Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11024840 | LWT - Food Science and Technology | 2019 | 29 Pages |
Abstract
Currently, there is a great demand for natural sweeteners. Miracle fruit has become a good alternative for a sweetener. However, it is important to optimize its quantities and check its application viability as a sweetener for bitter drinks. This study aimed to assess the effect of different miracle fruit quantities on the temporal sensory profile and overall taste of lemonade and green tea, to evaluate its effect in bitter beverages and to determine the optimal quantity to be used in these products. The lemonade results showed that the quantities of 150â¯mg, 300â¯mg and 600â¯mg of miracle fruit were effective in reducing acidity and promoting sweet perception. Furthermore, through the acceptance test, 300â¯mg miracle fruit showed to be an efficient substitute for sucrose and sucralose in lemonade. Miracle fruit was also effective for bitter beverages, but its effect was less pronounced. Temporal results showed that higher miracle fruit quantities (600â¯mg) are necessary to achieve similar profiles of sucralose in green tea. Regarding the sensory acceptance, similar results were obtained among the samples, indicating a potential use of miracle fruit as a natural sweetener for bitter beverages as well.
Related Topics
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Agricultural and Biological Sciences
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Authors
Amanda Cristina Andrade, Marina Böhme Martins, Jéssica Ferreira Rodrigues, Sandra Bragança Coelho, Ana Carla Marques Pinheiro, Sabrina Carvalho Bastos,