جستجوی مقالات مرتبط با کلیدواژه « اینولین » در نشریات گروه « پزشکی »

Metabolic syndrome refers to a set of metabolic disorders related to obesity, such as abdominal obesity, increased body fat mass, lipid disorders, hypertension, increased blood glucose, and insulin resistance. The present study was conducted with the aim of determining the effect of 8 weeks of CXWORX exercises combined with inulin consumption on some indicators of oxidative stress in obese women with metabolic syndrome.

Forty eight obese women with metabolic syndrome in the age range of 30 to 40 years were randomly divided into Control, inulin, CX exercise and combined groups were included. Subjects were present in the laboratory environment and 5 cc of blood was taken from their brachial vein. Blood sample was taken to measure malondialdehyde and xanthine oxidase (pre-test). Then the aforementioned interventions were performed on the studied groups for a period of 8 weeks. Finally, blood sampling was done again to measure the variables (post-test).

The results of the correlated t-test revealed that in all three groups, the intervention led to a significant decrease in malondialdehyde compared to the pre-test; However, xanthine oxidase variable did not change significantly in the exercise group and significantly decreased in the inulin and combined groups compared to the pre-test. ANOVA results revealed that compared to the control group, the amount of malondialdehyde is significant only in the combined group (P≤0.05). The amount of this variable in the combined group decreased significantly compared to the exercise and inulin group (P≤0.05). No significant difference was observed between the exercise and inulin groups (P>0.05). Amount of xanthine oxidase, a significant difference had between the inulin and combination groups with the control group (P≤0.05). No significant difference was observed between the exercise and inulin groups (P>0.05). Despite this, a significant difference in xanthine oxidase levels was observed between the combined group with the exercise and inulin groups (P≤0.05).

Based on the available findings, it is concluded that the implementation of CX exercises combined with the use of inulin reduces the oxidative stress function more than the application of each of them alone in women with metabolic syndrome.

Bread is one of the most important components of the diet all over the world. Failure to obtain the unique properties of gluten protein has made it difficult to obtain the desired properties of gluten-free bakery products. Inulin is one of the soluble nutritional fibers widely used in the food industry.

Textural, physicochemical, sensory and shelf life characteristics of inulin in gluten-free bread samples based on rice-acorn flour (70:30) enriched with 10% w/w-1 prebiotic inulin with different degrees of polymerization (less than 10, more from 23 and 60-2) and the conditions of mixed fermentation based on sourdough [MF-SD] were investigated.

Results indicated that MF-SD and using long-chain inulin was able to form a structure able to hold the gases produced during the fermentation and expanded through cooking process and improve the textural characteristics, which seems to be due to its potential ability to form a gel. Additionally, highest inulin stability is also observed at this sample. So that the optimized technological characteristics and lowest inulin loss ration (31% w/w-1) is found at gluten-free bread samples containing 30% w/w-1 of acorn flour and long-chain inulin fermented by MF-SD (A30R70SL).

The use of long-chain inulin is recommended to achieve desirable technological characteristics and high nutritional value in the formulation of gluten-free bread.

Cocoa milk is one of the most popular non-fermented dairy products, but due to its high levels of sucrose, it might cause diabetes and tooth decay in children. Due to the fact that today the tendency to consume natural foods is increasing with low calories and high shelf life, therefore, replacing sucrose with other sweeteners, especially natural ones, will be important. In this study, the aim is to optimize and achieve the highest percentage of viscosity and overall acceptance as well as reducing the amount of sedimentation and particle size that is one of the important quality indicators of cocoa milk in consumer acceptance.

For this purpose, treatment was performed based on cocoa milk formulation and based on the highest level of response. Independent variables included inulin (2 to 8%), chia seed gum (0.1 to 0.5%), stevia (50 to 100%) and whey protein concentrate (1 to 3%) and response variables, consisting of viscosity, particle size, sediment percentage and overall acceptance were considered. The functional relationship between the parameters affecting the cocoa milk formulation was determined using the Box Behnken experimental design.

Based on the selected models, the optimal formulation was selected by the software consisted of 99.7% inulin, 70% stevia, 0.346% chia seed gum and 1% whey protein.

