The application of Stevia as sugar substitute in carbonated drinks using Responce Surface Methodology

K. Saniah and M. Sharifah Samsiah

Abstract

A central composite design and response surface methodology were used to establish the optimum level of Stevia sweetener as a replacement of sucrose in carbonated drinks. In this study, Stevia-sucrose combinations in the range of 0.2–0.5% (Stevia) and 0–54% (sucrose) were the independent variables and their effects on sensory acceptability and physico chemical profile of product were investigated. Based on the response surface and superimposed plots, the desired sensory quality of orange flavoured carbonated drink was obtained by incorporating 0.43% Stevia and 33.13% sucrose in syrup. Results also revealed that the amount of calorie and carbohydrate was reduced by 42.9%, indicating that Stevia has a good potential to be exploited as an alternative sweetener for carbonated drinks.

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