Effects of different stevia-to-onion ratios and heating temperatures on physicochemical and sensory attributes of onion-stevia hot water extracts

Increased consumption of artificial and intense natural sweeteners have led to serious health implications safety issues for intended consumers. Among all sweeteners, steviol glycosides (SGs: stevioside & rebaudioside-A) are popularly known as zero-caloric sweetening compounds origin. Hot water extraction (HWE) is considered ecofriendly less expensive, HWE extracts safe human compared organic solvents extraction. Onion (Allium cepa L.) stevia (Stevia rebaudiana) were extracted using a single factor experimental approach determine the optimal onion-stevia hot extract (OSHE) conditions. Physicochemical sensory attributes onion (OHE) OSHE at varying stevia-to-onion ratios temperatures investigated. The results showed that total phenolic content (TPC) increased flavonoid (TFC), L*, a* b* values decreased with corresponding increases in ratio temperature. In contrast, soluble solids increase ratio, whereas pH declined increasing Glucose was most dominant sugar followed by sucrose fructose. conclusion, obtained 115 °C 1:100 (w/w) could be produced sweetener after concentration or drying exploited beverages cooked foods without any deteriorating quality effects improved thermal stability fermentation resistance. Furthermore, can manufactured because it high temperature pressure leaves only bound additional moisture from external sources. As an eco-friendly alternative expensive enzymatic digestion solvent