Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
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


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.

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


Figure of 2


[1]  Alvarenga, T. N. V., Abreu, V. K. G., Pereira, A. L. F., & Lemos, T. De O. “Desarrollo y evaluación sensorial de néctar mixto de piña y té verde” RECyT, 1, 2016.
[2]  Edwards, C. H., Rossi, M., Corpe, C. P., Butterworth, P. J., & Ellis, R. The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science & Technology. 2016.
[3]  Frans, M. J., & Maryniuk, M. D. Position of The American Dietetic Association: Use of nutritive and nonnutritive sweeteners. Jornal of the American Dietetic Association, 93(7). 1993.
[4]  Tau, T., & Gunasekaran, S. Thermorheological Evaluation of Gelation of Gelatin with Sugar Substitutes. LWT - Food Science and Technology. 2016.
[5]  Struck, S., Jaros, D., Brennan, C. S., & Rohm, H. Review sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, 1–14. 2014.
[6]  Rodero, A. B., Rodero, L. De S., & Azoubel, R. Toxicity of Sucralose in Humans: A Review. Int. J. Morphol., 27(1), 239-244. 2009.
[7]  Carvalho, A. V., Horacio, N., García, P., & Farfán, J. A. Proteins of cupuacu seeds (Theobroma grandiflorum Schum) and changes during fermentation and roasting. Ciência e Tecnologia de Alimentos, 28(4), 986-993. 2008.
[8]  Costa, M. P., Monteiro, M. L. G., Frasao, B. S., Silva, V. L. M., Rodrigues, B. L., Chiappini, C. C. J., & Conte-Junior, C. A. Consumer perception, health information, and instrumental parameters of cupuassu (Theobroma grandiflorum) goat milk yogurts. Journal of Dairy Science, 100(1), 1-12. 2017.
[9]  Ramos, S. De N. M., Danzl, W., Ziegleder, G., & Efraim, P. Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration. FRIN. 2016.
[10]  Freire, M. T. D. A., Petrus, R. R., Aparecida, J., Gatti, B., Leite, M. F. B., Kunitake, M. T., & Freire, C. M. D. A. Food - packaging interaction on the stability of canned sweetened cupuassu (Theobroma Grandiflorum schum) puree. Rev. Caatinga, 29(4), 1006-1014. 2016.
[11]  Clímaco, G. N., Abreu, V. K. G., Lemos, T. O., Pereira, A. L. F. Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics. Journal of food and Nutrition Research, 7(5) 361-369, 2019.
[12]  Ingle, M., Patil, J., & Nawkar, R. Nutritional evaluation of sugar free aonla candy. Asian J. Dairy & Food Res., 35(4), 323-326. 2016.
[13]  IAL. Métodos físicos-químicos para análise de alimentos (IV). São Paulo. 2008.
[14]  Toby, B. H. Expgui, a graphical user interface for GSAS. Jounal of Applied Crystallography, 34, 210-213. 2001.
[15]  Chebyshev, P. L. Théorie des mécanismes connus sous le nom parallelogrammes. In Mém. Acad. Sci. Pétersb, St.-Pétersbour, 1854, 539-568.
[16]  Jarvinen, M. Application of Symmetrized Harmonics Expansion to Correction of the Preferred Orientation Effect. J. Appl. Cryst., 26, 525-531. 1993.
[17]  American Public Health Association. Compendium of methods for the microbiological examination of foods. Washington D. C, 2001, 676 p.
[18]  Lim, J. Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22(8), 733-747. 2011.
[19]  Inada, K. O. P., Torres, A. G., Perrone, D., & Monteiro, M. High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice. Journal of the Science of Food and Agriculture. 2017.
[20]  Callegari-Jacques, S. M. Bioestatística: princípios e aplicações. Porto Alegre: Artmed. 2003.
[21]  SAS, S. A. S. User’s Guide for SAS. USA: Cary - NC. 2000.
[22]  Qiu, W., Wang, Z., Nie, W., Guo, Y., & Huang, L. GC-MS Determination of Sucralose in Splenda. Chromatographia, 66. 2007.
[23]  Garcia, L. G. C., Guimarães, W. F., Rodovalho, E. C., Peres, N. R. A. De A., Becker, F. S., & Damiani, C. Buriti (Mauritia flexuosa) jelly: adding value to fruits from the Brazilian savanna. Braz. J. Food Technol., 20. 2017.
[24]  Arizaleta, M., Álvarez, A., Pérez, M., Parés, J., & Díaz, L. Caracterización de frutos y efecto de temperatura de almacenamiento sobre calidad de pulpa de copoazú. Rev. Unell. Cienc. Tec., 32, 44–51. 2014.
[25]  BRASIL. Resolução Normativa no 12, de 02 de janeiro de 2001. Diário Oficial da União, ANVISA - Agência Nacional de Vigilância Sanitária, 2001.
[26]  BRASIL. Resolução Normativa no 9 de 1978. Diário Oficial da União, ANVISA - Agência Nacional de Vigilância Sanitária, 1978.
[27]  Franco, B. D. G. M.; Landgraf, M. Microbiologia dos alimentos. São Paulo: Atheneu. 2005.
[28]  Chim, J. F., Zambiazi, R. C., & Bruscatto, M. H. Doces em massa light de morango: caracterização físico-química e sensorial. Alim Nutr., 17(3), 295–301. 2006.
[29]  Schiffman, S. S., & Rother, K. I. Sucralose, A Synthetic Organochlorine Sweetener: Overview of biological issues. Journal of Toxicology and Environmental Health, 16(7), 339-451. 2013.