Stevia Leaf Extract Research Articles

Synthesis and Characterization of Biochar Based Nanoscale Phosphorus and its Effect on Yield and Nutrient Uptake of Groundnut (Arachis hypogaea L.)

The utilization of agricultural waste is of great concern to all and a challenging research area that needs special attention from the scientific community. The present study was carried out to synthesize the biochar-based nanoscale phosphorous and evaluate its effect on the growth and yield of groundnut (Arachis hypogaeaL.) under a pot culture experiment. Nano phosphorus particles were prepared using Stevia leaf extract as a reducing and stabilizing agent. Biochar-based phosphorus (BBP) and biochar-based nano phosphorus (BBNP) were prepared by loading the respective chemicals. Transmission electron microscopic micrographs showed relatively spherical-shaped particles with a size less than 100 nm. BBP and BBNP were tested in 26 different combinations with the recommended dose of phosphorus on the growth and yield components of groundnut. Among all treatments, 100% RDP+ soil application BBNPF @ 4 kg ha-1 and 100% RDP+ soil application BBPF @ 10 kg ha-1 showed significant plant growth, nutrient uptake, and yield. Thus, biochar-based nanoscale phosphorous significantly influences the growth, uptake, and yield of groundnut. The present study paves the way to utilize the biochar in developing nanotechnology-based fertilizers for soil application.

Optimization on Na and Ca bentonite activation using response surface method for increasing selectivity of stevioside in stevia extract

The demand for stevia extract consumption as an alternative sweetener that contains stevioside with zero-calorie is increasing. However, dark color and high tannin content from stevia leaf extract causes a disturbing aftertaste and reduces interest in consumption. Therefore, the purification process is a mandatory step to be done. Several studies on purification methods show the best approach by adsorption using bentonite. However, natural bentonite has limited adsorption capacity and low selectivity. An activation with acid and high temperature is expected to increase the adsorption capacity of color and its selectivity on maintaining the stevioside at the extract. This study aimed to obtain the optimum acid concentration and temperature for the activation using the Response Surface Method (RSM) experimental design and its application to the purification of stevia leaf extract. Based on the parameter of methylene blue number, the most optimum concentration of H2SO4 used for activation was 0.17 N for both natural bentonite. The heating temperature was 358°C for Na-bentonite and 481°C for Ca bentonite. The maximum adsorption capacities of activated Na and Ca-bentonite were increased from 15.65 and 38.23 mg g-1 to 197.72 and 169.52 mg g-1, respectively. The best adsorbent used for purification is Ca-activated, which increased extract clarification up to 81.37% at 655 nm and 86.64% at 410 nm compared to natural Ca bentonite. It also reduced tannin up to 97.46% and was more selective to recover 50.64% stevia content in the solution, which was higher than other previously reported studies.

LC-MS metabolomics analysis of Stevia rebaudiana Bertoni leaves cultivated in Malaysia in relation to different developmental stages.

Stevia is known for its sweet taste, attributed to the presence of steviol glycosides. Although reports on the dynamic changes of steviol glycosides during development of stevia are available, the data are mainly focused on stevioside and rebaudioside A. Information concerning the comprehensive metabolite profile of stevia in relation to different developmental stages is still lacking. This study investigated the metabolite changes along the developmental stages of a local stevia cultivar. Stevia leaves were harvested at 4 different developmental stages (early vegetative, late vegetative, budding, and flowering). Samples were then subjected to LC-MS metabolomics analysis to determine the metabolite variations. A total of 55 metabolites, comprising phenolic acids, flavonoids, and terpenoids were identified by MS/MS analysis of the stevia leaf extracts, revealing a metabolite profile which was comparatively similar with those of cultivars grown in other countries. PLS-DA differentiated the early vegetative stage stevia leaf samples from those of the later stages by higher content of phenolic acids. The leaf metabolomes of the later 3 stages (late vegetative, budding, and flowering) were collectively richer in flavonoids. Meanwhile, the content of steviol glycosides is highest during the late vegetative and budding stages. The present study provided, for the first time, a general overview of the metabolite variations with regard to the different developmental stages of stevia. The information may facilitate decision making of suitable harvesting times for higher yields of steviol glycosides or a more balanced metabolite profile in terms of pharmacologically useful metabolites.

