The application of Stevia as sugar substitute in carbonated drinks using Response Surface Methodology

A central composite design and response surface methodology were used to establish the optimum level of Stevia sweetener as a replacement of sucrose in carbonated drinks. In this study, Stevia-sucrose combinations in the range of 0.2–0.5% (Stevia) and 0–54% (sucrose) were the independent variables and their effects on sensory acceptability and physico-chemical profile of product were investigated. Based on the response surface and superimposed plots, the desired sensory quality of orange flavoured carbonated drink was obtained by incorporating 0.43% Stevia and 33.13% sucrose in syrup. Results also revealed that the amount of calorie and carbohydrate was reduced by 42.9%, indicating that Stevia has a good potential to be exploited as an alternative sweetener for carbonated drinks