Acceptability on the Sweetness of Stevioside as a Natural Sweetner

천연감미료(天然甘味料) Stevioside의 감미(甘味)에 관한 수응력(受應力) 시험(試驗)

  • Kim, Hyong-Soo (Dept. of Food and Nutrition, Yonsei University) ;
  • Lee, Hee-Ja (Dept. of Food and Nutrition, Yonsei University)
  • Published : 1979.03.30


The acceptability of purified stevioside as a sweetner was carried out. The content of stelvioside was $7.30{\sim}17.8%$ of the dry leaf of stevia harvested in Korea and the purified stevioside showed $100{\sim}150$ folds sweeter than sucrose. Improvement of acceptability of the purified stevioside by mixing with other sweetners was as the following order: sucrose>glucose>fructose= invert sugar >saccharin-Na. When 2 kinds of sweetner were mixed stevioside the improvement was the same as one sweetner was mixed with stevioside. The mixture of the stevioside and sodium chloride did not give any off-taste.