# Baru Almond Beverage (Baruccino) with Different Sweeteners: Nutritional and Physical Properties and Exploration of Sensory and Non-Sensory Perceptions

## TL;DR

This study explores baru almond beverages sweetened with sucrose or allulose, finding that both are well-accepted, especially when consumers are informed about the ingredients.

## Contribution

The study demonstrates allulose can replace sucrose in baru almond beverages without altering sensory or physical properties.

## Key findings

- Sensory acceptability increased over 70% when consumers were informed about the ingredients.
- Sucrose was generally preferred for its sweet taste, though allulose showed similar physical and chemical properties.
- Allulose can replace sucrose without significantly changing the product's characteristics.

## 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 63% in the blind and informed tests, respectively, and showed similar results for physical, chemical, and rheological properties, as well as physical and microbiological stability. Thus, this study underscores the potential of allulose to replace sucrose without significantly altering product characteristics, showcasing its importance from both technological and sensory perspectives. Additionally, the novel product developed with baru contributes to the diversification and valorization of this Brazilian fruit, as well as being a tasty alternative for consumers.