Sensory characterization of stevia-substituted low-calorie apricot drinks

Abstract

The objective of this study was to investigate the sensory characteristics of apricot drinks that were sweetened using stevia. The sensory examination of stevia powder revealed comparable levels of sweetness to sucrose, albeit with a more prominent perception of bitterness. When the substitution rate of stevia was 75%, the sweetness and overall preference parameters obtained the highest scores among the other apricot drink samples. Nevertheless, the utilization of pure stevia extract resulted in unfavorable flavor attributes (e.g., bitter, metallic, and acidic tastes, as well as chemical and synthetic odors). An increase in the concentration of stevia, combined with the reduction in sucrose content, resulted in a notable decrease in the energy content of the samples, while maintaining an acceptable sensory profile. The apricot drinks containing 75% stevia significantly decreased energy levels by 60% and received great ratings from the panelists. However, the utilization of pure stevia has led to the development of sour, pronounced, and metallic tastes, as well as disagreeable odors. On the other hand, the use of stevia at sucrose-substitution ratios of 25% or 50% showed positive taste characteristics.