Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Khattab, Sherine N.; Massoud, Mona I.; El-Razek, Amal M. Abd; El‐Faham, Ayman

doi:10.1007/s13197-016-2450-2

Cited by 9 publications

(6 citation statements)

References 26 publications

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“…Increasing the ratio of glycyrrhizin more than 25% negatively affected the sensorial properties of tested cakes. These data are agreement with Khattab et al (2017) who found that there was no significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% steviolbioside.…”

Section: Physicochemical and Organoleptic Properties Of Cake Containisupporting

confidence: 92%

“…Hardness and total work cycle values decreased in cake containing glycyrrhizin compared with the control. Where Khattab et al (2017) found that the cake made with 100% steviolbioside as a sugar replacer had the lower values of hardness, hardness work cycle and total work cycle values than in case of the sample with sucrose. No differences were shown in deformation of hardness among all treatments compared with the control samples.…”

Section: Physicochemical and Organoleptic Properties Of Cake Containimentioning

confidence: 99%

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Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

El-Lahot

El-Razek

Massoud

et al. 2017

Journal of Food and Dairy Sciences

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Replacing sucrose with safe natural intense sweeteners has importance in health concerns as a way to produce healthy foods with low caloric value. The present study has been carried out to utilize glycyrrhizin and licorice extract (LE) from Glycyrrhiza glabra L as a substitute of sucrose for sweetening toffee and cake preparation. Sensory attributes of the produced products (toffee and cakes) were evaluated and its biological effects on the body weight, organ relative weight, hematological and biochemical parameters and enzyme activities were studied in vivo. The results indicated that toffee prepared from replacing sugar with glycyrrhizin at 50:50 ratio (750 mg/100 g) showed the highest sensory over all acceptability scores. Replacing 25% glucose syrup with licorice extract (1.37 g /100 g) gave the higher score of sweetness, flavour, overall acceptability and absence of bitterness comparable to those prepared using increase the level of licorice extract. Cakes sweetened with 250 mg glycyrrhizin as 50% sugar replacer had no significant effect on the organoleptic properties but reduced their caloric value. We investigated biological impacts of young male rats fed with low and high doses of glycyrrhizin or licorice extract for 60 days. The results showed glycyrrhizin treated group significantly (P< 0.05) decreased feed intake with insignificant reduction in body weights gain (%) and insignificant increases in feed efficiency ratio as compared to control group but licorice extract treated group showed insignificant increase in body weight gain and feed efficiency ratio compared with the control group. Treatment with glycyrrhizin or licorice extract caused significant reduction in triglycerides (TG), with insignificant increase in high-density lipoprotein (HDL) and decrease alanine transaminase (ALT), aspartate transaminase (AST), and acid phosphatase (ACP) values compared to control groups. Histopathological investigation of liver and kidney tissues of glycyrrhizin treated rats showed completely normal structure with regular arrangement of cell when compared with control group.

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Section: Physicochemical and Organoleptic Properties Of Cake Containisupporting

confidence: 92%

Section: Physicochemical and Organoleptic Properties Of Cake Containimentioning

confidence: 99%

Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

El-Lahot

El-Razek

Massoud

et al. 2017

Journal of Food and Dairy Sciences

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“…Additionally, according to the previous literature, inulin should be used in high amounts comparing to the other texturizing carbohydrates in order to exert desired effects (Aidoo et al, 2017; Azevedo et al, 2016); therefore, it was used 0-6% w/w. Moreover, previous studies have revealed that replacing sugar with stevia, in the fruit nectar samples, will reduce the Brix (Khattab et al, 2017;Saniah et al, 2012), while in the current study the Brix loss, resulted by replacing sugar with stevia, was well controlled by inulin addition.…”

Section: The Impact Of Inulin and Stevia On Brixsupporting

confidence: 53%

“…Due to the direct effect of sweeteners on flavor, determining desirable sensory characteristics, using appropriate concentration of stevia was very significant. Replacing sucrose with stevia seems to cause a bitter aftertaste and an adverse effect on the flavor at high concentrations that this bitterness could be attributed to the presence of rebaudioside A in stevia powder (Khattab et al., 2017).…”

Section: Resultsmentioning

confidence: 99%

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

Alizadeh

Oskuyi

Amjadi

2018

Food sci. technol. int.

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The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and Brix. The fitted models indicated a high coefficient of determination. The results revealed that stevia and inulin are as the independent variables which had significant effects on Brix, viscosity, and sensory scores (p < 0.05). Also, pH was affected by stevia concentration. The rheological behavior of the sucrose-free mango nectar was non-Newtonian, shear thinning as Herschel-Bulkley model which was not different from the reported behavior for normal mango nectar-containing sucrose. The optimization of the variables, based on the response surface three-dimensional plots, demonstrated that utilizing 6% w/w inulin and 3% w/w stevia produced the optimum mango nectar with the desirability of 0.85 without undesirable changes in the physicochemical and organoleptic properties. The optimum sample was produced in triplicate to validate the optimum model as well.

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“…After taste is caused by the presence of compounds that are still left in the mouth and affects the nerve response. The sweetness of stevia cause of steviolbioside [16,17]. Bitterness and astringency of black tea felt in the mouth are influenced by polyphenol compounds, caffeine compounds and proteins [18].…”

Section: Fig3 Sensory Test Of Sucrose Stevia Leaves Black Tea Andmentioning

confidence: 99%

Sensory Evaluation of Brewed Black Tea (Camellia sinensis sp) and Stevia (Stevia rebaudiana Bert) Leaves. Case Study: Threshold of Phenolic Bitterness Consumer Preference Test

Budianta¹,

Utomo²,

Raharjo³

2020

International Advanced Research Journal in Science, Engineering

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Currently the consumer needs for anti-diabetic products are very large and require answer from healthy food provider answers. Products that are commonly known are tea and stevia. Tea and stevia have advantages as an antioxidant and anti-diabetic. The use of commercially available products is very depended on sensory characteristics which can be accepted by consumers. How much is consumed (food intake) depends on the sensory sensitivity of the consumer. Tea and stevia products are products that contain poly phenols which give a sense of briskness or bitterness. At the time of serving alone, stevia tea and steeping have a certain value, which will be different if brewed simultaneously. The study aims to determine the sensory acceptance threshold value, to steeping a mixture of black tea and dried stevia leaves. The study was conducted using the absolute threshold test, using a proportion of the concentration of stevia black tea between 20:1 to 4:1(w/w) and maximum weight of 2 grams. The mixture was brewed using 200 mL hot water with a temperature of 90 0 Celsius for 5 minutes. The steeped product was then tested by 80 untrained panels to find out the absolute threshold for sweet and bitter taste. From the research it was known that the absolute threshold value for sweetness of stevia-black tea was 0.39% (w/v) and bitterness of stevia -black tea was 0.42% (w/v).

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Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food

Cited by 9 publications

References 26 publications

Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

Utilization of Glycyrrhizin and Licorice Extract as Natural Sweetener in Some Food Products and Biological Impacts

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

Sensory Evaluation of Brewed Black Tea (Camellia sinensis sp) and Stevia (Stevia rebaudiana Bert) Leaves. Case Study: Threshold of Phenolic Bitterness Consumer Preference Test

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