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Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions |
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| Authors: | Rafael Sousa Lima Alessandra Cazelatto de Medeiros Cecília Teresa Muniz Pereira Geina Faria dos Santos Diomar Augusto de Quadros Mayra Fernanda de Sousa Campos Helena Maria André Bolini |
| Affiliation: | 1. School of Nutrition, Centro Universitário INTA - UNINTA, Rua Antônio Rodrigues Magalhães, 359, Sobral, Ceará, 62050-100 Brazil;2. Department of Food and Nutrition, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, 13083-862 Brazil
Contribution: Data curation (equal), Formal analysis (equal), Investigation (equal), Methodology (equal), Writing - review & editing (equal);3. Department of Food and Nutrition, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, 13083-862 Brazil Contribution: Data curation (equal), Investigation (equal), Methodology (equal), Writing - original draft (equal), Writing - review & editing (equal);4. Department of Food and Nutrition, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, 13083-862 Brazil Contribution: Data curation (equal), Investigation (equal), Methodology (equal), Resources (equal);5. Setor Litoral, Federal University of Parana, Rua Jaguariaíva, 512, Matinhos, Paraná, 83260-000 Brazil Contribution: Data curation (equal), Investigation (equal), Methodology (equal), Resources (equal), Writing - review & editing (equal);6. Department of Food and Nutrition, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, 13083-862 Brazil Contribution: Data curation (equal), Investigation (equal), Methodology (equal), Writing - review & editing (equal);7. Department of Food and Nutrition, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, 13083-862 Brazil Contribution: Conceptualization (equal), Formal analysis (lead), Investigation (equal), Methodology (lead), Supervision (lead), Validation (lead), Writing - review & editing (equal) |
| Abstract: | Passion fruit is the fourth most consumed fruit by the Brazilian population, especially in the form of juice, usually associated with the addition of sucrose. This study aimed to evaluate the ideal sucrose concentration, and its impact on the consumer's acceptance of passion fruit nectar, sweetened with non-caloric sweeteners as sucrose replacers in five Brazilian geographic regions. The acceptance scores evaluated by anova and Tukey's Honestly Significant Difference test indicated that sucralose-sweetened samples were the most accepted, with no differences from the sucrose-sweetened sample (P < 0.05), with a positive purchase intention in the five regions studied (>50%). However, differences in the acceptance scores were observed for the other sweeteners among the regions. Despite the difference in the sweetness perception among the Brazilian geographic regions, it may not be the only determining factor in the acceptance of passion fruit nectar sweetened with non-caloric sweeteners. |
| Keywords: | Beverages fruits non-nutritive sweeteners sensory analysis |