Reale Anna, Di Renzo Tiziana, Russo Antonio, Niro Serena, Ottombrino Antonio, Pellicano Mario Paolo
Institute of Food Science National Research Council ISA-CNR Avellino Italy.
Department of Agricultural, Environmental and Food Sciences DiAAA University of Molise Campobasso Italy.
Food Sci Nutr. 2020 Mar 3;8(4):1837-1847. doi: 10.1002/fsn3.1464. eCollection 2020 Apr.
This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour-plate technique, and physicochemical (pH, TTA, and ) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9-point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.
本研究旨在通过用不同量的甜菊糖苷（莱鲍迪苷A，98%）替代蔗糖来开发低热量杏汁。甜菊糖苷作为生产低热量产品的甜味剂已变得非常流行，但其添加对行业来说可能是一项挑战，因为它可能会改变产品的感官特性和消费者的接受度。为此，生产了无糖、含10%蔗糖以及含不同量甜菊糖苷的杏汁，并采用倾注平板技术对其微生物质量进行评估，同时分析其理化特性（pH值、总酸度和 ）和营养特性（水分、脂肪、蛋白质、碳水化合物和灰分）。此外，由一组经过训练的评委使用定量描述分析对样品进行感官分析。通过102名果汁消费者使用结构化的9点享乐量表评估样品的总体可接受性，研究了添加甜菊糖苷对消费者接受度的影响。杏汁中的微生物菌群水平低于检测限，证实了生产过程中的良好卫生规范。用甜菊糖苷生产的杏汁热量值从86千卡（含10%蔗糖的杏汁）显著降低至49千卡（含甜菊糖苷的杏汁），同时不改变其典型风味。指出了样品之间不同的感官特征；所有产品都受到喜爱，但愉悦程度不同。该研究强调，含0.07%甜菊糖苷的杏汁具有甜味和甘草香气特征，并且获得了与含10%蔗糖生产的杏汁相同水平的消费者接受度。
