Stevia sweetener is considered as intensively sweet. In addition, it has also a bitter taste character
and an undesirable aftertaste .To improve these attributes, stevia sweetener was combined with other
sweeteners (sucrose , fructose, sorbitol and acesulfame K) to study the advantages of the synergistic effects
that occur as a function of sweetener combinations. Five single sweetener solutions and 13 blends
(6 binary; 4 tertiary and 3 quaternary) were tested at concentrations expected to be equivalent in intensity
with 10% sucrose. Six blends were selected among the thirteen blend sweeteners to figure out their influences
on the organoleptic attributes and some physico-chemical properties of the natural fruit drink (apple,
orange and mango) after preparation and during storage. Results showed that bitterness and bitter
after taste (AT) of stevia sweetener disappeared by the addition of sucrose and fructose in a ratio of 2 :1:1
(stevia : fructose : sucrose). Quaternary blends of stevia sweetener with fructose, sorbitol and sucrose(2
:1:1 :1) may enhance and /or minimize certain stevia sweetener character and also gave the higher score
of sweetness, flavour, overall acceptability and absence of bitterness compared with those of other sweetener
blends. The aforementioned blend of sweeteners had the highest score of organoleptic attributes
when it was applied in apple, orange and mango natural drinks. Storage at 5±2°C for four months did not
affect considerably the physicochemical characteristic of the natural fruit drinks under investigation. Stevia
sweetener may be combined with other sweeteners resulting in a synergistic effect of blends that provide
good taste profiles and aftertaste and might be advantageous for diabetics and those over weight or
those obese subjects as well.