MOLECULAR IDENTIFICATION AND PHYLOGENETIC ANALYSIS OF PUTATIVE SENESCENCE ASSOCIATED GENE 21 IN STEVIA REBAUDIANA ACCESSION MS007
Journal: Matrix Science Pharma (MSP)
Nur Farhana Mustafa, Siti Noor Eliana Mohamad Nazar, Zabirah Abdul Rahim, Nurul Hidayah Samsulrizal
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
ABSTRACT
Sweetness is one of the taste sensations that allow humans to savor foods. It is highly related to sugar as it gives a sweet taste to the dishes. Alot of research has been done to find alternative resources for sweeteners aside from sugarcane and honey. Stevia has been one of the natural sweeteners that can replace
sugar in our food intake. In Japan, Stevia has been widely used as a sweetener in food and beverages. Steviol glycosides(SGs) are the compounds present in Stevia which give the food a sweet taste. The main components of SGs are stevioside and rebaudioside A. These components are highly soluble in water and have intensely sweet properties.[2] Researchers have found that stevioside is 300 times sweeter than sucrose.
| Pages | 35-40 |
| Year | 2022 |
| Issue | 2 |
| Volume | 6 |
