Dual-stage sugar substitution in strawberries with a Stevia-based sweetener

Abstract

Oliveira, Francisca I. P.; Rodrigues, Sueli; and Fernandes, Fabiano A. N., "Dual-stage sugar substitution in strawberries with a Stevia-based sweetener" (2010). Biological Systems Engineering: Papers and Publications. 187.

Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertaste

“…Since stevioside tastes about 300 times sweeter than sucrose in a 0.4 g/100 mL solution (Geuns, 2003), this compound is considered as a promising sugar substitute and low-caloric sweetener, and has been used in variety of foods, such as soft drinks, fruits, chocolates, soy sauce, chewing gum, yogurt, and other products (Garcia-Noguera, Weller, Oliveira, Rodrigues, & Fernandes, 2010;Kroyer, 2010;Shah, Jones, & Vasiljevic, 2010). A number of studies have suggested that stevioside may also exert therapeutic benefits, for its anti-hyperglycaemic (Gregersen, Jeppesen, Holst, & Hermansen, 2004), anti-hypertensive (Chan et al, 2000), anti-inflammatory (Boonkaewwan, Toskulkao, & Vongsakul, 2006), anti-tumour (Yasukawa, Kitanaka, & Seo, 2002), anti-diarrhoeal (Pariwat, Homvisasevongsa, Muanprasat, & Chatsudthipong, 2008), and immunomodulatory properties (Sehar, Kaul, Bani, Pal, & Saxena, 2008).…”

Evaluation and modelling of osmotic pre‐treatment of peach using alternative agents in a multiple‐component solution

“…fructo-oligosaccharides, galacto-oligosaccharides, flavonoids, phenolics and vitamins. [12][13][14][15][16][17][18][19] Through the selective and controllable incorporation into the food system obtained by OD treatment, it is possible to change the final nutritional and functional properties, achieving a specific formulation of the product while maintaining to a great extent its integrity.…”

Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products

“…Although many studies, have tested the performance of different extraction and purification methods for obtaining steviol glycosides (SGs) extracts (Bondarev et al, 2001;Dacome et al, 2005;Gardana et al, 2010;Lemus-Mondaca et al, 2012;Puri et al, 2011;Tadhani, Patel, & Subhash, 2007), several have dealt with the use of SGs in food applications (Garcia-Noguera, Weller, Oliveira, Rodrigues, & Fernandes, 2010;Guggisberg et al, 2011). No reports were found in the literature about research involving the use of microencapsulation techniques in order to reduce/mask the bitter aftertaste of steviol glycosides and further utilise their function as sweetener.…”