Vol. 12, Issue 6 (2023)

Author(s):
Harshita K

Abstract:
The market is observing a change in customer attitudes about sugar and other sugar-based goods as a result of consumers opting for more nutritious culinary options. Consumer preference for low- or zero-calorie sugar substitutes throughout the world is boosting market demand. Monk fruit (Siraitia grosvenorii), a fruit that is native to Southeast Asia, has drawn a lot of interest as a natural sweetener. This comprehensive review paper aims to provide a detailed analysis of monk fruit's sweetness, health benefits, and applications as a natural sweetener. The presence of mogrosides, in particular mogroside V, which is said to be around 300 times sweeter than sugar, is chiefly responsible for the high sweetness of monk fruit. Monk fruit is an intriguing substitute for conventional sweeteners for people trying to cut back on their sugar intake or control diabetes and weight since it has exceptional sweetness while having zero calories and a low glycaemic index. The mogrosides in monk fruit are also said to have antioxidant properties, including anti-inflammatory and anti-carcinogenic effects. This review also explores the wide range of applications of monk fruit sweeteners in various products. Monk fruit sweeteners are heat stable, making them suitable for cooking and baking.