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

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

“…The panellists had been trained in sensory analysis and had former experience in accessing sweetener samples. The evaluation of the final products was carried out according to the literature (Pangborn, 1963;Parpinello, Versari, Castellari, & Galassi, 2001;Ye et al, 2013) with some modifications. In particular, the samples of the SGs products were dissolved in drinking water and diluted to a concentration of 1 g/100 ml, while sucrose, as well as SGs, were prepared at concentrations of 10 and 1 g/100 ml, respectively, and used as controls.…”

Identification, Quantification, and Sensory Characterization of Steviol Glycosides from Differently Processed Stevia rebaudiana Commercial Extracts

“…In at least six sessions, the levels below and above the anchor of each attribute were evaluated by the panelists. The following concentrations, in a 5% w/v sucrose solution, were evaluated in the training sessions: for bitterness, 75, 85, 95, 114, 150, and 200 mg/L caffeine; for licorice, 140, 210, 280, 420, 490, and 560 mg/L glycyrrhizic acid; for metallic, 8,9,11,13, and 15 mg/L iron sulfate. The maximum concentration represented the highest intensity on the line scale (100 mm), and a blank represented the lowest intensity on the line scale (0 mm).…”

“…Often, cyclodextrin glycosyltransferases (CGTases) have been used for this purpose. CGTases transfer glycosyl residues from donor substrates, such as cyclodextrins 11 or starch, to the C 13 and/or C 19 sugar residues of the natural compounds, yielding a complex mixture of transglycosylated products. 12,13 Ultrahigh-performance liquid chromatography (UHPLC) is the method of choice for compositional analysis of steviol glycosides in extracts.…”

“…CGTases transfer glycosyl residues from donor substrates, such as cyclodextrins 11 or starch, to the C 13 and/or C 19 sugar residues of the natural compounds, yielding a complex mixture of transglycosylated products. 12,13 Ultrahigh-performance liquid chromatography (UHPLC) is the method of choice for compositional analysis of steviol glycosides in extracts. Different kinds of detectors have been used for identification and quantification: UV, 14,15 pulsed amperometric detection 16 (PAD), charged aerosol detector (CAD), 17 and mass spectrometry (MS).…”

Microencapsulation of steviol glycosides (Stevia rebaudiana Bertoni) by a spray drying method – Evaluation of encapsulated products and prepared syrups

“…The panellists had been trained in sensory analysis and had former experience in assessing sweetener samples. The evaluation of the spray dried products was carried out according to the literature (Pangborn, 1963;Parpinello, Versari, Castellari, & Galassi, 2001;Ye et al, 2013) with some modifications. In particular, the samples of encapsulated SGs products were dissolved in drinking water and diluted to a concentration of 1 g/100 mL, while sucrose as well as SGs were prepared with concentrations of 10 and 1 g/100 mL, respectively, and used as controls.…”