The article proposes an analysis of research work on the use a food additive based components Stevia Rebaudiana Bertoni plant in production confectionery product. substitution sugar with sweetener “Stevioside” amount 10 % and 30 did not significant-ly affect organoleptic characteristics finished product, however, at 50 substitution, mild bitter taste herbal odor were observed, which was inheren...

Stevia rebaudiana Bertoni Morita II, a perennial plant native to Paraguay and Brazil, is also widely cultivated in the state of Colima, Mexico, for its use as sweetener food beverages. The optimization soil parameters crucial maximizing biomass production stevioside levels stevia crops. This research presents development implementation monitoring system track essential parameters, including pH,...

Diabetic kidney disease (DKD) has become a global health concern, with about 40% of people living type 1 and 2 diabetes mellitus developing DKD. Upregulation vascular endothelial growth factor (VEGF) in the is significant pathology DKD associated increased glomerular permeability. To date, however, current anti-VEGF therapies have demonstrated limited success treating Recent studies shown that ...


 Abstract:
 Consumption of milk and its products is considered as one the indicators human societies' development. Ice cream most popular around world has many fans but due to high amount sucrose negative effects on health. Stevia, a natural sweetener, was used substitute at 0-100% replacement levels in ice formulation. To investigate treatments produced, physicochemical properties i...

Isotonic drinks can replace body fluids quickly because they contain electrolytes needed by the body. This study uses young coconut water as primary raw material with addition of pineapple juice to improve taste and nutritional value isotonic drinks. aimed determine characteristics adding different formulations sweeteners. used a factorial block randomized experimental design consisting two fac...

The article presents the results of developing technology for production curd cake using a low-calorie sweetener sucralose. implementation this direction in form partial replacement sugar formulation effective sweeteners sucralose is proposed. As prototype, sugar-based recipe was used, which (at level 50%) with sucrose carried out. Sucralose formulated as commercial TM Splenda, contains maltode...