Waldrop Megan E, Ross Carolyn F
School of Food Science, Washington State Univ, P.O. Box 646376, Pullman, WA, 99164, U.S.A.
J Food Sci. 2014 Sep;79(9):S1782-94. doi: 10.1111/1750-3841.12575. Epub 2014 Aug 23.
Utilizing more than one sweetener has been shown to be an effective way to substitute sucrose in food products. The objective of this study was to apply the augmented simplex-centroid mixture design for the optimization of acceptable sweetener blends using coconut sugar, agave, and stevia. Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers (P < 0.05). Taste profiles for the sweetener solutions were also generated using the electronic tongue. Most consumer and trained intensity ratings were highly correlated (R(2) ≥ 0.79) with the electronic tongue taste profile analysis. Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures. Using contour plots and desirability function analysis, an optimal sweetener combination was found for a granola bar formulation of 89.9% coconut sugar, 6.1% agave, and 4% stevia. These results indicate that a mixture design can be a reliable way to develop new sweetener blends for product development.
使用多种甜味剂已被证明是在食品中替代蔗糖的有效方法。本研究的目的是应用增强型单纯形-质心混合设计，以优化使用椰糖、龙舌兰和甜叶菊的可接受甜味剂混合物。由训练有素的专业小组和消费者（n = 60）对甜味剂混合物在水溶液和无麸质格兰诺拉燕麦棒中的情况进行了评估。专业小组成员和消费者都发现溶液中的甜味剂混合物之间存在显著差异（P < 0.05）。还使用电子舌生成了甜味剂溶液的味觉轮廓。大多数消费者和训练有素的强度评级与电子舌味觉轮廓分析高度相关（R(2)≥0.79）。还发现格兰诺拉燕麦棒之间存在显著差异（P < 0.05），消费者更喜欢椰糖混合物。通过等高线图和可取性函数分析，找到了一种用于格兰诺拉燕麦棒配方的最佳甜味剂组合，即89.9%的椰糖、6.1%的龙舌兰和4%的甜叶菊。这些结果表明，混合设计可以成为为产品开发开发新甜味剂混合物的可靠方法。
