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Quality of Extracts from Domestic Stevia(stevia rebaudiana BERTONI) Leaves with Harvest Time  

Lim Hyo-Jun (Dae Pyung Co., LTD.)
Oh Sang-Lyong (Department of Food Engineering, Sangju National University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 491-495 More about this Journal
Abstract
Consumers were tend to purchase more natural sweeting materials then atificial sweeting materials because of safety and the consumed amount of natural sweeting material was increased sharply with consumers concern to health. The proper harvest time with changes of sweeting material contents was investigated in the purpose of cultivation and utilization on functional foodstuff, Soluble solid content and extraction yield were increased with growth priod, but pH was decreased. Color value, transmittance and browning color showed little. L, a, b values was changed a little. Stevioside ratio($68.97\%$) in sweetness components was decreased to $61.09\%$. Rebaudioside A ratio was increased from $20.83\%\;to\;27.52\%$ stevioside contents was maximized to $12.80\%$ of August. The highest sweetening potencies of stevia leaves was 2530times to sugar. The stevia leaves harvested at May showed the best deliciousness.
Keywords
stevia;
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