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Development of beer diet jams sweetened with artificial or natural sweeteners

The objective of this work was to develop formulations of beer jams sweetened by using natural compounds extracted from stevia, such as steviosides and rebaudiosides A and C. Formulations sweetened by using artificial compounds or sucrose were elaborated for centesimal and sensory evaluations aiming...

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Principais autores: Silva, Sandra Beserra da, Zorzenon, Maria Rosa, Milani, Paula Gimenez, Costa, Silvio Claudio da, Seixas, Flavio Augusto Vicente
Formato: Artigo
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2020
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/13925
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spelling peri-article-139252022-10-19T18:58:33Z Development of beer diet jams sweetened with artificial or natural sweeteners Silva, Sandra Beserra da Zorzenon, Maria Rosa Milani, Paula Gimenez Costa, Silvio Claudio da Seixas, Flavio Augusto Vicente Tecnologia em alimentos jam; beer; rebaudioside-A; stevioside; sucrose. The objective of this work was to develop formulations of beer jams sweetened by using natural compounds extracted from stevia, such as steviosides and rebaudiosides A and C. Formulations sweetened by using artificial compounds or sucrose were elaborated for centesimal and sensory evaluations aiming at comparison purposes. The final formulations were demonstrated to be microbiologically safe for consumption. The centesimal evaluation shows that the greatest physical-chemical differences are found in the formulation sweetened with sucrose regarding those using sweeteners: lower energy and higher levels of protein, moisture, ash, and total soluble solids. The residual alcohol content was 0.9 ºGL in all formulations. The general sensory evaluation showed statistically significant differences among all formulations, which indicates products of different characteristics, with averages ranging between "I liked it slightly" and "I liked it moderately". Regarding the purchase intent, the formulation sweetened with a mix of sucralose/rebaudioside-C/stevioside/rebaudioside-A (F4) was the one with the highest purchase intention and best evaluated regarding all other attributes. These results demonstrate that the formulation of beer jam sweetened with a sucralose/stevia mix (F4) was the most appreciated in the set of its functional properties, sensory evaluation, purchase intent and presented an average acceptability index of 80%. Thus, the use of natural sweeteners, such as stevia derivatives, can be considered a viable alternative to replace sucrose in beer jams. Universidade Tecnológica Federal do Paraná (UTFPR) 2020-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/13925 10.3895/rebrapa.v11n2.13925 Brazilian Journal of Food Research; v. 11, n. 2 (2020); 142-155 Brazilian Journal of Food Research; v. 11, n. 2 (2020); 142-155 2448-3184 10.3895/rebrapa.v11n2 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/13925/pdf Direitos autorais 2022 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Inglês
format Artigo
author Silva, Sandra Beserra da
Zorzenon, Maria Rosa
Milani, Paula Gimenez
Costa, Silvio Claudio da
Seixas, Flavio Augusto Vicente
spellingShingle Silva, Sandra Beserra da
Zorzenon, Maria Rosa
Milani, Paula Gimenez
Costa, Silvio Claudio da
Seixas, Flavio Augusto Vicente
Development of beer diet jams sweetened with artificial or natural sweeteners
author_sort Silva, Sandra Beserra da
title Development of beer diet jams sweetened with artificial or natural sweeteners
title_short Development of beer diet jams sweetened with artificial or natural sweeteners
title_full Development of beer diet jams sweetened with artificial or natural sweeteners
title_fullStr Development of beer diet jams sweetened with artificial or natural sweeteners
title_full_unstemmed Development of beer diet jams sweetened with artificial or natural sweeteners
title_sort development of beer diet jams sweetened with artificial or natural sweeteners
description The objective of this work was to develop formulations of beer jams sweetened by using natural compounds extracted from stevia, such as steviosides and rebaudiosides A and C. Formulations sweetened by using artificial compounds or sucrose were elaborated for centesimal and sensory evaluations aiming at comparison purposes. The final formulations were demonstrated to be microbiologically safe for consumption. The centesimal evaluation shows that the greatest physical-chemical differences are found in the formulation sweetened with sucrose regarding those using sweeteners: lower energy and higher levels of protein, moisture, ash, and total soluble solids. The residual alcohol content was 0.9 ºGL in all formulations. The general sensory evaluation showed statistically significant differences among all formulations, which indicates products of different characteristics, with averages ranging between "I liked it slightly" and "I liked it moderately". Regarding the purchase intent, the formulation sweetened with a mix of sucralose/rebaudioside-C/stevioside/rebaudioside-A (F4) was the one with the highest purchase intention and best evaluated regarding all other attributes. These results demonstrate that the formulation of beer jam sweetened with a sucralose/stevia mix (F4) was the most appreciated in the set of its functional properties, sensory evaluation, purchase intent and presented an average acceptability index of 80%. Thus, the use of natural sweeteners, such as stevia derivatives, can be considered a viable alternative to replace sucrose in beer jams.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2020
url http://periodicos.utfpr.edu.br/rebrapa/article/view/13925
_version_ 1805450385870028800
score 10,814766

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