Measurement Of The Relative Sweetness Of Stevia Extract, Aspartame And Cyclamate/saccharin Blend As Compared To Sucrose At Different Concentrations

Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equisweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated the potency of all sweeteners decreased as the level of sweetner increased in equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.542119130Hanger, L.Y., Lotz, A., Lepeniotis, S., Descriptive profiles of selected high intensity sweeteners (IRS) HIS blends and sucrose (1996) J Food Sci, 61 (2), pp. 456-864Higginbotham, J.D., L'état présent des aspartame. stévioside et autres édulcorants (1982) La Sucrerie Belge, 101, p. 235Crosby, G.A., New sweeteners (1976) CRC in Food Sci Nutr, 297 JUNHomler, B.E., (1988) Low Calorie Products, , Birch CG, Lindle MG (eds), London: Elsevier Applied ScienceCloningert, M.R., Baldwin, R.E., L-aspartyl-L-phenylalanine methyl ester (aspartame) as a sweetener (1974) J Food Sci, 39, p. 347Tunaley, A., Thomson, D.M.H., McEwan, J.A., Determination of equi-sweet concentrations of nine sweeteners using a relative rating technique (1987) Int J Food Sci Tech, 22 (6), p. 627Redlinger, P.A., Setser, C.S., Sensory quality of selected sweeteners: Aqueous and lipid model systems (1987) J Food Sci, 52, p. 45Wie, S.G., Beyts, P.K., Sensory characteristics of sucralose and other high intensity sweeteners (1992) J Food Sci, 57 (4), p. 1014Baldwin, R.E., Korschgen, B.M., Intensification of fruit flavors by aspartame (1979) J Food Sci, 44, p. 938Bakal, A.I., O'Brien Nabors, L., (1986) Alternative Sweeteners, , O'Brien Nabors L, Gelardi RC (eds), New York: Marcel DekkerDuBois, E., Diterpenoid sweeteners: Syntesis and sensory evaluation of stevioside analogues nondegradable to steviol (1981) J Med Chem, 24, p. 1269Kinghorn, A.D., Soejarto, D.D., (1985) Economic and Medicinal Plant Research, , London: Academic PressSoejarto, D.D., Kinghorn, A.D., Farnsworth, N.R., Potential sweetening agents of plant origin. III. Organoleptic evaluation of stevia leaf herbarium samples for sweetness (1982) J Nat Prod, 45, p. 590Yamaguchi, S., Yoshikawa, T., Ikeda, S., Ninomyia, T., Studies on the taste of some sweet substances part I. Inter-relationships among them (1970) Agric Biol Chem, 34, p. 181Ennis, D.M., (1990) Chemical Senses, 14 (4), p. 597Stone, H., Oliver, S.M., Measurement of the relative sweetness of selected sweeteners and sweetener mixtures (1969) J Food Sci, 34, p. 215Giovanni, M.E., Pangborn, R.M., Measurement of taste intensity and degree of linking of beverages by graphic scales and magnitude estimation (1983) J Food Sci, 48, p. 1175Wiseman, J.J., McDaniel, M.R., Modification of fruit flavors by aspartame and sucrose (1991) J Food Sci, 56, p. 1668Moskowitz, H.R., Ratio scales of sugar sweetness (1970) Percep Psychoph, 7 (5), p. 315Bartoshuk, L.M., Renert, K., Rodin, J., Stevens, C., Effects of temperature on the perceived sweetness of sucrose (1982) Physiol Behav, 28, p. 905Hashimoto, Y., Moriyasu, M., Determination of sweet components in Stevia rebaudiana by high-perfomance liquid chromatograph. Ultraviolet detection (1978) Shoyakugaku Zasshi, 32 (2), p. 209Stevens, S.S., On the psychophysical law (1957) Psychol Rev, 64, p. 153Gremby, T.H., Intense sweeteneres for the food industry: An overview (1991) Trends Food Sci Tech, 1991 JAN, p. 2Isima, N., Kakayama, O., Sensory evaluation of stevioside as a sweetener (1976) Rep Nat Food Res Inst, 31, p. 80Inglett, G.E., (1974) Symposium: Sweeteners, , Westport, CT: AVI Publishing CoBeck, C.I., Sweetness, character, and applications of aspartic acid-based sweeteners (1974) Symposium: Sweeteners, , Inglett GE (ed), Westport, CT: AVI Publishing CoHarrison, S.K., Bernhardt, R.A., Time-intensity sensory characteristics of sacharin, xylitol and galactose and their effect on the sweetness of lactose (1984) J Food Sci, 49, p. 78

