Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability  

作　　者：Lauro Melo Juliana Maria Porto Cardoso Juliana Rosa Battochio Helena Maria André Bolini 

机构地区：[1]Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil [2]Department of Food and Nutrition, University of Campinas, Campinas, Brazil

出　　处：《Food and Nutrition Sciences》2013年第5期503-509,共7页食品与营养科学（英文）

摘　　要：Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.

关 键 词：SWEETENER Blends ASPARTAME ACESULFAME-K CCRD RSM Sensory Evaluation 

分 类 号：R73[医药卫生—肿瘤]