Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food.

ABSTRACT: 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 suga

SUBMITTER: Khattab SN 

PROVIDER: S-EPMC5305715 | biostudies-literature | 2017 Jan

REPOSITORIES: biostudies-literature