Academic literature on the topic 'Natural sweeteners'
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Journal articles on the topic "Natural sweeteners"
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Mora, Margaux R., Zhixin Wang, Julie M. Goddard, and Robin Dando. "Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations." Foods 11, no. 22 (November 19, 2022): 3718. http://dx.doi.org/10.3390/foods11223718.
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Increased added sugar consumption is associated with type II diabetes, metabolic syndrome, and cardiovascular disease. Low and no-calorie alternative sweeteners have long been used as an aid in the reduction of added sugar. Unfortunately, these alternative sweeteners often have notable sensory deficits when compared to sucrose. Furthermore, many alternative sweeteners have synthetic origins, while consumers are increasingly turning to foods from natural origins, and from more sustainable sources. Such sweeteners include the rare sugar allulose, which can be manufactured from common agricultural waste and dairy co-product streams, and is reported to have a sensory profile similar to sucrose. This study aimed to determine the influence of the rare sugar allulose on consumer perception of sweetened vanilla yogurt. Participants were recruited to evaluate 4 vanilla yogurts sweetened with either sucrose, allulose, stevia or sucralose, and to rate their liking of the samples overall, and for flavor, texture, and their purchase intent. Statistical analysis of hedonic data from 100 consumers suggested that allulose performed similarly to sucrose in liking and purchase intent, and superior to other sweeteners tested in this study, with fewer off-flavors. Moreover, when consumers were queried on their purchase intent after learning details on the sweetener for each formulation, allulose scored significantly higher than all other formulations in purchase intent. This study highlights the potential of the rare sugar allulose as a low calorie, zero glycemic index, natural and better tasting sugar replacement in sweetened yogurt.
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Balachandran, Karthik. "Natural sweeteners." Journal of Social Health and Diabetes 06, no. 01 (June 2018): 008–10. http://dx.doi.org/10.1055/s-0038-1676183.
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AbstractThe artificial sweeteners,though marketed as zero calorie food additives, have been found to have several health hazards. Ironically they seem to worsen the metabolic syndrome - the very same disease they are supposed to treat. Natural sweeteners are an alternative to the artificial sweeteners and can be particularly helpful in patients who are newly diagnosed with diabetes. They help in transitioning the patient to a healthier life style. This narrative review, discusses the evidence for and against the use of natural sweeteners in the context of diabetes.
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Balachandran, Karthik. "Natural sweeteners." Journal of Social Health and Diabetes 6, no. 1 (2018): 8. http://dx.doi.org/10.4103/jshd.jshd_20_17.
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Pereira, Cecília Teresa Muniz, Alessandra Cazelatto de Medeiros, Marcella Benetti Ventura, Dalva Muniz Pereira, and Helena Maria André Bolini. "Do the Colors of the Label and the Sweetening Agent Information Influence the Sensory Expectations Consumer? A Case Study with Skyr-Type Yogurt." Foods 11, no. 2 (January 9, 2022): 167. http://dx.doi.org/10.3390/foods11020167.
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The objective of this research was to evaluate the sensory expectation and buying intention of consumers from different Brazilian regions for skyr-type yogurt based on the colors and sweetener on its label. Ten images of skyr mango yogurt labels were created varying in color (orange, white, yellow, blue, and green) and sweetening agent (sucrose and natural sweeteners). Consumers (151 consumers) were asked to rate their expectation for the ideal of sweetness, healthiness, acceptance, and buying intention. Labels containing the information “sweetened with sucrose” had a higher percentage of expectation of sweeter than ideal. Label color and sweetening agent had a significant effect on the expectation of acceptance, with a higher percentage for yogurt sweetened with natural sweeteners. There were not statistical differences (p > 0.05) between the labels regarding expected healthiness. Results also showed that consumers had a low level of familiarity with skyr-type yogurts, but it is presented as a healthy yogurt alternative.
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Gandhi, Sukhmani, Sukhmani Gandhi, Yogesh Gat, Yogesh Gat, Shalini Arya, Shalini Arya, Vikas Kumar, et al. "Natural sweeteners: health benefits of stevia." Foods and Raw Materials 6, no. 2 (December 20, 2018): 392–402. http://dx.doi.org/10.21603/2308-4057-2018-2-392-402.
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Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and medicines. To the best of our knowledge, a large number of studies have been carried out on composition, health implications, and safety of steviol glycosides. However, commercial production of stevia-incorporated food products needs further research in order to meet the huge global demand. Stevia-incorporated products possess better sweetening potency and maximum consumer acceptability, when compared with other sugar substitutes. Hence, the current research attempts to review the health promoting effects of stevia with special emphasis on its application in the food system. The paper majorly features 1) the anti-hyperglycemic, anti-hypertensive, anti-caries, anti-inflammatory, and anti-cancer benefits of stevia, 2) value-added stevia-incorporated products, e.g. bakery, dairy, and beverages, 3) the effect of incorporation of stevia on physicochemical, rheological, and nutritional food properties, 4) the current status and regulatory perspective of utilizing stevia at national and international level. Due to legislative actions and growing consumer awareness, public interest in natural sweeteners has significantly increased. Since the use of artificial sweetener has recently been questioned, the data the present article provides will be useful for consumers and manufacturers that seek an alternative.
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Suseno, Rahayu, Bangun Naomi Marcelina, and Silvi Leila Rahmi. "The Effect of Various Types of Natural Sweeteners in Agar with Rice Bran Addition on Organoleptic and Physicochemical Characteristics." Indonesian Food Science & Technology Journal 2, no. 2 (July 30, 2019): 46–53. http://dx.doi.org/10.22437/ifstj.v2i2.9452.
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Abstract— This research was conducted in two stages, first stage, looking for the best concentration of natural sweetener with organoleptic. Second stage analyzed the physicochemical characteristics using the best concentration of first stage. This research was carried out using a Completely Randomized Design, with various natural sweeteners consisting 6 levels, namely: stevia sweetener (0.05%, 0.75%, 0.10%), sorghum sugar (10%, 15%, 20%), corn sugar (10%, 15%, 20%), coconut sugar (14%, 15%, 16%), palm sugar (7.5%, 10%, 12.5%), and honey (15%, 25%, 35%) and 3 replications so that 18 experimental units. The addition of various types of natural sweeteners significantly affected the hedonic test (taste and overall acceptance), water content, pH, total dissolved solids, total sugar, and color but did not significantly affect the hedonic quality test (texture), hedonic test (texture and color), crude fiber content, syneresis and gel hardness.
Keywords— Agar, Natural Sweeteners, Rice Bran
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Wee, May, Vicki Tan, and Ciarán Forde. "A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners." Nutrients 10, no. 11 (November 2, 2018): 1632. http://dx.doi.org/10.3390/nu10111632.
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Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.
