Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages.

摘要: The presence of added sugars (AS) in the diet is associated with increased risk obesity and other chronic diseases. We assessed sensory impact lowering AS orange nectar, aiming at new WHO sugar guideline. Ideal sweetness by just-about-right (JAR) tests (60 consumers), difference rejection thresholds (36 35 assessors), acceptance profile Check-all-that-apply (CATA) (100 consumers) were performed. JAR test comprised six concentrations from 12% down to 4.5%. Thresholds nectars reference concentration (10%) lower levels. Acceptance CATA compared reference, ideal concentrations. There two groups consumers; one 5.5% another standard 10.5% AS. average among all consumers was 7.3% threshold 8.5% 7.2%. Overall nectar 7.2% similar higher than 5.5%. However, after cluster analysis, did not differ or AS, suggesting possibility a gradual reduction until long term. Lowering caused significant changes viscosity, sweet odor, bitterness comparison concentration. 10% affect attributes, could be indicated for first reduction. Results indicate that would feasible. Reductions can remove 3150-9450 tons per year Brazilian resulting healthier beverages.