Chemical, Physical, Microstructural And Sensory Properties Of Set Fat-free Yogurts Stabilized With Whey Protein Concentrate

The aim of the present work was to study set-type, fat-free yogurt stabilized with skimmed milk powder (SMP) and whey protein concentrate (WPC) blends. The properties of interest were: fermentation kinetics, texture profile, syneresis, microstructure and sensory analysis. The fat-free yogurts were made with SMP/WPC addition at 1:0, 1.5:0.5, 1:1, 0.5:1.5 and 0:1. Whole yogurt with SMP/WPC addition at 1:0 was used as the control. Microscopy studies suggested that all the yogurts were similar, however the samples with a high proportion of WPC showed a slightly more compact structure. The addition of WPC resulted in a harder and more cohesive texture, greater water-holding capacity and reduced fermentation time. The fat-free yogurt with 5% of protein from SMP/WPC at 1.5:0.5 was similar to the control in texture profile, syneresis and sensory properties (p < 0.05).593-4161165(1996) Official Methods of Analysis, , Washington DCAugustin, M.A., Cheng, L.J., Clarke, P.T., (1999) Int. Dairy J., 9 (3-6), pp. 415-416Barrantes, E., Tamime, A.Y., Muir, D.D., Sword, A.M., (1994) J. Soc. Dairy Technol., 47 (2), pp. 61-68Bhullar, Y.S., Uddin, M.A., Shah, N.P., (2002) Milchwissenschaft, 57 (6), pp. 328-332Broome, M.C., Willman, N., Roginski, H., Hickey, M.W., (1982) Austr J. Dairy Technol., 37 (4), pp. 139-142Cheng, L.J., Augustin, M.A., Clarke, P.T., (2000) Aust J. Dairy Technol., 55 (2), p. 110Davies, F.L., Shankar, P.A., Brooker, B.E., Hobbs, D.G.J., (1978) Dairy Res., 45 (1), pp. 53-58El-Salam, M.H.A., El-Shibiny, S., Mahfouz, M.B., El-Dein, H., El-Atribi, H.M., Antila, V., (1991) J. Dairy Res., 58 (4), pp. 503-510Guirguis, N., Broome, M.C., Hickey, M.W., (1984) Aust. J. Dairy Technol., 39 (1), pp. 33-35Jelen, P., Buchheim, W., Peters, K.-H., (1987) Milchwissenschaft, 42 (7), pp. 418-421Lanara. Ministério da Agricultura, Brasília (1981)Kähkönen, P., Tuorila, H., (1999) Food Qual. Prefer., 10, pp. 83-91Martini, M.C., Bollweg, G.L., Levitt, M.D., Savaidano, D.A., (1987) Am. J. Clin. Nutr., 45 (2), pp. 432-436Modler, H.W., Larmond, M.E., Lin, C.S., Froehlinch, D., Emmons, D.B., (1983) J. Dairy Sci., 66 (3), pp. 423-429Modler, H.W., Kálab, M., (1983) J. Dairy Sci., 66 (3), pp. 430-437Parnell-Clunies, E.M., Kakuda, Y., Mullen, K., Arnott, D.R., Deman, J.M., (1986) J. Dairy Sci., 69, pp. 2593-2603Penna, A.L.B., Baruffaldi, R., Oliveira, M.N., (1997) J. Food Sci., 62 (4), pp. 846-850Rawson, H.L., Marshall, V.M., (1997) Int. J. Food Sci. Technol., 32 (3), pp. 213-220Rodrigues-Serrano, G., Perez-Hernandez, G., Gallardo, F., Gomez-Ruiz, L., Garcia-Garibay, M., (2002) Milchwissenschaft, 57 (9-10), pp. 540-543Tamime, A.Y., Deeth, H.C., (1980) J. Food Prot., 43 (12), pp. 939-977Torriani, S., Gardini, F., Guerzoni, M.E., Dellaglio, F., (1996) Int. Dairy J., 6 (6), pp. 625-636Verheul, M., Roefs, S.P.F.M., (1998) Food Hydrocolloids, 12 (1), pp. 17-24Yazici, F., Alvarez, V.B., Hansen, P.M.T., (1997) J. Food Sci., 62 (3), pp. 457-46

