The Effect of Replacing Different Levels of Sucrose with Stevia Sweetener on the Textural, Sensory, and Physicochemical Properties of Fruit pastille

Tahmasbian Malayeri, Zahra; Omrani Khiabanian, Newsha; Afshin, Ghazaleh

doi:10.48311/fsct.2026.84085.0

The Effect of Replacing Different Levels of Sucrose with Stevia Sweetener on the Textural, Sensory, and Physicochemical Properties of Fruit pastille

Document Type : Original Article

Authors

zahra tahmasbian malayeri ¹

newsha Omrani khiabanian ²

ghazaleh afshin ¹

¹ MSc graduated, Department of Food science and technology, Tajan institude, Qaemshahr

² Ph.D. graduated, Department of Food science and technology, Islamic Azad University, Amol

10.48311/fsct.2026.84085.0

Abstract

The rising prevalence of diabetes and increased health awareness have driven the demand for low- and sugar-free confectionery products. Among these, fruit gummies are widely favored across different age groups due to their appealing texture and flavor. This study aimed to evaluate the effects of replacing sucrose with varying levels of stevia sweetener on the physicochemical, textural, and sensory properties of strawberry-flavored gummy desserts. Formulations were prepared by substituting sucrose with stevia powder at 0%, 20%, 30%, 50%, 75%, and 100% (w/w) levels, and evaluations were conducted on days 1 and 5 after production. The results revealed that increasing stevia substitution significantly affected all measured parameters (p<0.05). Moisture content increased, while pH, Brix, total sugar content, and textural hardness decreased in both time points. Additionally, sucrose reduction led to a decrease in viscosity, which was partially compensated by higher levels of stevia. Sensory analysis showed that the sample with 100% stevia substitution consistently received the lowest acceptability scores, whereas the samples containing 20% and 30% stevia were rated favorably by the panelists. Based on these findings, partial replacement of sucrose with stevia at 20–30% levels is recommended for developing reduced-calorie gummy products with acceptable quality attributes.

Keywords

Fruit pastille

Stevia

Natural sweetener

Texture analysis

Sensory Characteristics

Subjects

Sugar and products technology

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