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Int J Drug Res Clin. 2023;1: e7.
doi: 10.34172/ijdrc.2023.e7
  Abstract View: 853
  PDF Download: 902

Original Article

Effects of Sugar Substitution with Stevia on Physicochemical and Sensory Properties of Chocolate Milk

Arezoo Asghari 1 ORCID logo, Afshin Javadi 2, Zeinab Nikniaz 3, Fatollah Pourali 4, Leila Nikniaz 5* ORCID logo

1 Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
2 Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 Liver and Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
4 Nutrition Improvement Group, Tabriz University of Medical Sciences, Tabriz, Iran
5 Tabriz Health Services Management Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
*Corresponding Author: Leila Nikniaz, , Email: nikniazleila@gmail.com

Abstract

Background: In this study, the effects of sugar substitution with stevia on physicochemical and sensory properties of chocolate milk were investigated.

Methods: Chocolate milk samples were formulated using sugar, stevia, and inulin at different concentrations. A total of 19 different samples were obtained, and their physicochemical and sensory properties were evaluated.

Results: The replacement of sugar with stevia led to a decrease in pH value and an increase in acidity level. The viscosity of samples containing 50% stevia was not significantly different from that of the control sample (P<0.05). Formulations 2 [50% sucrose (3.5 g/100 g), 50% stevia (0.012g/100g), and inulin (0.03 g/100 g)] and formulation 12 [20.27% sucrose (1.4 g/100 g), 79.73% stevia (0.018 g/100 g), and inulin (0.01 g/100 g)] had the lowest energy level and highest acceptability. They were not significantly different from the control sample in terms of acidity and viscosity.

Conclusion: Stevia can partially be used as a substitute for sucrose without a significant effect on physicochemical characteristics and sensory properties of chocolate milk.


Please cite this article as follows: Asghari A, Javadi A, Nikniaz Z, Pourali F, Nikniaz L. Effects of sugar substitution with stevia on physicochemical and sensory properties of chocolate milk. Int J Drug Res Clin. 2023;1: e7. doi: 10.34172/ijdrc.2023.e7
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Abstract View: 854

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PDF Download: 902

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Submitted: 30 Jan 2023
Revision: 02 Mar 2023
Accepted: 05 Mar 2023
ePublished: 11 May 2023
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