Safety evaluation of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts.

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts. These steviol glycoside preparations are produced via enzymatic bioconversion of highly purified stevioside and/or rebaudioside A extracts obtained from stevia plant using two UDP‐glucosyltransferases and one sucrose synthase enzymes produced by the genetically modified strains of E. coli K‐12 that facilitate the transfer of glucose to purified stevia leaf extracts via glycosidic bonds. The Panel considered that the parental strain is a derivative of E. coli K‐12 which is well characterised and its safety has been documented; therefore, it is considered to be safe for production purposes. The Panel concluded that there is no safety concern for steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts using UDP‐glucosyltransferases and sucrose synthase enzymes produced by the genetically modified strains of E. coli K‐12, to be used as a food additive. The Panel recommends the European Commission to consider the proposal of establishing separate specifications for steviol glycoside preparations, including rebaudioside AM, obtained by enzymatic bioconversion of highly purified stevioside and/or rebaudioside A stevia leaf extracts in Commission Regulation (EU) No 231/2012.

A Study of Optimum Formula for Healthy Thai Jelly Sugar Candy Production

This research developed healthy Thai jelly sugar candy (TJSC) products with a mixture design. Physical properties and sensory acceptance by untrained panelists were investigated. The results showed that the suitable ratio of coconut milk, sugar, and wheat flour were 60, 30, and 10 %, respectively. The effect of different flour replacing wheat flour on the quality of TJSC was examined. It was found that TJSC produced from non-glutinous rice flour had the most physical properties like wheat flour, and the overall liking score was not different from wheat flour (p > 0.05). The optimum ratio of corn milk instead of coconut milk was investigated. The ratio of corn milk per coconut milk was 50:50 had a high overall liking score, and it was not different from the formula with 100 % of coconut milk. The stevia instead some parts of sugar were explored. It was found that the optimum ratio of sugar to stevia leaf extract was 80:20, which was a formula with an overall liking score not different from 100 % of sugar. The chemical composition of healthy TJSC products was analyzed. It has a lower total amount of fat and energy than the control formula. In addition, the development of flavoring with herbs such as ginger, galangal, lemongrass, and sunchoke made diverse products. Therefore, healthy TJSC products can be used as an alternative food for consumers who have limited intake. HIGHLIGHTS Healthy Thai jelly sugar candy product is dietary choices for gluten intolerance Using stevia leaf extract instead of sugar Using corn milk instead of coconut milk Utilization of Thai herbs in food products

STEVIA (STEVIA REBAUDIANA BERTONI): BIOCHEMICAL COMPOSITION, THERAPEUTIC PROPERTIES AND USE IN THE FOOD INDUSTRY (REVIEW)

The review presents the current state of the science for stevia (Stevia rebaudiana Bertony), its biochemical composition, therapeutic properties and using in the food industry. Interest in this plant, a source of natural low-calorie sweeteners, is associated with increased consumption of dietary sweeteners, caused by an increase in the number of patients with diabetes, metabolic syndrome, and with many negative effects from the use of synthetic sweeteners. Diterpene glycosides from stevia have a high sweetness (50-350 times sweeter than sucrose), low calorie content, safe for human health. In addition to them, a number of biologically valuable compounds (mineral elements, vitamins, proteins, amino acids, oligosugars, fiber, polyphenols) were found in the leaves of stevia. High antioxidant properties of stevia leaf extracts has been shown, which allows them to be used in the food industry in the production of functional products. Numerous data have been obtained on the various therapeutic properties of stevia. It has been revealed that regular use of stevia glycosides reduces blood glucose and cholesterol levels, promotes cell regeneration, inhibits the growth of tumor cells and strengthens blood vessels. Components from stevia leaves have a choleretic, diuretic effect, normalize blood pressure, prevent diseases of the gastrointestinal tract, and have a beneficial effect on kidney function. Stevia extracts also have antibacterial, antiviral, anti-inflammatory and immunomodulatory effects. The safety and stability of stevia sweet glycosides in an acidic environment and at high temperatures allows them to be widely used in the production of products such as diet drinks, teas, sauces, marinades, seafood, ice cream, yogurts, pastries, culinary products and sweets.

