2014
DOI: 10.1590/s0101-20612014005000008
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Development of pitanga nectar with different sweeteners by sensory analysis: ideal pulp dilution, ideal sweetness, and sweetness equivalence

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Cited by 15 publications
(20 citation statements)
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“…Thus, the lower rebaudioside A concentration had no effect on the perception of the bitter aftertaste in the chocolate ice cream, which is characteristic of Stevia with lower rebaudioside concentrations (Goto & Clemente, ). Opposite result was observed by previous studies (Freitas et al., ; Freitas, Dutra, & Bolini, ), who reported that the lowest rebaudioside A concentration led to higher averages for the bitter aftertaste. These authors studied the sensory profile of pitanga juice and acerola ( Malpighia emarginata ) juice sweetened with different concentrations of rebaudioside A and found higher scores for the lowest rebaudioside A concentrations, while the higher concentrations led to lower sensory scores.…”
Section: Resultscontrasting
confidence: 59%
“…Thus, the lower rebaudioside A concentration had no effect on the perception of the bitter aftertaste in the chocolate ice cream, which is characteristic of Stevia with lower rebaudioside concentrations (Goto & Clemente, ). Opposite result was observed by previous studies (Freitas et al., ; Freitas, Dutra, & Bolini, ), who reported that the lowest rebaudioside A concentration led to higher averages for the bitter aftertaste. These authors studied the sensory profile of pitanga juice and acerola ( Malpighia emarginata ) juice sweetened with different concentrations of rebaudioside A and found higher scores for the lowest rebaudioside A concentrations, while the higher concentrations led to lower sensory scores.…”
Section: Resultscontrasting
confidence: 59%
“…The product's acidity was probably a factor that interfered in the sweet perception of edulcorants obtained from the stevia leaves extract in the pitanga nectar, because it masks the sweetness. Freitas et al (2014) previously used and evaluated the pitanga pulp, and they found a pH of 3.12 and a total titratable acidity of 1.19% citric acid. Bonnans and Noble (1993) evaluated aqueous solutions which contained sucrose (8%, 10%, and 12%) and aspartame (0.06%, 0.07%, and 0.08%), equally sweet, and with the addition of citric acid (0%, 0.075%, 0.15%, and 0.225%).…”
Section: Freitas Et Almentioning
confidence: 99%
“…Another widely used approach is the magnitude estimation method, which provides a graphical representation of the results standardized by Stevens' law (Stone and Oliver, 1969). Magnitude estimation is one of the most commonly used methods to obtain sweetness equivalency as related to sucrose and it has been successfully used in many processed products (Palazzo et al, 2011;Cadena and Bolini, 2012;Freitas et al, 2014).…”
Section: Introductionmentioning
confidence: 99%