Orientador: Prof. Dr. Sílvio Cláudio da Costa

Data da Defesa: 19/03/2014



 INTRODUCTION: The leaves of Stevia rebaudiana (Bert.) Bertoni (plant of the family Asteraceae, native to South America) contain steviol glycosides (about 10 glycosides) and have as main characteristic a high intense sweet taste. Rebaudioside A is the most prominent glycoside found in the stevia plant due to its good flavor. It appears as a new alternative natural sweetener and has been gaining market quickly especially after approval in the United States and Europe. In this work, we analized the performance of rebaudioside A as a sweetener in soy food flavored with peach or grape.  Soy food added with rebaudioside A was compared to the same soy products, but sweetened with sucralose, a synthetic sweetener derived from sucrose and with excellent sensory profile.
OBJECTIVE: To develop 2 different soy food, one flavored with peach and another one flavored with grape, having as sweetener rebaudioside A. To compare the sensory and physicochemical properties of these products to the same products sweetened with sucralose. To performing microbiological evaluation of the developed products. 

MATERIALS AND METHODS: Formulations were developed using soy extract supplied by Cocamar. Experiments were performed at the Center for Natural Products of State University of Maringa. Rebaudioside A was extracted from the variety M1 Alvarez. The physico-chemical analyses were done according to the methods described in AOAC (1995), Dubois (1956) and Instituto Adolfo Lutz (2005). Microbiological analysis followed recommendations required by RDC No. 12/2001 of ANVISA ( BRAZIL , 2001) to flavored drinks of soy extracts following methodology of FDA /Bacteriological Analytical Manual 8th Edition (1995). Sensory analysis was performed with seventy-five non-trained tasters using a structured hedonic scale of 9 points. The data were subjected to analysis (ANOVA) followed by the Tukey test ( p < 0.05) and treatment with the SAS (Statistical Analysis System) software (2006, version 9.1). 

RESULTS AND DISCUSSION: physical-chemical analyses: soy food flavored with grape and sweetened with rebaudioside A - F1 (soluble solids: 3.30 º Brix, pH: 3.70,  proteins: 0.56 %, total lipids: 0.26 %, carbohydrates: 1.98%); commercial soy food flavored with grape and sweetened with sucralose - F2 (soluble solids: 3.50 º Brix, pH :3.80, protein: 0.60 %; total lipid: 0.30 %; carbohydrates: 2.05 %); soy food flavored with peach and sweetened with rebaudioside A - F3 (soluble solids: 3.0 º Brix, pH: 3.80,  protein: 0.53 %, total lipid: 0.25 %, carbohydrates: 1.20 % ); commercial soy food flavored with peach and sweetened with sucralose - F4 ( soluble solids: 3.10 º Brix, pH: 3.80, protein: 0.5 %, total lipid: 0.30 %, carbohydrates: 1.4%). Microbiological analyses were all within the parameters specified by the legislation. The sensory tests showed no difference (p < 0.05) between products sweetened with sucralose and rebaudioside A. 

CONCLUSIONS: According to the physico-chemical and sensory data, soy food (peach and grape flavors) sweetened with rebaudioside A (97 % pure, extracted from selected varieties at the Pilot of the Center of Natural Products) can be used as an alternative to sucralose without compromising the product features.
Key words - rebaudioside A, soy food, stevia, sweeteners, sucralose.

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