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Vol. 66, No. 8, 2001
—
JOURNAL OF FOOD SCIENCE 1195© 2001 Institute of Food Technologists
Sensory and Nutritive Qualities of Food
JFS: Sensory and Nutritive Qualities of Food
Partial Substitution of Sugars by the Low-Calorie
Sweetener Sucralose in Peach Compote
C.R. MENDONÇA, R. ZAMBIAZI, AND G.G. GRANADA
ABSTRACT: This work aimed to elaborate light peach compotes by partial substitution of the sugar with low-calorie
sweeteners. Four formulations of fruit compote were elaborated and analyzed for their physical, chemical, and
sensory characteristics and total caloric value, just after the manufacturing process and after 30, 60, and 90 d of
storage. Consumer preference for the elaborated products was also verified. During the storage period, the peach
compotes showed some significative variation of the physical and chemical aspects; however, just the reducer sugars
content showed an expressive alteration. Caloric reduction was between 27.49% and 28.00%. According to the
sensory attributes, significant differences were found among the 4 formulations, especially in relation to the at-
tributes of flavor and acidity. The control and the formulations with sucralose and acesulfame-K showed significant
alteration to the sensory attributes of color and shine; additionally, the control formulation showed a significant
alteration in relation to the flavor attribute. In the preference assay, the formulations showed the same preference.
Keywords: sucralose, acesulfame-K, compote, peach, sensory analysis
Introduction
DIET AND LIGHT PRODUCTS HAVE BEEN REVOLUTIONIZING
the food market, attending, at least partially, to the
needs of thousands of people concerned with their corporal
aesthetics and health. Thus research has been intensifying
within this category of foods, in order to maintain the flavor
as close as possible to the conventional foods. The growing
search for products that offer less calories and more nutri-
tional quality has contributed to the entry of a large variety
of low-calorie sweeteners on the world market. These are al-
ternative substances that avoid problems with dental decay
and other health risks associated with the excessive con-
sumption of caloric sweeteners, such as sucrose (Cardello
and Damásio 1997).
The low-calorie sweetener sucralose has shown advantag-
es in relation to the others for use in nutritious products be-
cause (1) it presents a flavor very similar to that of sucrose
with no unpleasant residual flavor and (2) it is obtained by a
relatively simple industrial process through the selective
chlorination of sucrose (Jenner 1991; Wallis 1993).
The low-calorie sweetener acesulfame-K, as well as su-
cralose, presents several positive characteristics, such as
good storage stability, stable at low pH values and high tem-
peratures, besides being noncaloric and proven as safe for
human consumption. However, in certain concentrations,
acesulfame-K produces a bitter or metallic residual flavor
(Stamp 1990; Wiet and Beyts 1992; Giese 1993; Lipinski and
Debney 1993).
It has been observed that the concomitant use of sucral-
ose and acesulfame-K presents a synergistic effect; this
means, that the individual properties of these low-calorie
sweeteners can be combined with advantages, especially to
maximize the sweetness power and the sweetness profile of
the products (Sardesai and Waldshan 1991; Verdi and Hood
1993).
So far, few studies have been related to the application of
sucralose in fruit compotes, mainly in relation to the sensory
characteristics of those products. Therefore, this work aimed
at verifying the viability of the partial substitution of sugar
with the low-calorie sweetener sucralose to elaborate peach
compote with reduced calorie content. To establish a com-
parison, it also aimed at substituting the sugar with ace-
sulfame-K and with a combination of sucralose and ace-
sulfame-K. More specifically it sought to determine the
physical, chemical, and sensory characteristics, the caloric
value, the shelf life, and the consumer preference for the
compotes.
Material and Methods
Material
For the elaboration of the compotes, the low-calorie
sweetener sucralose, in the liquid form was used, at a con-
centration of 3.1% (w/v to commercial trade name of Splen-
da®); along with 100% pure acesulfame-K in the solid form
(commercial trade name of Sunett®), sucrose and glucose
(from the local market), and peaches of the specimen Prunus
persica (L.) Batsch, variety vulgaris, Precocinho cultivar,
which were provided by a producer of the town of Morro
Redondo/RS/Brazil, crop 98/99.