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Wang, Congrui, Yi Liu, Xiangzhong Zhao, and Bo Liu. "Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms." Applied Sciences 12, no. 10 (May 18, 2022): 5096. http://dx.doi.org/10.3390/app12105096.
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Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed.
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Sánchez-Tapia, Mónica, Jonathan Martínez-Medina, Armando R. Tovar, and Nimbe Torres. "Natural and Artificial Sweeteners and High Fat Diet Modify Differential Taste Receptors, Insulin, and TLR4-Mediated Inflammatory Pathways in Adipose Tissues of Rats." Nutrients 11, no. 4 (April 19, 2019): 880. http://dx.doi.org/10.3390/nu11040880.
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It is difficult to know if the cause for obesity is the type of sweetener, high fat (HF) content, or the combination of sweetener and fat. The purpose of the present work was to study different types of sweeteners; in particular, steviol glycosides (SG), glucose, fructose, sucrose, brown sugar, honey, SG + sucrose (SV), and sucralose on the functionality of the adipocyte. Male Wistar rats were fed for four months with different sweeteners or sweetener with HF added. Taste receptors T1R2 and T1R3 were differentially expressed in the tongue and intestine by sweeteners and HF. The combination of fat and sweetener showed an additive effect on circulating levels of GIP and GLP-1 except for honey, SG, and brown sugar. In adipose tissue, sucrose and sucralose stimulated TLR4, and c-Jun N-terminal (JNK). The combination of HF with sweeteners increased NFκB, with the exception of SG and honey. Honey kept the insulin signaling pathway active and the smallest adipocytes in white (WAT) and brown (BAT) adipose tissue and the highest expression of adiponectin, PPARγ, and UCP-1 in BAT. The addition of HF reduced mitochondrial branched-chain amino transferase (BCAT2) branched-chain keto acid dehydrogenase E1 (BCKDH) and increased branched chain amino acids (BCAA) levels by sucrose and sucralose. Our data suggests that the consumption of particular honey maintained functional adipocytes despite the consumption of a HF diet.
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Robiatul Adawiyah, Dede, Olivia Mellyana Tjiptoputri, and Lince Lince. "Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (RATA)." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 7, no. 1 (April 30, 2020): 38–45. http://dx.doi.org/10.29244/jmpi.2020.7.1.38.
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Sweetener is food additive consisting of natural sweetener and artificial sweetener which give sweet sensation to food products. Table-top sweeteners are sought due to its advantages in comparison to sugar, which is giving off sweet sensation in food with no or low calorie. This is proven useful for people who suffer from illnesses, such as diabetes mellitus, obesity, and sensitive tooth. This need should be supported by development of table-top sweeteners to satisfy consumer preferences. Rate-All-That-Apply (RATA) is a consumer based test developed from Check-All-That-Apply (CATA). The objective of this research is to study sensory profiles of various table-top sweeteners based on diabetic and non-diabetic consumer and its intensity, as well as identifying attributes which determines consumer preference. There were six table-top sweeteners used in this study with three group of panelists based on their medical history. The research result revealed that sweetener A was identic to the attribute cooling, sweet aftertaste, sweet, body thickness, licorice, and mouth drying. Sweetener C and F were identic to the attribute metallic aftertaste, bitter aftertaste, bitter, and metallic. Diabetics give the most hedonic score above the average value to Sweetener A, B, and D. Non-diabetics with a heredity of diabetes give the most hedonic score above the average value to Sweetener B. Non-diabetics without a heredity of diabetes give the most hedonic score above the average value to Sweetener D and E. Generally, consumer could not identify attributes which determines their preference, however they could define unwanted attributes in table-top sweeteners, which are bitter, bitter aftertaste, metallic, metallic aftertaste, and mouth drying.
Dissertations / Theses on the topic "Natural sweeteners"
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Rahiman, Farzana. "The effects of artificial and natural sweeteners on various physiological systems." Thesis, University of the Western Cape, 2011. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_5279_1319022790.
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This study aimed to investigate the effects of commercially available natural (sugar cane molasses, white sugar and brown sugar) and artificial (Canderelâ¢, Equalâ¢, Natreenâ¢, Sweetexâ¢, Splenda⢠and Swheetâ¢) sweeteners on various physiological systems. The artificial sweeteners tested in this study may be categorised into their respective groups based on their primary ingredient. The brands Canderel⢠and Equal⢠contain aspartame, Natreen⢠and Sweetex⢠consist of saccharin and Splenda⢠and Swheet⢠are composed of sucralose. The inclusion of artificial or natural sweeteners in the human diet has been continually debated and their implication in the development of certain diseases has raised concern regarding their safe use. Therefore, it is necessary that these food products be subjected to a battery of tests to determine adverse effects on human health.
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Barbosa, Paula Bucharles Franco. "Efeito do edulcorante no perfil sensorial e na aceitação de iogurte natural desnatado batido (diet)." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254226.
