摘要：The higher consumption of sucrose has resulted in an increasing rate of obesity and diabetes. For this purpose, natural sweetener, stevia has been used in the current experiment to reduce the caloric profile of guava drink. Various concentrations of Stevia (2%, 3% and 4%) have been used in the experiment. The stored samples were evaluated physicochemically and organoleptically. Total Soluble Solids (TSS) and acidity decreased while pH, ascorbic acid and Total Phenolic Content increased with increasing level of stevia. Sucrose gained highest acceptance for organoleptic attributes (color, taste, odor and overall acceptability) followed by GD1 (Guava drink with 2% stevia). TSS and acidity increased while pH, ascorbic acid and Total Phenolic Content decreased during storage. Decrease for all organoleptic attributes was noticed during storage. Based on organoleptic scores, sucrose gained highest acceptance but samples with liquid stevia extract were also liked very much by the panel of judges. It is concluded that stevia extract can be used as a substitute for sucrose in the preparation of ready-to- serve drink. In future, studies on the effect of stevia on the diabetic and obese people would prove beneficial.
