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S. C. Murphy, D. Gilroy, J. F. Kerry, D. J. Buckley and J. P. Kerry, “Evaluation of Surimi, Fat and Water Content in a Low/No Added Pork Sausage Formulation Using Response Surface Methodology,” Meat Science, Vol. 66, No. 3, 2004, pp. 689-701. doi:10.1016/j.meatsci.2003.07.001

has been cited by the following article:

• TITLE: Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability

  AUTHORS: Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini

  KEYWORDS: Sweetener Blends; Aspartame; Acesulfame-K; CCRD; RSM; Sensory Evaluation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.5, May 8, 2013

  ABSTRACT: Combining the high-intensity sweeteners’ positive synergy with response surface methodology (RSM), it is possible to optimize food and beverage products liking, masking undesired sensory attributes and reducing costs and consumers’ additives intake (up to 50%). A RSM based on a five-level, two variable central composite rotatable designs (CCRD) was applied, varying aspartame and acesulfame-K concentrations in order to optimize consumers’ sensory liking (n = 118) for peach nectar in terms of appearance, aroma, flavor, and overall liking. Statistically valid models were found for flavor and overall liking attributes and highest liking values were found for samples combining the two sweeteners (therefore overcoming acesulfame-K’s sensory limitations) in lower concentrations, confirming the synergetic effect and allowing cost reduction and less additives intake, without losing sensory quality.