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Orientador: Helena Maria Andre BoliniDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O mercado de alimentos e bebidas prontos para o consumo está em expansão. Porém, os consumidores querem desfrutar de produtos que não apenas saciem a fome e a sede, mas que ofereçam vantagens nutricionais, segurança e qualidade sensorial. Os consumidores estão conscientes da importância de dietas e estilo de vida saudáveis. Alimentos com reduzido teor ou isentos de gorduras e açúcares auxiliam na adequação da dieta e na promoção da saúde. Os leites fermentados, por exemplo, o iogurte, vêm recebendo especial atenção pelas indústrias de alimentos e estão sendo muito procurados pelos consumidores de todas as idades, gêneros e classes sócio-econômicas, pois são nutritivos, práticos e de rápido consumo, além de poderem ser excelentes veículos de probióticos, tornando-os alimentos funcionais. Isso justifica o presente trabalho que teve por principal objetivo adoçar iogurte natural desnatado batido com edulcorantes na concentração equivalente à ideal de sacarose para que as fórmulas diet se apresentassem sensorialmente iguais ou similares à com sacarose. Determinou-se, primeiramente, a concentração ideal de sacarose pelo método de consumidor de doçura ideal utilizando-se da Escala-do-Ideal. Em seguida, determinou-se a equivalência em doçura do aspartame, sucralose, acessulfame-K, mistura sacarina/ciclamato (1:2), extrato de folha de estévia (Stevia 1) (53,7% esteviosídeo; 24,8% rebaudiosídeo A) e extrato de folha de estévia (Stevia 2) (15,3% esteviosídeo; 49,7% rebaudiosídeo A) pelo teste de Estimação de Magnitude com equipe treinada. As concentrações de sacarose, aspartame, sucralose, acessulfame K, mistura sacarina/ciclamato (1:2), Stevia 1 e Stevia 2 usadas, foram, respectivamente, em porcentagem (p/v): 9,7%, 0,0551%, 0,0223%, 0,0608%, 0,0520%, 0,1445% e 0,1588%. As amostras foram submetidas à Análise Descritiva Quantitativa (ADQ) para que fosse possível traçar seus perfis sensoriais. Utilizou-se painel de 10 julgadores treinados para os descritores de Aparência (Cor Branco-Amarelada, Viscosidade), Aroma (Aroma de Iogurte); Sabor (Doçura, Acidez, Amargor, Sabor de Iogurte, "Gosto de Remédio") e Textura (Homogeneidade, Cremosidade). Concluiu-se que os edulcorantes estudados conferiram perfil sensorial semelhante ao da sacarose no iogurte. Apenas os extratos de estévia conferiram amargor e "gosto de remédio" e reduziram a percepção de doçura e sabor de iogurte. Por fim, conduziu-se análise de aceitação por 120 consumidores do produto para aparência, aroma, sabor, textura e impressão global. Os consumidores também responderam questionário sobre consumo de iogurte e alimentos dietéticos e expressaram seu grau de aceitação pelas amostras em escalas hedônicas lineares não estruturadas de 9cm. Além disso, responderam à intenção de compra em escala de atitude de 5 categorias. Paralelamente à aceitação, realizou-se medidas instrumentais de cor, viscosidade, pH, acidez total titulável e sólidos totais, permitindo a comparação entre os dados sensoriais e instrumentais. Os resultados, de forma geral, indicaram que os extratos de estévia não são indicados para uso em iogurte natural desnatado batido e precisam ser melhorados para ter sucesso na substituição total da sacarose. A sucralose e o aspartame são os edulcorantes que mais se aproximaram do perfil sensorial da sacarose e foram igualmente aceitos pelos consumidores assim como a amostra com sacarose, sendo, portanto, os mais indicados para uso nesse produto. Os edulcorantes também não influenciaram as medidas físico-químicas do iogurte quando comparados com o iogurte puro e com sacarose (padrões). Pode-se dizer, portanto, que é possível a substituição da sacarose por edulcorantes intensos. Porém, os extratos de estévia devem ser reformulados e, provavelmente, usados em misturas de edulcorantes para que sua aplicação na indústria de alimentos seja bem sucedida
Abstract: The market of "ready to eat/drink" foods and beverages is expanding. However, consumers want to enjoy products that will not only satisfy their hunger and thirst but also offer nutritional advantage, safety and sensory quality. Nowadays, consumers are well aware of the importance of healthy eating habits and lifestyles. Foods with low content or even free of fats and sugar help people to adequate diet and promote good health. Fermented milks like yogurt have been receiving special attention by the food industries and have become more and more popular among consumers of all ages, genders and walks of life, as they are nutritional, practical and easy to consume, besides being excellent vehicles for probiotic microorganism, which makes yogurts functional foods. That all justifies this study the object of which was to sweeten natural skimmed shaken yogurt using different sweeteners in equivalence to the ideal concentration of sucrose in order that the diet formulas would taste as close to the original as possible. Firstly, ideal sweetness was determined by the Just-About-Right scale using 30 consumers of the product. Secondly, the equivalence in sweetness and the sweetening power in relation to sucrose was determined by Magnitude Estimation method using 12 judges. The ideal sweetness of sucrose to this yogurt was 9,7%. The sweetening power was equal to 176 (Aspartame), 67,1 (Stevia 1), 61,1 (Stevia 2), 435 (Sucralose), 186,5 (Saccharine/Cyclamate 1:2) and 159,5 (Acessulfame-K). The seven samples of yogurt obtained were submitted to Quantitative Descriptive Analysis (QDA) so that their sensory profile could be determined. A panel made up of 10 judges was trained for the descriptive terms of Appearance (Yellowish-white color, Viscosity), Aroma (Yogurt aroma), Flavor (Sweetness, Sourness, Bitterness, Yogurt flavor, Medicine taste) and Texture (Homogeneity, Creaminess).The results showed almost all sweetener gave yogurt sensory profile similar to sucrose. Only the Stevia extracts gave it a bitter and medicine-like taste and reduced the perception of sweetness and yogurt flavor. Finally, acceptance analysis was performed among 120 consumers of natural yogurt concerning Appearance, Aroma, Flavor, Texture and Overall Impression. Consumers were requested to answer a questionnaire about yogurt consumption and expressed their liking using a using non-structured linear hedonic scale of 9cm. Besides, they indicated their purchase intention of each sample by using a 5-point attitude scale. In addition to sensory analysis, physical-chemical measurements of pH, total acidity, total solids and viscosity were carried out, which enabled a comparison between the sensory and the instrumental data. The overall results showed that the Stevia extracts are not recommended for natural yogurt. They should be improved so that they can successfully replace sucrose. Sucralose and aspartame are the sweeteners that come closest to the sensory profile of sucrose and the ones that were accepted by consumers as well as sucrose. Therefore, they are the best choice for this kind of yogurt. Also these sweeteners did not influence physical-chemical measurements of the yogurt when compared to the same yogurt with or without sugar that is the standard. It is possible to say that the substitution of sucrose for intense sweeteners is viable and it fulfils nutritional and sensory consumer's needs
Mestrado
Consumo e Qualidade de Alimentos
Mestre em Alimentos e Nutrição
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Freire, Rosimere Maria Lima. "Estudo da estabilidade t?rmica de ado?antes naturais e artificiais." Universidade Federal do Rio Grande do Norte, 2010. http://repositorio.ufrn.br:8080/jspui/handle/123456789/17636.
