Process parameter optimisation in relation to sensory evaluation and production of rebaudioside a and stevioside of Stevia rebaudiana variety MS012 using response surface methodology

Stevia rebaudiana has been selected in this study due to its high intensity of sweetness. In this study, two accessions were chosen which were MS012a from MARDI and MS012b from UKM, Bangi. A large number of sample involvement has led to the ineffective cost of research material and time. Additionally, the use of high performance liquid chromatography (HPLC) for S. rebaudiana analysis involves high costs equipment, laborious technique and expensive chemicals utilisation. Finally, the lingering aftertaste and bitterness of S. rebaudiana extract have caused this plant unfavorable among consumer. These problems led to the approach on less expensive and effective ways of production without compromising product quality. Thus, the response surface methodology (RSM) application was the solution to a large number of sample involved through parametric optimisation.