nectar
Author(s) -
Cadena Rafael Silva,
Bolini Helena Maria André
Publication year - 2012
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/j.1365-2621.2011.02932.x
Subject(s) - sucralose , sweetness , thaumatin , aspartame , chemistry , food science , sugar , sucrose , biochemistry , gene
Summary The aim of this study was to analyse the ideal and relative sweetness of mango nectar with high intensity sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5% and 15%, was analysed using an acceptance test with a just‐about‐right (JAR) scale and 100 consumers of mango nectar. The magnitude estimation method was then used to determine the relative sweetness of the high intensity sweeteners. Six samples were prepared and one sweetener added to each: sucrose, sucralose, 100:50:1 acesulfame‐K/sucralose/neotame blend, 1:1 thaumatin/sucralose blend and stevia with 97% of rebaudioside. The ideal sweetness analysis revealed that 6.84% was the ideal concentration of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power, being 6026 times sweeter than sucrose with respect to the mango nectar containing 7% of sucrose, followed by sucralose (627), thaumatin/sucralose blend 1:1 (549), acesulfame‐K/sucralose/neotame blend 100:50:1 (259) and stevia (134).