Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(9), 674-678
DOI: 10.12691/jfnr-7-9-9
Open AccessArticle

Influence of the Use of Sucralose in Cupuassu Candy Preparation

Gabrielli Nunes Clímaco1, , 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

Pub. Date: September 26, 2019

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

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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