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Stevia rebaudiana is a shrub of the Asteraceae family, native to South America. Sweeteners called steviol glycosides are extracted from the leaves of this plant, which have a sweetening power that can be up to 450 times greater than the sweetening power of sucrose (Das et al., 2015). Among the glycosides found in Stevia are stevioside, steviolbioside, rebaudiosides A, B, C, D, E, F and dulcoside (Ahmed & Mukta, 2017), being rebaudioside A, among the major glycosides, the one with the best sensory profile. NEPRON, the Nucleus of Research in Natural Products at the State University of Maringá, obtained an elite plant named Stevia UEM-13 that has rebaudioside A as its main glycoside (Milani et al., 2017).

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Discriminação da cor e categorização do padrão de torra de cafés torrados e moídos comerciais Color discrimination and categorization of the roasted coffee toast and commercial ground standard