Agric. sci. dev., Vol(3), No (9), September, 2014. pp.

284-291

TI Journals

Agriculture Science Developments

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ISSN:
2306-7527
Copyright 2014. All rights reserved for TI Journals.

Use of Sweetener Stevioside for Produce Dietary Breakfast

Cream
Foroud Bagheri *
Faculty of Agriculture, Department of Food Science & Technology, Yasouj Branch, Islamic Azad University, Kohgiloyeh & Bovirahmad
Province, Yasouj, Iran.

Mohsen Radi
Faculty of Agriculture, Department of Food Science & Technology, Yasouj Branch, Islamic Azad University, Kohgiloyeh & Bovirahmad
Province, Yasouj, Iran.

Sedigheh Amiri
Faculty of Agriculture, Department of Food Science & Technology, Yasouj Branch, Islamic Azad University, Kohgiloyeh & Bovirahmad
Province, Yasouj, Iran.
*Corresponding author: foroudbagheri@yahoo.com

Keywords

Abstract

Cream
Stevioside
Sugar
Texture
Flavor

Introduction: In recent years due to the increasing levels of obesity and the problems caused
by the consumption of high-calorie foods, food manufacturers have always tried to reduce
the amount of energy your products. Breakfast Cream is a high-calorie product that has a
high potential to explore in this direction. The purpose of this study was to investigate the
possibility of using a sugar substitute in production stevioside breakfast cream to prevent
obesity and diabetes.
Materials and Methods: stevioside sugar concentration of 20% and a concentration of 0.05
of each concentration of additives in flavorings (vanilla, chocolate and saffron) and no
additives were investigated which factors flavors, acidity, textural properties, Freeze-thaw
stability and sensory properties were investigated.
Results: Compared with samples containing stevioside sugary has a higher acidity, texture
and was lower. In terms of sensory (taste) stevioside samples contain no material Flavouring
Flavouring compared stevioside were dominant, as this comment (sensory) samples
containing sugar were more favorable.
Conclusion: According to the survey, the cover stevioside bitter taste, it can be used as a
sugar alternative.

1. Introduction
food consumers are concerned about their health, so they prefer to consume foods that contain sugar foods, reduce salt and
fat [10]. It has been proven that a diet low in calories with physical activity leads to obesity, which can cause diseases such
as diabetes, hypertension, heart disease and even cancer [11]. Stevioside natural sweetener extracted from the leaves of the
plant Stevia rebaudiana (Bertoni), which is called Stevia commercially interesting features when compared with artificial
sweeteners is of natural origin and properties of sweet high-action, which can be from 300 to 250 sugar producers to create
fresh property [15]. Figure 1 glycosidic Stevia is a non-sugar Stevia part of the sugar sector and it consists of three molecules
of glucose [5]. Sucrose that is typically used in diet in the body metabolism and cause weight gain is completely. stevioside
used as a low-calorie sweetener, can cause or reduce overweight and obesity [18]. Stevioside as sugar substitutes for diabetes
treatment, prevention of obesity, high blood pressure and is used to prevent tooth decay [23]. Among the 230 species in the
genus Stevia, Rebaudiana and Phlebophylla only species produce glycosides are stevioside [6]. High concentration in the
dried leaves of the plant Stevia glycosides stevioside there. Stevioside extracted from Stevia leaves contain an aqueous
solution using a polar organic solvent extraction, decolorization, removal of impurities, and finally it is crystalline [21], with
the help of enzymes, such as cellulase, pectinase and hemicellulose can be much the concentration of solvent used for
extraction stevioside minimized. Enzymes break down the cell wall materials are more available for extraction, respectively,
hemicellulose, cellulase, pectinase, cellulase and better efficiency [1].
Studies showed that the synergistic effect between aspartame and Stevioside there is a connection between Stevioside and
Syklmat while this is not seen. Stevioside solubility in water is less than w/v1/0 [21]. Net Stevioside Rebaudiana species has
shown that a number of pathogenic bacteria such as Basylvssryvs, Klbsyapnvmny and P. Aerogenosa, which is an important
factor to reduce food transmitted diseases [24]
Despite natural origin Stevioside , there are serious concerns about its security, such as toxicity, carcinogenesis and etc [4],
while toxicological studies have shown that when used as a sweetener Stevioside , carcinogenic, mutagenic, and no allergen
[23]. Since it is lipophilic stevioside quickly absorbed into the circulatory system [26]. Stevioside seafood powder, soy
sauce, wine, candy, gum and is used [21]. Stevioside stability at different storage conditions and different processes has been
studied. Stevioside at 120C for one hour in duration are stable in the range pH 2-10. Stevioside of these processes can
produce products that require extreme temperatures and acidic or alkaline conditions using stevioside the formulas that can
be severe [16]. The research shows that the drinks contain citric acid, and their combined Asydfsfryk Stevioside was used at

