Effect of Sucrose Replacement by Stevia as a Non-Nutritive Sweetener and Bulking Compounds on Physiochemical Properties of Foodstuffs

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 8، دوره 6، شماره 2، آبان 2015، صفحه 121-128   

نوع مقاله: Original article

نویسندگان

Alaleh Nikooie¹؛ Amir Pouya Ghandehari Yazdi^{* 1}؛ Mina Shamsaei²؛ leila Sedaghat Boroujeni³

¹Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Sharekord, Iran

²Department of Food Science and Technology, Khorasgan Branch, Islamic Azad University, Isfahan, Iran

³Department of Food Science and Technology, Science and Research Branch of Tehran, Islamic Azad University, Tehran, Iran

چکیده

Background & Aim:   Changes in lifestyle, decrease in physical exercise along with incidence of obesity, hypertension and cardiovascular diseases indicate a need for low calorie formulations. The sweetness of Stevia, a natural sweetener, is estimated to be 300 times as much as that of sugar. Extraction of stevia leaves is considered a promoter of calorie balance and a beneficial part of a healthy diet. Stevia is also used to treat diabetes, obesity, tooth decay, hypertension, exhaustion and depression. Experimental:  Regarding the aforementioned applications and critical role of sucrose in the creation of texture, color and taste, the replacement of sucrose is an important issue. Most researches indicate the fact that sugar-free products are not pleasant and acceptable; thus, the presence of sugar is inevitable i.e. in case of complete substitution, concurrent consumption of both sugar and stevia (different combinations) seemingly gives it more flavors and makes it the most demanded product. This article reviews effective parameters in sucrose substitution with stevia and the results obtained from it. Industrial and practical recommendations:  Its bitter aftertaste can diminish its consumption in food formulation; however, other flavoring agents and fillers can modify this problem. With regard to its high sweetness (300 times as much as sucrose), its consumption is low and thus it is economically justifiable. Using this sweetener in daily industries, fruit juices and confectioneries as a sucrose substitute is possible with respect to the research findings.

کلیدواژه‌ها

Stevia؛ Physiochemical properties؛ Food products؛ Sweetener

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