Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption


Yildiz M., KARHAN M.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, vol.24, 2021 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 24
  • Publication Date: 2021
  • Doi Number: 10.1016/j.ijgfs.2021.100326
  • Journal Name: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Journal Indexes: Science Citation Index Expanded, Scopus, Food Science & Technology Abstracts
  • Keywords: Low-calorie foods, Rebaudioside a, Stevioside, Salivary secretions, REBAUDIANA BERTONI, REBAUDIOSIDE-A, DIFFERENT SWEETENERS, ORAL STEVIOSIDE, MEMBRANE, SUCROSE, OPTIMIZATION, NECTAR, TOLERABILITY, PURIFICATION

Abstract

With the increase of obesity and diabetes, low-calorie, and natural sweeteners that can be used instead of sugar have become urgent. Stevia rebaudiana is used as an alternative natural sweetener in many countries because it is 200-300 times sweeter than sucrose, has no negative impact on human health, is low-calorie and natural, and is suitable for the use of obesity and diabetes patients. Recently, some studies have been conducted on the favorable properties of steviol glycosides on oral health, as well.