کتابچه خلاصه مقالات همایش


دانلود کتابچه

    Improvement of sugar in Stevia rebaudiana

  • Maryam Rezvankhah,1,*
    1. Shahid Beheshti University


  • 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.
  • Keywords: Stevia rebaudiana, steviol glycosides, bitter taste, stevioside, rebaudiosideA