Browsing by Subject "Stevia"
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(Bangkok : Assumption University, 2017)
Effect of color and flavor on the perceived intensity of Stevia (Stevia rebaudiana) in sweetened beverage products (2013)
One of the main health concerns today is diabetes and it causes by many reasons, one of 10 them is sweeten beverage consumption. Stevia is a great candidate of natural sweetener that 11 can be used in beverage products. It is 250 times sweeter than sugar, contains zero calories, 12 can decrease blood sugars and etc. This study was aimed to investigate percieved intensity of 13 sweetness (product still in the mouth), aftertaste as well as overall liking in beverage 14 preparing with Stevia extract powder (Stevioside) and sucrose ...
Effect of color on the perceived aftertaste intensity of stevia (stevia rebaudiana) in sweetened beverage products (Bangkok : Assumption University, 2012)