Desenvolvimento de refrigerante reduzido em sacarose, sabor guaraná

Abstract

The soft drink industry is an important sector of the non-alcoholic beverage industry, with a large impact on the economy. However, consumers are not willing to compromise the taste of the drink to the detriment of the product's sensorial characteristics. Therefore, the objective of this study was to develop a guaranaflavored soft drink with reduced sugar composition, using different sweeteners alone

(stevia,

sodium cyclamate, sucralose) and in combination with sucrose. Reducing sugars not only addresses health issues such as obesity, but has also become a necessity due to the Ministry of Health's New Frontal Labeling No. 75 of 2020, which sets a maximum limit of 7.5g/100mL of added sugar in drinks, requiring soft drink companies to adapt to this standard. During the development process, a traditional guaraná-flavored soft drink was purchased from local stores as the beginning of the study, taking into account non-controllable external factors, such as manufacturing time, packaging, ingredients used and storage. Physicochemical analyzes were carried out, such as pH, total solids, acidity and microbiological analysis of molds and yeasts, on the developed formulations. To evaluate the acceptance of the developed products, an acceptance test was carried out using a 7-point hedonic scale. No statistical differences were found between the samples in relation to overall quality and sweetness. The formulations were also evaluated in relation to the ideal using a 5-point scale, with results varying between "less than ideal" and "ideal", and in relation to consumer attitude, with an average corresponding to the term "I have doubts whether I would buy this product", using a panel of judges made up of 53 tasters not trained in sensory methodology, subjected to tasting in booths of the company Duas Rodas. The use of sweeteners showed statistically significant differences in relation to density and total soluble solids content. The formulation containing sodium cyclamate was similar to the reference in terms of pH. From a sensorial point of view, no statistical differences were found between the samples in relation to the overall quality, flavor, sweetness, acidity and texture/body of the drink, with approximately 70% of the responses indicating the "ideal" option in relation to the attributes flavor and texture/body. Furthermore, the formulation containing sodium cyclamate had a formulation cost of R$0.04g/100mL. In conclusion, the combination of sugar with sodium cyclamate was the most effective to achieve the objective of developing a guaraná flavored soft drink with reduced sucrose, maintaining physical-chemical and sensorial quality, with a formulation cost of no more than R$0. 05g/100mL, and adapting to the new Front Labeling in accordance with RDC nº 75/2020.