Processing of the Compotes
The peach compotes were prepared using an industrial
line of processing. Initially the peaches went though a manu-
al operation of slicing, coring, and washing, followed by peel
removal, using a 15% solution of sodium hydroxide at a tem-
perature of 90 8C. The peaches were then washed again with
water under pressure, in order to eliminate the oxidized peel
and the excess of caustic solution, and than selected manual-
ly and classified by size using vibratory sieves.
After classification, the peaches were manually condi-
tioned in previously sterilized transparent glass bottles, with
the capacity of 800 mL; weighed (maintaining the same
weight through all the formulations) and filling with syrup at
a temperature of 100 8C Four syrup formulations were pre-
pared, using 1 as the control, prepared by dissolving the sug-
ars sucrose and glucose (8:2, w/w) in water, in a way to ob-
tain an initial concentration of 30 8 Brix. The other 3 syrups
Sensory and Nutritive Qualities of Food
1196 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 8, 2001
Sucralose in Peach Compote . . .
were prepared by the substituting 30% of the sugar with their
equivalent in low-calorie sweeteners, maintaining the origi-
nal sweetness. The syrups were prepared at 19 °Brix, and the
sweetness complemented in relation to the control, with su-
cralose (0.0189%), acesulfame-K (0.0385%), and the mixture
of sucralose 1 acesulfame-K in a proportion of 1:1 (0.0094%
sucralose and 0.0192% acesulfame-K). The equivalent sweet-
ness was calculated based on data of Table 1.
After adding the syrup the bottles were steam exhausted
in a tunnel for 3 min and then hermetically sealed using sim-
ple metallic covers. Thermal treatment was applied for 15
min at 100 8C; followed by cooling through injection of cold
water for 15 min and storage at room temperature, in
shelves located in an illuminated room, without direct solar
lighting.
Physical and Chemical Analysis
All content of the compotes, including the syrup and
peach, was homogenized to make the samples for analysis.
The following physical and chemical analyses were carried
out in triplicate after processing and after 30, 60, and 90 d of
storage: moisture content, pH, acidity, soluble solids, total
sugars, reducing sugar, non-reducing sugars, proteins, and
ether extract. AOAC (1990) procedures were used.
The total caloric value of the compotes was calculated
from the results obtained in the chemical analysis for the en-
ergy components: total sugars, proteins, and lipids, in ac-
cording with Franco’s (1993) methodology.
Sensory Analysis
The sensory evaluation was done soon after processing and
after 30, 60, and 90 d of storage. Appearance was evaluated
based on the attributes of color, shine, and general appear-
ance. For texture, the softness was evaluated, and finally the
general flavor and acidity of the compotes were evaluated.
For the selection and training of the team, the following
tests were used following the International Organization for
Standardization (ISO 1993; ISO 1995; ISO 1988): primary
tastes; absolute threshold, for sweet flavor and acidity by us-
ing different concentrations of sucrose and citric acid solu-
tions; ordering; multiple comparison; scale of categories;
paired-degree of difference; and evaluation of attributes. The
standard solutions of sucrose, citric acid, iron sulphate,
monosodium glutamate, sodium chloride, and caffeine were
used; light and conventional compotes of peach of different
brands and places also were used. A team of 15 trained judg-
es conducted the sensory tests; 12 were female and 3 male.
Judges were 18 to 50 y old; the average age was 28.4, with
standard deviation of 9.04.
The selected judges analyzed the samples ranking at-
tributes on a structured interval scale of 1 to 9 for appear-
ance, color, flavor, and acidity. The value 1 meant the worse
condition, not uncharacteristic of peach compotes; value
2.33 meant very bad, almost uncharacteristic of peach com-
potes; value 3.66 meant bad, a little characteristic of peach
compote; value 5 meant regular, moderately characteristic of
peach compote; value 6.33 meant good, characteristic of
peach compote; value 7.66 meant very good, very character-
istic of peach compote; and value 9 meant excellent, totally
characteristic of peach compote. With reference to the shine
attribute, value 1 meant the condition without shine; value
2.33 meant very little shine; value 3.66 meant little shine; val-
ue 5 meant regular shine; value 6.33 meant shiny; value 7.66
meant very shiny; and the value 9 meant extremely shiny.
