%0 Journal Article
%T Using Response Surface Methodology and High-Intensity SweetenersĄŻ Positive Synergy to Optimize Peach Nectar Acceptability
%A Lauro Melo
%A Juliana Maria Porto Cardoso
%A Juliana Rosa Battochio
%A Helena Maria Andr¨Ś Bolini
%J Food and Nutrition Sciences
%P 503-509
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.45064
%X <p class=\"MsoNormal\" style=\"text-align:justify;\">
	<span>Combining the high-intensity sweetenersĄŻ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumersĄŻ additives intake (up to 50%). </span><span>A RSM based on a five-level, two variable central composite rotatable design</span><span>s</span><span> (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumersĄŻ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-KĄŻs sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.</span> 
</p>
%K Sweetener Blends
%K Aspartame
%K Acesulfame-K
%K CCRD
%K RSM
%K Sensory Evaluation
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=31010