02203naa a2200265 a 450000100080000000500110000800800410001902400510006010000220011124501260013326000090025950000210026852013590028965000200164865300250166865300320169365300190172565300290174465300310177370000250180470000180182970000130184770000150186077300620187521324132021-06-24       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1177/108201322110208442DOI1 aMARTINS, I. B. A.  aDevelopment of tropical mixed juice with low added-sugar contentbSensory and nutritional aspects.h[electronic resource]  c2021  aFirst Published.  aThe aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p?&lt?0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question.  aFood technology  aAntioxidant capacity  aCheck-all-that-apply (CATA)  aConsumer study  aCross-modal interactions  aRate-all-that-apply (RATA)1 aBARBOSA, I. de C. C.1 aROSENTHAL, A.1 aARES, G.1 aDELIZA, R.  tFood Science and Technology International, 2021. p. 1-11.