Document Type : Original Article
Wondo Genet Agricultural Research Center P.O. Box 198, Shashemene, Ethiopia
Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for concepts marketed under a natural claim. Among these, Stevia rebaudiana is a small shrub; its leaves are used as a sweetener. Serial dilution of the hot water Crude extract of S. rebaudiana leaves and aqueous solution of table sugar were subjected to test the panelist in order to choose their preferable sweetening level from both solutions independently. After their reaction, the stevia and sugar ratio were corresponded for individual panelist perception. The nutritional composition also analyzed. Majority of the panelist preferred 2.5 mg/mL stevia solution and 50 mg/mL sugar solution for sweetening. This ratio shows 1 g of stevia is equivalent with 20 g of sugar. The nutrient composition analysis results also indicated that stevia rebaudiana is a good source of calcium, potassium, sodium, Iron and phosphorus. As conclusion hot water crude extract of stevia is 20 times sweetener than sugar with be full of good minerals when using as sweetener in different foods and drinks.
Published by the Association of Official Analytical Chemists International, Suite 400,2200 Wilson Boulevard, Arlington, Virginia 22201-3301. USA.
Abou-Arab, E.A., Abou-Arab, A.A., Abu-Salem, F.M., 2010. Physico-chemical assessment of natural sweeteners steviosides produced from Stevia rebaudianabertoni plant. Afr. J. Food. Sci., 4(5), 269-281.
Carakostas, M.C., Curry, L.L., Boileau, A.C., Brusick, D.J., 2008. Overview. The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages. Food. Chem. Toxicol.,
CSA, 2014. (Central statistic agencyof Ethiopia). http://www.csa.gov.et/Accessed on October.
EUSTAS, 2007. (European Stevia Association). Summary of the Application and Specifications of the EUSTAS Quality Label. Maladeta, nº20, 22300BARBASTRO, Huesca, SPAIN.
Gisleine, E.C., Abdol, H.A., Caudio, C.A., Letícia, de A.F.F., Gilson, T., Mirian, H.T., Wilson, E.F., Roberto, B.B., 2006.
Investigation of the tolerability of oral Stevioside in Brazilian hyperlipidemic Patients. Brazil. Arch. Biol. Tech. Int. J., 49(4), 583-587.
Jaroslav, P., Elena, V., Ostr, P., Karsek, M.R., Karolnka, B., Pavla, K., Josef, C., 2007. Comparison of two different solvents employed for pressurized fluid extraction of stevioside from Steviarebaudiana: methanol versus water. Analytical and Bioanalytical Chemistry, 388, 1847-1857.
Lewis, W.H., 1992. Early uses of Stevia rebaudiana (Asteraceae) leaves as a sweetener in Paraguay. Econ. Bot., 46, 336-337.
Manish, T., Rema, S., 2006. Preliminary studies on Stevia rebaudianci leaves proximal composition, mineral analysis and phytochemical screening. J. Med. Sci., 6, 321-326.
Nishiyama, P., Alvarez, M., Vieira, L.G.E., 1992. Qualitative analysis of Stevioside in the leaves of stevia rebaudiana by near infrared reflectance spectroscopy. J. Sci. Food. Agr. 59, 277-281.
Pearson, D., 1976. The Chemical Analysis of Food. 7th ed. Churchill Livingstone, Edinburg London and New York, 75.
Savita, S.M., Sheela, K., Sunanda, S., Shankar, A.G., Ramakrishna, P., 2004. Stevia rebaudiana– A Functional Component for Food Industry. J. Hum. Ecol., 15(4), 261-264.