SENSORY EVALUATION OF APPLE SAUCE WITH DIFFERENT SWEETENERS

Authors

  • ADRIANE MULINARI CAMPOS Universidade Federal do Paraná
  • LIS MARY BILESKI CÂNDIDO Universidade Federal do Paraná
  • REGINA M. HARTOG POMBO RODRIGUES Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v10i2.14410

Keywords:

MOLHO DE MAÇA, EDULCORANTES, ANÁLISE SENSORIAL. APPLE SAUCE, SWEETNERS, SENSORIAL ANALYSIS.

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

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How to Cite

CAMPOS, A. M., CÂNDIDO, L. M. B., & RODRIGUES, R. M. H. P. (1992). SENSORY EVALUATION OF APPLE SAUCE WITH DIFFERENT SWEETENERS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 10(2). https://doi.org/10.5380/cep.v10i2.14410

Issue

Vol. 10 No. 2 (1992)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.