出版社：Sociedad Chilena de Nutrición, Bromatología y Toxicología
其他摘要：Samples of cakes (baked biscuit-type products) made with sugar (control) and samples prepared with non-caloric sweeteners (stevia, saccharin and sucralose) were developed and acceptability evaluated using a 5-point hedonic scale test for color, aroma and flavor. The color and aroma results indicated that the cakes made with sugar have significantly larger acceptability than cakes made with non-caloric sweeteners (p< 0.05). In assessing the acceptability of taste there are significant differences between all samples of cakes, with the following descending order according to the sweetener used: sugar> stevia> sucralose> saccharin. Replacement of sugar by non-caloric sweeteners in cakes, decreased the acceptability of the products. One explana- tion may be because no non-enzymatic browning reactions occur such as Maillard reaction and caramelization, which generate compounds related to color, aroma and flavor of baked foods.