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Previous issue date: 2010-01-11Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior
Sweeteners provide a pleasant sensation of sweetness that helps the sensory quality of the human diet, can be divided into natural sweeteners such as fructose, galactose, glucose, lactose and sucrose, and articial sweeteners such as aspartame, cyclamate and saccharin. This work aimed to study the thermal stability of natural and artificial sweeteners in atmospheres of nitrogen and syntetic air using thermogravimetry (TG), derivative thermogravimetry (DTG), Differential Thermal Analysis (DTA) and Differential Scanning Calorimetry (DSC). Among the natural sweeteners analyzed showed higher thermal stability for the lactose and sucrose, which showed initial decomposition temperatures near 220 ? C, taking advantage of the lactose has a higher melting point (213 ? C) compared to sucrose (191 ? C). The lower thermal stability was observed for fructose, it has the lowest melting point (122 ?C) and the lower initial decomposition temperature (170 ?C). Of the artificial sweeteners studied showed higher thermal stability for sodium saccharin, which had the highest melting point (364 ? C) as well as the largest initial decomposition temperature (466 ? C under nitrogen and 435 ? C in air). The lower thermal stability was observed for aspartame, which showed lower initial decomposition temperature (158 ? C under nitrogen and 170 ? C under air). For commercial sweeteners showed higher thermal stability for the sweeteners L and C, which showed initial temperature of thermal decomposition near 220 ? C and melting points near 215 ? C. The lower thermal stability was observed for the sweetener P, which showed initial decomposition temperature at 160 ? C and melting point of 130 ?C. Sweeteners B, D, E, I, J, N and O had low thermal stability, with the initial temperature of decomposition starts near 160 ?C, probably due to the presence of aspartame, even if they have as the main constituent of the lactose, wich is the most stable of natural sweeteners. According to the results we could also realize that all commercial sweeteners are in its composition by at least a natural sweeteners and are always found in large proportions, and lactose is the main constituent of 60% of the total recorded
Os ado?antes proporcionam uma agrad?vel sensa??o de do?ura, que auxiliam na qualidade sensorial da dieta humana, os quais podem ser divididos em ado?antes naturais, como a frutose, galactose, glicose, lactose e sacarose; e artificiais, tais como aspartame, ciclamato e sacarina. Este trabalho teve como objetivo estudar a estabilidade t?rmica destes ado?antes em atmosferas de nitrog?nio e ar sint?tico utilizando-se a Termogravimetria (TG), Termogravimetria Derivada (DTG), An?lise T?rmica Diferencial (DTA) e Calorimetria Explorat?ria Diferencial (DSC). Entre os ado?antes naturais analisados verificou-se uma maior estabilidade t?rmica para a lactose e sacarose, que apresentaram temperaturas iniciais de decomposi??o t?rmica pr?ximas de 220 ?C, tendo a lactose vantagem por possuir um maior ponto de fus?o (213 ?C) em rela??o ? sacarose (191 ?C). A menor estabilidade t?rmica foi observada para a frutose, que apresentou o menor ponto de fus?o (122 ?C), assim como uma menor temperatura inicial de decomposi??o t?rmica (170 ?C). Dos ado?antes artificiais estudados verificou-se uma maior estabilidade t?rmica para a sacarina s?dica, que apresentou o maior ponto de fus?o (364 ?C), assim como a maior temperatura inicial de decomposi??o t?rmica (466 ?C sob nitrog?nio e 435 ?C sob ar). A menor estabilidade t?rmica foi observada para o aspartame, com a menor temperatura inicial de decomposi??o t?rmica (158 ?C sob nitrog?nio e 170 ?C sob ar). Para os ado?antes comerciais observou-se maior estabilidade t?rmica para os ado?antes L e C, os quais apresentaram temperaturas iniciais de decomposi??o t?rmica pr?ximas de 220 ?C e pontos de fus?o pr?ximos de 215 ?C. A menor estabilidade t?rmica foi observada para o ado?ante P, que apresentou temperatura inicial de decomposi??o em 160 ?C e ponto de fus?o em 130 ?C. Os ado?antes B, D, E, I, J, N e O apresentaram baixa estabilidade t?rmica com as temperaturas iniciais de decomposi??o pr?ximas de 160 ?C, provavelmente devido ? presen?a do aspartame, ainda que estes possuam como principal constituinte a lactose, que ? o mais est?vel dos ado?antes naturais. De acordo com os resultados p?de-se perceber tamb?m que todos os ado?antes comerciais possuem em sua composi??o pelo ao menos um ado?ante natural e sempre s?o encontrados em grandes propor??es, sendo a lactose o principal constituinte de 60 % do total analisados
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De, Marchi Renata. "Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254236.
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Orientador: Helena Maria Andre BoliniTese (doutorado) Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O mercado de bebidas à base de frutas está em constante expansão. Os consumidores querem desfrutar de bebidas que vão além de apenas saciar a sede, e que ofereçam vantagens nutricionais e conveniência. Paralelamente à preferência dos consumidores por bebidas saudáveis, há uma crescente tendência ao consumo de bebidas de baixa caloria. Os consumidores estão cada vez melhor informados sobre a importância de uma dieta saudável, com menor ingestão de açúcar e gordura. Assim, o presente trabalho teve como objetivo formular, produzir, avaliar a aceitação em dois diferentes mercados consumidores ¿ Brasil e Estados Unidos, determinar o perfil sensorial e estudar a vida-de-prateleira de bebidas de maracujá naturais, prontas para beber, adoçadas com sacarose (referência), aspartame, sucralose, e mistura aspartame/acesulfame-K (4:1) (light), respectivamente, durante 180 dias de estocagem. A bebida de maracujá referência foi formulada utilizando-se metodologia de superfície de resposta e testes de aceitação. O conteúdo de polpa de maracujá e a concentração de sacarose, selecionados para serem usados em tal bebida foram, respectivamente, 2,5°Brix (resultantes da mistura: polpa de maracujá e água) e 10%. Para a formulação das bebidas light, determinou-se a equivalência em doçura dos adoçantes aspartame, sucralose e mistura aspartame/acesulfame-K (4:1) em relação à sacarose na bebida referência utilizando-se dois métodos sensoriais: estimação de magnitude e diferença do controle. As concentrações de aspartame, sucralose, e mistura aspartame/acesulfame-K (4:1) utilizadas em tais bebidas foram: 0,043%, 0,016%, e 0,026%, respectivamente. As bebidas foram produzidas em planta piloto Tetra PakÒ, pasteurizadas a 98°C/30 segundos, acondicionadas em embalagens tetrabrik de 125mL e estocadas durante 180 dias à temperatura ambiente e sob refrigeração. A fim de avaliar sua aceitação em dois mercados consumidores (Brasil e Estados Unidos), um questionário e um teste sensorial de consumidor foram conduzidos, simultaneamente, nos dois mercados. Os resultados indicaram que as propriedades sensoriais das bebidas poderiam ser padronizadas, isto é, a mesma formulação, com pequenos ajustes, poderia ser comercializada com sucesso tanto no Brasil como nos Estados Unidos. Tais ajustes dizem respeito aos níveis de doçura, acidez e sabor de maracujá, além de uma melhora no sabor residual das bebidas light. Avaliações adicionais de uma versão carbonatada da bebida também poderiam ser conduzidas. O tamanho da embalagem deveria ser adaptado em cada país a fim de melhor atender às exigências de consumidores locais. O perfil e a estabilidade sensoriais das bebidas durante os 180 dias de estocagem foram determinados utilizando-se um painel treinado. O tipo de adoçante exerceu importante papel na percepção da cor, do gosto doce e dos gostos doce e ácido residuais. As bebidas adoçadas com sacarose e sucralose apresentaram alta estabilidade sensorial, enquanto aquelas adoçadas com aspartame e aspartame/acesulfame-K tiveram a intensidade de tais descritores preservada apenas quando estocadas sob refrigeração. A estocagem sob refrigeração mostrou-se crucial para a preservação das características de aroma e sabor de frutas frescas, independentemente do tipo de adoçante, durante um período mínimo de 120 dias de estocagem, após o qual, a intensidade de tais características começou a diminuir ao mesmo tempo em que a intensidade de características de aroma e sabor de frutas enlatadas, passadas, e de peixe começou a aumentar. A vida-de-prateleira das bebidas foi avaliada a partir de análises microbiológicas, físico-químicas e sensoriais de consumidor. As bebidas apresentaram boa estabilidade microbiológica durante todo o período de estocagem, em ambas temperaturas. Os parâmetros físico-químicos que sofreram as maiores alterações durante a estocagem, e que podem ter influenciado a qualidade sensorial das bebidas, foram os teores de açúcares totais e redutores e, principalmente, o conteúdo de ácido ascórbico. Os atributos hedônicos que determinaram o fim da vida-de-prateleira das bebidas foram: sabor, doçura, sabor residual, e aceitação global, de acordo com os quais foi possível atribuir um período de vida-de-prateleira mínimo de 180 dias para as bebidas adoçadas com sacarose e sucralose, e um período inferior a 60 dias para aquelas adoçadas com aspartame e mistura aspartame/acesulfame-K. Com base em tais resultados, os melhores adoçantes para uso neste tipo de bebida, de modo que esta seja aceita não apenas imediatamente após ser produzida como também durante a estocagem, foram identificados como sendo a sacarose para a versão tradicional e a sucralose para a versão light
