摘要：Vigorous consumption of sugar-based products can cause different kinds of health hazards like diabetes,obesity,tooth decay and different heart diseases,etc.To avoid these anomaly people around the world are now shifting their attention towards non-nutritive/altemative sweeteners and this ratio are increasing day by day.Stevia can be extracted from the plant species Stevia rebaudiana Bertoni,which serves as a natural,non-nutritive sweetener with health benefits.The purpose of this research was to supplement the guava squash with an optimised concentration of stevia.In this regard,stevia at various concentrations (1 g/L,1.5 g/L,2 g/L,2.5 g/L) were blended in the guava squash.The treatments were coded as Ti,T2,T3 and T4,whereas To was used for a table sugar (positive control).The guava squash was evaluated for titratable acidity,ascorbic acid,pH,organoleptic properties for 21 days.The titratable acidity of guava squash was increased during the storage time,while the ascorbic acid was decreased.The highest acceptable squash in terms of overall acceptability was positive control followed by squash in which 2 g/L stevia was used as a sweetener.An increase in the concentration of stevia,however,contributed towards sweetness,followed by a bitter aftertaste.From this study,it was concluded that stevia may be a good substitute for sucrose in guava squash,which has a low caloric yield,yet good for health.