Evaluation Of Brazilian Woods As An Alternative To Oak For Cachaças Aging

Cachaça was aged for 6 months in small casks of oak and eight different Brazilian woods (amarelo, amendoim, balsamo, jatoba, louro, pau d'arco, pau d'oleo, and pereiro) in order to determine total phenols, UV-visible spectra differences, and sensorial acceptance. Also used were 200-l casks of oak and pereiro for aging cachaça for 4 years to characterize sensorial descriptors and acceptance. The results suggest that amendoim and pereiro followed by jatobá are good candidates to replace oak in the construction of cachaça aging casks. It was also observed that when using oak casks as a standard the major changes in the sensory properties occurred in the first 21 months of aging. The principal components analysis of UV-visible absorption spectra of the same beverage stored in casks made of different woods allowed identification of the wood in which the beverage had been aged. © Springer-Verlag 2003.21818387(2001) Cachaça: The Authentic Brazilian Drink, , ABRABE, São PauloNascimento, R.F., Cardoso, D., Lima-Neto, B.S., Franco, D.W., (1998) Chromatography, 48, pp. 758-762Boscolo, M., Lima-Neto, B.S., Franco, D.W., (1995) Engarrafador Mod, 41, pp. 30-33Lima-Neto, B.S., Bezerra, C.W.B., Polastro, L.R., Campos, P., Nascimento, R.F., Furuya, S.M.B., Franco, D.W., (1994) Quím Nova, 17, pp. 220-224Nascimento, R.F., Marques, J.C., Lima-Neto, B.S., Franco, D.W., (1997) J Chromatography, 782, pp. 13-16Bettin, S.M., Isique, D.I., Franco, D.W., Andersen, M.L., Knudsen, S., Skibsted, L.H., (2002) Eur Food Res Technol, 215, pp. 169-175Cardello, H.M.A.B., Faria, J.B., (1997) Bol CEPPA, 15, pp. 87-100Cardello, H.M.A.B., Faria, J.B., (1998) Ciênc Tecnol Aliment, 18, pp. 169-175Faria, J.B., Deliza, R., Rossi, E.A., (1998) Ciênc Tecnol Aliment, 13, pp. 90-93Nishimura, K., Matsuyama, R., Maturation and maturation chemistry (1989) The Science and Technology of Whiskies, pp. 235-263. , Piggott JR, Sharp R, Duncan REB (eds). Longman, Essex, EnglandReazin, G.H., (1981) Am J Enol Vit, 32, pp. 283-289Kloster, M.B., (1974) J Am Water Works Assoc, 66, pp. 44-46Stone, H., Sidel, J., (1993) Sensory Evaluation Practices, 2nd Edn., , Academic, New YorkMeilgaard, M., Civille, G.V., Carr, B.T., (1987) Sensory Evaluation Techniques, 3rd Edn., , CRC, Florida(1983) SAS User's Guide, , SAS Inst, Cary, USACadet, F., Offman, B., (1997) J Agric Food Chem, 15, pp. 1166-1171Massart, D.L., Vandeginste, B.G.M., Deming, S.N., Michote, Y., Kaufman, L., (1988) Chemometrics: A Textbook, , Elsevier, New YorkBoscolo, M., Andrade-Sobrinho, L.G., Lima-Neto, B.S., Franco, D.W., (2002) J Assoc off Anal Chem Int, 85, pp. 1-7Dias, S., Maia, A., Nelson, D., (1998) Ciênc Tecnol Aliment, 18, pp. 331-33