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| Registros recuperados: 11 | |
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| Hossa, Keila Regina; Pedroza Carneiro, José Walter; Guedes, Terezinha Aparecida; Braccini, Alessandro Lucca. |
| The foremost factor necessary for plant growers cultivating large acreages of Stevia rebaudiana (Bert) Bertoni is the production of qualitative bedding plants. The objective of this study was to evaluate the influence of osmotic-priming on the uniformity of seed germination. First, we evaluated the percentage of normal seedlings from two seed samples harvested in 2011 and 2012. The seeds harvested in 2012 produced 71.4% normal seedlings and thus they were used in the next experiments. The seeds were subjected to osmotic stress using five concentrations of polyethylene glycol (PEG-6000) at -0.2, -0.4, -0.6, -0.8, and -1.0 MPa in contrast with distilled water. Based on these first results, only -0.8 and -1.0 MPa were evaluated in the third experiment. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Osmotic priming; Radicle protrusion; Time to seed germination; Sweeteners. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/32951 |
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| TASSO,Ivisson de Souza; SANTOS,Thaís Gentiluce dos; SEIBEL,Neusa Fátima. |
| Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Erythritol; Polyol; Sweeteners; Sensory analysis; Glycosides of esteviol. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028112 |
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| CAETANO,Priscilla Kárim; FARINAZZI-MACHADO,Flávia Maria Vasques; NASSER,Flávia Aparecida de Carvalho Mariano; FURLANETO,Karina Aparecida; VIEITES,Rogério Lopes. |
| Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test);... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ficus carica L; Sweeteners; Compote; Sensory analysis; Shelf life. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500154 |
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| TASSO,Ivisson de Souza; SANTOS,Thaís Gentiluce dos; SEIBEL,Neusa Fátima. |
| Abstract The food industry always searches for innovation, product improvement, quality and customer satisfaction. In relation to sweeteners, this search had an expressive increase in recent times due to the increase of diseases caused by the excessive consumption of sugar. Most tabletop sweeteners marketed in Brazil have bulking agents with characteristics not appreciated by consumers, substances that can cause intolerance such as lactose or caloric products such as maltodextrin (4 kcal/g). Considering this problem, the aim of the research was to develop a natural sweetener, without contraindications, using the erythritol / stevia blend to compose the formulation. Three formulations (standard, 10% sweeter and 10% less sweet) were developed, that in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Erythritol; Polyol; Sweeteners; Sensory analysis; Glycosides of esteviol. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200370 |
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| MALULY,Hellen Dea Barros; JOHNSTON,Craig; GIGLIO,Norberto Damián; SCHREINER,Ligia Lindner; ROBERTS,Ashley; ABEGAZ,Eyassu Getachew. |
| Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace partially sucrose with food additives, such as low- and no-calorie sweeteners (LNCS). As a consequence, there has been an increase of their consumption, which has made regulatory agencies to evaluate their exposure and possible consequences. At the same time, speculations about adverse effects, such as carcinogenicity, preterm delivery and metabolic changes involving appetite, weight increase and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sweeteners; Safety; Regulation; Metabolism; Cancer. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100001 |
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| Bannwart,Gisele Cristina Maziero de Campos; Bolini,Helena Maria André; Toledo,Maria Cecília de Figueiredo; Kohn,Ana Paula Contel; Cantanhede,Gisele Cristina. |
| Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ketchup; Light; Sweeteners; QDA; Physicochemical characteristics. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100016 |
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| Registros recuperados: 11 | |
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