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Effect of using stevia sweetener on peroxide value of chocolate milk
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Z Delshadian *   , R Mohammadi , M Rouhi , A Homayouni Rad , AM Mortazavian |
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Abstract: (8941 Views) |
| Background and objectives: Nowadays there is an increasing tendency to natural foods with low calorie and high keeping quality. Stevia is a kind of natural sweetener with antioxidant activity, zero calorie and sweetness of 250-300 times than that of sugar. Compared with artificial sweeteners it does not lead to health problems. The aim of this study was to assess the effect of using stevia sweetener on peroxide value of chocolate milk in order to have an extend shelf-life product.
Materials and Methods: This study was carried out on 9 treatments with 3 replications. Stevia was substituted with sucrose in two portions of sucrose to stevia 50:50 and 0:100. Inulin, as a thickening agent, in four levels of 0%, 2%, 4% and 6%, was added to the treatments with 50% and %100 of stevia. The control sample contained no stevia and no inulin, such as commercial ones. After the homogenization process, the samples were exposed to the temperature of 74°C for 15 seconds to be pasteurized and then were cooled to 4°C. Peroxide value was measured in day 0, 3 and 5. Data analysis was implemented by ANOVA at the significant level of 0.05, using SPSS software ver. 17.
Results: Sugar replacement with stevia caused significant increase in peroxide value of samples (p<0.05). Increasing the concentration of stevia resulted in decreasing the peroxide value. Samples containing 100% stevia had lowest values of peroxide. In day 0 and 3 there were no significant difference among the samples, but in day 5 significant differences were revealed.
Conclusion: The present study showed that stevia sweetener can have a good effect on promoting shelf-life of the product by reducing the peroxide index.
Keywords: Chocolate milk, Dietary, Stevia, Inulin, Peroxide value |
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| Keywords: Chocolate milk, Dietary, Stevia, Inulin, Peroxide value |
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Full-Text [PDF 205 kb]
(5914 Downloads)
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Article type: Research |
Subject:
nutrition
Received: 2013/02/21 | Accepted: 2013/11/19 | Published: 2013/11/19
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