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M H Damasio - One of the best experts on this subject based on the ideXlab platform.

  • Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations
    Plant Foods for Human Nutrition, 1999
    Co-Authors: H M A B Cardello, M A P A Da Silva, M H Damasio
    Abstract:

    Special Diets are used to mitigate many human diseases. When these Diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin – two parts of cyclamate and one part of saccharin – (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

  • measurement of the relative sweetness of stevia extract aspartame and cyclamate saccharin blend as compared to sucrose at different concentrations
    Plant Foods for Human Nutrition, 1999
    Co-Authors: H M A B Cardello, M A P A Da Silva, M H Damasio
    Abstract:

    Special Diets are used to mitigate many human diseases. When these Diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin – two parts of cyclamate and one part of saccharin – (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

H M A B Cardello - One of the best experts on this subject based on the ideXlab platform.

  • Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations
    Plant Foods for Human Nutrition, 1999
    Co-Authors: H M A B Cardello, M A P A Da Silva, M H Damasio
    Abstract:

    Special Diets are used to mitigate many human diseases. When these Diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin – two parts of cyclamate and one part of saccharin – (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

  • measurement of the relative sweetness of stevia extract aspartame and cyclamate saccharin blend as compared to sucrose at different concentrations
    Plant Foods for Human Nutrition, 1999
    Co-Authors: H M A B Cardello, M A P A Da Silva, M H Damasio
    Abstract:

    Special Diets are used to mitigate many human diseases. When these Diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin – two parts of cyclamate and one part of saccharin – (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

M A P A Da Silva - One of the best experts on this subject based on the ideXlab platform.

  • Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations
    Plant Foods for Human Nutrition, 1999
    Co-Authors: H M A B Cardello, M A P A Da Silva, M H Damasio
    Abstract:

    Special Diets are used to mitigate many human diseases. When these Diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin – two parts of cyclamate and one part of saccharin – (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

  • measurement of the relative sweetness of stevia extract aspartame and cyclamate saccharin blend as compared to sucrose at different concentrations
    Plant Foods for Human Nutrition, 1999
    Co-Authors: H M A B Cardello, M A P A Da Silva, M H Damasio
    Abstract:

    Special Diets are used to mitigate many human diseases. When these Diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin – two parts of cyclamate and one part of saccharin – (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

Christine A. Rosenbloom - One of the best experts on this subject based on the ideXlab platform.

  • Description of a Mixed Ethnic, Elderly Population. III. Special Diets, Food Preferences, and Medicinal Intakes
    The journals of gerontology. Series A Biological sciences and medical sciences, 1999
    Co-Authors: Johnnie W. Prothro, Christine A. Rosenbloom
    Abstract:

    Background. The objective was to assess the use of physician-prescribed Special Diets, food preferences, and daily and occasional drug use by elderly participants in a Title III-C Nutrition Program.Methods. Data were collected by nonrandom interviews of congregate and meals-on-wheels clients. Chi-square was used to assess whether food and drug behaviors were related to six population variables: ethnicity, age, gender, congregate versus meals-on-wheels clients, proportion of noon meal usually eaten, and whether clients lived alone or with others.Results. Special Diets and daily and occasional medications showed no significant differences with regard to the six variables. Broccoli was the food disliked most frequently. Suggestions that certain foods be served more frequently were greater among white than black clients (p < .001) and among home delivery than among congregate clients (p < .005). Persons who regularly ate half or less of the noon meal made more suggestions for cooking foods differently (p < .005) and had longer lists of favorite foods (p < .001) than those who usually ate most of or all of the meal. Persons who lived alone had more suggestions for cooking foods differently (p < .005) and serving certain items more often (p < .05) than those who lived with other persons. Favorite foods, changes in cooking methods, and frequency of offering certain foods were not related significantly to age or to gender.Conclusions. Certain suggested changes in food choices and preparation can be implemented within Title III guidelines and may improve food intakes. While medicinal intakes were similar to those reported previously for the elderly cohort, there is reason for concern with regard to drug-induced illness.

Robert Walker - One of the best experts on this subject based on the ideXlab platform.