in this research, stevia and inulin was used as sugar and fat replacer in dietetic ice cream formulation, respectively. ice cream formulation with stevia (0-100%) and inulin (0-85%) was optimizedusing response surface methodology.dependent variables included specific gravity (sg), viscosity, overrun, first drop and melting. the results showed that sg had converse relation with replacing stevia ...

The aim of the presented study was to characterize the content and biological activity of extracts prepared from dried Stevia rebaudiana leaves with potential application in the food or cosmetic industry. Aqueous (A), ethanolic (E) and glycol-aqueous (GA) extracts were analyzed for the content of polyphenols and proteins, showing that the highest amount of phenols (15.50 mg/g) and flavonoids (3...

low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. these sugar substitutes are interesting particularly for concepts marketed under a natural claim. among these, stevia rebaudiana is a small shrub; its leaves are used as a sweetener. serial dilution of the hot water crude extract of s. rebaudiana leaves and aqueous solut...

Despite of the fact that the use of sweeteners as sugar substitute in food products is effective in reduction of calories and related diseases, they are typically associated with change in the texture and sensory properties of the product. In the present study, the effect of partial and overall replacement of sucrose with agave nectar and stevia on chemical, physical, rheological, and sensory p...

Purpose: To determine the effect of three methods of drying, viz, sun, oven and microwave, on Stevia rebaudiana Bertoni leaf’s nutritional composition. Methods: Fresh Stevia rebaudian bertoni leaves were dried separately by sun, oven and microwave. The chemical composition was determined by Association of Official Agricultural Chemists (AOAC) method. Tannin content was measured by titrimetric m...

BACKGROUND The glucosyltransferase UGT76G1 from Stevia rebaudiana is a chameleon enzyme in the targeted biosynthesis of the next-generation premium stevia sweeteners, rebaudioside D (Reb D) and rebaudioside M (Reb M). These steviol glucosides carry five and six glucose units, respectively, and have low sweetness thresholds, high maximum sweet intensities and exhibit a greatly reduced lingering ...

Pancreatic cancer has an extremely poor prognosis, largely due to a poor record for early detection. Known risk factors for pancreatic cancer include obesity, diet, and diabetes, implicating glucose consumption and regulation as a key player. The role of artificial sweeteners may therefore be pertinent to disease kinetics. The oncogenic impact of artificial sweeteners is a highly controversial ...

In recent years, the antimicrobial activity of Stevia rebaudiana Bertoni leaf extracts against a large number of microorganisms has been evaluated, but not its activity against microorganisms of importance in dental caries. The aim of this study was to evaluate the antibacterial activity of Stevia rebaudiana Bertoni leaf extracts against cariogenic bacteria. Extracts were obtained from the drie...

ANTIHYPERTENSIVE (BLOOD PRESSURE LOWERING) EFFECTS OF STEVIOSIDE, FROM STEVIA REBAUDIANA BERTONI, ON RATS, DOGS AND HUMANS – A SHORT REVIEW HIMANSHU MISRA1,2*, DARSHANA MEHTA1, B. K. MEHTA1* and D. C. JAIN2 1Natural Products Research Laboratory, School of Studies in Chemistry and Biochemistry, Vikram University, Ujjain-456 010, Madhya Pradesh, India. 2Green Technology Department, Ipca Laborator...