Warning: Undefined variable $afaf2 in /home/biotechcourse/public_html/ICBGD2022.php on line 188
Warning: Undefined variable $afaf3 in /home/biotechcourse/public_html/ICBGD2022.php on line 189
Warning: Undefined variable $afaf4 in /home/biotechcourse/public_html/ICBGD2022.php on line 190
Warning: Undefined variable $afaf5 in /home/biotechcourse/public_html/ICBGD2022.php on line 191
Warning: Undefined variable $afaf6 in /home/biotechcourse/public_html/ICBGD2022.php on line 192
Introduction: Stevia rebaudiana is a shrub from Asteraceae family, it is native to South America. Its leaves produce a considerable amount of zero-calorie sugar, which is about 300 times sweeter than sucrose. Therefore, it can be used as a major source of natural sweetener. steviol glycosides are beneficial for people with obesity, diabetes and heart disease.
Methods: The ratio of rebaudioside A to stevioside determines sensory characteristics and flavor. S. rebaudiana have the bitter aftertaste. Various techniques have been used to reduce the bitter taste.
Results: In present study some strategies to improve the taste profile of steviol glycosides including The biotransformation of stevioside to rebaudioside A, specific extraction, microencapsulation, Interactions between steviol glycosides - Human receptors, and transformation was illustrated.
Conclusion: It seems that using a combination of two or several methods together can be useful. For example, the specific extraction method can be used in conjunction with the biotransformation of stevioside to rebaudioside A method. In any production process ‘time’ and ‘cost’ are two key factors which determine the economic production. Utilizing of each case, an economic evaluation must be performed.
