Replacing sugar by Rebaudioside A in orange drink and produce a new drink
Journal Title: Indian Journal of Research in Pharmacy and Biotechnology - Year 2014, Vol 2, Issue 2
Abstract
Stevia is a natural sweetener that it is a suitable replacement for sugar in formulation of food products for reducing the harmful effect of sugar, and improving the nutrient properties. In this Research orange drink Sugar replaced by Rebaudioside A in amount of 25%, 50%, 75% and 100%, and then physical, chemical properties, rheological behavior and sensory evaluation of samples were investigated. Statistic analysis by SPSS software and Duncan test at 95% confidence level done. It was concluded that with increasing amount of Rebaudioside A in formulation of orange drink characteristics such as Turbidity were increased but brix, pH and Specific gravity was decreased. Rheological properties of samples showed all of treatment introduce behavior of Shear-thickening liquid and flow index more than1. Color measurement of sample indicated that with increasing amount of Rebaudioside A in samples L*increased but for a* ,b* there was no significant difference in samples. Sensory evaluation of drink showed that there were significant difference between samples and with increasing Rebaudioside A in formulation of orange drink acceptability of samples increased and among the samples, the highest score belonged to the sample including100% Rebaudioside A. According to the nutrient properties of Rebaudioside A and suitable acceptability of sample including100% Rebaudioside A, it is a good replacement for sugar in orange drink formulation.
Authors and Affiliations
Fatemeh Raiesi Ardali, Mandana Alipour, Mohammad Ali shariati, Safura Taheri, Sara Amiri
Keywords
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