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گواهی نمایه سازی مقاله Sweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia

عنوان مقاله: Sweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia
شناسه (COI) مقاله: JR_IJABBR-4-1_007
منتشر شده در مجله بین المللی تحقیقات پیشرفته بیولوژی و پزشکی در سال ۱۳۹۴
مشخصات نویسندگان مقاله:

Bekri Melka Abdo - Wondo Genet Agricultural Research Center P.O. Box 198, Shashemene, Ethiopia.

خلاصه مقاله:
Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for concepts marketed under a natural claim. Among these, Stevia rebaudiana is a small shrub; its leaves are used as a sweetener. Serial dilution of the hot water Crude extract of S. rebaudiana leaves and aqueous solution of table sugar were subjected to test the panelist in order to choose their preferable sweetening level from both solutions independently. After their reaction, the stevia and sugar ratio were corresponded for individual panelist perception. The nutritional composition also analyzed. Majority of the panelist preferred 2.5 mg/mL stevia solution and 50 mg/mL sugar solution for sweetening. This ratio shows 1 g of stevia is equivalent with 20 g of sugar. The nutrient composition analysis results also indicated that stevia rebaudiana is a good source of calcium, potassium, sodium, Iron and phosphorus. As conclusion hot water crude extract of stevia is 20 times sweetener than sugar with be full of good minerals when using as sweetener in different foods and drinks. © 2016 Published by CASRP publishing company Ltd. UK. Selection and/or peer-review under responsibility of Center of Advanced Scientific Research and Publications Ltd. UK.

کلمات کلیدی:
Nutritional analysis, Sensory evaluation, Stevia rebaudiana

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