The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream

Abstract

There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more sweet, pleasant, creamy, and milky, while Reb A was more artificial and chemical. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry.

Steviol Glycosides from Stevia rebaudiana: An Updated Overview of Their Sweetening Activity, Pharmacological Properties, and Safety Aspects

“…In ice cream, the aftertastes of rebaudiosides D and M were perceived as sweeter, creamier, milkier, and more agreeable than was that of rebaudioside A. The sensory perception attributed to rebaudiosides D and M was similar to that of sucrose [ 25 ]. Nevertheless, rebaudiosides D and M were still negatively perceived as artificial [ 26 ].…”

Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions

“…Of these compounds, Reb A is the most concentrated rebaudioside in stevia's leaves, making up 3.8% of the total dry weight. It is the most widely used purified Reb in the food industry, followed by Reb D and Reb M in their usage (Goyal et al., 2009; Hossain et al., 2017; Muenprasitivej et al., 2022). Reb A, however, is known to have a strong bitter aftertaste (Muenprasitivej et al., 2022).…”

“…It is the most widely used purified Reb in the food industry, followed by Reb D and Reb M in their usage (Goyal et al., 2009; Hossain et al., 2017; Muenprasitivej et al., 2022). Reb A, however, is known to have a strong bitter aftertaste (Muenprasitivej et al., 2022). Reb D has the same sweetness intensity as Reb A but does not have as intense of a bitter aftertaste when compared to Reb A (Muenprasitivej et al., 2022; Prakash et al., 2014).…”

“…Reb A, however, is known to have a strong bitter aftertaste (Muenprasitivej et al., 2022). Reb D has the same sweetness intensity as Reb A but does not have as intense of a bitter aftertaste when compared to Reb A (Muenprasitivej et al., 2022; Prakash et al., 2014). Reb M is the sweetest and least bitter among the three Rebs (A, D, and M) (Muenprasitivej et al., 2022; Prakash et al., 2014).…”

“…Reb D has the same sweetness intensity as Reb A but does not have as intense of a bitter aftertaste when compared to Reb A (Muenprasitivej et al., 2022; Prakash et al., 2014). Reb M is the sweetest and least bitter among the three Rebs (A, D, and M) (Muenprasitivej et al., 2022; Prakash et al., 2014). Although found only in trace quantities of the dried leaves (0.4%–0.5%) (Olsson et al., 2016), Rebs D and M are considered to be the next generation of stevia due to their superior taste profiles (Prakash et al., 2014).…”