Effect of Sucrose Replacement by Stevia as a Non-Nutritive Sweetener and Bulking Compounds on Physiochemical Properties of Foodstuffs

Document Type: Original article


1 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Sharekord, Iran

2 Department of Food Science and Technology, Khorasgan Branch, Islamic Azad University, Isfahan, Iran

3 Department of Food Science and Technology, Science and Research Branch of Tehran, Islamic Azad University, Tehran, Iran


Background & Aim:   Changes in lifestyle, decrease in physical exercise along with incidence of obesity, hypertension and cardiovascular diseases indicate a need for low calorie formulations. The sweetness of Stevia, a natural sweetener, is estimated to be 300 times as much as that of sugar. Extraction of stevia leaves is considered a promoter of calorie balance and a beneficial part of a healthy diet. Stevia is also used to treat diabetes, obesity, tooth decay, hypertension, exhaustion and depression. Experimental:  Regarding the aforementioned applications and critical role of sucrose in the creation of texture, color and taste, the replacement of sucrose is an important issue. Most researches indicate the fact that sugar-free products are not pleasant and acceptable; thus, the presence of sugar is inevitable i.e. in case of complete substitution, concurrent consumption of both sugar and stevia (different combinations) seemingly gives it more flavors and makes it the most demanded product. This article reviews effective parameters in sucrose substitution with stevia and the results obtained from it. Industrial and practical recommendations:  Its bitter aftertaste can diminish its consumption in food formulation; however, other flavoring agents and fillers can modify this problem. With regard to its high sweetness (300 times as much as sucrose), its consumption is low and thus it is economically justifiable. Using this sweetener in daily industries, fruit juices and confectioneries as a sucrose substitute is possible with respect to the research findings.


Article Title [Persian]

مروری بر اثر جایگزینی ساکارز با شیرین کننده‌ی غیر مغذی استویا و ترکیبات حجم دهنده متفاوت بر روی خواص فیزیکو شیمیایی

Authors [Persian]

  • آلاله نکویی 1
  • امیرپویا قندهاری یزدی 1
  • مینا شمسایی 2
  • لیلا صداقت بروجنی 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهرکرد، شهرکرد، ایران
2 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد خوراسگان، اصفهان، ایران
3 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران، تهران، ایران
Abstract [Persian]

مقدمه و هدف: تغییر فرهنگ زندگی، کم شدن تحرک بدنی انسان‌ها و بروز مشکلاتی نظیر چاقی و فشار خون از یک طرف، شیوع بیماری‌های قلبی و عروقی از طرف دیگر، نشان می‌دهد که توجه به تولید فرمولاسیون های غذایی کم کالری ضروری می‌باشد. گیاه استویا یک شیرین کننده طبیعی است که تخمین زده می‌شود 300 برابر شیرین تر از نیشکر است. عصاره برگ استویا جزء ترویج تعادل کالری است و می‌تواند جزء مفید از یک شیوه زندگی سالم در رژیم غذایی باشد. استویا برای درمان شرایط مختلف از قبیل سرطان دیابت، چاقی، پوسیدگی دندان، فشار خون بالا، خستگی و افسردگی مورد استفاده قرار می‌گیرد. بحث و نتایج: با توجه به این خصوصیات امروزه استفاده از آن در محصولات غذایی مورد توجه پژوهشگران قرار گرفته است. با توجه به نقش عمده ساکارز در ایجاد بافت، طعم و رنگ، جایگزینی ساکارز با  شیرین کننده‌های مختلف امری دشوار به حساب می‌آید. در این مقاله به عوامل مؤثر در جایگزینی و همچنین نتایج حاصل از جایگزینی ساکارز با شیرین کننده رژیمی استویا پرداخته شده است. توصیه کاربردی/ صنعتی: به هر حال پس مزه تلخ استویا باعث کاهش مصرف آن در فرمولاسیون  مواد غذایی میشود که این مشکل را میتوان با استفاده از طعم دهندههای مختلف و ترکیبات پرکننده بر طرف نمود.  با توجه به میزان شیرینی بالا (300 برابر نسبت به ساکارز)، میزان مصرف آن کم می‌باشد و بنابراین  از لحاظ اقتصادی نیز دارای توجیه می‌باشد. استفاده از این شیرین کننده در صنایع لبنیات، آبمیوه و  قنادی  به عنوان جایگزین ساکارز با توجه به تحقیقات امکان‌پذیر می‌باشد.

Keywords [Persian]

  • استویا
  • فیزیکو شیمیایی
  • محصولا غذایی
  • شیرین کننده
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