Stability of stevioside in Stevia extraction

Stevia leaves have sweet taste more than 300-400 times sweeter than sugar. There are many researches have been done to show the benefits of stevia to our health. Producers use many types of preservation techniques to increase the stevia shelf life. One of methods is by addition of food additives. Th...

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Main Author:	Nor Aini, Ahmad
Format:	Undergraduates Project Papers
Language:	English
Published:	2010
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/3371/ http://umpir.ump.edu.my/id/eprint/3371/ http://umpir.ump.edu.my/id/eprint/3371/1/CD5799_NOR_AINI_BT_AHMAD.pdf

id	ump-3371
recordtype	eprints
spelling	ump-33712015-03-03T08:00:47Z http://umpir.ump.edu.my/id/eprint/3371/ Stability of stevioside in Stevia extraction Nor Aini, Ahmad TP Chemical technology Stevia leaves have sweet taste more than 300-400 times sweeter than sugar. There are many researches have been done to show the benefits of stevia to our health. Producers use many types of preservation techniques to increase the stevia shelf life. One of methods is by addition of food additives. Thus, the aims of this research is to determine the stability of the sweet components in stevia, stevioside and also effect of additives to the stevioside. In this research we use fresh and dried stevia leaves. The leaves are cut into small pieces and will be extracted in 1L of water at 100oC for 5 minutes. The stevia extractions are filtered to remove the leaves. Then the stevia extractions are divided into two categories, sample with additive and without additives. About 3g of solid citric acid is added into samples with additive. The sweetness and the acidity of the samples are analyzed for 21 days. Based on the data we found that the stevioside more stable in stevia extraction samples without additives. Addition of additives caused increased in the acidity of the samples and the stevioside undergo the hydrolytic breakdown into steviol glycosides. Thus the sweetness was decreased in 21 days. Fresh stevia extraction had capability to resist from microbial activities, since pH decreased as the protection from the microbial activities. 2010-04 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3371/1/CD5799_NOR_AINI_BT_AHMAD.pdf Nor Aini, Ahmad (2010) Stability of stevioside in Stevia extraction. Faculty of Chemical and Natural Resources Engineering , Universiti Malaysia Pahang . http://iportal.ump.edu.my/lib/item?id=chamo:58575&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Nor Aini, Ahmad Stability of stevioside in Stevia extraction
description	Stevia leaves have sweet taste more than 300-400 times sweeter than sugar. There are many researches have been done to show the benefits of stevia to our health. Producers use many types of preservation techniques to increase the stevia shelf life. One of methods is by addition of food additives. Thus, the aims of this research is to determine the stability of the sweet components in stevia, stevioside and also effect of additives to the stevioside. In this research we use fresh and dried stevia leaves. The leaves are cut into small pieces and will be extracted in 1L of water at 100oC for 5 minutes. The stevia extractions are filtered to remove the leaves. Then the stevia extractions are divided into two categories, sample with additive and without additives. About 3g of solid citric acid is added into samples with additive. The sweetness and the acidity of the samples are analyzed for 21 days. Based on the data we found that the stevioside more stable in stevia extraction samples without additives. Addition of additives caused increased in the acidity of the samples and the stevioside undergo the hydrolytic breakdown into steviol glycosides. Thus the sweetness was decreased in 21 days. Fresh stevia extraction had capability to resist from microbial activities, since pH decreased as the protection from the microbial activities.
format	Undergraduates Project Papers
author	Nor Aini, Ahmad
author_facet	Nor Aini, Ahmad
author_sort	Nor Aini, Ahmad
title	Stability of stevioside in Stevia extraction
title_short	Stability of stevioside in Stevia extraction
title_full	Stability of stevioside in Stevia extraction
title_fullStr	Stability of stevioside in Stevia extraction
title_full_unstemmed	Stability of stevioside in Stevia extraction
title_sort	stability of stevioside in stevia extraction
publishDate	2010
url	http://umpir.ump.edu.my/id/eprint/3371/ http://umpir.ump.edu.my/id/eprint/3371/ http://umpir.ump.edu.my/id/eprint/3371/1/CD5799_NOR_AINI_BT_AHMAD.pdf
first_indexed	2023-09-18T21:57:36Z
last_indexed	2023-09-18T21:57:36Z
_version_	1777414183905656832

Stability of stevioside in Stevia extraction

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