Abstract: The volume of fruit based beverages is growing daily. Consumers want to enjoy the use of beverages that not only quench thirst, but also offer innovation, health, convenience and some nutritional value. Parallel to the consumer preference for health beverages, there is an increasing trend for consumption of low calorie beverages. Consumers are increasingly better informed about diet and, as a result, they look for foods with reduced content of sugars and oils. Accordingly, the aim of this work was to formulate, produce, evaluate the acceptance on two different markets ¿ Brazil and USA, determine the sensory profile and study the shelf-life of four ready-to-drink natural passion fruit juice beverages, sweetened with sucrose (standard beverage), aspartame, sucralose and aspartame/acesulfame-K blend (4:1) (light beverages), respectively, during 180 days of storage. Acceptability of the standard beverage was optimized using response surface methodology. The selected pulp content (total soluble solids content resultant from moisturizing pulp and water) and sucrose concentration (%) to be used in the standard beverage were respectively, 2.5°Brix and 10%. The concentrations of aspartame, sucralose, and aspartame/acesulfame-K blend (4:1) found as equi-sweet to 10% sucrose in the studied beverage were determined using two types of sensory method: magnitude estimation and difference-fromcontrol, and were, respectively, 0.043%, 0.016% and 0.026%. The beverages were pasteurized at 98°C/30seconds in a Tetra PakÒ pilot plant, packaged into 125mL tetrabrik units, and stored during 180 days at room temperature and under refrigeration. In order to gauge the likely acceptance of the passion fruit juice beverages on both the American and Brazilian markets, a consumer survey and a consumer sensory test were conducted on both markets, simultaneously. The results indicated that the sensory properties of the beverages could be standardized, that is, the same formula, with only minor adjustments, could be successfully commercialized both in Brazil and the USA. The adjustments have to do with sweetness, sourness and passion fruit flavor levels, besides improving the light beverages aftertaste. Further evaluations with a carbonated version of the beverage should also be carried out, and the package size of the beverages should be adapted in each country in order to better meet local market preferences. Descriptive sensory profile and stability of the beverages during 180 days of storage were determined using a trained panel. Sweetener type played a very important role in the perception of color, sweet taste, sweet aftertaste and sour aftertaste. The beverages sweetened with sucrose and sucralose were the most stable concerning those characteristics. The beverages containing aspartame, on the other hand, had the intensities of those descriptors preserved only if stored under refrigeration. Storing the beverages under refrigeration was crucial to preserve the fresh fruit aroma and flavor characteristics in all the beverages, independent of sweetener type, during at least 120 days of storage, period after which those characteristics started to decrease at the same time as the canned fruit aroma and flavor, overripe fruit aroma and fishy aroma and flavor started to increase. The shelf-life study of the beverages comprised microbiological, physical-chemical, and consumer sensory analyses. The beverages showed microbiological safety during the whole 6 months of storage both at room temperature and under refrigeration. The physical-chemical parameters that changed most during storage, and may have influenced the sensory quality of the beverages, were the total and reducing sugars contents and the ascorbic acid content. The liking attributes that determined the end of beverage shelf-life were flavor, sweetness, aftertaste and overall liking, according to which the sucrose and sucralose-sweetened beverages could be attributed a shelf-life period of at least 180 days of storage, while the aspartame and the aspartame/acesulfame-K-blend - sweetened beverages should be attributed a storage period inferior to 60 days. Accordingly, the best sweeteners to be used in this type of beverage in order to be well accepted not only immediately after production, but also during storage, were sucrose for the traditional version and sucralose for the light version
Doutorado
Consumo e Qualidade de Alimentos
Doutor em Alimentos e Nutrição
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Gabriel, Luciana Sutil. "Aproveitamento tecnologico do bagaço de maçã como matéria-prima na elaboração de adoçante natural." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2009. http://tede2.uepg.br/jspui/handle/prefix/674.
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Previous issue date: 2009-04-30Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Apple pomace, the main solid residue from the juice or cider processing of the Southern States of Brazil, may be used as raw material for extraction of minerals, organic acid, sugar and dietary fibers as well as for production of alcohol, citric acid and some kind of enzymes and secondary metabolites. This change of such residue into raw material with a high economic value requires its chemical and microbiological stabilization, usually done by dehidration. Such dehydration process of apple pomace from four different varieties (Gala, Fuji, Catarina and Joaquina) were done in an adiabatic equipment following a procedure that comprises heated circulating air at 90°C during six hours and an additional step at 52,5°C until the mass temperature start rising what indicates the end of the drying. The stabilized apple pomace was used to extract sucrose, glucose and fructose, their three main soluble sugars, present in high amount. The procedure to recover this sweetener comprehends aqueous extraction at room temperature, purification by hydroalcoolic despectinization, and deionization by ion exchange chromatography and concentration at vacuum and low temperature. The relative proportion of these sugars were confirmed by enzymatic analysis in each step of the process and by HPLC at the final product, concentrated up to 70oBrix. The sweeteners from the four varieties were characterized instrumentally by NMR, FTIR MID with the data analyzed by multivariate procedure PLS. Aiming to allow the use of this product as a natural sweetener it were further evaluated to know the relative sucrose sweetener power, as well as its characteristics of appearance, flavor and taste evaluated by eight judges using the Quantitative Descriptive Analysis (QDA). The acceptances were determined by affective techniques in a scale of 7. The dried pomace has an average of 8g/100g as equilibrium moisture and after ground and sieved the dried pomace retained at 60 Mesh. The colorimetry CIELAB showed a Luminosity of 67, overcoming 50, the limit of dimness/bright. The step of aqueous extraction of sugars from the dried pomace showed 26g of sugars (100%), the step of hydroalcoolic despectinization 24g of sugars (92,3%), the deionization by ion exchange chromatography 21g of sugars (80,77%) and the step of concentration at vacuum 11,02g of sugars (42,40%), with conservation of relative proportion during all the process. The multivariate analysis (PLS), correlation between the dates from NMR and IR, showed Rval/sac=0,99; Rval/glu=0,98; Rval/fru=0,98. Though the sensory evaluation the relative sucrose sweetener power found to be 1,15, with acceptance of 75,70% and defined as acidity, astringency, apple flavor, yellow color and turbidity by QDA. With single sensory characteristics to the category, beyond the good acceptance, the apple sweetener characterized instrumentally with high correlation and microbiologically stable, is an alternative the use of wastes with many applications.
