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, cilt.24, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ijgfs.2021.100326
  • Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Low-calorie foods, Rebaudioside a, Stevioside, Salivary secretions, REBAUDIANA BERTONI, REBAUDIOSIDE-A, DIFFERENT SWEETENERS, ORAL STEVIOSIDE, MEMBRANE, SUCROSE, OPTIMIZATION, NECTAR, TOLERABILITY, PURIFICATION
  • Akdeniz Üniversitesi Adresli: Evet

Özet

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.