Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Studies on Stevia Rebaudiana Bertoni M (II) -Sweetening of Cocoa and Ginger tea with Stevioside-sucrose Mixtures-

Stevia의 식품이용(食品利用)에 관(關)한 연구(硏究) (제 II 보(第 II 報)) -Cocoa 및 생강차(生姜茶)에 대(對)한 천연감미료(天然甘味料) Stevioside의 서당대체(庶糖代替), 병용효과(倂用效果)-

  • Lee, Young-Soon (Dept. of Home Economics, College of Liberal Arts And Science, Kyung Hee University) ;
  • Kim, Kwang-Ho (Dept. of Oriental Medicine, College of Oriental Medicine, Kyung Hee University) ;
  • Kim, Hyun-Oh (Dept. of Food Processing, College of Industry, Kyung Hee University)
  • 이영순 (경희대학교 문리대학 가정학부) ;
  • 김광호 (경희대학교 한의과대학 한의과) ;
  • 김현오 (경희대학교 산업대학 식품가공학과)
  • Published : 1979.03.31
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Abstract

The purpose of this study was to search for a mixture of stevioside and sucrose, the sweetness of which in soft drink such as cocoa and ginger tea were almost equal the sweetness of commomly used 7% sucrose in the drinks. Results obtained by the present experiment were as fellows: 1) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 40mg (0.04%) (B) and 1.0% sucrose, and 50% and 95% stevioside 60mg (0.06%) (A,B) respectively, the sweetness of which in ginger tea corresponded to that of reference in the drink. 2) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 20mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 40-60mg (0.04-0.06%) (A) and 95% stevioside 40-60mg (0.04-0.05%) (B), the sweetness of which in cocoa is equal to that of standard sucrose in the drink. 3) The mixture contains low energe, and also the after-taste of stevioside was not detected in the above drinks.

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