EFFECT OF STEVIA (STEVIA REBAUDIANA) AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DIETARY SAFFRON SYRUP

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HASHEMI NEDA; RABIEE HADISEH; TAVAKOLIPOUR HAMID; GAZERANI SAMANE

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Saffron Agronomy and Technology Year:2015 | Volume:2 | Issue:4 Page(s): 303-310

Download Full-Text

Persian Verion

View:

3,796

Download:

Cites:

Information Journal Paper

Title

EFFECT OF STEVIA (STEVIA REBAUDIANA) AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DIETARY SAFFRON SYRUP

Author(s)

HASHEMI NEDA | RABIEE HADISEH | TAVAKOLIPOUR HAMID | GAZERANI SAMANE | Issue Writer Certificate

Keywords

STEVIAQ1

SAFFRON SYRUPQ2

ARTIFICIAL COLORQ2

FUNCTIONAL DRINKQ2

Abstract

In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although both natural and synthetic sweeteners have been used in the formulation of food stuffs, deep concern is raised regarding safety aspects of synthetic ones. STEVIA is a natural suitable sweetener that is currently being used as a substitute for sugar in many dietary and functional foods and drinks. In the present study the effect of using STEVIA sugar as a replacement for sucrose in the preparation of saffron beverages was investigated. Accordingly, SAFFRON SYRUP was prepared with 5 treatments in which100%, 75%, 50%, 25% and 0% of STEVIA sugar replaced sucrose. Then, the physicochemical, rheological and sensory properties of saffron functional syrup were investigated. The results indicated that by increasing STEVIA brix level, density and viscosity increased but the syrups’ pH decreases. The best treatment was the sample containing 25% STEVIAand 75% sucrose that compared to other samples regarding sensory characteristics had a higher acceptance by consumer and regarding physicochemical and rheological characteristics more similar to the control sample.

Cites

No record.

References

No record.

Cite

APA: Copy

HASHEMI, NEDA, RABIEE, HADISEH, TAVAKOLIPOUR, HAMID, & GAZERANI, SAMANE. (2015). EFFECT OF STEVIA (STEVIA REBAUDIANA) AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DIETARY SAFFRON SYRUP. SAFFRON AGRONOMY AND TECHNOLOGY, 2(4), 303-310. SID. https://sid.ir/paper/247934/en

Vancouver: Copy

HASHEMI NEDA, RABIEE HADISEH, TAVAKOLIPOUR HAMID, GAZERANI SAMANE. EFFECT OF STEVIA (STEVIA REBAUDIANA) AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DIETARY SAFFRON SYRUP. SAFFRON AGRONOMY AND TECHNOLOGY[Internet]. 2015;2(4):303-310. Available from: https://sid.ir/paper/247934/en

IEEE: Copy

NEDA HASHEMI, HADISEH RABIEE, HAMID TAVAKOLIPOUR, and SAMANE GAZERANI, “EFFECT OF STEVIA (STEVIA REBAUDIANA) AS A SUBSTITUTE FOR SUGAR ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DIETARY SAFFRON SYRUP,” SAFFRON AGRONOMY AND TECHNOLOGY, vol. 2, no. 4, pp. 303–310, 2015, [Online]. Available: https://sid.ir/paper/247934/en

Related Journal Papers