ABSTRACTFor reducing the calories from coffee and tea without reducing the conventional sweetness, drinks sweetened with mixtures of fructose and saccharin were prepared. Mixtures of fructose and saccharin, the sweetness of which in coffee, lemon tea and iced lemon tea corresponded to that of 5 sucrose in the drinks, were prepared. Magnitude estimation and forced‐choice paired comparison tests were used as methods. Using a triangle test with a trained panel it was checked whether the mixture‐sweetened drinks were distinguishable from those sweetened with sucrose. In consumer tests a single sample test was used. Energy saving of 50‐70 compared to equally sweet sucrose‐sweetened coffee and tea could be achieved without deterioration of other taste qu
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