For the texture attribute, value 1 meant the worst condition,
which corresponded to extremely soft or extremely hard;
value 3 meant bad, either much too soft or much too hard;
value 5 meant regular, soft or hard; value 7 meant good, be-
tween soft and hard; and value 9 meant excellent, the ideal
condition, according to the International Organization for
Standardization (ISO 1987). The samples were presented to
the judges in white porcelain dishes, coded with 3 random
numbers; each sample consisting of half a peach and about
20 mL of syrup, at room temperature, following the recom-
mendations of the International Organization for Standard-
ization (ISO 1982).
Besides these tests, consumer preference was evaluated
using the 4 different formulations of compotes, and an or-
dering test. For this test, 100 consumers (not trained) were
used, requesting them to order the samples from 1 to 4, po-
sition 1 being the best sample and position 4 being the least
preferred sample. The respective positions in the scales were
used to calculate the sum of scores.
Statistical Analysis
All the results were evaluated by the variance analysis
(ANOVA). This analysis was chosen, rather than nonparamet-
ric analysis, in order to identify the effect of the formulation
on the individual physical, chemical, and sensory attributes. To
carry out the variance analysis, all the data were previously
transformed to get inside of the presumption of the variance
analysis. The value that showed significant differences be-
tween the averages, were complemented with Duncan´s test,
at the level of 5% of probability. Also calculated were the Stan-
dard Deviation and the Confidence Interval at 95%, using the
program of StatisticaTM 5.1 (Statsoft 1991).
Results and Discussion
Physical and Chemical Analysis of the Peach
Compotes
Table 2 presents the results of the physical and chemical
analysis affected soon after processing of the peach compote
and during storage.
In general, during the storage period, the soluble solids
demonstrated a significant difference between the formula-
tions, except those at 90 d between the formulations of ace-
sulfame-K and sucralose; the reducing sugars also evi-
denced significant differences among all the formulations,
except at 60 d between the formulations of sucralose and
sucralose +
acesulfame-K. With respect to nonreducing sugars, there
was a significant difference among all the formulations only
after 60 d. Humidity and total sugars always indicated the
existence of significant differences between the formulation
of the control and the formulations with low-calorie sweet-
eners. It was evident that the control and acesulfame-K for-
Table 1—Relationship of sweetness among sucrose,
sucralose, and acesulfame-K
Amount
Relative (g.kg of Maximumlimit
Substance sweetness sucrose-1) in foods *1Calories/g
Sucrose 1 - - 4
Sucralose 600 1.67 45 0
Acesulfame-K 200 5.00 600 0
Source: Cardello and Damásio 1997.
*1 Low-calorie sweetener mg / 100g of food products, according to FDA.
Vol. 66, No. 8, 2001
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JOURNAL OF FOOD SCIENCE 1197
Sensory and Nutritive Qualities of Food
Sucralose in Peach Compote . . .
mulations presented the highest degradation of total sugars,
which reflected on the highest alterations of reduced and
nonreduced sugars. With respect to pH, it was verified that,
during storage, the formulation acesulfame-K differed sig-
nificantly from the others, at 0, 30, and 90 d. For protein,
the formulations showed significant differences at 0 and 90
d. For the ether extract there was no significant difference
after 0 and 30 d, and for acidity no tendency was evident.
Other authors (Silva 1974; Franco 1993; Kluter and others
1994) have also found similar results in the physical and
chemical analysis of the elaborated compote during the 3
mo of storage.
Each formulation of peach compote, when analyzed dur-
ing 3 mo of storage with respect to the physical and chemical
characteristics, presented a slight variability in the results,
with the exception of reducing and nonreducing sugars; the
values for reducing sugars showing a significant increase,
due to the degradation of the sucrose, with a consequent sig-
nificant decrease in nonreducing sugars. Based on these re-
sults, it was verified that, even with small alterations, the pH,
acidity, humidity, total sugars, proteins, and ether extract all
remained within acceptable indexes for such products be-
cause they were close to the values mentioned in the litera-
ture (Silva 1974; IBGE 1976; Kluter and others 1994); and the
differences were probably due to the experimental limita-
tions of the analytical techniques used. Considering the deg-
radation of the sucrose, it was shown that there was no ap-
parent influence of the low-calorie sweeteners.
Total Caloric Value of the Peach Compotes
Table 3 presents the average of the total caloric value of
the compotes obtained during storage. The values of 54.21
Kcal for the formulation acesulfame-K, 54.14 Kcal for the
formulation sucralose+acesulfame-K, and 54.53 Kcal for the
formulation sucralose presented a caloric reduction of 27.91
%, 28.00 %, and 27.49 %, respectively, in relation to the con-
trol formulation.
