The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: a systematic review

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Poliana Bergamin Athayde-
Autor(es): dc.creatorSantos, Maria de Fátima-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorPinto, Vinicius Rodrigues Arruda-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Data de aceite: dc.date.accessioned2026-02-09T12:24:07Z-
Data de disponibilização: dc.date.available2026-02-09T12:24:07Z-
Data de envio: dc.date.issued2022-08-08-
Data de envio: dc.date.issued2022-08-08-
Data de envio: dc.date.issued2022-01-12-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50875-
Fonte completa do material: dc.identifierhttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16291-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1160561-
Descrição: dc.descriptionWith the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high-intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low-sugar or sugar-free natural products, which besides being sensory-friendly, are possibly lower in calories and costs.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science & Technology (IFST)-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectSweet fruit preserves-
Palavras-chave: dc.subjectLow-sugar-
Palavras-chave: dc.subjectSugar-free-
Palavras-chave: dc.subjectNatural products-
Título: dc.titleThe effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: a systematic review-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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