Master of Science / Department: Food Science / J. Scott Smith / Non-nutritive sweeteners are alternative sweeteners that provide the taste of sweetness
without a caloric contribution. In this Florence’s HomeStyle Cha-Cha study, aspartame,
acesulfame K, sodium saccharin, and neotame were evaluated as a substitute for sucrose in the
formulation. These sweeteners were used at their recommended equivalency levels to match the
sweetness potency level to that of sucrose. Because they are more potent than sucrose, minimum
amounts were needed to replace sucrose, and the remaining amounts were filled with
maltodextrin. Using maltodextrin as bulk filler is common practice in the industry when
replacing sucrose with a non-nutritive sweetener. This study evaluated the quality of the finished
product in determining which non-nutritive sweetener had similar taste, aroma, and density
qualities as the control, which was Cha-Cha sweetened with sucrose. The results of the
evaluations indicated that Cha-Cha sweetened with acesulfame K was more similar to the control
than the other non-nutritive sweeteners. Of the three taste characteristics evaluated for their
degree of intensity, sweetness, saltiness, and bitterness, the acesulfame K sweetened treatment
was closer to the control. In the GC/MS analysis in characterizing the volatile aroma compounds,
acesulfame K contained all the aroma compounds with smaller differences in concentration than
the other experimental treatments. In the density evaluation, the experimental treatments were
similar to the control treatment. In conclusion, Florence’s HomeStyle Cha-Cha sweetened with
acesulfame K is similar in quality to the sucrose-sweetened control.
| Identifer | oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/11974 |
| Date | January 1900 |
| Creators | Boone, Leslie |
| Publisher | Kansas State University |
| Source Sets | K-State Research Exchange |
| Language | en_US |
| Detected Language | English |
| Type | Report |
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