Sensory characterization of stevia-substituted low-calorie apricot drinks

Hatice Reyhan Öziyci; Mustafa Karhan

Makale detayları

Sensory characterization of stevia-substituted low-calorie apricot drinks

Yazarlar:

Hatice Reyhan Öziyci | Mustafa Karhan

Yayıncı:

Akdeniz University

Ana Başlıklar:

Food Sciences (Other)

Dergi:

Mediterranean Agricultural Sciences Vol.38 Issue 1, pp.21-27

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001344800

pISSN:

2528-9675

Anahtar kelimeler:

Özet:

 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.

 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.

 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.

 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.

Makale detayları

Sensory characterization of stevia-substituted low-calorie apricot drinks

Yazarlar:

Hatice Reyhan Öziyci | Mustafa Karhan

Yayıncı:

Akdeniz University

Ana Başlıklar:

Food Sciences (Other)

Dergi:

Mediterranean Agricultural Sciences Vol.38 Issue 1, pp.21-27

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001344800

pISSN:

2528-9675

Apricot drinks

Low-calorie beverages

Sensory analysis

Stevia

Sweetener substitutionApricot drinks

Low-calorie beverages

Sensory analysis

Stevia

Sweetener substitution

Sayı

Makale detayları

Yazarlar: Hatice Reyhan Öziyci | Mustafa Karhan

Yayıncı: Akdeniz University

Ana Başlıklar: Food Sciences (Other)

Dergi: Mediterranean Agricultural Sciences Vol.38 Issue 1, pp.21-27

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001344800

pISSN: 2528-9675

Sayı

Yazarlar:

Hatice Reyhan Öziyci | Mustafa Karhan

Yayıncı:

Akdeniz University

Ana Başlıklar:

Food Sciences (Other)

Dergi:

Mediterranean Agricultural Sciences Vol.38 Issue 1, pp.21-27

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001344800

pISSN:

2528-9675