Characteristics of some beverages adjusted with stevia extract, and persistence of steviol glycosides in the mouth after consumption

Abstract 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. In this study, 100 kDa and 5 kDa molecular weight cut-off membranes were used to concentrate stevia extracts, remove herbaceous odor, and remove bitter aftertaste. The enriched extracts obtained were used in the formulation of some beverages and were sensually tested. The sugar equivalent of the obtained retentate flux of 5 kDa nanofiltration was calculated and used in the production of nectar and fruit beverages with different energy levels, and some quality properties were determined. During the sensory evaluation of nectar samples, saliva samples were taken from the panelists at specific intervals. Change in steviol glycoside concentration was detected in saliva samples depending on time. Thus, the persistence of steviol glycosides in the mouth was determined. Consequently, it was proved that whole stevia extracts could be successfully used in products, and rebaudioside A was more persistent in the mouth than stevioside after consumption.