Influence of the Use of Sucralose in Cupuassu Candy Preparation

Gabrielli Nunes Clímaco^1, , Marcus Lima Sousa², Virlane Kelly Lima Hunaldo², Adriana Crispin De Freitas², Lara Lima Seccadio³, Leonardo Hunaldo dos Santos⁴, Maria Alves Fontenele², José de Ribamar Macedo Costa² and Paulo Roberto Barros Gomes⁵

¹Department of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil

²Department of Food Engineering, Federal University of Maranhão, Imperatriz, Maranhão, Brazil

³Department of Agroindustry, Federal Institute of Science and Technology of Pará, Marabá, Pará, Brazil

⁴Department of Natural Sciences, Federal University of Maranhão, Imperatriz, Maranhão, Brazil

⁵Federal Institute of Education, Science and Technology of Pará, Abaetuba, Pará, Brazil

Cite this paper:
Gabrielli Nunes Clímaco, Marcus Lima Sousa, Virlane Kelly Lima Hunaldo, Adriana Crispin De Freitas, Lara Lima Seccadio, Leonardo Hunaldo dos Santos, Maria Alves Fontenele, José de Ribamar Macedo Costa and Paulo Roberto Barros Gomes. Influence of the Use of Sucralose in Cupuassu Candy Preparation. Journal of Food and Nutrition Research. 2019; 7(9):674-678. doi: 10.12691/jfnr-7-9-9

Abstract

The production of sweetened products has gained space due to the constant concern with the effect of the high concentrations of sugars in the human body. So, the objective of this work was to elaborate cupuassu candy, with commercial sucrose and partial substitution of sucrose by sucralose sweetener, as well as to evaluate its physicochemical, microbiological and sensorial characteristics. Two formulations were made: conventional and sucralose added (fit). Powder X-ray diffraction, followed by refinement of the structures by the Rietveld method, was used to estimate the sucralose contained in the sugar fit. Were realized microbiological, physicochemical (pH, soluble solids, titratable acidity, total acidity and reducing sugars) and sensory analysis (color, aroma, taste, texture, acidity, overall impression and purchase intent). The fit sugar showed concentration of 4% sucralose. Among the physicochemical parameters of the formulations tested, only the soluble solids did not differ statistically. Candy met the microbiological standards required by law. When sensorially evaluated, a significant difference was observed for all the sensorial attributes evaluated in the acceptance test. Thus, the addition of the sweetener in candy cupuassu formulations is a good choice over the composition, exhibiting good acceptance by the consumer.

Keywords:
sweetener fruit candy Theobroma grandiflorum

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