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The application of Stevia as sugar substitute in carbonated drinks using Response Surface Methodology
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نویسنده
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Saniah K. ,Samsiah M. Sharifah
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منبع
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journal of tropical agriculture and food science - 2012 - دوره : 40 - شماره : 1 - صفحه:23 -34
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چکیده
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A central composite design and response surface methodology were used to establish the optimum level of stevia sweetener as a replacement of sucrose in carbonated drinks. in this study, stevia-sucrose combinations in the range of 0.2–0.5% (stevia) and 0–54% (sucrose) were the independent variables and their effects on sensory acceptability and physico-chemical profile of product were investigated. based on the response surface and superimposed plots, the desired sensory quality of orange flavoured carbonated drink was obtained by incorporating 0.43% stevia and 33.13% sucrose in syrup. results also revealed that the amount of calorie and carbohydrate was reduced by 42.9%, indicating that stevia has a good potential to be exploited as an alternative sweetener for carbonated drinks
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کلیدواژه
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Stevia ,carbonated drinks ,response surface methodology ,sensory evaluation ,nutritional value
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آدرس
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Malaysian Agricultural Research and Development Institute (MARDI), Johor Bahru, Malaysia, Malaysian Agricultural Research and Development Institute (MARDI), Headquarters, Food Technology Research Centre, Malaysia
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Authors
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