Análise de perfil de textura e aceitabilidade sensorial de goiabadas desenvolvidas com diferentes edulcorantes

Physico-chemical parameters, texture profile analysis and sensory acceptance of guava marmalade made with different sweeteners This work aimed at the development and characterization of guava marmalade prepared without sugar, in order to evaluate the use of different sweeteners and obtain a comparative table of these products and their similars. Guava candy with low soluble solids content were prepared with a low pectin content of metoxilation amide and concentrated until 30o brix. The sweeteners used were stevioside, sucralose, and mixtures of sucralose and acesulfame-k and sucralose and sodium saccharin. The quantities of added sweeteners in the formulations were calculated to obtain a degree of sweetness equivalent to that of a sweet prepared with 50% sucrose. Guava marmalade with high soluble solids content was prepared with sucrose (50%) and concentrated to 77 obrix. Physico-chemical characterization, texture profile analysis (TPA) and microbiological analysis regarding filamentous fungi and yeasts were carried out. An acceptance test was performed and the results were analyzed by internal analysis of preference mapping. The physico-chemical analysis