Papers by Francisco Torres
Stevia (Stevia rebaudiana) contain stevioside and rebaudioside in their leaves, which are 30 time... more Stevia (Stevia rebaudiana) contain stevioside and rebaudioside in their leaves, which are 30 times sweeter than cane sugar and 200 times more sweetness, its extract has the characteristics of having no calories, have hypoglycemic action and be natural, used in place of refined sugar or artificial sweeteners like aspartame. This study aimed to evaluate the use of stevia (Stevia rebaudiana Bertoni) as a sweetener in the preparation of sweet guava jam. We used three formulations containing different concentrations of stevia (pure and in combination with sucrose and invert sugar), pectin, and sodium benzoate were tested which sensory characteristics, physicochemical and microbiological. The results were compared based on similarity with a sweet guava jelly and positioned a recognized brand in the domestic market. The best product was the formulation 3 containing 0.14% Stevia, 43.2% sucrose, 0.36% pectin and 0.05% sodium benzoate. The physicochemical and microbiological behavior of the product is stable due to its low pH, the generation of vacuum packaging and heat treatment used, from the sensory point of view was successfully accepted by consumers and has a keen interest in purchase intent
Uploads
Papers by Francisco Torres