29May 2017

EFFECTS OF STEEPING CONDITIONS (TEMPERATURE, PARTICLE SIZE AND DURATION) USING WATER ON STEVIOL GLYCOSIDES CONTENT FROM Stevia rebaudiana AND SENSORY EVALUATION OF OPTIMISED SAMPLE.

  • Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
  • Faculty of Agricultural, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
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The influence of commonly used method which is steeping on temperature, size of leaves, as well as duration and hence the sensory evaluation of Stevia extract were studied. 20 of Stevia samples from China immersed in water as a medium of extraction by following the test variables suggested by RSM. The content of steviol glycosides in the crude extract was analysed with the utilization of refractometer and HPLC. The result shows that increasing of temperature and time of immersion, lead to higher content of Stevia compound meanwhile increasing of particle size lead to lower content of Stevia compound. Before conducted the sensory test on the optimised sample, ICP analysis was performed to check on the heavy metal content, the result obtained was 0.02 ppm for mercury, Hg and 0.03 ppm for lead, Pb. In addition, pH for the extract was conducted and the result was 5.59. The sensory evaluation was conducted using 9-point hedonic scale towards 30 correspondents. A Mann Whitney test revealed that, there was insignificant of p-value for sweetness attributes with 0.4499, meanwhile for both bitterness and aftertaste gave significant p-values which were 0.0256 and 0.0041 respectively.

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[A. H. Nur Sabreena, Y. Nor Azma, A. Asmah and O. Mohamad. (2017); EFFECTS OF STEEPING CONDITIONS (TEMPERATURE, PARTICLE SIZE AND DURATION) USING WATER ON STEVIOL GLYCOSIDES CONTENT FROM Stevia rebaudiana AND SENSORY EVALUATION OF OPTIMISED SAMPLE. Int. J. of Adv. Res. 5 (May). 1626-1631] (ISSN 2320-5407). www.journalijar.com

Y. Nor Azma
Faculty of Plantation and Agrotechnology, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia

DOI:

Article DOI: 10.21474/IJAR01/4291      
DOI URL: http://dx.doi.org/10.21474/IJAR01/4291

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