Synergistic effects of some alternative sweeteners on the unpleasant attributes of stevia sweetener and its application in some fruit drinks

Abstract EN

Stevia sweetener is considered as intensively sweet.

In addition, it has also a bitter taste character and an undesirable aftertaste.

To improve these attributes, stevia sweetener was combined with other sweeteners (sucrose, fructose, sorbitol and acesulfame K) to study the advantages of the synergistic effects that occur as a function of sweetener combinations.

Five single sweetener solutions and 13 blends (6 binary ; 4 tertiary and 3 quaternary) were tested at concentrations expected to be equivalent in intensity with 10 % sucrose.

Six blends were selected among the thirteen blend sweeteners to figure out their influences on the organoleptic attributes and some physic-chemical properties of the natural fruit drink (apple, orange and mango) after preparation and during storage.

Results showed that bitterness and bittern after taste (AT) of stevia sweetener disappeared by the addition of sucrose and fructose in a ratio of 2 : 1 : 1 (stevia : fructose : sucrose).

Quaternary blends of stevia sweetener with fructose, sorbitol and sucrose (2 : 1 : 1 : 1) may enhance and / or minimize certain stevia sweetener character and also gave the higher score of sweetness, flavour, overall acceptability and absence of bitterness compared with those of other sweetener blends.

The aforementioned blend of sweeteners had the highest score of organoleptic attributes when it was applied in apple, orange and mango natural drinks.

Storage at 5 ± 2°C for four months did not affect considerably the physicochemical characteristic of the natural fruit drinks under investigation.

Stevia sweetener may be combined with other sweeteners resulting in a synergistic effect of blends that provide good taste profiles and aftertaste and might be advantageous for diabetics and those overweight or those obese subjects as well.