Abstract
The article examines the prospects of using stevia extract (Stevia rebaudiana Bertoni) in the production of isotonic beverages. The main focus is on the development of a technological scheme for obtaining a highquality hydro-alcoholic stevia extract and its integration into the beverage formulation to reduce energy value while maintaining isotonic and organoleptic characteristics. The composition of the hydro-alcoholic extractant was calculated and optimized for the efficient extraction of steviol glycosides, which provide intense sweetness with a minimum content of dry substances. Reference and experimental beverage samples were developed, in which sugar syrup was replaced with stevia extract, while maintaining the full electrolyte profile (Na⁺, K⁺, Ca²⁺, Mg²⁺) and physiological isotonicity. Organoleptic and physicochemical evaluations of the beverages were conducted, including indicators of clarity, taste, sweetness, acidity, osmolarity, and storage stability. The results obtained showed that the experimental sample possesses reduced calorie content, a harmonious taste, and stability comparable to the reference beverage. The study confirms that the use of stevia extract enables the creation of functional low-calorie isotonic beverages, expanding the target consumer audience to include individuals monitoring carbohydrate metabolism. The developed formulations and technologies can be recommended for industrial implementation, ensuring a combination of safety, physiological benefits, and consumer appeal.