Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food
Autor: | Ayman El-Faham, Sherine N. Khattab, Mona I. Massoud, Amal M. Abd El-Razek |
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Rok vydání: | 2016 |
Předmět: |
0301 basic medicine
030109 nutrition & dietetics Aqueous solution Chemistry Organoleptic 04 agricultural and veterinary sciences Sweetness Carbon-13 NMR 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Proton NMR Original Article Food science Stevioside Solubility Sugar Food Science |
Zdroj: | Journal of food science and technology. 54(1) |
ISSN: | 0022-1155 |
Popis: | Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance (1H NMR and 13C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physico-chemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100 °C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone. |
Databáze: | OpenAIRE |
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