Volume 12, Issue 4 (1-2017)
HSR 2017, 12(4): 498-505 |
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Ghadimi M, Akbari-Adergani B, Khorshidpour B. The Investigation of the Effect of the Substitution of Sucrose with Natural Stevia Sweetener on Sensory and Physicochemical Properties of a Carbonated Orange Soft Drink. HSR 2017; 12 (4) :498-505
URL: http://hsr.mui.ac.ir/article-1-890-en.html
URL: http://hsr.mui.ac.ir/article-1-890-en.html
1- Department of Food Science and Technology, School of Agriculture, Varamin Branch, Islamic Azad University, Varamin, Iran
2- Associate Professor, Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
3- Assistant Professor, Department of Food Science and Technology, School of Agriculture, Varamin Branch, Islamic Azad University, Varamin, Iran
2- Associate Professor, Food and Drug Laboratory Research Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
3- Assistant Professor, Department of Food Science and Technology, School of Agriculture, Varamin Branch, Islamic Azad University, Varamin, Iran
Abstract: (1234 Views)
Background: Today, Stevia, as a natural sweetener, is used in many low calorie foods as a substitute for sugar is accepted in order to decrease the increasing trend in obesity and diabetes. The aim of the present study was to investigate the effect of using Stevia as a replacement for sucrose on the sensory and physicochemical properties of carbonated orange soft drink.Methods: In this study, to select the best natural sweetener with the least aftertaste, three samples of imported Stevia were analyzed using high-performance liquid chromatography (HPLC). The sample with higher rebaudioside A content was selected for use in the formulation of the soft drink. Formulated orange soft drinks were produced through the substituition of 30%, 50%, and 70% sucrose with Stevia sweetener and stored at 4 °C, 25 °C, and 37 °C for 1, 2, and 3 months. All of the prepared samples were analyzed in terms of pH, total soluble solids, density, titratable acidity (TA), and sensory attributes.Findings: Results showed that with the substitution of sucrose with natural Stevia sweetener, significant changes occurred in pH, brix, density, and acidity, but aroma and color were not affected. In addition, the storage of the drinks for the defined duration and at the determined temperature resulted in a significant decrease in pH and increase in brix. By increasing Stevia sweetener at the 30% substitution level, no significant changes were observed in overall acceptability of the drinks. However, in higher levels of substitution, acceptability decreased significantly.Conclusion: It can be concluded that by substitution of sucrose with natural Stevia sweetener and production of soft drinks containing 30% Stevia and 70% sucrose the caloric value of the end product can be reduced. Therefore, the end product will be more suitable than commercial soft drinks.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2017/01/15 | Published: 2017/01/15
Received: 2020/07/16 | Accepted: 2017/01/15 | Published: 2017/01/15
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