Stevia rebaudiana LEAF EXTRACT REDUCES BLOOD GLUCOSE AND VISCERAL FAT ACCUMULATION IN ALLOXAN-INDUCED DIABETIC MICE

Diabetes is a major global epidemic currently affecting millions of people. Unfortunately, the present pharmacological approach for the management of this serious disease has still a lot of rooms for improvement and innovation, which behooves the exploration of newer and safer agents. S. rebaudiana has emerged as a natural non-caloric sweetener and it is reported to have several health benefits including its antidiabetic effects. Thus, an in-depth investigation of this plant is needed in order to elucidate further its antidiabetic properties and its influence on the histological integrity of the major organs involved in carbohydrate metabolism. Inbred ICR mice (n=36) were randomly into six groups – one group served as the negative control while other five groups were given intraperitoneally with alloxan to induce diabetes and divided into the following groups: positive control (untreated group), glibenclamide (0.2mg/20g) treated, and 100%, 60%, and 10% stevia leaf extract treated, respectively. The experiment was conducted for two weeks where the treatments were orally given once a day and the following were evaluated: changes in body weight, fasting blood sugar (fBGL), oral glucose tolerance test (OGTT), and gross and microscopic changes in the pancreas, liver, and kidney. Results showed that though stevia has no effect on the reduction of body weight, the different concentrations have comparable effects with glibenclamide in fBGL and OGTT. Furthermore, the different concentrations of stevia leaf extracts showed lesser visceral fat accumulation grossly, and lesser cellular degradation, microscopically.

Textural Characterization of Dietetic Amrakhand Prepared by using Stevia Leaf Extracts Powder

Background: The name Amrakhand comes from two words ‘aam’ and ‘shrikhand’ literally meaning mango shrikhand. It is popular mango yoghurt in Maharashtra and Gujarat. Amrakhand contains high sugar content, but in the context of health consciousness refined carbohydrate is necessary to curb in the diet of both insulin and non-insulin dependent diabetic patient. Hence dietetic Amrakhand was prepared using stevia to study its effect and suitability as a natural sweetener.Methods: Amrakhand prepared using different proportions of sucrose and powdered stevia leaf extract. The proportions used are 30:70 (T1), 25:75 (T2), 20: 80 (T3), 15:85 (T4), 10:90 (T5) with control sample 100:0 (T0). Textural properties of dietetic Amrakhand such as hardness, consistency, index of viscosity and cohesiveness were evaluated by using a texture analyzer (TA-XT2I, Stable Micro System, UK).Result: Textural parameters reveals that effect of increasing the concentration level of powdered stevia leaf extract, decreases the hardness, consistency, cohesiveness and index of viscosity values of the product. Whereas good sensory results were found at 70% (T1) of sucrose replacement by stevia leaf extract in dietetic Amrakhand. Hence, present paper focused on evaluation of textural characterization of dietetic Amrakhand prepared by using Stevia leaf extracts powder.

METHOD FOR QUANTIFYING THE AMOUNT OF PHENYLPROPANOIDS IN STEVIA RAW MATERIALS

Dried stevia leaves (Stevia rebaudiana Bertoni) were used as objects of research. Four samples of stevia raw materials of different origin were studied: No. 1 (Russia, Penza region), No. 2 (Russia, Republic of Crimea), No. 3 (Paraguay), No. 4 (India). The purpose of this work is to develop a method for quantifying the amount of phenylpropanoids in stevia leaves.
 Quantitative determination of the amount of phenylpropanoids in stevia leaves by direct spectrophotometry was carried out. Thin-layer chromatography was used to confirm the presence of phenylpropanoids in stevia leaves. The presence of phenylpropanoids in stevia leaf extracts was confirmed by direct spectrophotometry, the analytical maxima of the compounds studied were determined – 290 and 330 nm. The optimal conditions of extraction of phenylpropanoids from raw materials of this plant (extractant – ethyl alcohol 70%; ratio "raw material–extractant" – 1 : 100; extraction time – 45 min; the degree of grinding of raw materials – 1.0 mm). It was determined that the error of a single determination of the content of phenylpropanoids in stevia leaves with a confidence probability of 95% is ±0.44%. It was found that the content of phenylpropanoids in stevia varies in the range of 6.73–10.51%.

