Physicochemical properties of stevia sweeteners as natural low caloric sweetener
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CONTRIBUTORS:
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JOURNAL:
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Egypt. J. Dairy Sci..31,pp 61-70,
31(??),
61 -
70.
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YEAR:
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2003
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PUB TYPE:
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Journal Article
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SUBJECT(S):
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Physicochemical properties of stevia sweeteners as natural low caloric sweetener
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DISCIPLINE:
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Agricultural and Food Sciences
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HTTP:
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http://www.freewebs.com/stevia
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LANGUAGE:
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English
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PUB ID:
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103-431-143
(Last edited on
2006/11/27 13:42:17 US/Mountain)
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SPONSOR(S):
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ABSTRACT:
Stevia( Stevia rebaudiana Bertoni) was cultivated and its sweetener was extracted and purified. Melting point, solubility, heat stability, crystal forms, sweetness intensity, sensory properties and molecular formula were determined. Pure extract was used for sweetening some beverages and foods as a sugar replacement to reduce their caloric content. Results identified functional groups, molecular formula and molecular ion. Melting point was found to be 197°C for stevia sweetener. It was highly soluble in ethanol and methanol, soluble in water, stable in neutral or acidic aqueous solutions at 60°C or 100°C .Crystals are occurred in different forms and it’s sweetness equivalency was about 200 times more than 0.4% sucrose solution. No significant differences could be traced regarding taste (sweetness), flavour or acceptability among tea, anise, peppermint, lemonade and nescafe sweetened with (100 mg/150 ml) stevia sweetener or with (5000 mg/150 ml) sucrose. Likewise biscuits, cake and yoghurt sweetened with 50% stevia sweetener and 50% sucrose resulted in the same sensory properties of 100% sucrose and reduced their caloric content For yogurt paper
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