Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

BACKGROUND Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti‐inflammatory effects with a positive impact on human health. The elaboration of a tamarind‐based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This...

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Veröffentlicht in:	Journal of the science of food and agriculture 2021-01, Vol.101 (2), p.593-602
Hauptverfasser:	Sousa Lima, Rafael, Cazelatto de Medeiros, Alessandra, André Bolini, Helena Maria
Format:	Artikel
Sprache:	eng
Schlagworte:	acceptance Acceptance tests Antioxidants Aroma Astringents Beverages Beverages - analysis Bitter taste Bitterness Flavor Flavoring Agents - analysis Flavors Fruit - chemistry functional food Humans Inflammation Non-Nutritive Sweeteners - analysis Perception Plant Extracts - analysis Polyphenols Pulp Sensory evaluation Statistical analysis Statistical methods Sucralose Sucrose Sucrose - analysis Sugar Sweet taste Sweeteners Sweetening Agents - analysis Sweetness Syrups & sweeteners Tamarind Tamarindus - chemistry Taste time intensity
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