Sensory Analysis of the Peach Compote
Table 4 shows the sensory characteristics of the 4 formu-
lations of peach compote, in each period of analysis for each
formulation during 3 mo of storage, and the confidence in-
tervals are showed in the Table 5.
The sensory results obtained at time zero for the at-
tributes of appearance, color, shine, and softness, showed no
evidence of a significant difference amongst the 4 formula-
tions, but there were significant differences amongst the for-
mulations for the attributes of general flavor and acidity.
There was a significant difference for the attribute general
flavor between the formulation of the control and the for-
mulation elaborated with sucralose + acesulfame-K
(p = 0.035); between the formulation of the control and that
of acesulfame-K (p = 0.013); and between the formulation
elaborated with sucralose and that elaborated with ace-
sulfame-K (p = 0.044). The formulations of the control and of
sucralose presented the highest values for general flavor, be-
ing considered as very good, when the evaluation scale was
Time (days)
Formulations 60 90
Determinations Ac Su+Ac Su Co Ac Su+Ac Su Co
Soluble Solids (ºBrix) 14.20Ac 13.60Bc 14.00Cc 19.40Db 15.00Ad 15.30Bd 14.90Ad 19.60Cc
PH 3.45Ab 3.46Ab 3.48ABb 3.51Bc 3.52Ac 3.56Bc 3.50Cc 3.49Cd
Acidity (% citric acid) 0.43Aab 0.42Ab 0.46Bc 0.43Ac 0.42Ab 0.40Bc 0.44Cb 0.45Ca
Moisture (%) 85.45Aa 86.35Aa 85.80Ac 80.35Bb 85.15Aa 85.11Aa 85.59Bac 80.82Cb
Proteins (%) 0.45Aa 0.45Aa 0.42Ba 0.40Ca 0.40Ac 0.42Aa 0.40Aa 0.39Aa
Ether extract (%) 0.07Aa 0.07Ab 0.09Ba 0.08ABa 0.12Ab 0.08ABab 0.09ABa 0.05Ba
Total sugars 12.77Ab 12.41Bb 12.77Ac 18.17Ca 12.98Aab 13.27Bc 13.11ABab 18.24Ca
(%) glucose)
Reducing sugars 4.96Ab 4.35Bc 4.32Bb 5.51Cc 6.33Ad 5.47Bd 5.74Cc 7.71Dd
(% glucose)
Non reducing sugars 7.42Ac 7.66Bc 8.03Cc 12.03Db 6.32Ad 7.41Bd 7.00Cd 10.00Dc
(% sucrose)
1 Peach compote elaborated with acesulfame-K, in partial substitution of the sugar.
2 Peach compote elaborated with sucralose+acesulfame-K, in partial substitution of the sugar.
3 Peach compote elaborated with sucralose, in partial substitution of the sugar.
4 Peach compote control.
Different capital letters, in the same line, evidence significant difference among the different formulations at the same time of storage.
Different lower cases, in the same line, evidence significant difference among the different times of storage for the same formulation.
Table 2—Physical and chemical determinations in the peach compotes
Time (days)
Formulations Zero 30
Determinations Ac 1Su+Ac 2Su 3Co 4Ac Su+Ac Su Co
Soluble Solids (ºBrix) 14.60Aa 14.20Ba 14.40Ca 20.00Da 15.20Ab 14.80Bb 15.00Cb 20.00Da
PH 3.49Aa 3.40Ba 3.43Ca 3.41Ca 3.44Ab 3.46Bb 3.47Cb 3.46BCb
Acidity (% citric acid) 0.44 Aa 0.44Aa 0.48Ba 0.46Ca 0.42Ab 0.42Ab 0.43Ab 0.42Ab
Moisture (%) 85.24 Aa 85.23Aa 85.35Aa 79.69Ba 84.83Aa 84.97Aa 84.94Ab 80.20Bab
Proteins (%) 0.45Aa 0.44Aa 0.42Aa 0.41Aa 0.38Ab 0.31Bb 0.37Aa 0.39Aa
Ether extract (%) 0.08Aa 0.09Aa 0.08Aa 0.09Aa 0.07Aa 0.06Ab 0.06Aa 0.07Aa
Total sugars 13.16Aa 13.09Aa 13.02Aa 18.17Ba 12.85Ab 13.07ABa 13.30Bb 18.38Ca
(% glucose)
Reducing sugars 3.00Aa 2.88Ba 3.14Ca 3.45Da 4.50Ab 4.06Bb 4.29Cb 5.32Db
(% glucose)
Non reducing sugars 9.63Aa 9.71Aa 9.39Aa 13.98Ba 7.93Ab 8.56Bb 8.56Bb 12.41Cb
(% glucose)
Sensory and Nutritive Qualities of Food
1198 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 8, 2001
Sucralose in Peach Compote . . .
