The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a ...result it was expected that this product can be consumed by diabetics and overweight people who do not prefer high calorie products. The design included constraints to permit sweetener addition according to the limits of Turkish food legislation. Physical and chemical properties of pumpkin desserts and the effects of sweeteners on sensory properties were investigated. According to the physical, chemical and sensory analyses it can be seen, by using aspartame and acesulfame K additives, low calorie pumpkin dessert could be produced.
This paper presents two high performance liquid chromatographic (HPLC) methods used for the separation and determination of artificial sweeteners aspartame, acesulphame K, sodium saccharin, and ...sodium cyclamate in beverages and special nutritional products (special food intended for specific population groups). All four compounds are soluble in aqueous solutions and can easily be separated and determined by HPLC with a diode array detector (DAD). The first method involved separation of aspartame, acesulphame K, and sodium saccharin on a C18 column with an isocratic elution of phosphate buffer and acetonitrile as mobile phase. The second method was used to separate sodium cyclamate on a C18 column with methanol and water as mobile phase. Under optimum conditions, both methods showed good analytical performance, such as linearity, precision, and recovery. The methods were successfully applied for the analysis of real samples of soft drinks and special nutritional products.
Ovaj rad predstavlja dvije metode za separaciju i određivanje umjetnih sladila aspartama, acesulfama K, natrijeva saharina i natrijeva ciklamata u osvježavajućim bezalkoholnim pićima i posebnim prehrambenim proizvodima tehnikom tekućinske kromatografije visoke djelotvornosti (HPLC). Sva četiri analita topljiva su u vodenim otopinama i lako se mogu razdvojiti i odrediti tekućinskom kromatografijom uz primjenu detektora s nizom dioda (DAD). Prva je metoda kromatografsko razdvajanje aspartama, acesulfama K i natrij saharina na C18 koloni izokratnim ispiranjem fosfatnog pufera i acetonitrila kao mobilne faze. Druga metoda omogućava određivanje natrijeva ciklamata na C18 koloni sa metanolom i vodom kao mobilnom fazom. Pod najpovoljnijim eksperimentalnim uvjetima obadvije metode pokazale su dobre analitičke karakteristike, kao što su linearnost, preciznost i analitički povrat. Navedene su metode primijenjene za analize realnih uzoraka osvježavajućih bezalkoholnih pića i hrane za posebne prehrambene potrebe.
The descriptive profiles of three bulk and intense sweetener blends (maltitol-cyclamate, maltitol-acesulfam-K, and sucrose-cyclamate) were established with reference to a 10% sucrose solution. These ...blends were chosen because they had been demonstrated in a previous study (Hutteau
et al., 1998) as having a significant level of synergy. The descriptive profiles were established by a quantitative descriptive analysis-(QDA) type technique and the results were analysed by analysis of variance and by principal component analysis to examine the overall relationships among single solutions and mixtures of sweeteners. A significant reduction of the non-sweet tastes and aftertastes usually associated with acesulfam-K and cyclamate was observed.
The hedonic response to the sweeteners acesulfame-K, aspartame, fructose, galactose, glucose, glycine, lactose, maltose, Na-saccharine, sucrose, and xylitol was recorded in five groups of ...4-16-week-old calves. The compounds were presented to the calves for 12 or 24 h in two-bottle preference tests with tap water as one choice. Glycine (10 mM and higher), sucrose (20 mM and higher), and fructose concentrations were most preferred. Sodium-saccharine was highly preferred at and above 4 mM concentration, fructose and lactose were preferred above 40 mM, galactose was preferred moderately, acesulfame-K and maltose were preferred inconsistently, and aspartame and xylitol were not preferred at any concentration. The change of preference during the tests was also studied. Three types of consumption changes were observed. 1) Increased preference of the tastant during consumption, seen during sucrose and, to lesser a extent, fructose consumption. 2) Initial high preference for the tastants, diminishing during the test period, observed with fructose, galactose, glucose, glycine, lactose, and maltose. 3) Initial large fluctuations in consumption from the two bottles, but no change in overall preference. This pattern was seen with xylitol and aspartame. This technique seems to offer a method to assess the long-term preference for a compound within one relatively short two-bottle preference session.
Ovaj rad predstavlja dvije metode za separaciju i određivanje umjetnih sladila aspartama, acesulfama K, natrijeva saharina i natrijeva ciklamata u osvježavajućim bezalkoholnim pićima i posebnim ...prehrambenim proizvodima tehnikom tekućinske kromatografi je visoke djelotvornosti (HPLC). Sva četiri analita topljiva su u vodenim otopinama i lako se mogu razdvojiti i odrediti tekućinskom kromatografi jom uz primjenu detektora s nizom dioda (DAD). Prva je metoda kromatografsko razdvajanje aspartama, acesulfama K i natrij saharina na C18 koloni izokratnim ispiranjem fosfatnog pufera i acetonitrila kao mobilne faze. Druga metoda omogućava određivanje natrijeva ciklamata na C18 koloni sa metanolom i vodom kao mobilnom fazom. Pod najpovoljnijim eksperimentalnim uvjetima obadvije metode pokazale su dobre analitičke karakteristike, kao što su linearnost, preciznost i analitički povrat. Navedene su metode primijenjene za analize realnih uzoraka osvježavajućih bezalkoholnih pića i hrane za posebne prehrambene potrebe.
Características sensoriais de compotas de pêssego light elaboradas com sucralose e acesulfame-K Mendonça, Carla R. B.(Universidade Federal de Pelotas Departamento de Química Orgânica); Zambiazi, Rui C.(Universidade Federal de Pelotas Departamento de Ciência dos Alimentos); Gularte, Márcia A.(Universidade Federal de Pelotas Departamento de Ciência dos Alimentos) ...
Ciência e tecnologia de alimentos,
09/2005, Volume:
25, Issue:
3
Journal Article
Peer reviewed
Open access
O trabalho objetivou realizar uma caracterização sensorial de compotas de pêssego com reduzidas calorias. As compotas foram elaboradas pela substituição parcial de açúcar pelos edulcorantes ...sucralose, acesulfame-K e sucralose+acesulfame-K. Além desta caracterização, investigou-se a vida-de-prateleira destes produtos durante um período de 90 dias. Para isto, foram avaliados os atributos de aparência geral, cor, brilho, maciez, sabor geral e acidez, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Ao término do período de estocagem executou-se, ainda, um teste de preferência. De acordo com a avaliação sensorial dos diferentes atributos, detectou-se diferenças significativas entre as quatro formulações de compota, especialmente em relação aos atributos de sabor e acidez. As formulações com acesulfame-K e sucralose+acesulfame-K mostraram valores inferiores às demais. Durante o período de armazenamento não se constatou expressivas alterações nas características sensorias das compotas. Os resultados do teste de preferência mostraram que não houve distinção na preferência dos consumidores por qualquer das formulações.
The objective of this work was carried out as a sensory characterization of low calorie peach compote. The products were adjusted with the partial substitution of sugar by sucralose, acesulfame-K and sucralose+acesulfame-K. The shelf life of these products during a period of 90 days was also evaluated. The attributes of appearance, colour, shiny, softness, flavour and acidity were also evaluated soon after processing and after 30, 60 and 90 days of storage. A preference test at the end of the storage period was also performed. According to the sensory evaluation of the attributes significant differences were detected among the four formulations of peach compote, especially in relation to the attributes of flavour and acidity. The formulations with acesulfame-K and sucralose+acesulfame-K showed lower values than the others. During the storage period expressive changes in the compote sensory characteristics were not observed. The results of the preference test showed that there was no difference in the consumers preference for any of the formulations.
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