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Micropropagation of Stevia Plant and Sensorial Properties of Recovered Stevioside

Latheesh, P. (2010) Micropropagation of Stevia Plant and Sensorial Properties of Recovered Stevioside. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Steviosides are becoming a potential natural sweetener for the diabetic and obese due to their biological and chemical properties. It has been well established that steviosides have non-caloric, non-mutagenic, ant hyperglycemic, antihypertensive and anti dental caries properties. There is an increasing demand for the pure steviosides in the world market today and in view of this, we have developed methodologies for the downstream processing of steviosides from Stevia rebaudiana. By checking the extraction procedure of stevioside from stevia it is found that methanol is the most useful solvent system than any other solvents. Spray dried sample can be used in various food formulations as a spoonable material and the steviosides crystals can also be used in various kinds of beverages and food industries as well as in pharmaceutical industry. In the present study we have developed a method for the extraction and purification of steviosides from S. rebaudiana and also the fastest micro propagation procedure of the same. By checking its sensorial properties this powder can be introduced in to various food formulations for the Diabetic patients even though it is producing a slight bitterness. However, the use of steviosides as a growth regulator has to be verified and established by further studies. Results of sensory analysis of the two products – Banana milkshake (milk based) and Bael fruit juice (aqueous based) containing stevia extract concentrate at ………level show that the quality of the samples was comparable to that of samples containing other sweeteners sucrose and sucralose. Perception of bitterness in the samples containing stevia may be modulated by either suitable changes in the composition of the samples to mask the perception by or further work on the extract in the direction of “debittering”. Stevia being a plant based sweetener with obvious advantages over other sweeteners, has considerable potential in the area of “Low calorie Foods”, when harnessed creatively.
Uncontrolled Keywords: Steviosides; natural sweetener; Stevia rebaudiana; Sugar substitute; food additive
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2010 09:19
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9453

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