Desenvolvimento e aceitabilidade de bolos sem açúcar com diferentes tipos de adoçantes

Abstract

The objective of this study was to prepare orange cakes using different sweeteners, including xylitol, saccharin, erythritol, stevia and sucralose, in order to analyze which of these sweeteners would be best accepted by consumers. For this purpose, texture parameters were evaluated and sensory analyses were performed using the 9-point hedonic scale, with untrained tasters. The results indicated that the samples were within the ideal acceptance standard (scores > 6.0 for sensory attributes), except for the cake made with erythritol. In terms of purchase intention, the preparation sweetened with sucralose obtained the highest average overall acceptance (7 points). The use of sweeteners within the limits recommended by law is a viable strategy to ensure that diabetics consume foods that are more appropriate to their dietary restrictions.