Acerola nectar sweetened with different sweeteners: ideal and equivalent sweetness

The study of sweeteners for replacing sucrose is increasingly important for the food industry. The ideal sweetness as sucrose and the equivalent sweetness of acerola nectar with different sweeteners (neotame, sucralose, stevia with 40%, 60%, 80% and 95% rebaudioside A) were measured. The ideal sweetness of the samples sweetened with sucrose at 50 g/L, 75 g/L, 100 g/L, 125 g/L and 150 g/L was assessed by means of a test with 50 consumers using a just-about-right scale. The magnitude estimation method for determining the equivalent sweetness was carried out with 20 assessors. The concentration of sucrose ideal in acerola nectar was 80 g/L, with equivalent concentrations of sweeteners of 0.017 g/L neotame, 0.16 g/L sucralose, 1 g/L stevia with 40 % rebaudioside A, 0.99 g/L stevia with 60 % rebaudioside A, 1 g/L stevia with 80 % rebaudioside A and 1 g/L stevia with 95 % rebaudioside A.