Study the sensory properties of some types of juices that made by using natural sweetener powder (stevia rebaudiana)‎

Abstract EN

Increased diseases and obesity currently due to increased production and excessive consumption of foods manufactured from non-food sweeteners without attention to the risk of consuming those additional high calories due to consuming these refreshing products such as juices and other various drinks, especially in the summer season by most segments of Iraqi society, especially workers, children and school students the aim of this study.

Therefore, the study designed to replace sucrose with 0.03, 0.04 and 0.05% of each of the white stevia crystals and milled dry stevia leaves in the laboratory manufacture of juices and its effect on the general and sensory characteristics and the extent of their acceptability among the specialized residents.

In addition to the control treatment, this was manufactured according to the specifications and concentration of the ingredients of juices manufactured by one of the locally famous juices manufacturing plants (Al-Shahir Factories) as a control treatment, with an added sucrose percentage of 8% .

The results showed that the addition of stevia plant at 0.03 and 0.04% was most acceptable by sensory experts.

The prepared orange juice was also analyzed for pH, titration acidity, dry matter, and density.

The results also showed that by increasing the concentration of sweetener with the milled stevia plant, the pH of the mixture decreased and the acidity of the juice also increased.

Whereas the juices with white stevia crystals were flavored with sweetness, clearer, more firm and acceptable by panelists.