Metabolic fate in adult and pediatric population of steviol glycosides produced from stevia leaf extract by different production technologies

More than 60 naturally occurring steviol glycosides in the Stevia rebaudiana Bertoni plant share a similar molecular structure with an aglycone steviol backbone conjugated with β- and α-glycosidic bonds to different sugar moieties. These glycosides are naturally produced in different quantities within the stevia leaf. Certain minor glycosides with superior sensory attributes, such as Reb D and Reb M, are found less than 0.1% in traditional stevia leaves. New technologies can now produce better tasting steviol glycosides by using enzymatic conversion of stevioside and Reb A, which are abundant in stevia leaf. Several regulatory authorities recently evaluated steviol glycosides produced by enzymatic conversion of stevia leaf extract and approved them safe for human consumption.Steviol glycosides undergo microbial hydrolysis in the colon to generate steviol, which is absorbed and metabolized into steviol glucuronide, and excreted primarily via human's urine. Previous studies have shown the hydrolysis of highly purified individual steviol glycosides extracted from stevia leaf are converted to steviol in the presence of colonic microbiota of adults. Since colonic microbiota of children may be different from adults, this study investigates the metabolic fate in the colonic microbiota of adults and children of the minor steviol glycosides produced by extraction and enzymatic conversion of major steviol glycosides from stevia leaf.Several in vitro incubation tests were conducted in human fecal homogenates collected from adult and pediatric populations with steviol glycoside test samples comprised of a complex stevia leaf extract, a blend of minor glycosides isolated from stevia extract and two mixtures of steviol glycosides produced by enzymatic conversion of Reb A to larger molecules by attaching glucose units via β- or α-glycosidic bonds. Results from these studies clearly demonstrate steviol glycosides produced by extraction from stevia leaf, or enzymatic conversion of stevia leaf extract, share the same metabolic fate in the human gut microbiota from adults and children. Considering a common metabolite structure and a shared metabolic fate in all ages, safety data for individual steviol glycosides can be used to support safety of all steviol glycosides produced by extraction and enzymatic conversion of stevia leaf extract.

HI-HPTLC-UV/Vis/FLD-HESI-HRMS and bioprofiling of steviol glycosides, steviol, and isosteviol in Stevia leaves and foods

Food products and botanicals on the global market need to be investigated in a more comprehensive way to detect effects, falsifications or adulterations. This is especially true for such ones containing Stevia leaves, Stevia extracts, or steviol glycosides. A multi-imaging profiling was developed exploiting hydrophilic interaction liquid chromatography (HILIC). A minimalistic sample preparation, different mixtures of acetonitrile and water/buffer on the silica gel phase as well as derivatization reagents and optional hyphenation with high-resolution mass spectrometry were exploited. The hydrophilic interaction high-performance thin-layer chromatography (HI-HPTLC) development took 10 min for 48 analyses. It was used to screen Stevia leaf extracts and 20 different food products. For the first time, the biological and biochemical profiling of Stevia leaf products by HI-HPTLC-UV/Vis/FLD-assay pointed to 19 different bioactive compound bands found in the more natural multicomponent Stevia leaf extracts, whereas most of these activities were not existent for the steviol glycosides. The chemically isolated, purified, and EU-regulated steviol glycosides ease risk assessment and food product development. However, multipotent botanicals may have subtle impact on homeostasis via several metabolic pathways, providing benefits for the consumer’s health. Analyzed side by side by means of the effect-directed profiling, their individual activity profiles were visualized as image and individual substances of importance were pointed out. Multi-imaging (comprehensive detection) plus non-targeted bioprofiling (focus on known and unknown bioactivity) allows for a fast detection of questionable product changes that occur along the global food chain and are particularly related to food safety.Graphical abstract

Comparative Evaluation of Root Dentin Microhardness after using Different Standard Irrigating Solutions and Stevia Leaf Extract- An In vitro Study

