PENGARUH PENAMBAHAN SERBUK DAUN STEVIA DAN PEKTIN DAUN CINCAU HIJAU TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK SELAI BUAH NAGA MERAH
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Dragon fruit can be processed into a jam with sugar, pectin, and acid addition. Pectin can be extracted from natural ingredient such as green grass jelly leaf. Stevia leaf powder can be added to a jam as natural sweetener. This study used factorial randomized block design with 3 levels concentration of pectin (0.75%, 1%, 1.25%) and 3 levels concentration of stevia powder (0.5%, 0.75%, 1%). The analyzed parameter such as water content, pH, spreadability, color intensity, total dissolved solid, and organoleptics. Based on the result, there was an interaction between the pectin concentration of green grass jelly leaves and the concentration of stevia leaves on texture and colour of dragon fruit jam.Keywords:
Pectin
Stevia
Ingredient
Stevia
Stevia rebaudiana
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Stevia rebaudianais a natural herbal low calorie sweetener of the asteraceae family. The study was conducted to determine the effect of consumption of stevia extract on selected 20 hypercholesterolemic women. The preparation of stevia extract was standardized in the laboratory, 20 ml of extract was used to intervene one subject in a glass of water (200ml). The results revealed that the consumption of stevia extract reduced the levels of cholesterol, triglyceride, LDL-C significantly while an increased in HDL-C was noted which is desirable. Thus it is concluded that stevia extract have hypolipidaemic effect and can be used to reduce the risk of CVD in future.
Stevia
Stevia rebaudiana
Lipid Profile
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1Laboratory of Food and Usable Subjects Analysis, Voivodeship Sanitary Epidemiological Station in Poznań, Poland 2Department of Food Service and Catering, Poznań University of Life Sciences, Poland
Stevia
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Food Products
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Stevia is one of natural sweetener a substitute for sugar low calorie. Stevia start widely used as many consumers want sweetening healthy. Stevia leaf powder was used to develop an kefir as sweetener replacer to sugar. The objective of this research was to determine the best percentage of using stevia leaf flour as substitution ingredient on kefir based on total sugar, acidity, total solids and sineresis kefir. The materials research were fresh milk, kefir grain, and stevia leaf flour. The research method was using experimental design with four treatments and four replications. The treatments were P1 0.5 % stevia leaf flour, P2 0.75% stevia leaf flour P3 1% stevia leaf flour and P4 1.25% stevia leaf flour. The data were analyzed by ANOVA and if there were significant effect then would be continued by Duncan’s Multiple Range Test (DMRT). The result showed that substituting sugar using stevia leaf flour gave highly significant different effect (P<0.01) on total sugar, acidity, total solids and sineresis kefir. It can be concluded that the kefir with the used 1.25% stevia leaf flour gave the best result with the total sugar was 6.82 , acidity was 0.55%, total solids was 11.75%, and sineresis was 23.75%.
Stevia
Stevia rebaudiana
Ingredient
Kefir
Completely randomized design
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Stevia
Ice cream
Stevia rebaudiana
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The molecular structure and physicochemical properties of stevia are introduced,and its functions and characteristics elaborated.As a natural low-caloric sweetener in the market,stevia should be widely used in the food and beverage industries due to its great advantages.The dosages of stevia in food and beverages were described through practical examples of use.
Stevia
Food additive
Stevia rebaudiana
Beverage industry
Artificial Sweetener
Steviol
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Stevioside is natural sweetener isolated from the leaves of plant stevia and it is up to 300 times sweetener than sucrose, since it is a sweetener with no caloric value and with proven non-toxic effect on human health.Steviol glycosides are used as a sweetener in many industrial foods, such as soft drinks or fruit juices.So, two field experiments were conducted at Mallawi Agricultural Research Station, El-Minia Governorate during 2014 and 2015 seasons to deduce the effect of different sources of nutrient, i.e.Control (80 kg N fed -1 ), K-humate + (40 kg N fed -1 ), biofertilizer +(40 kg N fed -1 ) and compost + (40 kg N fed -1 )] and number of cutting , i.e. 1 st , 2 nd and 3 rd cutting on yield and quality of stevia (Stevia rebaudianaBertoni) under Middle Egypt conditions.The obtained data pointed out that different sources of nutrient had a significant effect on plant height, fresh plant weight, dry plant weight, fresh leaves weight/plant, dry leaves weight/plant, N, P and K % of stevia leaf, fresh biomass yield, dry biomass yield , fresh leaves yield, dry leaves yield and fresh stem yield, total stevioside % (St %), rebaudioside A% (Rb%), stevioside yield and rebaudioside A yield of stevia in two growing seasons.The studied cutting number of stevia had a significant influence on plant height, fresh plant weight, dry plant weight, fresh leaves weight/plant, dry leaves weight/plant, dry leaves weight: dry stem weight, P % of stevia leaf, fresh biomass yield, dry biomass yield, fresh leaves yield, dry leaves yield and fresh stem yield and dry stem yield of stevia, rebaudioside A%, total stevioside yield (kg/fed) and rebaudioside A yield (kg/fed) of stevia rebaudiana in two growing seasons.From the present study, it may be concluded that the application of compost at 2.0 ton/fed+(40 kg N fed-1) with 3 rd cutting was the best treatment for improving the yield and quality of stevia (Stevia rebaudianaBertoni) and is advisable because it is achieved the highest value of rebaudioside A(102.80 kg/fed) of stevia.This helps in reducing the great gap in sugar production, which amounted to 0.7 million tons between production and sugar consumption at the national level production under the experimental conditions.
Stevia
Biofertilizer
Stevia rebaudiana
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Stevia is a plant native to South America that has been used as a sweetener for hundreds of years. Today, zero-calorie stevia, as high-purity stevia leaf extract, is being used globally to reduce energy and added sugar content in foods and beverages. This article introduces stevia, explaining its sustainable production, metabolism in the body, safety assessment, and use in foods and drinks to assist with energy reduction. The article also summarizes current thinking of the evidence for the role of nonnutritive sweeteners in energy reduction. Overall, stevia shows promise as a new tool to help achieve weight management goals.
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Stevia rebaudiana
Low calorie
Sustainable Energy
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The prospects for the use of a plant raw material – stevia as a natural sweetener for obtaining sweet extracts have been substantiated. Literary research has been conducted on the expediency of carrying out preparatory operations of stevia-raw material in order to intensify mass exchange processes during extraction; their necessity has been theoretically justified.
A number of studies have been conducted with the aim of intensifying the process of extracting the dry mass of stevia leaves. Preliminary preparation of stevia was carried out – crushing (using a laboratory crusher – A1-DM2R) and subsequent sieving to the average size of the leaf fraction – 3.9±0.1 mm.
It is proposed to use whey from the production of sour milk cheese to obtain sweet extracts of stevia for their further use in the food industry.
It has been established, that the highest efficiency of the extraction process of the prepared dry stevia leaf mass is achieved with a hydromodule – 1:15. Carrying out the process under these conditions allows to achieve the highest degree of extraction of extractive substances – 29.9.
The results of the experimental studies, obtained and presented in the article, can be used to carry out further physicochemical analyzes of the quality of the obtained stevia extracts and the possibility of combining them with a milk base to obtain a dietary range of food products
Stevia
Crusher
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