Baru Almond Beverage (<i>Baruccino</i>) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions.

ABSTRACT: Winter beverage formulations made from baru almonds with the addition of sucrose (FS) or allulose (FA) were evaluated in two acceptance sensory sessions (blind test and test with information about the ingredients, their benefits, and the product label) by 100 potential consumers. The beverages were characterized for their proximate composition, pH, soluble solids content, instrumental color, microbiological analyses, steady state rheology, and kinetic stability test. The sensory acceptability of both formulations increased with information provision, reaching an acceptability index exceeding 70%. Furthermore, the sweet taste was the primary driver of acceptance, with consumers generally preferring sucrose as the sweetener. The perception of the sweet taste of FA compared to FS was 67% and

SUBMITTER: Batista LF 

PROVIDER: S-EPMC12786057 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature