Nectar of Solanum sessiliflorum Dunal with Stevia Extract

To evaluate the effect of Stevia rebaudiana Bertoni extract concentration and sucrose on the physicochemical and sensory characteristics of cocona nectar. Seven treatments with three concentrations of stevia and four of sucrose were studied. The results were analyzed with Friedman's test and it was determined that there is no effect of the proportion of stevia extract and sucrose concentration on the sensory characteristics of cocona nectar (significance of5%). Duncan's test was performed (=0.05). The treatments with 0.3%, 0.5% and 0.7% of stevia extract and sucrose concentration, as well as 0.0% sucrose concentration differed significantly in their pH and acidity values. As for the Brix degrees, the seven treatments differed significantly.