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Use of Sweetener Stevioside for Produce Dietary Breakfast Cream

Agriculture Science Developments Vol(3), No (9), September, 2014.

room temperature and less than five months, significant changes were observed, but after two months of storage at 37 C
were perceptible changes [21]. The purpose of this study was to use an alternative sweetener to sugar Stevioside sensory and
rheological properties of the cream breakfast calorie cream and cream products with formulations to prevent obesity and
diseases such as diabetes.

Figure 1 - Composition Stevioside (Mitchell, 2006)

Abbreviated:
CS (Cream+Stevioside), CSC (Cream+Stevioside+Cacao), CSV
(Cream+Stevioside+Vanilla), CSS (Cream+Stevioside+Saffron), CSU (Cream+Sugar), CSUC (Cream+Sugar+Cacao),
CSUV (Cream+Sugar+Vanilla), CSUS
(Cream+Sugar+Saffron), SSU (1/2Stevioside+1/2Sugar)

2. Materials and Methods

Ingredients
Stevioside 97% purity was obtained from TCI in Tehran. Sugar, cocoa powder, saffron, and vanilla were prepared from the
supermarket.
Prepare cream
A sample of 30% cream factory "closed city" was prepared. Sweetness equivalent to using sweetener instead of sugar was
calculated and then optimize the sensory test. According to Table 1, sugar and Stevioside respectively 20% and 0.05 wt%,
and flavoring and thickener (CMC) in size 0.1 wt% were added to the samples (sample CSS level additives 1.2 rate used in
the other cases were considered).
The specimen temperature reached 90 C water bath for 20 minutes, the temperature was pasteurized. Samples at a
temperature of 70-60 C and 30 g in Hot filling packaging containers and then were transferred to a 4 C cold room.
Dried samples were placed in cold storage period of 21 days, and sensory and chemical tests at zero time (to reach 4 C after
pasteurization) were conducted during three 7-day interval.
Chemical analysis
Protein, fat and non-fat dry matter content of the control with micro Kldal, Zhrbr and drying was measured according to
AOAC method (Table 1).
To measure the dry matter content of 3 g sample in an oven at 110 C for 3 h and then placed in a dry matter content of the
samples was measured according to AOAC method. Skim milk samples according to standard methods AOAC acidity by
titration with a profit of .1 normal in the presence of phenolphthalein endpoint Fetalin until the pink color was measured [3].
The total energy content (per calorie) was calculated by using Atwater. The following methods were used to calculate [7].
K= [ (FPP)+(FlL)+(FcC) ]
Where K equals calories, F coefficient of each compound (Fp =4.27, Fc =4.01, Fl =9.02), P protein content (g/100g), C
carbohydrate content (g/100g) and L content fat (g/100g) is.
Table 1 - Energy content of milk samples
Energy content
Dry matter%
Carbohydrates%
Protein%
(Cal/100gr)
a
294/2
45/861
3/65
2/40/1
a
294/2
45/861
3/65
2/40/2
a
294/2
45/860/9
3/65
2/40/1
a
294/2
45/861
3/65
2/40/5
b
374
45/860/8
23/6
2/40/1
b
374
45/861
23/6
2/40/1
b
374
45/861
23/6
2/40/2
b
374
45/860/9
23/6
2/40/1
c
334/1
45/860/9
13/625
2/40/1
a
294
45/860/8
3/6
2/40/2
Similar case illustrates the lack of statistically significant differences (p <0/05).

Fat%
30 1
30 1
30 1
30 1
30 1
30 1
30 1
30 1
30 1
30 1

Sample
CS
CSC
CSV
CSS
CSU
CSUC
CSUV
CSUS
SSU
CREAM

Foroud Bagheri *, Mohsen Radi, Sedigheh Amiri

Agriculture Science Developments Vol(3), No (9), September, 2014.