Considerado como resíduo na agroindústria da maçã, o bagaço constitui-se em matéria prima para a obtenção de componentes nobres, como minerais, ácidos orgânicos, compostos fenólicos, pectinas, açúcares e fibras dietéticas, assim como para a produção de álcool, de ácido cítrico, de vários tipos de enzimas e de metabólitos secundários. Para a transformação deste resíduo em matéria-prima, favorecendo a agregação de valores em produtos de interesse comercial, há necessidade de um processo de estabilização química e microbiológica do bagaço, que pode ser feita por desidratação. O processo de desidratação do bagaço de quatro diferentes variedades (Gala, Fuji, Catarina e Joaquina) foi conduzido em equipamento adiabático com ar aquecido a 90ºC por seis horas (até início da perda de massa), seguido de uma etapa complementar a 52,5ºC, temperatura da massa em secagem, até estabelecimento da umidade de equilíbrio, momento de interrupção do processo. O bagaço estabilizado foi usado para extração de frutose, glucose e sacarose, seus três principais açúcares solúveis, presentes em quantidade expressiva. Os métodos de recuperação destes açúcares compreenderam a extração aquosa à temperatura ambiente, a purificação pela despectinização hidroalcoólica e desionização por cromatografia de troca iônica, a concentração sob vácuo a baixa temperatura. A proporção ternária de frutose, glucose e sacarose foi confirmada por análise enzimática em cada etapa do processo e por HPLC no produto final, de concentração maior que 70°Brix. Os adoçantes obtidos das quatro variedades de maçã foram caracterizados instrumentalmente por RMN, FTIR – MID e analisados por procedimento multivariado PLS. Para permitir seu uso como adoçante natural, o poder edulcorante relativo à sacarose foi determinado, bem como suas características sensoriais quanto à aparência, aroma e sabor, avaliadas por oito julgadores e utilizando a Análise Descritiva Quantitativa (ADQ). A aceitação foi determinada por técnica afetiva em escala de sete pontos. O bagaço desidratado apresentou umidade de equilíbrio de aproximadamente 8g/100g e a maior fração dos grânulos, após moagem e tamisação, passaram no crivo de 60 Mesh. A colorimetria CIELAB indicou uma luminosidade da ordem de 67, ultrapassando o limite, pois, de escuro/claro que se situa no valor 50. A etapa de extração aquosa dos açúcares do bagaço desidratado apresentou 26g de açúcares (100%), a etapa de eliminação do álcool 24g de açúcares (92,30%), a de troca iônica 21g de açúcares (80,77%) e a de concentração final 11,02g de açúcares (42,40%), com preservação da proporção ternária durante todo processo. A análise multivariada (PLS), correlação entre os dados obtidos por RMN, FTIR – MID, indicou Rval/sac=0,99; Rval/glu=0,98;Rval/fru=0,98. Através da análise sensorial o poder edulcorante do adoçante de maçã foi de 1,15 em relação a sacarose, apresentando aceitação de 75,70% e definido por doçura inicial e final, acidez, adstringência, aroma de maçã, cor amarelada e turbidez, segundo a ADQ. Com características sensoriais peculiares à categoria, além de boa aceitação, o adoçante de maçã, caracterizado instrumentalmente com elevada correlação e estável do ponto de vista microbiológico, apresenta-se como alternativa de aproveitamento de resíduos com inúmeras aplicações.
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Hastoy, Cécile. "Caractérisation de la variabilité phénotypique de ressources génétiques de Stevia rebaudiana (Bertoni) : analyse des composantes du rendement et critères de sélection en condition de production." Thesis, Bordeaux, 2018. http://www.theses.fr/2018BORD0118.
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La consommation excessive de sucres conduit à l’augmentation de désordres métaboliques, tels que l’obésité et le diabète. Les consommateurs souhaitent une alimentation plus saine à base de produits d’origine naturelle. Stevia rebaudiana, l’herbe sucrée du Paraguay, accumule dans ses feuilles des glycosides de stéviol (SGs) considérés comme des édulcorants naturels intenses, dont le marché est en pleine expansion au niveau mondial. Dans ce contexte, la société Oviatis implante une filière BIO de Stevia rebaudiana en Nouvelle-Aquitaine. Les objectifs de cette thèse CIFRE sont de caractériser la variabilité phénotypique d’une collection de cette espèce en vue de la mise en place future d’un programme de sélection. Les composantes du rendement, de biomasse foliaire, de quantité et qualité des SGs et de la réponse à Septoria sp. ont été finement décrites en condition de production pluriannuelle et multi-sites ou en conditions contrôlées. Ces travaux ont permis de 1) développer des outils de phénotypage métabolique, pathologique et au champ, 2) évaluer la variabilité phénotypique de cette collection de Stevia rebaudiana en condition de production et identifier les descripteurs de cette variabilité, 3) identifier les facteurs ontogéniques, abiotiques et culturaux impliqués dans la variabilité de cette collection, 4) évaluer la variabilité de réponses face à la septoriose. Ces résultats permettent d’identifier les critères de sélection de cette espèce pour une production BIO en Nouvelle Aquitaine, ainsi que des génotypes d’intérêt. Ils constituent les bases de la mise en place d’un programme d’amélioration variétaleObesity and diabetes are consequences of metabolic disorders due to excessive sugar consumption. Consumers want a healthier diet with natural products. Stevia rebaudiana, the Paraguayan sweet herb, accumulates steviol glycosides (SGs) into its leaves. Considered as intense natural sweeteners, SGs represent a global market constantly increasing. In this context, Oviatis establishes a complete organic sector in the Nouvelle-Aquitaine region. The aims of this CIFRE thesis are to characterise the phenotypic variability within a collection of genetic resources, in order to implement a breeding program. Yield components, leaves biomass, SGs quality and quantity and responses against Septoria sp. were described in perennial and multi-site field conditions or in controlled conditions. This work allowed to: 1) develop tools for metabolic, pathology field-phenotyping, 2) evaluate the phenotypic variability of this Stevia rebaudiana collection in field conditions and identify variability descriptors, 3) identify ontogenic, abiotic and cultural factors implicated into phenotypic variability, and 4) evaluate response variability against septoria disease. These results led to the identification of genotypes of interest, as well as selection criteria for the organic production in Nouvelle-Aquitaine, which are the basis for the implementation of a breeding program
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Olivier, Johan. "Approaches to the synthesis of the natural sweetener monatin." Thesis, 2014. http://hdl.handle.net/10210/10563.