Introduction: Success in endodontic therapy largely depends on mechanical and chemical debridement of the root canals by using instruments and effective irrigating solutions which are not only important for cleaning and disinfecting the root canals, but also, are capable of altering the chemical and structural properties of dentin. As the microhardness test is sensitive to surface changes of tooth structure, it is useful in making a correlation between irrigating solutions and root dentin microhardness. Aim: To evaluate the effect of different standard irrigating solutions at standard concentrations and Stevia leaf extract (2.5%) on the microhardness of root canal dentin. Materials and Methods: This is an in-vitro comparative study where forty intact single rooted teeth were selected and decoronated to get an apico-coronal length of 10 mm and were randomly divided into four groups as per the irrigant used; Group 1 (control): Irrigation with Normal saline, Group 2: Irrigation with 2.5% Sodium Hypochloride (NaOCl) followed by 17% EDTA, Group 3: Irrigation with 2.5% Stevia extract solution, Group 4: Irrigation with SmearClear solution. They were prepared using ProTaper Universal Rotary Files with intermittent irrigation with the respective irrigating solution. The teeth were then embedded in acrylic resin and subjected to Vicker’s Hardness test and the data obtained were analysed using one way ANOVA test. p<0.05 was taken to be statistically significant. Results: At 500 microns, Vickers Hardness Number (VHN) value was less than at 1000 micron, but was not statistically significant, (p>0.05). Between the groups, the control group showed the highest microhardness at 500 and 1000 microns, namely, 51.27±4.36 VHN and 53.60±5.12 VHN, respectively. Group 3 and 4 showed a comparable reduction in microhardness with Group 3 showing slightly better results (47.98±4.34 VHN and 48.89±5.26 VHN, respectively) as compared to Group 4 (47.36±5.50 VHN and 48.62±5.84 VHN, respectively). Group 2 showed the least value (36.60±5.71 VHN and 37.11±5.82 VHN, respectively). Conclusion: Within the limitations of this study, teeth irrigated with normal saline showed least reduction in microhardness followed by irrigation with Stevia leaf extract solution, SmearClear and Hypochlorite followed by EDTA.

Pressurized hot water extraction of phenolic compounds from leaves of Stevia rebaudiana: An UPLC‐ESI‐MSMS study

AbstractBioactive polyphenolic compounds are present in Stevia rebaudiana leaves and pressurized hot water was applied for their extraction. The extraction was carried out at a constant pressure of 10.34 MPa and the effects of extraction parameters, temperature (100–160°C), time (5 and 10 min), and cycles (1–3) on the polyphenolic composition and content were determined [Correction added on 6 January 2020, after first online publication: the preceding sentence has been updated to reflect the correct temperature from “(10–160°C)” to “(100–160°C)”.]. A total of 33 polyphenolic compounds of four major categories namely phenolic acids, flavonols, flavones, and flavanols were determined in stevia extracts using UPLC‐ESI‐MS2, but the main polyphenolics were mono‐ and diacyl caffeoylquinic acids and quercetin glycosides. The observed pressurized hot water extraction parameters had a statistically significant effect on extraction yield of all analyzed stevia polyphenol subclasses. Cumulative effects of temperature and cycle number did not cause a significant difference in the extraction yield of flavan‐3‐ols. There was no difference in phenolic acids and flavonols with prolonged static extraction time at the highest temperature. Increasing the cycle number minimizes the effect of static time prolongation. The most suitable extraction conditions of stevia phenolic acids and flavanols were found to be at the 130°C and for flavonols and flavones at 160°C at the same extraction time of 10 min and 3 cycles.Practical ApplicationsThe major application of stevia extracts and stevioside is their use as a sweetener and dietary supplement. Apart from the sweet content, Stevia rebaudiana has numerous compounds with bioactive potential such as flavonoids and phenolic acids, sterols, triterpenoids, chlorophylls, alkaloids, lipids, essential oils, and trace elements. Past few years, stevia has attracted significant scientific interest as a natural antioxidant agent. Therefore, in this study, pressurized hot water extraction was optimized using water as generally recognized as safe solvent in order to establish an effective method for the production of stevia leaf extract rich in polyphenols. UPLC‐MS/MS analysis showed 33 different phenolic compounds belonging to the classes of phenolic acids, flavonols, flavones, and flavanols with mono‐ and diacyl caffeoylquinic acids and quercetin glycosides in the highest concentrations, indicating high potential of stevia leaves' extract for use in food and pharmaceutical industries.