used. Also, according to the comments of the judges ex-
pressed in the record of the sensory evaluation, the formula-
tions with acesulfame-K and with sucralose 1 acesulfame-K
presented a metallic aftertaste.
When considering the attribute acidity, the analysis of the
results showed the existence of a significant difference be-
tween the control formulation and that elaborated with ace-
sulfame-K (p = 0.024); where the control formulation was
considered very good and the formulation with acesulfame-
K just regular.
After 30 d of storage, the sensory evaluation of the
peach compotes allowed us to verify that the attributes of
appearance, color, shine, softness, and flavor presented no
significant difference amongst the 4 formulations; only the
acidity attribute presented a significant difference be-
tween the formulation with acesulfame-K and the formu-
lation with sucralose + acesulfame-K (p = 0.016); between
the formulation with acesulfame-K and the formulation
with sucralose (p = 0.023); and between the formulation
with sucralose + acesulfame-K and the control formula-
tion (p = 0.010). The formulation elaborated with ace-
sulfame-K was considered worse than the others, accord-
ing to the comments of the judges, due to its pronounced
acidity, which was not confirmed by the physical and
chemical analysis. This fact also influenced the general fla-
vor of these compotes; despite showing no significant dif-
ference for flavor, these same compotes presented smaller
medium value for this attribute.
After the 60 d of storage, even though they showed small
variations, there was no significant difference between the 4
formulations with relation to the sensory attributes. Howev-
er, the control formulation was slightly more acceptable than
the others with respect to the attribute flavor.
The sensory evaluation of the peach compotes stored
for 90 d, showed that the attributes of softness and acidity
showed no significant differences among the formula-
tions. Significant differences between the formulations
sucralose + acesulfame-K and acesulfame-K were found
for the attributes appearance (p = 0.041), color (p = 0.036),
and shine (p = 0.042), where the formulation with ace-
sulfame-K presented higher values. A significant differ-
ence was also verified between the formulation containing
sucralose 1 acesulfame-K and the control in relation to
flavor (p = 0.021). In agreement with the comments of the
judges, the formulation sucralose+acesulfame-K was con-
sidered less acceptable than the control, due to a residual
bitter perception.
According to the sensory evaluation during the 3 mo of
storage, each formulation showed significant differences for
the attributes of color and shine, except for the formulation
Table 3—Average of the total caloric value of the peach compote during 3 mo of storage
Calories for 100g of peach compote
Components Sucralose +
Energy Acesulfame-K* CI Acesulfame-K* CI Sucralose* CI Control CI
Total sugars 51.76 0.50 51.84 0.92 52.20 0.58 72.96 0.61
Proteins 1.68 0.09 1.62 0.17 1.61 0.08 1.59 0.08
Lipids 0.77 0.13 0.68 0.09 0.72 0.17 0.65 0.14
Total 54.21 0.58 54.14 0.96 54.53 0.49 75.20 0.63
* Low-calorie sweeteners used in the peach compotes in partial substitution of the sugar.
CI =Confidence Interval of 95%.
