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Effect of different quantities of miracle fruit on sour and bitter beverages

Andrade, Amanda Cristina, Martins, Marina Böhme, Rodrigues, Jéssica Ferreira, Coelho, Sandra Bragança, Pinheiro, Ana Carla Marques, Bastos, Sabrina Carvalho
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 89-97
acidity, beverages, fruits, green tea, sensory evaluation, sucralose, sucrose, taste, viability
Currently, there is a great demand for natural sweeteners. Miracle fruit has become a good alternative for a sweetener. However, it is important to optimize its quantities and check its application viability as a sweetener for bitter drinks. This study aimed to assess the effect of different miracle fruit quantities on the temporal sensory profile and overall taste of lemonade and green tea, to evaluate its effect in bitter beverages and to determine the optimal quantity to be used in these products. The lemonade results showed that the quantities of 150 mg, 300 mg and 600 mg of miracle fruit were effective in reducing acidity and promoting sweet perception. Furthermore, through the acceptance test, 300 mg miracle fruit showed to be an efficient substitute for sucrose and sucralose in lemonade. Miracle fruit was also effective for bitter beverages, but its effect was less pronounced. Temporal results showed that higher miracle fruit quantities (600 mg) are necessary to achieve similar profiles of sucralose in green tea. Regarding the sensory acceptance, similar results were obtained among the samples, indicating a potential use of miracle fruit as a natural sweetener for bitter beverages as well.