Effect of Stevia on Physicochemical, Nutritional, and Sensory Properties in Different Food Products: a Narrative Review

Leow, Jia Yi (2022) Effect of Stevia on Physicochemical, Nutritional, and Sensory Properties in Different Food Products: a Narrative Review. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Nowadays the number of people getting diabetes diseases keeps increasing and is known as one of the major non-communicable diseases in Malaysia. Stevia rebaudiana belongs to the genus of Stevia plant of Asteraceae sunflower family that commonly known as sugar leaf or candy leaf that can act as a nonnutritive plant extract sugar replacer that contains zero or no calories. Stevia rebaudiana consists of steviol glycosides that cause it to be 200 to 300 times sweeter than sugar. In contrast, stevia rebaudiana also provides many health benefits such as reducing the calorie intake, lower blood glucose level and reducing risk of cavities. Hence, many food industries widely use stevia in their food products such as ice cream and muffin products. The objective of this research is to study the effect of stevia on physicochemical, rheological and texture and nutritional properties in different food products such as ice cream, kulfi, fruit juice, fruit nectar and muffin products, and health benefits of stevia in these food products. In this research, the journals with high relevance of research objectives obtained from verified scientific databases such as ScienceDirect have been extracted and compiled. In this research, the effects of stevia and health benefits as a sugar replacer in different types of food products is being discussed with supporting scientific evidence. However, as the amount of stevia as sugar replacer in the food exceeds 50% the product will experience a bitter aftertaste. Furthermore, as the higher amount of stevia was being replaced, the harder to maintain the desire texture and taste of the food products. Although there are stevia-incorporate food products selling in the market, further research is required to fulfill the market demand.