Table 4—Sensory characteristics of the peach compotes
Time (days)
Formulations Zero 30
Determinations Ac 1Su+Ac 2Su 3Co 4Ac Su+Ac Su Co
Appearance 7.4Aa 7.7Aa 7.7Aa 8.1Aa 7.4Aa 7.4Aa 7.0Aa 6.8Aa
Color 7.0Aab 7.0Aa 7.7Aa 7.6Aab 6.8Aa 6.5Aa 6.7Aa 6.3Aa
Shine 7.9Aab 7.6Aa 7.7Aab 7.4Aab 7.4Aa 7.4Aa 7.2Aa 7.2Aa
Softness 5.9Aa 6.3Aa 6.3Aa 7.0Aa 5.6Aa 6.8Aa 6.1Aa 6.8Aa
Flavor 6.1Aa 6.3ABa 7.4BCa 7.7Ca 5.4Aa 6.7Aa 6.8Aa 6.7Ab
Acidity 6.1Aa 6.7ABa 6.7ABa 7.6Ba 5.4Aa 7.0Ba 6.8BCa 7.2ACa
Time (days)
Formulations 60 90
Determinations Ac Su+Ac Su Co Ac Su+Ac Su Co
Appearance 7.7Aa 7.4Aa 7.4Aa 7.0Aa 8.3Aa 7.0Ba 7.7ABa 8.1ABa
Color 7.6Aab 7.2Aa 7.4Aa 6.5Aab 8.5Ab 7.0Ba 7.9ABa 8.1ABb
Shine 7.9Aab 7.9Aa 7.6Aab 7.9Aab 8.6Ab 7.7Ba 8.6ABb 8.5ABb
Softness 7.0Aa 6.1Aa 7.4Aa 7.4Aa 5.8Aa 6.7Aa 7.2Aa 7.0Aa
Flavor 6.7Aa 6.5Aa 7.0Aa 7.7Aa 7.0ABa 6.3Aa 6.7ABa 7.7Bab
Acidity 6.5Aa 6.7Aa 6.5Aa 7.0Aa 6.8Aa 7.0Aa 7.0Aa 7.2Aa
1 Peach compote elaborated with acesulfame-K, in partial substitution of the sugar.
2 Peach compote elaborated with sucralose+acesulfame-K, in partial substitution of the sugar.
3 Peach compote elaborated with sucralose, in partial substitution of the sugar.
4 Peach compote control.
Different capital letters, in the same line, evidence significant difference among the different formulations at the same time of storage.
Different lower cases, in the same line, evidence significant difference among the different times of storage for the same formulation.
Vol. 66, No. 8, 2001
—
JOURNAL OF FOOD SCIENCE 1199
Sensory and Nutritive Qualities of Food
Sucralose in Peach Compote . . .
sucralose+acesulfame-K, which showed no significant alter-
ations during storage. The control formulation and that con-
taining acesulfame-K showed significant differences with re-
spect to color and shine, between the storage times of 30 and
90 d; and in both cases, higher values were found at 90 d. For
the control formulation there was also significant alteration
with respect to general flavor, between the time 30 d and the
times 0 and 60 d. In this case, the values were lower than the
others at the 30 d. In the formulation with sucralose, the at-
tribute shine showed a significant difference between the
times 30 and 90 d, being considered shinier at 90 d.
These results indicate that even after 90 d of storage the
compotes showed no loss of sensorial quality. This is due
possibly to the stability of the low-calorie sweeteners sucral-
ose and acesulfame-K, which maintained the sweetness of
the peach compotes (Barndt and Jackson 1990; Jenner 1991;
Sardesai and Waldshan 1991; Lipinski and Debney 1993). In
addition it was evident that the use of sucralose avoided the
appearance of strange flavors in the compotes, agreeing with
the previous finding that sucralose does not produce strange
flavors in the products in which it is used (Hood and Camp-
bell 1990; Wiet and Beyts 1992; Giese 1993).
According to Verdi and Hood (1993), mixtures of sucral-
ose with acesulfame-K demonstrate synergism, keeping the
sweetness equivalence of each, and provoking an increase in
total sweetness to the order of 7.2% to 9.8%.
Based on the results obtained for all the formulations of
peach compotes during the 3 mo of analysis, means of from
7.2 to 8.3 were found for the attribute appearance (CI = 0.13);
and from 6.3 to 8.1 for the attribute color (CI = 0.15), equiva-
lent to descriptions of from good to excellent on the evalua-
tion scale. For the attribute shine, the values of between 7.2
and 8.6 (CI = 0.12) classified them as shiny to extremely
shiny. For the attribute softness, the values of from 5.6 to 7.4
(CI = 0.15) classified the compotes as soft and tender. The
medium values attributed to attribute flavor (5.4 to 7.7 to
CI = 0.13), classified the flavor of the compotes as from good
to very good. The medium values conferred to the attribute
acidity (5.4 to 7.6 to CI = 0.12) characterized the acidity of the
peach compotes as from regular to very good.
