Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable design s (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.
M. O. Portmann and D. Kilcast, “Descriptive Profiles of Synergistic Mixtures of Bulk and Intense Sweeteners,” Food Quality and Preference, Vol. 9, No. 4, 1998, pp. 221-229. doi:10.1016/S0950-3293(97)00071-2
S. Meyer and W. E. Riha, “Optimizing Sweetener Blends for Low-Calorie Beverages,” Food Technology, Vol. 56 No. 7, 2002, pp. 42-45.
L. Q. Zhao and B. J. Tepper, “Perception and Acceptance of Selected High-Intensity Sweeteners and Blends in Model Soft Drinks by Propylthiouracil (PROP) Non-Tasters and Super-Tasters,” Food Quality and Preference, Vol. 18, No. 3, 2007, pp. 531-540. doi:10.1016/j.foodqual.2006.07.004
D. Arcella, C. Le Donne and C. Leclercq, “Dietary Exposure to Chemicals within the Process of Risk Assessment: Possible Applications to Substances that May Cause Allergic Reactions,” Proceedings of the Nutrition Society, Vol. 64, No. 4, 2005, pp. 418-425. doi:10.1079/PNS2005451
T. Szmrecsányi and V. M. P. Alvarez, “The Search for a Perfect Substitute: Technological and Economic Trajectories of Synthetic Sweeteners, from Saccharin to Aspartame (c.1880-1980),” International Economic History Congress 1-23, (Session C-36.), Madrid, 1998.
V. George, S. Arora, B. K. Wadhwa, A. K. Singh and G. S. Sharma, “Optimisation of Sweetener Blends for the Preparation of Lassi,” International Journal of Dairy Technology, Vol. 63, No. 2, 2010, pp. 256-261. doi:10.1111/j.1471-0307.2010.00574.x
R. C. Reis, V. P. R. Minim, H. M. A. Bolini, B. R. P. Dias, L. A. Minim and E. B. Ceresino, “Swetness Equivalence of Different Sweeteners in Strawberry-Flavored Yogurt,” Journal of Food Quality, Vol. 34, No. 3, 2011, pp. 163-170. doi:10.1111/j.1745-4557.2011.00378.x
J. M. P. Cardoso and H. M. A. Bolini, “Descriptive Profile of Peach Nectar Sweetened with Sucrose and Different Sweeteners,” Journal of Sensory Studies, Vol. 23, No. 6, 2008, pp. 804-916. doi:10.1111/j.1745-459X.2008.00187.x
A. C. Noble, N. L. Matysiak and S. Bonnans, “Factors Affecting the Time Intensity Parameters of Sweetness,” Food Technology, Vol. 45, No. 11, 1991, pp. 121-126.
A. Altan, K. L. McCarthy and M. Maskan, “Extrusion Cooking of Barley Flour and Process Parameter Optimization by Using Response Surface Methodology,” Journal of the Science of Food and Agriculture, Vol. 88, No. 9, 2008, pp. 1648-1659. doi:10.1002/jsfa.3262
F. M. Diniz and A. M. Martin, “Use of Response Surface Methodology to Describe the Combined Effects of pH, Temperature and E/S Ratio on the Hydrolysis of Dogfish (Squalus acanthias) Muscle,” International Journal of Food Science and Technology, Vol. 31, No. 5, 1996, pp. 419-426. doi:10.1046/j.1365-2621.1996.00351.x
A. Abdullah and T. C. Cheng, “Optimization of Reduced Calorie Tropical Mixed Fruits Jam,” Food Quality and Preference, Vol. 12, No. 1, 2001, pp. 63-68. doi:10.1016/S0950-3293(00)00030-6
H. K. Sharma, K. Prasad, S. Jindal, P. Sood and H. Pandey, “Optimization of Ingredients for the Manufacture of Soft-Serve Ice-Cream (Softy) by Response Surface Methodology (RSM),” International Journal of Dairy Technology, Vol. 56, No. 1, 2003, pp. 22-25. doi:10.1046/j.1471-0307.2003.00069.x
