STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY
نویسندگان
چکیده
منابع مشابه
A Review on Potential Toxicity of Artificial Sweetners vs Safety of Stevia: A Natural Bio-Sweetner
Artificial sweeteners have increasingly become an area of controversy in the world of food and nutrition. Consumers are oftenly barraged with a number of contradictory opinions and reports regarding the safety and efficacy of sweeteners. Artificial sweetener consumption may cause migraines or headache, skin eruptions, muscle dysfunction, depression, weight gain, liver and kidney effects, multip...
متن کاملRegeneration of Stevia Plant Through Callus Culture
Stevia rebaudiana Bertoni that conventionally propagated by seed or by cuttings or clump division which has a limitation of quality and quantity seed material. In present study, callus culture technique was tried to achieve rapid plant multiplication for quality seed material. Callus induction and multiplication medium was standardized from nodal as well as leaf sagments. It is possible to main...
متن کاملDirections on the use of stevia leaves (Stevia Rebauidana) as an additive in food products.
Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, n...
متن کاملMOJ Food Processing & Technology Stevia rebaudiana Bertoni as A Natural Sweetener
Submit Manuscript | http://medcraveonline.com rat urine. Therefore, Saccharin induced may not be relevant to any risk to human health [1-3]. On the other hand, reports published by The European Food Safety Authority [4] indicate that low concentrations of low-calorie sweeteners are safe to be consumed by humans. Further research is needed to relate the results obtained from animal studies in or...
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: Knowledge International Journal
سال: 2018
ISSN: 1857-923X,2545-4439
DOI: 10.35120/kij28041213j