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Relative Sweetness and Sweetness Quality of Low Calorie Sweeteners in Milk and Coffee Model System

우유와 커피 모델 시스템에 적용된 저열량 감미 소재의 감미도와 감미질

  • Received : 2013.09.05
  • Accepted : 2013.10.16
  • Published : 2013.12.31

Abstract

This study investigated the relative sweetness of various sweeteners (tagatose, xylose, erythritol, sucralose, and enzyme treated stevia) in milk and instant coffee systems. Additionally, the effects of interactions with other ingredients on the sensory characteristics of milk and coffee were explored. In the case of a banana-flavored milk system, sucrose was added to a concentration of 5%, and the five types of sweetener were added to a concentration of equal sweetness to a 5% concentration of sucrose. For coffee systems, 5.9% sucrose level and sweeteners' concentration equivalent to this level was added. A generic descriptive analysis was performed using ten trained panelists. The results showed that the relative sweetness of all the sweeteners was identical to that identified in the aqueous system, except for stevia in the milk system and in the coffee system with added vegetable cream. For the black coffee system, the relative sweetness decreased for tagatose, erythritol and for stevia. Fat and vegetable cream significantly affected the sensory qualities of milk and coffee, respectively.

Keywords

low calorie sweetener;relative sweetness;sensory characteristics;milk;coffee

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  2. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems vol.74, 2015, https://doi.org/10.1016/j.foodres.2015.04.044
  3. Carbohydrate sweetener reduction in beverages through the use of high potency sweeteners: Trends and new perspectives from a sensory point of view vol.64, 2017, https://doi.org/10.1016/j.tifs.2017.04.010
  4. Studies on the Physical Characteristics of Muffins with Tagatose and Sugar during Storage vol.25, pp.1, 2015, https://doi.org/10.17495/easdl.2015.2.25.1.176

Acknowledgement

Supported by : 한국연구재단