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

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

آلاله  نکویی ¹ (گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران)
امیرپویا  قندهاری یزدی ² (گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران)
مینا  شمسایی ³ (دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد خوراسگان، اصفهان، ایران)
لیلا  صداقت بروجنی ⁴ (گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران، تهران، ایران)

Received: 2014-09-23 Accepted : 2014-11-23 Published : 2015-08-01

Keywords: Sweetener, Stevia, Physiochemical properties, Food products,

Abstract :

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.

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