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| 5. |  | SANTOS, T. M.; SOUZA FILHO, M. de S. M. de; CACERES, C. A.; ROSA, M. de F.; MORAIS, J. P. S.; PINTO, A. M. B.; AZEREDO, H. M. C. de. Fish gelatin films as affected by cellulose whiskers and sonication. Food Hydrocolloids, v. 41, p. 113-118, 2014.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 6. | | PINHEIRO, F. G. C.; SOARES, A. K. L.; SANTAELLA, S. T.; SILVA, L. M. A. e; CANUTO, K. M.; CACERES, C. A.; ROSA, M. de F.; FEITOSA, J. P. DE A.; LEITAO, R. C. Optimization of the acetosolv extraction of lignin from sugarcane bagasse for phenolic resin production. Industrial Crops and Products, v. 96, p. 80-90, 2017.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 7. | | RODRIGUES, T. H. S.; PEREIRA, R. de C. A.; SILVA, L. M. A. e; AZEREDO, H. M. C. de; MUNIZ, C. R.; BRITO, E. S. de; CANUTO, K. M.; PINTO, N. de O. F.; CÁCERES, C. A. Production and physico-chemical characterization of nanocapsules of the essential oil from Lippia sidoides Cham. Industrial Crops and Products, v. 86, p. 279-288, 2016.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
18/07/2011 |
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Data da última atualização: |
26/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
REIS, R. C.; MINIM, V. P. R.; BOLINI, H. M. A.; DIAS, B. R. P.; MINIM, L. A.; CERESINO, E. B. |
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Afiliação: |
RONIELLI CARDOSO REIS, CNPMF; Valéria Paula Rodrigues Minim, UFV; Helena Maria André Bolini, USP; Beatriz Rodrigues Pimentel Dias, UFV; Luis Antônio Minim, UFV; Elaine Berger Ceresino, UFV. |
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Título: |
Sweetness equivalence of different sweeteners in strawberry-flavored yogurt. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
Journal of Food Quality, Westport, v. 34, n. 3, p. 163-170, june, 2011. |
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ISSN: |
1745-4557 |
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DOI: |
10.1111/j.1745-4557.2011.00378.x |
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Idioma: |
Inglês |
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Conteúdo: |
To successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product. |
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Thesagro: |
Alimento Preparado; Tecnologia de Alimento. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
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001 1896134
005 2023-05-26
008 2011 bl uuuu u00u1 u #d
022 $a1745-4557
024 7 $a10.1111/j.1745-4557.2011.00378.x$2DOI
100 1 $aREIS, R. C.
245 $aSweetness equivalence of different sweeteners in strawberry-flavored yogurt.$h[electronic resource]
260 $c2011
520 $aTo successfully substitute sucrose for sweeteners, further studiesmust be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry-flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame-K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame-K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry-flavored yogurt, specially acesulfame-K and stevia, once they produce more pleasing in this product.
650 $aAlimento Preparado
650 $aTecnologia de Alimento
700 1 $aMINIM, V. P. R.
700 1 $aBOLINI, H. M. A.
700 1 $aDIAS, B. R. P.
700 1 $aMINIM, L. A.
700 1 $aCERESINO, E. B.
773 $tJournal of Food Quality, Westport$gv. 34, n. 3, p. 163-170, june, 2011.
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