The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream
There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/12/1745 |
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| author | Nannapas Muenprasitivej Ran Tao Sarah Jeanne Nardone Sungeun Cho |
| author_facet | Nannapas Muenprasitivej Ran Tao Sarah Jeanne Nardone Sungeun Cho |
| author_sort | Nannapas Muenprasitivej |
| collection | DOAJ |
| description | There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% <i>w</i>/<i>v</i>), using sucrose-sweetened ice cream as a control (14% <i>w</i>/<i>v</i>). Ice cream consumers (<i>n</i> = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more <i>sweet</i>, <i>pleasant</i>, <i>creamy</i>, and <i>milky</i>, while Reb A was more <i>artificial</i> and <i>chemical</i>. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry. |
| first_indexed | 2024-03-09T23:48:44Z |
| format | Article |
| id | doaj.art-71b5aef30dbb4fb98b0c08a1f411f92a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:48:44Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-71b5aef30dbb4fb98b0c08a1f411f92a2023-11-23T16:38:24ZengMDPI AGFoods2304-81582022-06-011112174510.3390/foods11121745The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice CreamNannapas Muenprasitivej0Ran Tao1Sarah Jeanne Nardone2Sungeun Cho3Department of Poultry Science, Auburn University, Auburn, AL 36849, USADepartment of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USADepartment of Poultry Science, Auburn University, Auburn, AL 36849, USADepartment of Poultry Science, Auburn University, Auburn, AL 36849, USAThere has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% <i>w</i>/<i>v</i>), using sucrose-sweetened ice cream as a control (14% <i>w</i>/<i>v</i>). Ice cream consumers (<i>n</i> = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more <i>sweet</i>, <i>pleasant</i>, <i>creamy</i>, and <i>milky</i>, while Reb A was more <i>artificial</i> and <i>chemical</i>. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry.https://www.mdpi.com/2304-8158/11/12/1745steviol glycosidesrebaudiosidesno sugar addedaftertasteminor steviol glycosides |
| spellingShingle | Nannapas Muenprasitivej Ran Tao Sarah Jeanne Nardone Sungeun Cho The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream Foods steviol glycosides rebaudiosides no sugar added aftertaste minor steviol glycosides |
| title | The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream |
| title_full | The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream |
| title_fullStr | The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream |
| title_full_unstemmed | The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream |
| title_short | The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream |
| title_sort | effect of steviol glycosides on sensory properties and acceptability of ice cream |
| topic | steviol glycosides rebaudiosides no sugar added aftertaste minor steviol glycosides |
| url | https://www.mdpi.com/2304-8158/11/12/1745 |
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