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Sensory Perception of Intensive Sweeteners

Ramya, D.N.L (2010) Sensory Perception of Intensive Sweeteners. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The sweetness perception of different sweeteners (Aspartame and Acesulfame-K), by threshold techniques was studied. Sw eetness score increased very significantly with the increase in levels of acesulfame-K compared to aspartame. While the interaction between this two sweeteners did not influence the sweetness significantly. Acesulfame-K and aspartame increased the bitterness perception to a maximum. While the interaction between this two sweeteners did not result in further increase in bitterness level. Chemical note score increased very significantly with the increase in levels of acesulfame-K compared to aspartame. While the interaction between this two sweeteners did not influence the chemical note significantly. Lingering sweetness decreased insignificantly with the increase in levels of acesulfame-K, while significant decrease in lingering sweetness was observed with the increase in aspartame. While the interaction between these two sweeteners further increased in the lingering sweetness. Acesulfame-K and aspartame increased the lingering bitterness perception to a maximum. While the interaction between this two sweeteners did not result in further increase in lingering bitterness level. No significant difference is seen in case of overall quality with the increase in levels of acesulfame-K and aspartame. While the interaction between these two sweeteners increased the overall quality. The above study indicated that the use of mixture design follow to study the interaction of sweeteners which are varying in sweetness intensity or perception to a greater extent was successfully analyzed and found this technique was more useful in analyzing various sensory attributes of sweetness and their interactions particularly. This approach of mixture design coupled with response surfaces provide greater flexibility to understand the individual as well as the interaction between the sweeteners and model them statistically which will be useful in predicting the sensory responses even at unknown levels of sweeteners. Further optimization is required to understand the beverage development based on different flavors and diff combination of intensive sweeteners.
Uncontrolled Keywords: sweeteners; Acesulfame-K; aspartame; chemical sense;
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2010 05:02
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9485

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