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Mukwaya, Edward. "Formulation of a soluble tablet containing the natural sweetener Stevia." Thesis, 2012. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1000263.
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Olivier, Johan. "Structural and synthetic studies of a new natural sweetener." Thesis, 2014. http://hdl.handle.net/10210/9668.
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M.Sc. (Chemistry)The name monatin was given to the sweet compound isolated from the roots of the plant Schlerochiton ilicifolius as a mixture of salts, predominantly the sodium salt. The structure of monatin was previously determined by high- field 1 Hand 13 C n . m. r . spectra and confirmed by single crystal X- ray crystallography. The problem of the absolute stereochemistry of monatin did, however, remain unanswered. Several experiments were carried out which provides additional evidence on the relative and absolute stereochemistry of monatin. An approach to the total synthesis of monatin is described. The first phase of this work involves the development of methods for the synthesis of a key intermediate, 1- methyl 2-amino-5- (3'- indolyl)-4-oxopentanoate, using a coupling reaction. The second phase of the synthesis involves the addition of a carboxylic acid equivalent to the ketone group of the coupled product. The final synthetic product was compared with a natural monatin derivative.
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Matos, Margarida Teixeira Dias Ferreira. "Estudo de soluções naturais não convencionais para a substituição parcial ou integral da sacarose." Master's thesis, 2019. http://hdl.handle.net/10400.14/31502.
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Com vista à obtenção do grau de Mestre em Engenharia Alimentar foi proposta a realização de um estágio curricular, numa empresa externa. Assim, surgiu o presente trabalho que tem por base o estágio realizado numa Indústria Alimentar – a Frulact – que decorreu no período de 11 de fevereiro a 28 de maio de 2019. Para a execução de preparados de fruta da Frulact a sacarose tem um papel bifuncional, quer como agente tecnológico/conservante quer como agente organolético. Porém, na sequência das diretrizes europeias e na relação dieta/saúde, urge encontrar alternativas para a sacarose promovendo a sua redução e/ou substituição. Assim, o objetivo deste trabalho consistiu em analisar possibilidades de substituição parcial ou integral da sacarose, por soluções naturais e não convencionais, que proporcionem um perfil sensorial semelhante. O posicionamento Clean Label constituiu um requisito a manter ao longo do estudo. Otrabalho, concretizado ao longo do estágio, dividiu-se em três partes. Na primeira parte, testaram-se todos os edulcorantes e soluções previamente identificadas junto dos fornecedores da empresa, em preparados de morango; posteriormente, e após exclusão de algumas opções, por não mimetizarem o perfil da sacarose, aplicou-se em preparados de muesli e, na terceira e última parte, em gelados de baunilha à base de aveia, recorrendo a provas de análise sensorial. No decorrer da execução dos preparados estes foram monitorizados recorrendo a determinações de pH, brix, consistência e monitorização da cor. No estudo, foram encontrados e testados edulcorantes e soluções naturais que substituíssem, parcial ou integralmente, a sacarose; no entanto, esses edulcorantes são, na sua maioria, constituídos por glicosídeos de esteviol (GE), o que faz com que não sejam “não convencionais”. Entre os compostos testados, foram os GE reb M, provenientes da fermentação da cana-de-açúcar que reduziram a sacarose em 50%, os GE reb A 5 e o chá de glicirriza (alternativa natural) que permitiram materializar uma redução parcial da sacarose, mantendo a aceitação do consumidor. Recorrendo à sinergia entre a fibra insolúvel à base de celulose e aos GE provenientes da fermentação da cana-de-açúcar obteve-se uma substituição total da sacarose. Adicionalmente, foi também conseguida a inserção destas substâncias em produtos finais lácteos (iogurte) e em não lácteos (gelados à base de aveia) tendo os resultados obtidos sido no geral positivos. Globalmente, foi cumprido o objetivo geral do trabalho.As part of my Masters degree in Food Engineering I undertook a 4 month internship from February 11 to May 28, 2019 - at Frulact in Porto. This report is based on the work I conducted during this period applying the knowledge gained during my studies. To perform Frulact fruit preparations sucrose has a bifunctional role, either as a technological / conservative agent or as an organoleptic agent. However, following open guidelines and diet/health trends, there is a demand for alternatives to sucrose promoting its reduction and/or replacement. The aim of this project was to analyse possibilities of partial or complete replacement of sucrose by natural and non-conventional solutions that provide a similar sensorial profile. The use of a Clean Label was also a requirement throughout the study. The work was split into three parts. The first step was to test all sweeteners in strawberry solutions then after excluding a few options, because they did not mimic the sucrose profile, selected compounds were applied to muesli mixes and, in the third and last part to oat-based vanilla ice cream, through sensory analysis tests. During the preparation of the mixes the pH, brix, consistency and colour behaviour were monotorized. In the study, sweeteners and natural solutions that replaced sucrose partially or completely were found and tested. However, these sweeteners are mostly composed of steviol glycosides (GE), which makes them not “non-conventional”. Based on this process it is possible to conclude that the GE reb M which come from fermentation of sugar cane reduced sucrose at 50%, the GE Reb A 5 and the glycyrrhiza tea (natural alternative) allow a partial reduction of sucrose content while preserving the end customer acceptance of the product. Using the synergies between an insoluble cellulose fiber and GE from sugar cane fermentation one obtains full substitution of sucrose. It was also possible to insert these substances in dairy products (yoghurts) and in non-dairy ones (oatbased ice cream). Overall, the main objective of the work has been met.
Books on the topic "Natural sweeteners"
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Krutošíková, A. Natural and synthetic sweet substances. New York: Ellis Horwood, 1992.
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Michal, Uher, and Hudec John, eds. Natural and synthetic sweet substances. New York: Ellis Horwood, 1992.
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Honey & oats: Everyday favorites baked with whole grains and natural sweeteners. Seattle: Sasquatch Books, 2014.
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Sweet!: From agave to turbinado, home baking with every kind of natural sugar and sweetener--with more than 100 recipes. Cambridge: Da Capo Lifelong, 2008.
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L, Hentges Dawn, and University of Illinois at Urbana-Champaign. Cooperative Extension Service, eds. Honey: The natural sweetener. Urbana, Ill: University of Illinois at Urbana-Champaign, College of Agriculture, Cooperative Extension Service, 1990.
