Development of tropical mixed juice with low added-sugar content : Sensory and nutritional aspects
The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated the...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 28(2022), 5 vom: 06. Juli, Seite 440-450 |
|---|---|
| 1. Verfasser: | |
| Weitere Verfasser: | , , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2022
|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Consumer study antioxidant capacity check-all-that-apply (CATA) cross-modal interactions rate-all-that-apply (RATA) Sugars Ascorbic Acid PQ6CK8PD0R |
| Zusammenfassung: | The aim of the present study was to develop a mixed tropical fruit juice of cashew apple, acerola and melon with low added-sugar content considering sensory and nutritional aspects. Five formulations were developed varying the concentration of the different fruits. A total of 172 consumers rated their overall liking using a 9-point hedonic scale and described their sensory characteristics using a Check-all-that-apply question. In addition, the functional properties of the juices were evaluated by analyzing vitamin C, total phenolic compounds and antioxidant capacity. Results showed that the addition of sugar and fruit composition affected the sensory characteristics and consumer liking of the formulations. Samples without added sugar and with higher melon concentration showed lower liking scores (p < 0.05). In addition, the highest concentration of acerola had a positive effect on nutritional characteristics. The formulation with 50% of fruit pulp (60% of cashew apple, 30% of acerola and 10% of melon), 47% of water, and 3% of added sugar achieved the best results. The effect of aroma on sweetness perception was investigated by adding identical to natural aromas of melon, apple and pineapple to the selected formulation. However, aroma did not significantly modify sweetness perception, evaluated using a rate-all-that-apply question |
|---|---|
| Beschreibung: | Date Completed 27.06.2022 Date Revised 27.06.2022 published: Print-Electronic Citation Status MEDLINE |
| ISSN: | 1532-1738 |
| DOI: | 10.1177/10820132211020844 |