I. A. Castro, J. Tirapegui, R. S. S. F. Silva and A. J. S. Cutrim, “Sensory Evaluation of a Milk Formulation Supplemented with n3 Polyunsaturated Fatty Acids and Soluble Fibres,” Food Chemistry, Vol. 85, No. 4, 2004, pp. 503-512. doi:10.1016/S0308-8146(02)00456-9
S. C. Murphy, D. Gilroy, J. F. Kerry, D. J. Buckley and J. P. Kerry, “Evaluation of Surimi, Fat and Water Content in a Low/No Added Pork Sausage Formulation Using Response Surface Methodology,” Meat Science, Vol. 66, No. 3, 2004, pp. 689-701. doi:10.1016/j.meatsci.2003.07.001
C. A. Chu and A. V. A. Resurreccion, “Sensory Profiling and Characterization of Chocolate Peanut Spread Using Response Surface Methodology,” Journal of Sensory Studies, Vol. 20, No. 3, 2005, pp. 243-274. doi:10.1111/j.1745-459X.2005.00023.x
E. M. S. Juan, E. V. Edra, J. M. Sales, A. O. Lustre and A. V. A. Resurreccion, “Utilization of Peanut Fines in the Optimization of Peanut Polvoron Using Mixture Response Surface Methodology,” International Journal of Food Science & Technology, Vol. 41, No. 7, 2006, pp. 768-774. doi:10.1111/j.1365-2621.2005.01065.x
H. E. Gan, R. Karin, S. K. S. Muhammad, J. A. Bakar, D. M. Hashim and R. A. Rahman, “Optimization of the Basic Formulation of a Traditional Baked Cassava Cake Using Response Surface Methodology,” Lwt-Food Science and Technology, Vol. 40, No. 4, 2007, pp. 611-618. doi:10.1016/j.lwt.2006.05.005
R. P. Deshpande, M. S. Chinnan and K. H. McWatters, “Optimization of a Chocolate-Flavored, Peanut-Soy Beverage Using Response Surface Methodology (RSM) as Applied to Consumer Acceptability Data,” Lwt-Food Science and Technology, Vol. 41, No. 8, 2008, pp. 1485-1492. doi:10.1016/j.lwt.2007.08.013
J. Y. Kim, H. S. Seo, M. J. Seo, J. W. Suh, I. K. Hwang and G. E. Ji, “Development of S-Adenosyl-L-Methionine (SAM)-Reinforced Probiotic Yogurt Using Bifidobacterium Bifidum BGN4,” Food Science and Biotechnology, Vol. 17, No. 5, 2008, pp. 1025-1031.
K. Nair and D. K. Thompkinson, “Optimization of Ingredients for the Formulation of a Direct Acidified Whey Based Lassi-Like Beverage,” International Journal of Dairy Technology, Vol. 61, No. 2, 2008, pp. 199-205. doi:10.1111/j.1471-0307.2008.00387.x
D. Granato, I. A. De Castro, L. S. N. Ellendersen and M. L. Masson, “Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology,” Journal of Food Science, Vol. 75, No. 3, 2010, pp. S149-S155. doi:10.1111/j.1750-3841.2010.01514.x
R. N. Chávez-Jáuregui, M. E. M. P. Silva and J. A. G. Areas, “Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.),” Journal of Food Science, Vol. 65, No. 6, 2000, pp. 1009-1015. doi:10.1111/j.1365-2621.2000.tb09408.x
L. C. Mendes, H. C. Menezes and M. A. A. P. Silva, “Optimization of the Roasting of Robusta Coffee (C. Canephora Conillon) Using Acceptability Tests and RSM,” Food Quality and Preference, Vol. 12, No. 2, 2001, pp. 153-162. doi:10.1016/S0950-3293(00)00042-2
P. S. Madamba and R. I. Lopez, “Optimization of the Osmotic Dehydration of Mango (Mangifera indica L.) Slices,” Drying Technology, Vol. 20, No. 6, 2002, pp. 1227-1242. doi:10.1081/DRT-120004049
C. Alarcón-Valdez, J. Millán-Carrilo, O. G. Cárdenas-Valenzuela, R. Mora-Escobedo, L. A. Bello-Pérez and C. Reyes-Moreno, “Infant Food from Quality Protein Maize and Chickpea: Optimization for Preparing and Nutritional Properties,” International Journal of Food Sciences and Nutrition, Vol. 56, No. 4, 2005, pp. 273-285.
