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Agriculturae Conspectus Scientificus, Vol. 78 No. 1, 2013.

Pregledni rad

Stevia rebaudiana Bertoni - A Review of Nutritional and Biochemical Properties of Natural Sweetener

Jana Šic Žlabur orcid id orcid.org/0000-0002-3232-585X ; University of Zagreb, Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Sandra Voća ; University of Zagreb, Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Nadica Dobričević ; University of Zagreb, Faculty of Agriculture, Department of Agricultural Technology, Storage and Transport, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Damir Ježek ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Process Engineering, Pierrotijeva 6, HR- 10000 Zagreb, Croatia
Tomislav Bosiljkov ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Process Engineering, Pierrotijeva 6, HR- 10000 Zagreb, Croatia
Mladen Brnčić ; University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Process Engineering, Pierrotijeva 6, HR- 10000 Zagreb, Croatia

Puni tekst: engleski pdf 683 Kb

str. 25-30

preuzimanja: 1.360

citiraj

Sažetak

Stevia as a natural sweetener with zero calories, and proven non-toxic effects on human health, recently found widespread use in the food and baking industry. Steviol glycosides that are concentrated in the plant leaves are: even 300 times sweeter than sucrose, heat-stable and well tolerate low pH-values. These are all characteristics that popularize this plant in its application as a natural sweetener in consummation and everyday use. This review provides an insight into: the possibilities of applying stevia as a sweetener for commercial purposes; biochemical and nutritional content of the stevia leaves; the basic techniques of its cultivation, and use of stevia leaves as a basic raw material for the various stevia products.

Ključne riječi

glycoside; stevioside; rebaudioside A; processing capabilities of stevia; phytochemicals

Hrčak ID:

99317

URI

https://hrcak.srce.hr/99317

Datum izdavanja:

27.3.2013.

Posjeta: 3.292 *