Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener
نویسندگان
چکیده
منابع مشابه
Low-calorie sweetener consumption is increasing in the United States.
BACKGROUND Low-calorie and no-calorie sweeteners (LCSs) have emerged as alternatives to added sugars. Research suggests that consumption among all Americans is increasing, yet it is unknown whether consumption trends differ among population subgroups. OBJECTIVE Our study aimed to assess recent national trends in LCS consumption among children and other demographic subgroups in the United Stat...
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INTRODUCTION Low-calorie sweetener use for weight control has come under increasing scrutiny as obesity, especially abdominal obesity, remain entrenched despite substantial low-calorie sweetener use. We evaluated whether chronic low-calorie sweetener use is a risk factor for abdominal obesity. PARTICIPANTS AND METHODS We used 8268 anthropometric measurements and 3096 food diary records with d...
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Spent biomass of different seaweeds such as Sargassum wightii, Turbinaria conoides, Padina tetrastomata and Ulva lactuca were evaluated for the nutritional benefits in aqua feeds. Basic nutritional value, of seaweeds contains a number of pigments, defensive and storage compounds, and secondary metabolites that could have beneficial effects in farmed fish. Only a small fraction of algal species ...
متن کاملStevia, Nature’s Zero-Calorie Sustainable Sweetener
Stevia is a plant native to South America that has been used as a sweetener for hundreds of years. Today, zero-calorie stevia, as high-purity stevia leaf extract, is being used globally to reduce energy and added sugar content in foods and beverages. This article introduces stevia, explaining its sustainable production, metabolism in the body, safety assessment, and use in foods and drinks to a...
متن کاملBEITRÄGE DER FACHTAGUNG Stevioside and Stevia-sweetener in food: application, stability and interaction with food ingredients
The stability of the natural sweetener stevioside during different processing and storage conditions as well as the effects of its interaction with water-soluble vitamins, food relevant organic acids and other common low calorie sweeteners and its application in coffee and tea beverages were evaluated. Incubation of the solid sweetener stevioside at elevated temperatures for 1 h showed good sta...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2017
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2017.81009