The aim of this work was to determine the sensory profile and stability of a new ready-to-drink passion fruit juice beverage sweetened with different sweetener systems: sucrose, aspartame, sucralose and an aspartame/acesulfame-K blend (4:1), during six months of storage. Samples of each beverage were stored at room temperature and under refrigeration, and were evaluated at 0, 60, 120 and 180 da...

Studies revealed that Stevia has been used throughout the world since ancient times for various purposes; for example, as a sweetener and a medicine. We conducted a systematic literature review to summarize and quantify the past and current evidence for Stevia. We searched relevant papers up to 2007 in various databases. As we know that the leaves of Stevia plants have functional and sensory pr...

The stability of the natural sweetener stevioside during different processing and storage conditions as well as the effects of its interaction with water-soluble vitamins, food relevant organic acids and other common low calorie sweeteners and its application in coffee and tea beverages were evaluated. Incubation of the solid sweetener stevioside at elevated temperatures for 1 h showed good sta...

Running Title: Non-correlation of observables in calcium flux assay of sweet taste receptors ! #! !"#$%&'$! ! Validation of research methodology is critical in research design. Correlation between experimental observables must be established before undertaking extensive experiments or propose mechanisms. This article shows that, observables in the popular calcium flux strength assay used in the...

Xylitol (1) is a pentitol and is used not only as a sweetener but also as a platform chemical for the production of industrially important chemicals. As a sweetener, it has been shown to possess several favorable properties in comparison to other sugar substitutes, such as anticariogenicity, good gastrointestinal tolerance, low caloric content, and minimal insulin dependence for metabolism. As ...