Consumption of a Natural High-Intensity Sweetener Enhances Activity and Expression of Rabbit Intestinal Na+/Glucose Cotransporter 1 (SGLT1) and Improves Colibacillosis-Induced Enteric Disorders.

Absorption of glucose, via intestinal Na+/glucose cotransporter 1 (SGLT1), activates salt and water absorption and is an effective route for treating Escherichia coli (E. coli)-induced diarrhea. Activity and expression of SGLT1 is regulated by sensing of sugars and artificial/natural sweeteners by the intestinal sweet receptor T1R2-T1R3 expressed in enteroendocrine cells. Diarrhea, caused by the bacterial pathogen E. coli, is the most common post-weaning clinical feature in rabbits, leading to mortality. We demonstrate here that, in rabbits with experimentally E. coli-induced diarrhea, inclusion of a supplement containing stevia leaf extract (SL) in the feed decreases cumulative morbidity, improving clinical signs of disease (p < 0.01). We show that the rabbit intestine expresses T1R2-T1R3. Furthermore, intake of SL enhances activity and expression of SGLT1 and the intestinal capacity to absorb glucose (1.8-fold increase, p < 0.05). Thus, a natural plant extract sweetener can act as an effective feed additive for lessening the negative impact of enteric diseases in animals.

Safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive: Rebaudioside M produced via enzyme-catalysed bioconversion of purified stevia leaf extract.

The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of the proposed amendment of the specifications for steviol glycosides (E 960) as a food additive, in particular related to rebaudioside M produced via enzyme‐catalysed bioconversion of purified stevia leaf extract. Rebaudioside M (95% on dry basis) is produced via enzymatic bioconversion of purified stevia leaf extract using uridine diphosphate (UDP)‐glucosyltransferase and sucrose synthase enzymes produced by the genetically modified yeasts K. phaffii UGT‐a and K. phaffii UGT‐b, that facilitates the transfer of glucose to purified stevia leaf extract via glycosidic bonds. The Panel considered that the parental strain K. phaffii ATCC 20864 qualifies for the qualified presumption of safety (QPS) approach for safety assessment and, therefore, is considered to be safe for production purposes. The Panel concluded that there is no safety concern for Rebaudioside M produced via enzymatic bioconversion of purified stevia leaf extract using UDP‐glucosyltransferase and sucrose synthase enzymes produced by the genetically modified yeasts K. phaffii UGT‐a and K. phaffii UGT‐b, to be used as a food additive. However, the Panel recommended that the European Commission considers establishing separate specifications for Rebaudioside M produced via enzymatic bioconversion of purified stevia leaf extract in Commission Regulation (EU) No 231/2012.

Antibiofilm and antimicrobial activities of papaya (Carica papaya L.) and stevia (Stevia rebaudiana Bertoni) leaf extracts against three biofilm-forming bacteria

Biofilm is a structural form of a microbial group that is protected by the Extracellular Polymeric Substance (EPS) matrix. The biofilm is considered as the main mediator of infection, and plays a major role in the occurrence of drug resistance. This study was aimed at determining the antimicrobial and antibiofilm activities of papaya (Carica papaya L.) and stevia (Stevia rebaudiana Bertoni) leaf extracts against three biofilm-forming bacteria. The antimicrobial assay showed that papaya leaf extract exhibits higher activity compared to stevia leaf extract in inhibiting the growth of the biofilm-forming bacteria. The optimum condition of papaya leaf extract to inhibit biofilm-forming bacterial growth occurred at 45% and 75% concentrations of the extract (pH 7). A 100% biofilm degradation by papaya leaf extract occurred at pH 6 and pH 9.

