title: Physico-chemical and sensory characteristics of steviolbioside synthesized from stevioside and its application in fruit drinks and food.
abstract: Steviolbioside (Sb) was synthesized from stevioside and characterized by infrared, nuclear magnetic resonance (1H NMR and13C NMR) spectroscopy. The purity melting point, solubility, acute toxicity, heat stability and sensory properties of Sb were evaluated. Physico-chemical and sensory properties of low calorie fruit drinks and shortened cake prepared by replacing sugar with Sb were evaluated. Sb was stable in neutral or acidic aqueous solutions maintained at 100 °C for 2 h. The sweetness intensity rate of Sb was found to be about 44 and 18.51 times sweeter than 0.5% and 10% sucrose solution, respectively. Sb solutions had sweet taste without bitterness compared to stevioside. No significant differences between the organoleptic properties of cakes prepared using sugar and those prepared replacing sugar with 50% Sb were observed. All drinks replacing sugar with Sb at 66% level had the highest overall acceptability scores comparable to those prepared using sugar alone.
authors.affiliation: Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria, 21321 Egypt.
authors.forename: Sherine N
authors.initials: SN
authors.lastname: Khattab
authors.affiliation: Sugar Crops Research Institute, Agriculture Research Center, El Sabahia, Alexandria, Egypt.
authors.forename: Mona I
authors.initials: MI
authors.lastname: Massoud
authors.affiliation: Food Science and Technology Department, Faculty of Agriculture El-Shatby, Alexandria University, Alexandria, 21545 Egypt.
authors.forename: Amal M
authors.initials: AM
authors.lastname: Abd El-Razek
authors.affiliation: Department of Chemistry, Faculty of Science, Alexandria University, P.O. Box 426, Ibrahimia, Alexandria, 21321 Egypt.
authors.forename: Ayman
authors.initials: A
authors.lastname: El-Faham
keywords: Low calorie; Sensory properties; Steviolbioside; Stevioside; Sweetness