Analysis of various sweeteners in petit suisse cheese: determination of the ideal and equivalent sweetness

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Vanessa Rios de-
Autor(es): dc.creatorPinheiro, Ana Carla Marques-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorPinto, Sandra Maria-
Autor(es): dc.creatorAbreu, Luíz Ronaldo-
Autor(es): dc.creatorMenezes, Camila Carvalho-
Data de aceite: dc.date.accessioned2026-02-09T11:23:35Z-
Data de disponibilização: dc.date.available2026-02-09T11:23:35Z-
Data de envio: dc.date.issued2014-10-23-
Data de envio: dc.date.issued2014-10-23-
Data de envio: dc.date.issued2011-07-26-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4480-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2011.00349.x/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1139894-
Descrição: dc.descriptionFor a sweetener to successfully replace sucrose in food formulations, studies must first determine the necessary concentration of the sweetener to be used and its equivalent sweetness to sucrose. In this study,we verified both the equivalent sweetness and the magnitude of sweetness of processed cheese sweetened with different sweeteners and combinations of sweeteners.Atotal of four formulationswere evaluated: sucralose, sucralose/acesulfame-K (4:1), thaumatin/sucralose (2:1) and cyclamate/saccharin (1:1). First, the sweetness was determined using the ideal scale. Next, we determined the equivalent sweetness compared to sucrose (considered to be ideal in terms of sweetness) for each sweetener studied and evaluated its sweetness through the magnitude estimation method. The concentration of sucrose considered ideal in strawberry petit suisse was 17%. To promote a sweetness equivalent to the ideal (17% sucrose) sucralose, sucralose/acesulfame-K (4:1), thaumatin/ sucralose (2:1) and cyclamate/saccharin (1:1) sweeteners should be added to processed cheese at concentrations of 0.065%, 0.066%, 0.108% and 0.349%, respectively.-
Idioma: dc.languageen-
Publicador: dc.publisherBlackwell Publishing-
Direitos: dc.rightsrestrito-
???dc.source???: dc.sourceJournal of Sensory Studies-
Palavras-chave: dc.subjectPetit suisse-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectSweetness-
Título: dc.titleAnalysis of various sweeteners in petit suisse cheese: determination of the ideal and equivalent sweetness-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.