The presence of inulin, stevia, chia seed gum and whey protein in cocoa milk formula improved the effective properties such as increasing viscosity, reducing sedimentation and cocoa milk particle size in promoting marketability and product acceptance by consumers. Therefore health-promoting in cocoa milk formulation can lead to the production of useful products while maintaining quality and sensory properties.

 Today, the demand of consumers for using healthier foods that are useful in the treatment and prevention of diseases has increased. The food industry's focus on such pragmatic foods has led to a new generation of products with a new level of beneficial compounds. Also, due to the low intake of essential fatty acids and antioxidants in the daily diet, it is necessary to compensate by consuming foods containing these compounds. In society today, mixed drinks have a special place. Therefore, this study aimed to produce a new beneficial drink using the walnut kernel, based on whey powder and inulin.

 For this purpose, the formulation of this drink includes walnut kernel (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and sensory properties improver (0.1, 0.2 and 0.3 % by weight) was optimized for physicochemical properties (degree brix, viscosity, pH and dry matter) and sensory properties (taste, texture and general acceptance) by the response surface methodology.

 The study of physicochemical properties showed a high effect of whey powder on the viscosity of the produced beverage and a decreasing effect of walnut kernel on the pH and increasing it on the brix of the produced beverages. The results showed the high importance of whey powder in most sensory properties. Also, whey powder-inulin interaction was recognized as the most important interaction in the analysis of interactions on sensory properties.

In general, the results showed that the product containing 5% whey powder, 7% walnut kernel and 0.3% inulin had the best result in terms of physicochemical properties and sensory properties.

The inclination to manufacture beneficial dairy products has increased in recent years, as consumers pay more attention to food products with adequate sensory qualities and health benefits.

The current study looked first at the anti-diabetic efficacy of milk fermented by Lactobacillus delbrueckii, and Lactobacillus helveticus strains isolated from traditional yogurt as well as co-culture of two-strain based on the inhibitory activity of alpha-amylase and alpha-glucosidase enzymes for the production of functional fermented milk. Then, added 1% inulin as an appropriate and applied prebiotic to fermented milk resulting from the combination of two strains and evaluated physicochemical, anti-diabetic, anti-oxidant, proteolysis rate, and population of bacteria during 19 days at 4°C.

The results indicated that milk fermented with two-strain bacterial intercropping had stronger inhibitory activity on alpha-amylase (45%) and alpha-glucosidase (35%) than single strains of Lactobacillus delbrueckii and Lactobacillus helveticus (p<0.05). The addition of inulin increased the inhibitory activity of alpha-amylase (20%) and alpha-glucosidase (33%) at the end of fermentation, respectively. During storage at 4°C, the composition two bacterial strains and inuline significantly increased the population of bacteria, acidity and viscosity and significantly reduced the pH and proteolysis rate of fermented milk. However, there was a decrease in antioxidant and antidiabetic activities.

The results revealed that both bacterial strains in combination with inulin have the capacity to produce functional food.

 Today, considering the daily growth rate of cardiovascular diseases, the tendency for consumption of low-fat products and use of plant-based foods such as nuts and seeds depending on the profile of fatty acids is increasing. Functional products are foods that go beyond basic nutritional needs, have valuable properties and health for the human body. Due to the use of chemicals (such as dyes, sweeteners, preservatives, etc.) in beverages and their adverse effects on human health, researchers today are looking for ways to optimize traditional and natural beverages. Meanwhile, in the society today, mixed drinks have a special place. Therefore, the purpose of this study was to produce a new useful drink using walnut kernel, based on whey powder and inulin.

 For this purpose, to evaluate the sensory properties, the formulation of this drink includes walnut (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and improves sensory properties (0.1, 0.2 and 0.3% by weight) was optimized by the response surface methodology.

 The best overall sensory property was that of the formulation containing 5% whey powder, 7% walnuts, and 0.3% inulin. Due to the high importance of whey powder in most sensory properties as well as whey powder-inulin interaction, the most important interaction in the analysis of interactions on sensory properties was recognized.

The use of powdered cheese, walnut kernels and inulin in appropriate proportions leads to the production of a drink with high acceptance by the tasting judges, which can be used as a healthy and useful snack.

