Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes?

Honorio, Alice R.; Soares, André Felipe; Lima, Diana Clara Nunes de; Tribst, Alline Artigiani Lima

doi:10.1016/j.ijgfs.2021.100404

Cited by 3 publications

(1 citation statement)

References 39 publications

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“…In a study with passion fruit nectar, Honorio et al. (2021) found a correlation between preference for highly sweet drinks and overweight/obesity, in which the group with the highest percentage of obese individuals preferred more sweetened nectars. In the present study, the group of obese tasters detected a dominance of sweet taste only in the presence of high concentrations of sucrose, suggesting a lower sweet taste perception, a fact that favors a greater addition of sugars to drinks by this population.…”

Section: Resultsmentioning

confidence: 99%

Temporal sweet taste dominance according to adult body mass index classification

Lima

Ramos

Sousa

et al. 2023

Journal of Food Science

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Excess adipose tissue is associated with basic tastes perception change, which can negatively affect food choices. However, the effect of overweight and obesity on sensory perception is not clearly explained in the literature yielding heterogeneous results. The present investigation aimed to investigate the temporal dominance of sweet taste according to body mass index (BMI) classification in adults during the ingestion of five passion fruit nectar samples prepared with different sucrose concentrations. The temporal dominance of sensations methodology was applied, which allowed the representation of the stimuli assessed in dominance curves, considering a significant difference in Fisher's exact test (p ≤ 0.05). The attributes evaluated were sweet taste, bitter taste, acidic taste, astringency, passion fruit flavor, metallic taste, or none of the previous options. The sensory analysis was performed with the participation of ninety adult consumers, divided into three groups: EG = eutrophic, WG = overweight, and OG = obesity group, according to the BMI classification. Between the groups a difference in the perception of the attribute “sweet taste” was observed: The EG demonstrated perception of the stimulus in food samples at lower sucrose concentrations, whereas WG and OG showed a higher rate of sweet taste dominance in the food samples with higher concentration of sucrose. Overweight and obese individuals have a lower sensory perception of sweet taste and require a greater amount of sucrose to producing sensory dominance of the attribute “sweet taste” when compared to eutrophic individuals. Practical Application Overweight and obese individuals may experience taste perception in foods in a different way. This study investigated the dominance of sweet taste perception in a fruit beverage by adults with adequate weight and overweight. The results of the tests support the hypothesis that obese and nonobese individuals differ in the sweet taste perception, which can help to understand which factors are involved in sensory perception and food consumption, in addition to providing subsidies for the nonalcoholic beverage industry to elaborate products with new alternatives for concentration and/or replacement of sucrose.

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Section: Resultsmentioning

confidence: 99%

Temporal sweet taste dominance according to adult body mass index classification

Lima

Ramos

Sousa

et al. 2023

Journal of Food Science

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Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes

ÖZGÜR,

UÇAR

2023

Akademik Gıda

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D-allulose is a monosaccharide that belongs to the class of sugars known as rare derivatives of monosaccharides in nature. The aim of this study was to investigate how the sugar substitute D-allulose influenced the physicochemical, textural, and sensory characteristics of cakes. Solvent water retention capacity analysis of flour used in cake production and ash, dry matter, texture, color and reducing sugar analyses of cake dough were carried out in a day while water activity, pH, titratable acidity, antioxidant activity analysis and sensory analyses of cakes were performed in three different days. The average heights of control, AL50 and AL100 cakes were 2.60±0.14, 1.75±0.1 and 1.50±0.0 cm while they had the cake yields of 87.2±1.9, 86.2±4.1 and 87.6±3.2%, respectively. Viscosity analysis results showed that viscosity of dough samples decreased with an increase in spindle speed for all groups. The total dry matter content of control cakes was 76.1±3.0% while AL50 and AL100 cakes had a dry matter content of 76.4±4.6 and 75.0±2.6%, respectively. Total ash contents were 1.2±0.0, 1.3±0.0 and 1.4±0.0% for control, AL50 and AL100 cakes, respectively. The mean radical scavenging activity (RSA) of control cakes on the first day of production was 26.1±5.8, 51.6±1.3 in the AL50 group and 53.9±1.2 in the AL100 group. When evaluating the panelists' overall acceptability scores for the sensory qualities of cakes, the first day yielded the highest AL50 (7.9±1.2), while the 8th day of storage yielded the lowest AL50 (8.5±0.8) for the control group. The 8th day analysis yielded the lowest result (6.7±1.4) for the AL100 group. Results indicated that D-allulose preserved the physicochemical, textural, and sensory characteristics of cakes while increasing their antioxidant capacity, and it could be utilized to create novel products in the food industry because of these qualities.

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Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception

Andersen,

Christensen,

Castura

et al. 2024

Beverages

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Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different sweetener systems affects the sensory profile and consumer liking. Five chocolate-flavored milk treatments were formulated, varying in sucrose replacement level (partial: 58%; complete: 100%) and sweetener system (synthetic: acesulfame-K; natural: rebaudioside M-erythritol blend). Relative-to-Reference Scaling by a trained panel confirmed that no significant differences in the sensory profile when partial sucrose replacement was compared to sucrose, whereas the complete replacement increased bitter taste, pungent flavor, licorice flavor and mouth-drying. A total of 104 consumers evaluated the treatments for liking and indicated their temporal perceptions with temporal check-all-that-apply. Latent variable clustering performed on liking ratings revealed two clusters, which perceived temporal sensory characteristics differently depending on the sweetener system. Cluster 1 preferred the sucrose control over treatments with complete and partial replacement using a natural sweetener system, with complete replacement being perceived as having off-flavor. Cluster 2 preferred the sucrose control over partial and complete replacement using either of the sweetener replacements investigated, which were characterized as off-flavored and bitter. Understanding these consumer segments enables the food industry to develop effective low-energy formulations using synthetic and natural non-nutritive sweeteners, leading to reduced sugar consumption.

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Passion fruit nectar sweetened with stevia and sucralose: Is perception affected by the regular consumption of sweeteners or diabetes?

Cited by 3 publications

References 39 publications

Temporal sweet taste dominance according to adult body mass index classification

Temporal sweet taste dominance according to adult body mass index classification

Effect of D-Allulose Use as a Sugar Substitute on Some Physicochemical, Textural and Sensory Properties of Cakes

Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception

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