Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of Fruit Based Milk Shake
Mohammad Alizadeh, Maryam Azizi-lalabadi, Helaleh Hojat-ansari, Sorayya Kheirouri
Journal of Scientific Research and Reports · pp. 1421–1429 · Published 15 Apr 2014
10.9734/JSRR/2014/8623Abstract
A food with low calorie density has high importance in managing health concerns attributed to food and nutrition. Replacing sucrose with natural intense sweeteners such as Stevia has been suggested as a way to produce foods with low caloric value. The present study has been conducted to formulate novel fruit based milk shake using a mixture of Kiwi, apple and banana concentrates by replacing sucrose partly with Stevia. Five different treatments of fruit milk shakes were prepared with sucrose/Stevia ratios of 100:0 (TA), 75:25 (TB), 50:50 (TC), 25:75 (TD) and 0:100 (TE). The physico-chemical properties of the beverage were examined using conventional methods. All the products were evaluated by sensory expert evaluators. Substitution of sucrose with Stevia had no remarkable effect on pH, acidity and vitamin C content of beverage. Total soluble solids of the beverage decreased in proportion to the reduction in sucrose content (P<0.05). Control treatment (TA) had the lowest total sugar content which was significantly different from TB, TC and TD (p<0.01). Among Stevia containing beverages, the best mean liking score belonged to sample TD followed by TB, TC and TE. The recommended ratio of sucrose/Stevia in beverage was 25:75. Stevia free beverage had the best sensorial acceptance. It is concluded that Stevia is a good choice to develop low sucrose beverages including fruit based milk shakes. Although Stevia had no adverse impact on physico-chemical properties, its sensorial acceptance is affected by its rate of addition.
Cited by 19
Somayeh Jafari, Mohammad Jouki, Mostafa Soltani · Journal of Food Measurement and Characterization · 2021
Namratha Pai Kotebagilu, Shrutika Umralkar, Lohith Mysuru Shivanna · Journal of Food Science and Technology · 2022
İsa Arslan Karakütük, Memnune Şengül, Melek Zor · Journal of Food Measurement and Characterization · 2023
Rajnibhas Sukeaw Samakradhamrongthai, Tarudee Jannu · Food Chemistry · 2021
Parisa Foroughi, Mojtaba Karimi, Ehsan Shahbazi · Sugar Tech · 2023
Ji Li, Pradeep Thaker, Deshou Jiang · Nutrition & Food Science · 2023
Elham Azarpazhooh, Hassan Rashidi, Parvin Sharayei · Food Hydrocolloids for Health · 2021
C. Ozdemir, A. Arslaner, S. Ozdemir · Journal of Food Science and Technology · 2015
Mohammad Jouki, Somayeh Jafari, Ali Jouki · Food Science & Nutrition · 2021
Related research
- Quality Evaluation of Fresh Tomato Stored in Evaporative Coolers — shares topic coverage
- Quality Evaluation of Fresh Fluted Pumpkin Leaves Stored in Evaporative Coolers — shares topic coverage
- Physical Characteristics and Nutritional Quality of Frozen Avocado (Persea americana) Pulp during Storage — shares topic coverage
- Flowering, Fruiting and Physio-chemical Characteristics of Bael (Aegle marmelos Correa.) Grown in Northern Districts of West Bengal — shares topic coverage
- Effect of Stevia (Stevia rebaudiana) Sweetener Addition on Chemical Quality of Synbiotic Yoghurt Containing Extract of Evaporated Red Dragon Fruit Peels (Hylocereus polyrhizus) — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
19
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.