@article{jfnr2019799,
author={{Cl¨ªmaco, Gabrielli Nunes and Sousa, Marcus Lima and Hunaldo, Virlane Kelly Lima and Freitas, Adriana Crispin De and Seccadio, Lara Lima and Santos, Leonardo Hunaldo dos and Fontenele, Maria Alves and Costa, Jos¨¦ de Ribamar Macedo and Gomes, Paulo Roberto Barros},
title={Influence of the Use of Sucralose in Cupuassu Candy Preparation},
journal={Journal of Food and Nutrition Research},
volume={7},
number={9},
pages={674--678},
year={2019},
url={http://pubs.sciepub.com/jfnr/7/9/9},
issn={2333-1240},
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 (<i>fit</i>). Powder X-ray diffraction, followed by refinement of the structures by the Rietveld method, was used to estimate the sucralose contained in the sugar <i>fit</i>.  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 <i>fit</i> 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.},
doi={10.12691/jfnr-7-9-9}
publisher={Science and Education Publishing}
}