O impacto do uso de edulcorantes em bebidas de cafe soluvel e cafe torrado/moido como substitutos da sacarose. / The impact of use of sweeteners as sucrose?s substitutes in beverages prepared with soluble coffee and rosted coffee.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2008

RESUMO

Coffee is one of the most famous and consumed beverages in the world. Brazil has the biggest coffee beans production among all countries and is the second consumer market, following USA. Replacing sugar using sweetener is a tendency even when consumers have their traditional ?coffee break?. This study aimed to evaluate main sweeteners allowed in Brazil, such as stevioside, sucralose, acesulfame potassium, aspartame and cyclamates/saccharine (2:1) blend in beverages containing instant coffee and toasted ground coffee. Physical-chemical analyses (pH, degree Brix, total titratable acidity), most accepted sweetness and equivalent sweetness determinations, Acceptance Analysis and Quantitative Descriptive Analysis were performed as well as Time-Intensity Analysis for stimuli sweet taste, bitter taste and coffee flavor in beverages prepared with instant coffee or toasted ground coffee. Most accepted sucrose concentrations were 9.5% and 12.5% for beverage prepared with instant coffee and for beverage prepared with toasted ground coffee, respectively. Sweetener concentrations needed to present the same sweetness as 9.5% sucrose in beverage prepared with instant coffee were 0.05064% for aspartame, 0.04967% for acesulfame potassium, 0.01494% for sucralose, 0.09448% for stevioside and 0.0339% for cyclamates/saccharine (2:1) blend. In the case of beverage prepared with toasted ground coffee, sweetener concentrations were 0.724% for aspartame, 0.064% for acesulfame potassium, 0.0209% for sucralose, 0.1663% for stevioside and 0.0582% for cyclamates/saccharine (2:1) blend. Regarding acceptance testing, beverage prepared with instant coffee didn?t present high acceptance means, lower than 6.0 for attributes aroma, flavor, texture and overall liking. Considering beverage prepared with toasted ground coffee, sample sweetened with sucrose presented the highest acceptance means for attributes appearance, aroma, flavor and overall liking. Quantitative Descriptive Analysis determined attributes for beverages prepared with instant coffee and with toasted ground coffee: brown color, gloss, coffee aroma, sweet aroma, toasted aroma, herb aroma, bitter aftertaste, sweetness, sweet aftertaste, coffee flavor, astringency, herb flavor, toasted flavor and viscosity. Sample sweetened using stevioside was stood out because it presented astringent flavor, herb aroma and flavor in higher intensity than other sweeteners. Sucralose presented the highest total time duration (Ttot) stimulus during Time-Intensity Analysis applied for beverage with instant coffee regarding stimulus sweetness. There was no significant difference (p_0.05) among samples relating to stimulus bitterness for Timáx and Imáx and stevioside had the highest means for parameters area and Ttot. There was no significant difference amongst samples for all parameters of coffee flavor. Considering beverage prepared with toasted ground coffee related to stimulus sweetness, sucrose had the lowest means for Timáx, Imáx and Ttot. Stevioside presented the biggest area and Ttot for stimulus bitterness. Cyclamates/saccharine (2:1) blend provided the highest means for Imáx, Ttot and area.

ASSUNTO(S)

sensory analysis analise tempo-intensidade time-intensity analysis analise sensorial cafe soluvel quantitative descriptive analysis cafe soluble coffee coffee analise descritiva quantitativa

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