The results indicate that sucralose has considerable po-
tential for use in peach compote, due to the similarity of
these products with the control compote during the period
of 90 d of storage.
The low-calorie sweeteners acesulfame-K, despite show-
ing a slight flavor alteration, and slightly pronounced acidity,
also presented good results in the sensory evaluation; the
combination of acesulfame-K with sucralose seemed to min-
imize the acidity; however, in the formulation elaborated
with this combination, a strange flavor was also noticed,
reminiscent of a bitter metallic flavor, typical of the low-cal-
orie sweetener acesulfame-K (Stamp 1990; Wiet and Beyts
1992; Giese 1993). Therefore, sucralose combined with ace-
sulfame-K presented only a slight advantage over ace-
sulfame-K alone for use in peach compotes. The flavor is
one of the main factors influencing the purchase decision;
the flavor of products with lower or reduced caloric content
cannot be different from that of the conventional products.
Table 5 presents the result of the preference evaluation of
the peach compote, after 90 d of storage. For the sum of or-
ders, a value of 1 was considered as the most favorite com-
pote and a value of 4 as the less favorite. Therefore, the com-
pote presenting the smallest value for the sum of the scores
was the most favorite.
Conclusion
ANALYZING THE RESULTS OBTAINED, NO SIGNIFICANT DIFFER-
ence in consumer preference was found among the for-
mulations, all being equal statistically. The consumers indi-
cated great similarity between the samples and, thus, diffi-
culty in ordering them. However, a preference tendency for
the formulation elaborated with sucralose was observed (Ta-
ble 5).
●The caloric reduction of the light compote in relation to
the control was 27.91%, 28.00%, and 27.49%, for the formula-
tions elaborated with acesulfame-K, sucralose+acesulfame-
K, and sucralose, respectively.
●The individual use of the low-calorie sweetener sucral-
ose provided the peach compote with sensory characteris-
tic’s similar to those of conventional peach compote.
Table 5—Confidence interval of the sensory attributes of the peach compotes.
Confidence Interval (95%)
Time * Formulations **
Attributes Zero 30 60 90 Ac 1Su+Ac 2 Su 3 Co 4
Appearance 0.25 0.29 0.30 0.22 0.26 0.30 0.24 0.27
Color 0.25 0.36 0.30 0.23 0.29 0.32 0.25 0.31
Shine 0.24 0.29 0.24 0.16 0.22 0.26 0.24 0.22
Softness 0.35 0.29 0.29 0.28 0.35 0.31 0.30 0.25
Flavor 0.25 0.27 0.27 0.25 0.30 0.27 0.22 0.21
Acidity 0.23 0.27 0.26 0.25 0.29 0.21 0.25 0.22
1 Peach compote elaborated with acesulfame-K, in partial substitution of the sugar.
2 Peach compote elaborated with sucralose+acesulfame-K, in partial substitution of the sugar.
3 Peach compote elaborated with sucralose, in partial substitution of the sugar.
4 Peach compote control.
* Confidence Interval for the different formulations at the same time of storage.
** Confidence Interval for the same formulation during 3 mo of storage.
Figure 1—Consumer preference for the peach compote
Sensory and Nutritive Qualities of Food
1200 JOURNAL OF FOOD SCIENCE—Vol. 66, No. 8, 2001
●The combination of sucralose with acesulfame-K in the
proportion of 1:1, provided a slight sensory advantage to the
peach compote with respect to acidity as compared to the
use of acesulfame-K alone.
●The peach compotes were considerably stable during
the storage period of 90 d, although showing a partial degra-
dation of the sucrose.
●Statistically the 4 peach compote formulations were
equally favorite for the consumers, although the best prefer-
ence results were for that elaborated with sucralose.
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MS 20000321
Authors Mendonça and Granada are with the Dept of Agroindustrial Sci-
ence and Technology to Federal Univ of Pelotas/Brasil. Author Zambiazi is
with the Food Science Dept to Federal Univ of Pelotas/Brasil, Rua Professor
Araújo, 1067–Apt
8
402 – Centro – Pelotas /RS /Brasil to CEP: 96020-360. Di-
rect inquiries to Rui Zambiazi (E-mail: zambiazi@ufpel.tche.br).
Sucralose in Peach Compote . . .