W. L. Kerr, X. Wang and S. G. Choi, “Physical and Sensory Characteristics of Low-Fat Italian Sausage Prepared with Hydrated Oat,” Journal of Food Quality, Vol. 28, No. 1, 2005, pp. 62-77. doi:10.1111/j.1745-4557.2005.00010.x
S. K. Loh, Y. B. C. Man, C. P. Tan, A. Ozman and N. S. A. Hamid, “Process Optimisation of Encapsulated Pandan (Pandanus amaryllifolius) Powder Using Spray-Drying Method,” Journal of the Science of Food and Agriculture, Vol. 85, No. 12, 2005, pp. 1999-2004. doi:10.1002/jsfa.2169
C. Fernández, M. D. Alvarez and W. Canet, “The Effect of Low-Temperature Blanching on the Quality of Fresh and Frozen/Thawed Mashed Potatoes,” International Journal of Food Science and Technology, Vol. 41, No. 5, 2006, pp. 577-595.
Y. S. Kumar, R. S. Prakasam and O. V. S. Reddy, “Optimisation of Fermentation Conditions for Mango (Mangifera indica L.) Wine Production by Employing Response Surface Methodology,” International Journal of Food Science & Technology, Vol. 44, No. 11, 2009, pp. 2320-2327.
D. Rehrah, M. Ahmedna, I. Goktepe and J. Yu, “Extrusion Parameters and Consumer Acceptability of a Peanut-Based Meat Analogue,” International Journal of Food Science and Technology, Vol. 44, No. 10, 2009, pp. 2075-2084.
R. S. Cadena and H. M. A. Bolini, “Ideal and Relative Sweetness of High Intensity Sweeteners in Mango Nectar,” International Journal of Food Science & Technology, Vol. 47, No. 5, 2012, pp. 991-996.
J. M. P. Cardoso and H. M. A. Bolini, “Different Sweeteners in Peach Nectar: Ideal and Equivalent Sweetness,” Food Research International, Vol. 40, No. 10, 2007, pp. 1249-1253.
J. L. Greene, K. J. Bratka, M. A. Drake and T. H. Sanders, “Effectiveness of Category and Line Scales to Characterize Consumer Perception of Fruity Fermented Flavor in Peanuts,” Journal of Sensory Studies, Vol. 21, No. 2, 2006, pp. 146-154.
H. J. MacFie, N. Bratchell, K. Greenhoff and L. V. Vallis, “Designs to Balance the Effect of Order of Presentation and First-Order Carry-Over Effects in Hall Tests,” Journal of Sensory Studies, Vol. 4, No. 2, 1989, pp. 129-148.
G. Hough, I. Wakeling, A. Mucci, E. Chambers IV, I. M. Gallardo and L. R. Alves, “Number of Consumers Necessary for Sensory Acceptability Tests,” Food Quality and Preference, Vol. 17, No. 6, 2006, pp. 522-526.
J. F. D. M. Burkert, R. R. Maldonado, F. M. Filho and M. I. Rodrigues, “Comparison of Lipase Production by Geotrichum Candidum in Stirring and Airlift Fermenters,” Journal of Chemical Technology & Biotechnology, Vol. 80, No. 1, 2005, pp. 61-67.
A. Sediva, Z. Panovska and J. Pokorny, “Sensory Profiles of Sweeteners in Aqueous Solutions,” Czech Journal of Food Sciences, Vol. 24, No. 6, 2006, pp. 283-287.