Abstract
Rebaudioside A is a promising natural alternative sweetener but they produce increased bitterness, astringency, and unpleasant aftertastes. Glycosylation and blending with different sweeteners are known to improve the sensory characteristics of rebaudioside A. The present study was conducted to identify the relative sweetness and sensory profile of glycosyl rebaudioside A (g-reb A). The relative sweetness of g-reb A compared to 5% sucrose was determined using the two-alternative forced choice method. The sensory profiles of g-reb A and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists. The relative sweetness of g-reb A was 155, which was lower than that of rebaudioside A. In addition, the bitter taste and aftertaste, astringency, and sweet onset of g-reb A were decreased compared to those of rebaudioside A.
Highlights
Excessive intake of sugar can lead to obesity, type 2 diabetes, and cardiovascular disease; there is a growing consumer demand for low-calorie intense sweeteners as alternatives (Malik et al, 2010), natural sweeteners that do not contain synthetic or chemical ingredients with potential adverse health effects (Hellfritsch et al, 2012)
The sensory profiles of glycosyl rebaudioside A (g-reb A) and its mixtures with allulose and maltitol (1:1 ratio) were compared to those of rebaudioside A, rebaudioside D, rebaudioside M, sucralose, allulose, maltitol, and sucrose using descriptive analysis conducted by eight trained panelists
Steviol glycosides are derived from the leaves of Stevia rebaudiana (Bertoni) Bertoni (Asteraceae); they contain a complex mixture of diterpene glycosides including stevioside, rebaudioside A-E, steviobioside, and dulcoside A (Nabors, 2011)
Summary
Excessive intake of sugar can lead to obesity, type 2 diabetes, and cardiovascular disease; there is a growing consumer demand for low-calorie intense sweeteners as alternatives (Malik et al, 2010), natural sweeteners that do not contain synthetic or chemical ingredients with potential adverse health effects (Hellfritsch et al, 2012). Stevioside and rebaudioside A are 150–250-fold and 200–300-fold sweeter than sugar, respectively (Nabors, 2011) These sweeteners impart a bitter taste, metallic or licorice flavors, and their sweetness is expressed slower than that of sugar (Kim et al, 2016). Using maltitol with cyclamate and acesulfame K has been shown to increase the sweetness intensity and mask the bitter, licorice, burnt-sugar, metallic, and menthol-like offflavors of intense sweeteners; mixing maltitol in this way results in a clean, sweet taste and desirable mouthfeel (Portmann and Kilcast, 1998) Considering these various methods, the present study was conducted to determine the relative sweetness and sensory profile of glycosyl rebaudioside A (G-reb A), a novel and natural intense sweetener. G-reb A was mixed with two bulk sweeteners, allulose and maltitol, to assess potential synergistic increases in sweetness intensity and improvements in taste qualities
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
