Generally yes, but the concentration and use condition should be considered first.
It’s well know the intrinsic disadvantages of RA limit its application. These disadvantages include slow on site, lingering, bitter after taste, licorice, woody, metallic.
Example
The Lingering sweetness is one of the major problems to be solved for RebA.
Source: V.H.Abelyan
When concentration of RA<200ppm, it can substitute sugar proportionally with very light disagreeable taste.
When concentration of RA>200ppmm especially >500ppm, disagreeable taste becomes so stronger that some other ingredients should be mixed with RA to cover it.
And it’s should be paid attention that sugar also plays a very important role as anti-microbiotics (or preservatives) and thicker, on top of its sweetness. Stevia could not act as preservatives or thicker at all.
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