| Titles |
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English :
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Stevia as a natural sweetener in some foods in comparison with other sweeteners and utilization of stevia by-product
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Arabic :
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الاستفيا كمحلى طبيعي فى بعض الاغذية مقارنة بمحليات اخرى والاستفادة من مخلفات تصنيع الاستفيا
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| Abstract |
Stevia is a herb with incredible sweetening property. Stevia leaves were used as a natural sweetener. Stevia leaves are a good source of carbohydrates (58.2%), protein (11.82%), crude fiber (17.64%) and minerals (K, Fe, Ca, Zn and Mg) which are vital for human nutrition and maintains a good health.The organolyptic characteristics of this sweetener could be applied [as substitute of sucrose with 25%, 50%, 75% substitution with stevioside] as a natural sweetener in jelly (with low calorie value, particularly for diabetes, consumers who suffering over-weight and other consumers). Jelly were well accepted until substitution level 75% stevioside. Also stevia by-product (SBP) can be successfully incorporated for the development of nutritious bakery products (tortilla chips). The tortilla chips were well accepted until supplementation level 10% SBP to corn flour.
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| Publication year |
2011
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt . J. of Appl. Sci.
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| Author(s) from ARC |
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| External authors (outside ARC) |
أمانى عبد الرحمن على متولى
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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