Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup
In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although...
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| Format: | Article |
| Language: | fas |
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University of Torbat Heydarieh
2015-01-01
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| Series: | Zirā̒at va Fanāvarī-i Za̒farān |
| Subjects: | |
| Online Access: | http://saffron.torbath.ac.ir/article_8623_41a93712afc4a94f19dc08a158d530f4.pdf |
| _version_ | 1818657214765727744 |
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| author | Neda Hashemi Hadiseh Rabiee Hamid Tavakolipour Samane Gazerani |
| author_facet | Neda Hashemi Hadiseh Rabiee Hamid Tavakolipour Samane Gazerani |
| author_sort | Neda Hashemi |
| collection | DOAJ |
| description | In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although both natural and synthetic sweeteners have been used in the formulation of food stuffs, deep concern is raised regarding safety aspects of synthetic ones. Stevia is a natural suitable sweetener that is currently being used as a substitute for sugar in many dietary and functional foods and drinks. In the present study the effect of using stevia sugar as a replacement for sucrose in the preparation of saffron beverages was investigated. Accordingly, saffron syrup was prepared with 5 treatments in which100%, 75%, 50%, 25% and 0% of stevia sugar replaced sucrose. Then, the physicochemical, rheological and sensory properties of saffron functional syrup were investigated. The results indicated that by increasing stevia brix level, density and viscosity increased but the syrups’ pH decreases. The best treatment was the sample containing 25% steviaand 75% sucrose that compared to other samples regarding sensory characteristics had a higher acceptance by consumer and regarding physicochemical and rheological characteristics more similar to the control sample. |
| first_indexed | 2024-12-17T03:37:56Z |
| format | Article |
| id | doaj.art-6c4caa6799b34d21931edeb3d1b27917 |
| institution | Directory Open Access Journal |
| issn | 2383-1529 2383-2142 |
| language | fas |
| last_indexed | 2024-12-17T03:37:56Z |
| publishDate | 2015-01-01 |
| publisher | University of Torbat Heydarieh |
| record_format | Article |
| series | Zirā̒at va Fanāvarī-i Za̒farān |
| spelling | doaj.art-6c4caa6799b34d21931edeb3d1b279172022-12-21T22:05:05ZfasUniversity of Torbat HeydariehZirā̒at va Fanāvarī-i Za̒farān2383-15292383-21422015-01-012430331010.22048/jsat.2015.86238623Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron SyrupNeda Hashemi0Hadiseh Rabiee1Hamid Tavakolipour2Samane Gazerani3Graduate student of Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.Graduate student of Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.Assistant professor of Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.Graduate student of Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although both natural and synthetic sweeteners have been used in the formulation of food stuffs, deep concern is raised regarding safety aspects of synthetic ones. Stevia is a natural suitable sweetener that is currently being used as a substitute for sugar in many dietary and functional foods and drinks. In the present study the effect of using stevia sugar as a replacement for sucrose in the preparation of saffron beverages was investigated. Accordingly, saffron syrup was prepared with 5 treatments in which100%, 75%, 50%, 25% and 0% of stevia sugar replaced sucrose. Then, the physicochemical, rheological and sensory properties of saffron functional syrup were investigated. The results indicated that by increasing stevia brix level, density and viscosity increased but the syrups’ pH decreases. The best treatment was the sample containing 25% steviaand 75% sucrose that compared to other samples regarding sensory characteristics had a higher acceptance by consumer and regarding physicochemical and rheological characteristics more similar to the control sample.http://saffron.torbath.ac.ir/article_8623_41a93712afc4a94f19dc08a158d530f4.pdfSteviaSaffron SyrupArtificial ColorFunctionalDrink |
| spellingShingle | Neda Hashemi Hadiseh Rabiee Hamid Tavakolipour Samane Gazerani Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup Zirā̒at va Fanāvarī-i Za̒farān Stevia Saffron Syrup Artificial Color FunctionalDrink |
| title | Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup |
| title_full | Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup |
| title_fullStr | Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup |
| title_full_unstemmed | Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup |
| title_short | Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup |
| title_sort | effect of stevia stevia rebaudiana as a substitute for sugar on physicochemical rheological and sensory properties of dietary saffron syrup |
| topic | Stevia Saffron Syrup Artificial Color FunctionalDrink |
| url | http://saffron.torbath.ac.ir/article_8623_41a93712afc4a94f19dc08a158d530f4.pdf |
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