Uso de sucralose e glicosídeo de esteviol reduz açúcar, custo de produção e aceitação de refrigerantes

Abstract

The synergism of sweeteners in soft drinks is an innovation for the food biotechnology sector, acting in sugar reduction and health promotion. This study aimed to develop soft drinks with sweetener blends of sucralose and steviol glycoside, analyze production costs and sensory properties. In a soft drink industry in the city of Sobral/CE, cola, guarana, and orange flavors were tested. The groups included the standard formula and modifications with 50% and 75% sugar reduction and blends with progressive sweetener concentration. The relative values of the ingredients indicated the impact of sweetness on the price, and prospecting on an industrial scale determined the final price and variances from the standard. Organoleptic tests in a crossover model with 80 volunteers for tasting used a 9-point hedonic scale. Regarding production costs, sugar was the main modulator of the value of the soft drinks for cola and guarana, while for orange it was concentrated juice. There was a decrease in the final price with the modifications, with the 75% reduction being more noticeable for guarana and less so for orange. Regarding sensory properties, there was a tendency towards reduced acceptance between "I liked it very much" (score 8) and "I liked it moderately" (score 7) in aroma, flavor, and overall impression when comparing the standard with blends, and especially in color for cola and texture for orange. The partial substitution of sugar by adding blends can generate more economically competitive soft drinks, and the slightly lower acceptance with sweeteners corroborates the literature, validating the quality of the products.