Production and sensory acceptability of liqueur with content caloric reduced

Abstract

Liquors are beverages that have been consumed by mankind for centuries, but still meets the taste of a big share of the population. Using sugar, alcohol, water, milk, glucose, coloring and flavoring as raw material, it´s possible to create a liqueur with reduced calorie degree according to the current legislation. In this scenario, this paper's goal was to produce liqueur traditional formulation (LTF) and a light liqueur formulation (LLF) with a reduced degree of sugar and reduce the alcoholic degree e assess the sensorial acceptance. The analysis of triangular tests didn't deliver any significant difference between the formulations. All physic-chemical parameters showed statistical variations (p<0,05), with higher values for the LTF. It was possible to reduce the alcoholic degree in 11,5% and the amount of sugar added in 51,8%. The objective of this paper, which was to produce an alcoholic beverage with reduced calorical degree in 27% without affecting the sensorial quality of the beverage, has been achieved.