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Board, Canada Tariff. A report of an inquiry by the Tariff Board respecting the canadian natural sweetner industry. Ottawa: Canadian Govt. Publishing Centre, 1987.
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Fraser-Reid, Bert. From Sugar to Splenda: A Personal and Scientific Journey of a Carbohydrate Chemist and Expert Witness. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012.
Find full textBook chapters on the topic "Natural sweeteners"
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Rayo-Mendez, Lina Maria, and Jaiber Humberto Rodriguez-Llanos. "Natural Sweeteners." In Natural Additives in Foods, 123–50. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-17346-2_5.
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Ramakrishna, Akula, and Gokare Aswathanarayana Ravishankar. "Diterpene Sweeteners (Steviosides)." In Natural Products, 3193–203. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-22144-6_137.
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Kim, S. H., and G. E. Dubois. "Natural high potency sweeteners." In Handbook of Sweeteners, 116–85. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4757-5380-6_6.
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Lindley, Michael G. "Natural High-Potency Sweeteners." In Sweeteners and Sugar Alternatives in Food Technology, 185–212. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118373941.ch9.
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Prakash, Indra, and Venkata Sai Prakash Chaturvedula. "Steviol Glycosides: Natural Noncaloric Sweeteners." In Reference Series in Phytochemistry, 101–28. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-27027-2_9.
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Prakash, Indra, and Venkata Sai Prakash Chaturvedula. "Steviol Glycosides: Natural Non-Caloric Sweeteners." In Reference Series in Phytochemistry, 1–28. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26478-3_9-1.
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Walker, R. "Natural versus 'Artificial� Sweeteners: Regulatory Aspects." In Low-Calories Sweeteners: Present and Future, 117–24. Basel: KARGER, 1999. http://dx.doi.org/10.1159/000059715.
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Green, C. "Thaumatin: A Natural Flavour Ingredient." In Low-Calories Sweeteners: Present and Future, 129–32. Basel: KARGER, 1999. http://dx.doi.org/10.1159/000059716.
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Handro, W., and C. M. Ferreira. "Stevia rebaudiana (Bert.) Bertoni: Production of Natural Sweeteners." In Medicinal and Aromatic Plants II, 468–87. Berlin, Heidelberg: Springer Berlin Heidelberg, 1989. http://dx.doi.org/10.1007/978-3-642-73617-9_26.
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Dwivedi, Ram Snehi. "Commercial Production of Natural NSSS Sweeteners: A Concise Sketch." In Alternative Sweet and Supersweet Principles, 749–73. Singapore: Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-33-6350-2_18.
Full textConference papers on the topic "Natural sweeteners"
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Linhoff, Ben. "Differentiating between anthropogenic and natural nitrate sources to groundwater in arid regions using artificial sweeteners, isotopes, and major ion chemistry." In Goldschmidt2022. France: European Association of Geochemistry, 2022. http://dx.doi.org/10.46427/gold2022.12196.
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Kaur, Gurveer, and Tridib Kumar Goswami. "<i>It’s a maze: Effect of natural sweeteners on shelf stability of dairy dessert (Rasgulla) during refrigerated storage</i>." In 2018 Detroit, Michigan July 29 - August 1, 2018. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2018. http://dx.doi.org/10.13031/aim.201800356.
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Tahir, Mulyati M., Mariyati Bilang, Jumriah Langkong, Nurmitasari, and Anisyah Hariadi. "Making Beverages Cherry Brewed Leaves (Muntigia calabura. l) with Stevia (Stevia rebaudiana) as a Low-Calorie Natural Sweetener." In 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/aer.k.200325.045.
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Reeves, Carlton J., Sarah Garvey, Pradeep L. Menezes, Mark Dietz, Tien-Chien Jen, and Michael R. Lovell. "Tribological Performance of Environmentally Friendly Ionic Liquid Lubricants." In ASME/STLE 2012 International Joint Tribology Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/ijtc2012-61180.
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Presented in this study is a new class of “greener” lubricants, room temperature ionic liquids, that represent a promising potential solution to many of the problems associated with both conventional lubricants and those based on natural oils. In this study, friction and wear tests were carried out using a pin-on-disk tribometer under ambient conditions to characterize the performance of the ionic liquids as lubricants. Specifically, ionic liquids consisting of salicylate, benzoate (common food additives) and saccharinate (an artificial sweetener) anions with conventional phosponium cations were evaluated as lubricants and compared to petroleum-based lubricants and natural oils in regards to structure and performance. The ionic liquids generally demonstrated better tribological performance than either the petroleum-based lubricants or natural oils. The mechanisms governing the chemical composition and improved tribological performance are discussed while highlighting possible industrial applications of this new class of lubricants.
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Gupta, M. K., V. K. Singh, MSK Sharma, N. V. Katre, V. Boddu, Siddharth Priya Nath, Rajesh Reddy, and Ravi Raman. "A Case Study on Chemical Free System for Crude Sweetening: A first in Indian Offshore; Design Challenges and Post Installation Performance Evaluation." In International Petroleum Technology Conference. IPTC, 2021. http://dx.doi.org/10.2523/iptc-21378-ms.
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Abstract In a producing field of western offshore, H2S content in oil was found to be in the range of 3000-5000 ppm against the desired level of 200ppm. High H2S concentration posed a serious threat to pipelines integrity and downstream equipment. Mitigation by conventional means such as chemical injection is generally avoided at offshore due to constraint like continuous pumping, storage of chemicals, frequent monitoring, logistical impediments and disposing off by-products in compliance with statutory requirements. Considering many limitations at offshore, an approach was adopted for reduction of H2S utilizing Henry's principle which states that the amount of dissolved gas in a liquid is proportional to its partial pressure. Reducing the partial pressure by utilizing sweet natural gas or some other inert gas, H2S can be removed. Same principle was applied to conceptualize a processing system wherein sour crude can be sweetened to the desired level utilizing sweet gas as stripping gas. Processing System was designed considering many downstream and upstream constraints in the existing system and without any rotating and heating requirement. Unlike conventional way of sweetening such as chemical injection which requires continuous dosing of chemical and disposing off by-products in compliance with statutory requirements and hence, found not feasible at offshore to sweet enormous amount of crude. The designed processing system, a first in Indian offshore environment, is commissioned at one of the offshore complex and has proved it efficacy wherein H2S content of around 3000 ppm in around 6000 barrel/day of crude is being reduced to less than 10 ppm level without use of any hazardous chemicals and without any need of rotating and heating equipment's and with minimum maintenance and manual intervention requirement. The system has lowest operating cost, low maintenance and without use of any rotating and heating equipment's and hence can be emerged as an ideal solution for crude oil sweetening at offshore environment or in an environment where bare manual intervention is required.