How to maintain TSS ( Total soluble solid ) of aonla nectar while we use STEVIA instead of table sugar.
Please give us more details about your target and problem. Thank you.
I was preparing aonla RTS ( Ready to serve ) using Stevia which is my Hands on training project report of graduation. Usually we prepare RTS from table sugar then it is easy to maintain 15°Bx TSS but while we use stevia it becomes sweet but I’m not able to maintain 15°Bx TSS.
What is your water content ? Use less water ? Or you can try a sugar replacer as polydextrose.
Thank you sir… I’ll try the same and will inform you about the result…
Sweetness level of stevia is much more almost 250-300 timew more sweeter than sucrose. I carried out analsi of it’s 1% solution in water it gave me the 1°B. When I tried 2g stevia in 10 ml it gave me with 20°B. It dictates that it will be giving same solids like sucrose but much more sweetness than sucrose