Effect of stevia leaf extract powder on sensory characteristics of Amrakhand

Amrakhand is a variation of shrikhand where it is mixed with pureed mango popular in western part of southern peninsula of India; consumers in Gujarat prefer its sweet variety while those in Maharashtra prefer the tangy/soury variety. High sugar content in the Amrakhand contributes to the total energy intake; carbohydrate is the most restricted item in the diet of both dietetic and diabetic individuals. Stevia is a natural sweetener with zero calories and its beneficial influence on human health, there is a great possibility of its use in food industry. The main aim of study was to investigate the sensory quality of Amrakhand prepared by using stevia leaf extract powder at different level of concentrations. Six different concentrations of sucrose and stevia used were 30:70(T1), 25:75 (T2), 20:80 (T3), 15:85 (T4), 10:90 (T5) based on quantity of chakka. Control sample (T0) was prepared from 100:0 sucrose and stevia leaf extract powder concentration. Sensory attributes (colour and appearance, flavor, Mouthfeel, Body and texture, taste and overall acceptability) were judged by panel using 9- point hedonic scale the preferred order of samples was as follows : T1&gt;T2&gt;T0&gt;T3&gt;T4&gt;T5. Amrakhand with treatment T1 (30:70) was more acceptable by the panel of judges.

설탕 대체 감미료로 제조한 커스터드 푸딩의 품질 특성 및 소비자 기호도 조사

In the present study, we substituted sugar with artificial sweeteners (erythritol, fracto-oligosaccharide, tagatose, erythritol with stevia (erythritol: stevia leaf extract = 90:10)) in custard pudding, and compared to the quality characteristics and sensory properties of custard puddings with vario...

Efficacy of stevioside sweetener on pH of plaque among young adults

Stevioside is a natural herbal sweetener extracted from Stevia rebaudiana. An in vitro study has proved the antibacterial efficacy of 0.2% Stevia aqueous solution against Streptococcus mutans and Lactobacillus acidophilus, and the present study was conducted to clinically evaluate the efficacy of Stevia leaf extract and Stevia product on plaque pH, when compared with sucrose solution. A clinical trial was conducted among a sample of 22 undergraduate students who volunteered. After obtaining consent, students were instructed not to brush at night and not to use any mouth rinse during the course of the study. Baseline plaque pH was measured in situ using digital pH meter. Students were asked to rinse for 1 min with 0.2% aqueous solution of Stevia leaf extract and plaque pH was measured in situ at 4 time points (5, 10, 15, and 30 min) after each rinse. After a washout period of 2 days, 10% sucrose and 1% Stevia product solutions were similarly tested. Statistical analysis was performed using analysis of variance (ANOVA) test and repeated measures ANOVA. Tukey's HSD test was used to obtain multiple comparisons. The level of significance was set to be at P < 0.05. At 5, 10, 15, and 30 min, a significant difference in mean plaque pH values was observed between three test solutions (P < 0.000). Post hoc Tukey's HSD test showed that the difference in mean pH values between aqueous Stevia extract and sucrose and Stevia product and sucrose was highly significant (P < 0.000). Stevia leaf extract and commercially available Stevia product did not significantly affect plaque pH values, implying that two solutions are non-fermentable and do not support bacterial survival.

Microencapsulation Stability of Stevia Leaf Extracts of Stevia rebaudiana Bert Using Inulin-Chitosan

Extract of Stevia leaf of rebaudiana Bert has a content that is easily oxidized by the presence of light and heating so it is not stable during storage. A microencapsulation process is carried out which aims to protect the contents in the extract. This study aims to determine the effect of storage temperature on the physical stability of the microencapsulation of Stevia leaf of rebaudiana Bert with a combination of encapsulants inulin chitosan. A study was conducted to determine the effect of temperature on the mi-croencapsulation stability of Stevia leaf of rebaudiana Bert over a period of 1 month. Tests carried out on the microencapsulation of Stevia leaf of re-baudiana Bert include the examination of the physical parameters of the microcapsules, namely the microencapsulation yield, moisture content, sol-ubility, flow rate, non-encapsulated and encapsulated extracts content and determination of particle distribution and morphological form. The test results show that the storage temperature does not affect the microen-capsulation stability of Stevia leaf of rebaudiana Bert, because the SEM test results did not change i.e. the particle size distribution of 1 - 1000 μm. The average yield obtained from making microencapsulation of Stevia leaf extract of rebaudiana Bert was 98.20%. Storage temperatures of 5？C, 25？C and 40？C affect the physical stability of the microencapsulation of Stevia leaf extract of rebaudiana Bert due to changes in the profile of physical characteristics during storage.