Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of Fruit Based Milk Shake

Alizadeh, Mohammad

doi:10.9734/jsrr/2014/8623

Cited by 20 publications

(12 citation statements)

References 16 publications

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“…These aspects affect consumer liking when sugar is reduced and/or replaced by stevia. Nonetheless, increase in stevia improves the consumer overall liking and sweetness perception on the yoghurt drink, although the sensory acceptance is greatly affected by its rate of addition as well as the product category (Alizadeh et al , 2014).…”

Section: Resultsmentioning

confidence: 99%

“…As shown in Table 1, 15 yoghurt drink samples composed of sugar (0-4% w/w), pectin (0-0.6% w/w), stevia (0-0.02% w/w) and sugar aroma (0.12% w/w) were prepared. Concentrations of aroma, stevia and pectin were selected based on previous studies (Allgeyer et al, 2010a(Allgeyer et al, , 2010bChollet et al, 2013;Alizadeh et al, 2014;Nguyen et al, 2016;Arioui et al, 2017;Coyle et al, 2019). One litre of skim milk was heated using double layer heating to 90°C-95°C and hold for 3 min.…”

Section: Preparation Of Samplesmentioning

confidence: 99%

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Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Thun

Yan

Tan

et al. 2022

NFS

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Purpose Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink. Design/methodology/approach Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined. Findings Significant interaction was found between sugar and stevia, with F14 (4S0.02T0P) rated as sweeter than F4 (0S0.02T0P) (p = 0.003) and higher overall liking score than F11 (4S0T0P) (p = 0.001). Similarly, significant interaction was found between sugar and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Likewise, significant interaction was found between stevia and pectin, with F2 (0S0T0.6P) rated as significantly lower overall liking score and less sweet than F1 (0S0T0P) (p = 0.0001). Overall, F5 (0S0.02T0.6P) scored highest in overall liking and closest to the ideal sweetness (JAR = 4) indicating the possibility to apply 100% sugar replacement. Originality/value Application from the present study could be great potential solution in developing healthier range products while meeting consumer preference. The present study concluded that interactions of ATT of yoghurt drink will induce desirable changes in sensory and sweetness perception.

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Section: Resultsmentioning

confidence: 99%

Section: Preparation Of Samplesmentioning

confidence: 99%

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Thun

Yan

Tan

et al. 2022

NFS

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“…The optimized formula containing sucrose/stevia at 1:1 ratio and 6% inulin produced the lowest precipitation while showing a nonsignificant texture deviation from the control. Other sucrose/stevia ratios such as 75:25 were also reported to achieve the highest mean liking score for stevia-containing fruit milk shakes (Alizadeh et al , 2014). Monk fruit can be used together with stevia to reduce sugar content in milk products.…”

Section: Applicationsmentioning

confidence: 99%

Herb Stevia rebaudiana’s functionalities, safety and applications: a review

Li¹,

Thaker²,

Jiang

et al. 2023

NFS

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Purpose The purpose of this paper is to systematically review the functionalities, safety regulations and product applications of herb Stevia rebaudiana extract. This plant material is embedded with multiple functionalities such as antioxidant, antidiabetics, anti-inflammation and antimicrobial. The regulations released from global authorities are covered to ensure the safety premise of stevia. Besides, the product applications of the extract of aerial parts of the herb S. rebaudiana helps us to recognize its value from commercial side. Design/methodology/approach Relevant literatures are selected and obtained from main scientific databases such as Google Scholar, Web of Science, PubMed and trade magazines published between 2000 and 2023. The keywords and their possible combinations such as sweetening, antioxidant, antidiabetics, anti-inflammation, safety and product development were used to ensure the preciseness and completeness of literature searching. Major data such as sweetness, total phenolic content and dose together with latter critical conclusions from searched publications were appropriately used and discussed. In this review, approximately 150 scientific literatures were meticulously ordered and analyzed. In applications, it is the first time that sentiment analysis was used to obtain a market assessment of the stevia-containing products. Findings This review paper helps rearrange the scientific affairs of those stevia extract’s functions like sweetening, antioxidant, antidiabetics and inflammation. Sweetness indexes of steviol glycosides were summarized together for comparison while various in vitro and in vivo approaches were reviewed to quantify those functions’ capacities and to depict the related mechanism. The regulation of steviol glycoside compounds such as rebaudioside A was established by global authorities such as US Food and Drug Administration and Joint FAO/World Health Organization Expert Committee to ensure the safety endorsement before commercialization. Then, this study discussed about the market performance of stevia ingredients or products with the self-developed data analytics. This study also investigated the product development progress of stevia-containing food products in the categories of beverage, bakery, dairy and confectionery. Those stevia-containing food consumer goods can be acceptable by certain consumers. Originality/value This review paper precisely presents the evidential information about the stevia’s multiple functionalities with mechanisms and global regulation milestones. To the best of the authors’ knowledge, it is then the first time to probe the stevia-containing products’ market performance through data analytics.

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“…This branched bushy shrub plant has unique chemical components that have been studied and used as a substitute to regular synthetic and commercialize sugar such as aspartame, advantame, and saccharin. With the increases in sugar intake in the food industries, it will cause many health issues such as diabetes (Alizadeh et al, 2014). Research on stevia had shown that there are chemical components in the plant called steviol glycoside in the leaves that excreted sweet taste with the benefit of having approximately zero calories (Gasmalla et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

IN SILICO CHARACTERIZATION OF PUTATIVE ZAT10 GENE IN Stevia rebaudiana ACCESSION MS007

Samsulrizal¹,

Mustafa²,

Rahim³

et al. 2021

Big.data.Agr

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Stevia rebaudiana is among recognized medicinal plants used as an artificial sweetener in food and drinks as it contains very low sugar content. It is recognized that stevia contains component steviol glycoside which contains stevioside and rebaudioside A has 50 to 100 more sweetness than sucrose. Due to this, stevia extraction of steviol glycoside is very demanded in the food and pharmaceutical industries. Research shows that stevioside levels are the highest at the time of flower bud formation and lower at the time preceding and following flower bud formation. Hence, this study aims to identify and characterize the putative gene that may involve in the flowering of local S. rebaudiana accession MS007 from the analysis of bioinformatics tools. The outcome of this study will help further in the study of the manipulation of the flowering process to increase the outcome yield of steviol glycoside. This study involves characterization of putative zinc finger ZAT10 gene by homology search by BLAST, protein domain search using InterPro, physicochemical analysis using ProtParam and TMHMM, multiple sequence alignment using MUSCLE, and phylogenetic tree construction using MEGA. The bioinformatics analysis using these programs and software manages to identify the protein domain of ZAT10 which shows the function of metal ion binding and involve in transcriptional regulation. The analysis of the phylogenetic tree also shows that ZAT10 protein may have a recent common ancestor in its own Asteraceae families such as Lactuca sativa and Heliantus annus.

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Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of Fruit Based Milk Shake

Cited by 20 publications

References 16 publications

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Herb Stevia rebaudiana’s functionalities, safety and applications: a review

IN SILICO CHARACTERIZATION OF PUTATIVE ZAT10 GENE IN Stevia rebaudiana ACCESSION MS007

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