Freeze-thaw stability
To measure the Freeze-thaw stability samples, specific weight of the different treatments were dried at 25 C until the
temperature reaches equilibrium at room temperature. The samples were centrifuged for 30 min at rpm1000. Separated from
the aqueous phase was removed and dried (solid phase) for a period of 10 hours at a temperature of - 15 C were frozen.
After 10 hours, the samples were dried for 1 hour in a water bath at 25 C was removed from freezing. The samples were
centrifuged for 30 minutes at rpm1000.
Finally, using the formula below Freeze-thaw stability various treatment cream freezing was measured.
Percent phase-separated= (weight isolated phase/weight of fat)100
This cycle was repeated 5 [20].
Tissue Examination Survey
To measure the textural properties of the device (Brookfield, CT3-1000, USA) Texture Analyzer was used. Puncture test
(Puncture test) and using plastic probe with a diameter of 25 mm, the penetration rate of 1 mm per second with a depth of 8
mm was used to assess tissue.
Organoleptic
Sensory testing - including taste, flavor, texture and overall acceptability by a creamy state of Twelve and the pleasurable
test in 6 levels higher (figure 1), very good (x 2), Good (number 3), the average (figure 4), the bad (number 5) and very bad
(number 6) was performed. The evaluators were asked to report if there is any disadvantage.
Statistical Analysis
All experiments were performed in triplicate and mean values with the use of analysis of variance (ANOVA) and Duncan
test at 5% level respectively.

3. Results
Acidity
PH values of the samples are shown in Figure 1. The acidity of all samples increased during storage (p <0/05).
Samples containing the sweetener were more acidic than sugar-containing samples. The samples contain flavors; including
vanilla samples had more acidity. After the sample containing saffron showed higher acidity. The acidity of the sample
containing 025/0% and 10% sugar sweetener (9 samples) were more inclined to examples in which the sweetener was used.
No significant differences were observed between acidity during storage time (p <0/05).

A
c
i
d
i
t
y

cd
c d b cd a b
b
ab cd
a
a

ab c

d
a

b c

b c d

c d
c d b da b
c
a

t=0
t=7
t=14
t=21

Treatments Cream

Figure 1 - pH of the cream samples at 0, 7, and 14 and 21 days

Freeze-thaw stability
Samples are shown in Figure 2, the amount of water ellipsis. Add flavoring substances ellipsis water levels significantly
decreased (p <0/05). Overall, ellipsis water samples containing fewer sweeteners than sugar containing samples,
respectively.
Among the additives, samples contain cocoa powder, sugar and sweetener samples containing both water ellipses less. There
was no difference between ellipsis water samples at time zero and after 21 days was found (p <0/05).

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Use of Sweetener Stevioside for Produce Dietary Breakfast Cream

Agriculture Science Developments Vol(3), No (9), September, 2014.

CS
CS
C

F
r
e
e
z
e
t
h
a
w

CS
V
CS
S
CS
U
CS
UC
TIME(day)
Figure 2 - Freeze-thaw stability Cream Samples at 0, 7, 14 and 21 days

Tissue
The results of the test structure are shown in Figure 3. As seen tissue samples compared to samples containing sweeteners
that contains sugar (p <0/05). Tissue samples containing cocoa powder (formulated in the sugar and sweetener). No
significant differences between tissue samples containing saffron and vanilla (formulated in sugar) was observed (p <0/05).
There was no difference between the stiffness of the sample at time zero and after 21 days was found (p <0/05).

p
F
o
r
c
e

j
b
c

e gh k

t=7

in
f

t=0

f
hm

t=14

e
d

gh k
de

begk

ce
begk begk

gh

km

beg

t=21

Treatments Cream

Figure 3 - Analysis of tissue Cream samples at 0, 7, 14 and 21 days

Sensory evaluation
Table 2 Test points sensory (taste, texture, creamy mode, general admission) are shown. Significant difference between the
scores given to the sensory test, there was zero time, while in the second week of the ratings given only general admission, there
were statistically significant differences (p <0/05).
Of all sensory tests, samples were dominant sugar (p <0/05). Samples containing sugar with vanilla sweeter than the other cases
were described. Samples containing sweetener to taste the bitter taste sensation that deposition was reduced in samples
containing flavors. In general, samples containing more rigid texture and flavors were a little creamy.

Foroud Bagheri *, Mohsen Radi, Sedigheh Amiri

Agriculture Science Developments Vol(3), No (9), September, 2014.

