Análise sensorial de suco de fruta natural adicionado de diferentes agentes edulcorantes

Abstract

Currently, several products are produced with dietary sweeteners and sugar due to increased metabolic diseases such as diabetes, dyslipidemia, obesity, and also for those who wish to maintain weight. Likewise, there is a growing segment of fruit juice without sugar, but sweet as sucrose. This research aimed to conduct sensory analysis of the following fruit juice: pineapple, orange and lemon, sweetened with aspartame, aspartame, cyclamate / saccharin and sucralose, as well as analysis of sugar (sucrose) tabletop sweetener more common among the Brazilian population. Sensory analysis was performed using the affective test of acceptability and hedonic scale of seven points (1 - dislike very much; 7 - liked a lot) and intensity scale with five points (1 - very poor, 5 - very strong) comparing the equivalent sweetness of each sweetener diet with standard 5% caster sugar. According to the affective tests performed in this study, for all juices prepared the sample with cyclamate / saccharin, stood out for having pronounced sweetness, persistence of sweetness and bitterness that compromise the use of these sweeteners such as sucrose substitutes. The sweetener showed that the sensory profile most similar to sucrose was aspartame.