Application of Stevia (A Natural Sweetener) in Pineapple Rts Beverage.

Shashma, Sd. (2011) Application of Stevia (A Natural Sweetener) in Pineapple Rts Beverage. [Student Project Report] (Submitted)

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Stevia rebaudiana has captured growing interest as a potential source of natural non caloric sweetener for use as a possible substitute for synthetic sweetener. The leaf and its extracts although sweet, have a bitter after taste. Stevioside is the main sweet component in the leaves. It tastes about 200-300 times sweeter than sucrose. Stevia has numerous applications like in food products, pharmaceuticals, cosmetics and medicines. The health benefits of stevia include diabetic safe, calorie free, non toxic and does not adversely affect on blood sugar levels. Application of stevia in pineapple RTS beverage is the major concern of the study, juice has extracted from pineapples and pineapple RTS was prepared with 15-20% juice. Incorporation of stevia in pineapple RTS was undertaken in three forms viz., aqueous extract of stevia leaves, commercially available stevia glycosides and decolorized and debitterised stevia aqueous extract. The above three forms of stevia were used in preparation of low calorie pineapple RTS beverages and standardize the levels to impart the required sweetness. The aqueous extract of stevia at 3%, commercially available stevia glycoside at 0.75% and decolorized and debitterised aqueous stevia extract at 33.3% levels were incorporated to impart required sweetness to RTS beverages. By using 0.25% pectin eliminated the sedimentation and yielded a homogenous RTS beverage. Acceptable pineapple RTS beverages were prepared by using all the three forms of stevia and kept for storage studies. The beverages which were prepared by using decoloured and debittered stevia aqueous extract and stevia glycoside were free from bitter after taste. Further the quality of low quality pineapple beverages were improved by addition of required colour and flavour at 100ppm level. The beverages were evaluated for physico chemical and organoleptic properties at regular intervals during the three months storage and found to be acceptable.
Uncontrolled Keywords:	Stevia rebaudiana, natural non caloric sweetener, health benefits, RTS beverage
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2012 05:12
Last Modified:	24 Jan 2012 09:40
URI:	http://ir.cftri.res.in/id/eprint/10560

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