Overall Acceptance

Table 2 - Examples of sensory evaluation of cream

Creamy mode
Tissue
Taste

abc

bc

cd

bcd

cd

cd

ab

3/4

4/4

3/8

4/6

bc

ab

3/6

4/2

4/8

abc

ab

3/4

4/4

ab

3/6

3/4

4/6

ab

4/6

2/6

ab

3/6

4/6

3/4

4
5

2/6
4

4/2
5/4

3/4
4/8

4/2

3/6

4/8

3/2

4/6

3/6

3/6

4/8

2/4

ab

ab

2/6

abc

ab

3/2

ab

2/6

abc

ab

cd

2/6

3/4
2/6
3/4
2/6
3/4

5/2

4/2
4/8
3/6
4/2
3/8
4/4

3/8

1/8
3/4
2/6

ab

ab

3/8

4/2

4
4/6

4/4

3/6

5/2

3/8
4/2
4/2
4/8

t=0
CSC
t=21

t=0
CSV
t=21

t=0
CSS
t=21

t=0
CSU
t=21

t=0
CSUC
t=21
t=0
CSUV
t=21

2/8

t=0
CSUS
t=21

3/6

t=0
SSU
t=21

abc

3/4

Sensory evaluation
t=0
CS
t=21

4/6
4/2

t=0
CREAM
t=21

time per day. Similar letters in each column indicate no significant difference (p <0/05) is.

4. Discussion
Acidity
Samples containing the sweetener were more acidic than the other samples (Figure 1). It seems that the presence of amino
acids and fatty acids in the leaves of the Stevia plant extract is effective. Mohamad et al (2007) identified nine amino acids in
the leaves of stevia which include aspartic acid, glutamic acid, lysine, serine, isoleucine, alanine, proline, tyrosine and
methionine, respectively. Abou-Arab et al (2010) found that the greater the number of amino acids and is 17 amino acids.
Tadhani & Subhash (2006) identified in leaf extracts of stevia-6 fatty acid that contains palmitic acid, palmitoleic acid,
stearic acid, oleic acid, linoleic acid and linolenic acid.

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Agriculture Science Developments Vol(3), No (9), September, 2014.

Freeze-thaw stability
As shown in Figure 2 were less ellipsis water samples containing additives. It seems that more consistency creamy texture
containing flavoring substances in the maintenance phase of fat and lack of tissue was separated from the oil. Another reason
could be related to the formation of ice crystals in the aqueous phase in the serum surrounding fat cells during freezing is
damage to the cell membrane and thus makes it easier to separate the oil phase after removal of the cells are frozen.
The cream containing additives, additive particles are caught in the water makes the water does not freeze grinding crystals
during freezing arise less structural damage [9].
Tissue
As seen in Figure 3 contains examples of hard tissues than the flavors are sugar-containing samples. All samples showed a
significant time effect on the quality of tissue (p <0/05) so that all tissue samples during storage. Dried by heating at 115 C,
30% fat causes fat cells to release fat free [8]. Given that prolonged heating (20 minutes) is also looking for work,Cream
kept in cold storage duration causes gradual fat-free crystalline samples and harder time keeping is creamy texture [19].
Sensory Evaluation
According to the results of sensory evaluation (Table 2), samples containing sugar were dominant. Samples containing the
sweetener were stiffer and less creamy state. A key indicator of a high quality product that is so creamy sensory
characteristics of food products, especially products containing fats described [13]. Size, shape and hardness of particles on
the perception of food texture and effective increased. If the particles are hard and sharp, rather than being smooth and
rounded, the differences are more pronounced in size [14]. With increasing concentration and particle size, increased
understanding of grittiness [17]. Between 1-3/0 micron particle size can increase Creamy mode [13], as well as adding small
particles (less than 7.4 microns) increases creamy mode[14]. Due to the large size particles are added, dropped, creamy state.

5. Conclusion
The purpose of this study was to investigate the possibility of replacing sugar with low-calorie sweetener Stevioside and
cream was produced. The results of this study showed that, while the state Stevioside less creamy than sugar, but it increased
with storage time, water is less ellipsis in this case the sugar is preferred. Add flavoring substances, Stevioside cover the
bitter taste that makes it more acceptable. Creating a lot less calories than sugar Stevioside is another factor that adds to the
advantages of this combination as an alternative to sugar.

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