Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue
Megan Waldrop, Carolyn F. Ross
Journal of Food Science
Abstract
Utilizing more than one sweetener has been shown to be an effective way to substitute sucrose in food products. The objective of this study was to apply the augmented simplex-centroid mixture design for the optimization of acceptable sweetener blends using coconut sugar, agave, and stevia. Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions by both panelists and consumers (P < 0.05). Taste profiles for the sweetener solutions were also generated using the electronic tongue. Most consumer and trained intensity ratings were highly correlated (R(2) ≥ 0.79) with the electronic tongue taste profile analysis. Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures. Using contour plots and desirability function analysis, an optimal sweetener combination was found for a granola bar formulation of 89.9% coconut sugar, 6.1% agave, and 4% stevia. These results indicate that a mixture design can be a reliable way to develop new sweetener blends for product development.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
consumer and trained intensity ratings were highly correlated with electronic tongue taste profile analysis
“Most consumer and trained intensity ratings were highly correlated (R(2) ≥ 0.79) with the electronic tongue taste profile analysis.”
sweetener blends were significantly different in solutions and granola bars
“Sweetener blends were evaluated in aqueous solutions and gluten-free granola bars by a trained panel and consumers (n = 60). Significant differences were found between sweetener mixtures in solutions ...”
granola bars were significantly different with consumers preferring coconut sugar mixtures
“Granola bars were also found to be significantly different (P < 0.05), with consumers preferring coconut sugar mixtures.”