SENSORY EVALUATION OF APPLE SAUCE WITH DIFFERENT SWEETENERS

Abstract

The preference of naturaIs (fructose, sorbitol, stevioside) and artificiaIs (cyclamate/saccharin, aspartame, acesulphame-K) sweetners was tested comparatively to sucrose. A base of apple sauce was used as support to mantain the characteristics of colour, appearance and aroma. The sensorial analysis by flavour profile showed that the standard sauce (with sucrose) presented the best average for alI the characteristics. The sauces with aspartame and acesulphame-K reach the best averages for taste, followed closely by the one with saccharin/cyclamate. The product with stevioside