جستجوی مقالات مرتبط با کلیدواژه « stevioside » در نشریات گروه « صنایع غذایی »

Spirulina platensis is biomass rich in protein, iron and amino acids, vitamins, unsaturated fatty acids, antioxidants, and minerals. The aim of producing dairy desserts with Spirulina platensis is to create varieties in consumer food products, develop dairy products, and create enjoyable foods with nutritional characteristics appropriate for various age groups, especially children. The effect of multiple levels of spirulina (1-3% by weight), stevioside sweetener (0.5-1.5% by weight), and corn starch (1-3% by weight) on the characteristics of a dairy dessert were examined. Moreover, formulation optimization with variables at different levels was determined by applying the response surface method (RSM). The results indicated that the most influential parameter in the color, protein, and iron of dessert samples was the amount of spirulina. The amount of corn starch significantly affected the dessert tissuechr('39')s springiness, gumminess, chewing ability, stiffness, and viscosity in all samples (p<0.05). According to the results, the optimal sample formulation was selected with stevia composition at 0.05%, Spirulina platensis at 3%, and corn starch at 1% with a utility coefficient of 0.96. The optimal sample in the production laboratory and chemical, rheological, and color parameters were also evaluated. The results showed that the difference between the samples produced based on the optimal formulation and the values predicted by the software was not significant, indicating the modelchr('39')s high efficiency in predicting the quality properties of the produced dessert.

In order to reduce the sugar consumption in the pastille formulation and improve its nutritional value using Spirulina platensis microalgae, the effect of sugar replacement with stevioside-isomalt, gelatin replacement with Persian gum and effect of using spirulina as a bioactive compound on the physicochemical and textural properties of pastilles were investigated. In order to optimization the production conditions of enriched diet pastille, the response surface method (RSM) in the form of a central composite design were used in 5 levels of sugar replacement with stevia-isomalt (0, 25, 50, 75, 100%), gelatin replacement with persian gum (0, 25, 50, 75,100%) and Spirulina (0, 0.25, 0.50, 0.75, 1%). The results of physicochemical, textural and sensory properties of the selected product were evaluated during 0, 15, 30, 45 and 60 days and compared with the control sample. The results showed that an increase in the percentage of sucrose replacement with stevioside-isomalt and gelatin replacement with persian gum, resulted in an increase and decrease the hardness, respectively. Density and adhesiveness decreased and increased significantly with increasing percentage of sucrose replacement with stevioside-isomalt, respectively. Among the investigated formuls, samples containing 13% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.28% Spirulina; and 60% sucrose replacement with stevioside-isomalt, 100% gelatin replacement with persian gum and 0.02% Spirulina were determined as the best formulation. Comparison between treatments revealed a moisture reduction and density increment of the optimal samples (p<0.05), while the hardness of the optimal samples did not significantly change during storage time (p>0.05). Results of sensory analysis indicate that control sample had better sensory characteristics (taste, after taste, texture and overall acceptability) than the other samples. The addition of Spirulina platensis microalgae as a functional supplement can improve nutritional properties, especially protein and minerals such as iron in the product.

Obesity, diabetes, and cardiovascular disease are the most common diseases in industrial societies, and for this reason, the design and production of low-calorie, reduced or sugar-free foods has been highly regarded as a strategy. Masghati is a traditional Iranian confection with about 25% sugar content and therefore reduction of sugar causes some challenges in the texture and sensory properties of product. In this study, the sugar content of Masghati was replaced using different percentage of isomalt, stevioside and sucralose. Physico-chemical properties (pH, acidity, ash, moisture content, brix and total sugar), texture and sensory evaluation (taste, odor, color, texture, sweetness, overall acceptance) of different treatments were tested immediately after production and during storage time. The results showed no significant difference in pH, acidity and ash content of different treatments (p≤0.05). The addition of isomalt more than 50% w/w reduced the moisture content of the product while the firmness and brix increased the moisture content of the product. Addition of different amounts of stevioside and sucralose did not affect the overall acceptability of the evaluators but adding high amounts of isomalt reduced the overall acceptability and score. The use of sugar substitutes reduced the total sugar content in the Masghati and the lowest total sugar content (11.98%) was measured in the sample containing 50% (w/w) isomalt + 50% (by sweetness) stevioside + 25%(by sweetness) sucrose. In general, the results of this study showed that the combination of isomalt and stevioside is a good alternative to sugar in the production of dietary Masghati with reduced sugar.

Gummy candies are popular foodstuffs among consumers that despairingly suffer from two primary concerns of low nutritional value and high sugar contents. This study mainly tried to shed light on the possibility of producing functional and diet gummy candy by exploiting gelatin, various inulins (TEX and CLR), and stevioside (biosweetner), especially targeting consumers with obesity and diabetes epidemics. Six different concentrations (1, 2, 3, 4, 5, and 6 percent) of TEX (in combination with 9, 8, 7, 6, 5, and 4 percent of gelatin, respectively) and five concentrations (1, 2, 3, 4, and 5 percent) of CLR (in combination with 9, 8, 7, 6, and 5 percent of gelatin, respectively) were employed. In final formulation, sugar was completely eliminated and a fixed content of stevioside was supplanted. The empirical results lend credibility on the fact that gelatin cannot be supplanted by inulin completely. Based on our preliminary experiments, 17 different gummy candy formulations were produced and their extensibility (using texture profile analyser), sensory evaluation, and moisture content were investigated. In terms of mechanical properties, results showed the amounts of peak load, work, and final load measures reduced conspicuously in the sample which was made up of inulin and sucrose as well as the one with inulin and stevioside. Nevertheless, no significant difference was observed in deformation at peak load in comparison to conventional one. Furthermore, regarding sensory evaluation, the sample associated with 4g gelatin, 6g inulin (TEX), and 35g sucrose as well as the sample with 6.4g gelatin, 10g inulin (TEX), and 0.1g stevioside (when subject to oven for 12 hours) achieved the highest acceptance. Therefore, the results were optimistic harbingers of introducing a novel gummy candy that not only was health-friendly product but also enticed consumers’ pleasures.

Stevioside is a natural sweetener which is extracted from the leaves of Stevia Rebaudiana Bertoni plant that doesn''t have the role of calorie cleansing and doesn''t have the effect on increasing the level of blood glucose. The purpose of this research is to consider the possibility of dietary biscuit production during the substitution of stevioside in three levels of 0%، 50%، and 100% with saccharose. The results showed that the substitution of stevioside instead of sccharose hasn''t meaningful effect on the percentage of ash، fat and protein in biscuit but by increasing the percentage of stevioside in biscuit formulation، it was discovered that the moisture and product pH will increase meaningfully، also the results of calorie calculation showed that the calorie content of product will decrease 13. 3% when stevioside was substituted with saccharose by increasing the percentage of stevioside in biscuit formulation، the increasing of samples diameter and decreasing of diagonal and extension coefficient. The texture analysis of biscuit samples showed the decreasing of the hardness of product texture by increasing the percentage of stevioside (p<0. 05). The results of image processing showed the increase of parametes L٭ and b٭and the decrease of parameter a٭ during sugar deletion. Finally، sensory evaluation results of three biscuit formulations indicated more acceptance of prepared sample of steviosid 50%. Totally، prepared biscuit by using stevioside 50% can be introduced as the best sample.