Soğuk Çay ve Limonata Formülasyonlarında Sakkaroz (Sofra Şekeri) ve Stevya Kullanımının Ürün Tercihi Üzerine Etkisi (The Effect of Sucrose (Table Sugar) and Stevia Use in Ice Tea and Lemonade Formulations on Product Preference)

Abstract

In this study, the effect of preparing ice tea and lemonade with sucrose or stevia as sweetener on product preference was investigated in a pilot scale. In order to determine the most preferred sucrose and stevia concentrations for ice tea and lemonade, ice tea containing 2.5-12.5% sucrose and 0.5-0.75% stevia, and lemonade containing 10-17.5% sucrose and 0.25-1.25% stevia were prepared separately and subjected to sensory evaluation. As a result of the sensory evaluation using the ranking test with the participation of 15 panelists, the most preferred concentrations were determined as 10% sucrose, 0.55% stevia for ice tea and 15% sucrose, 0.75% stevia for lemonade, respectively. Paired comparison test was used in the sensory evaluation panel by attendance of 20 panelists applied to determine the effect of sucrose and stevia as sweeteners on product preference in ice tea and lemonade samples. As a result of the evaluation of ice tea and lemonade samples with the most preferred sucrose and stevia concentrations, it was determined that the use of sucrose and stevia created a difference in the sensory perceptions and sucrose was preferred for both beverages (p< 0.001).