Food fortification is a way to compensate for the lack of micronutrients in society, which is used by all countries in the world to minimize or control the lack of essential nutrients. Meanwhile, the cream cheese is a suitable carrier for fortification due to its wide range of uses. The aim of this study was to fortify the low-fat cream cheese based on β-cyclodextrin / inulin nano emulsions with vitamins D and E. Nano emulsions were prepared with 400, 450 and 500 units of vitamin E and 5, 10 and 15 micrograms per gram of vitamin D. Free radical scavenging tests (antioxidant activity), trapping rate, release rate and nano emulsions size were evaluated. The cream cheese tests consisted of the assessments regarding percent acidity, fat, moisture contents, textural properties (hardness, adhesion and elasticity) and peroxide index. Sensory characteristics (taste, texture, appearance, aroma and overall acceptance) were assessed by a 5-point Hedonic method. The results showed that by increasing the use of these two vitamins, the morphological properties of nano emulsions changed and their size increased. Trapping rates ranged from 65 to 98% and release rates ranged from 61 to 84%. The results showed that during the storage period of the cheese in the time intervals of production days, fifteenth, thirtieth, forty-fifth and sixtieth day storage, the index of hardness, adhesion, acidity and peroxide number increased significantly (p≥0.05). Moisture content, elasticity index and sensory characteristics decreased significantly (p≥0.05). The fat content of treated cheese did not show significant differences with the control sample (p <0.05). Considering all physicochemical properties as well as the results of sensory evaluation, the treatment with 450 units of vitamin E and 5 micrograms per gram of vitamin D was selected as the optimal treatment.

 Prebiotics are indigestible substances in the upper gastrointestinal tract that have a positive effect on the health host improvement due to the stimulation of growth and activity of a group of beneficial bacteria in the colon (probiotics). Short-chain fructooligosaccharides such as β-glucan fibre, resistant starch, pectin, inulin and many indigestible carbohydrates are examples of prebiotic compounds. Inulin is a storage biological polymer composed of D-fructose molecules with β (1  2) bonds, which at the end has a D-glucose molecule with α (2   1) bond. Inulin configuration and arrangement of fructose monomers causes inulin to be indigestible in the human gastrointestinal tract and Inulin doesnchr('39')t increase blood sugar levels. Also, inulin has beneficial effects on the composition of the intestinal flora, minerals absorption, the combination of blood lipids and the prevention of colon cancer. Inulin stimulates the growth of health beneficial microorganisms while inhibiting enteropathogenic bacteria. The beneficial microorganisms ferment inulin and produce acids including short-chain fatty acids that lower the pH in the colon and inhibit pathogens. The amount of inulin in different plants varies from 1% in bananas to more than 15% in chicory root. Fructan-type inulin is found mainly in a variety of dicotyledonous plants belonging to the genus Astrases, including chicory, Jerusalem artichoke, artichoke, dandelions and dahlia. The present study introduces the most common of salutary prebiotic combinations, especially inulin.

Today, the food consumption culture has changed in societies, and as a result, the need to produce a variety of new products such as enriched beverages has increased. Enrichment of beverages with functional components like probiotics and prebiotics is a recent progress in the field of beverage production.

In this study, suitable amount of inulin as a prebiotic compound was used, and the malt beverages produced by probiotic bacteria including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum were investigated.

In general, the viability of probiotic bacteria in synbiotic malt beverage decreased but remained in the standard range >107 during the refrigerated storage. After 28 days of storage, Lactobacillus acidophilus had the lowest count among the prebiotic bacteria. pH and acidity of the samples were decreased and increased, respectively due to the addition of probiotic strains. The results showed that the amount of sugar and Brix of the samples decreased with increasing of storage time. The amount of ethanol was lower than 0.1% in all samples. Moreover, the content of phenolic compounds was increased in all samples except the control counterpart during the storage time due to the hydrolysis of glycosylic phenolic compounds and production of free phenols. The results of antioxidant tests revealed that the antioxidant activity of samples also improved during fermentation.

The sample containing 2.25% inulin and 2.25% sucrose was selected as the optimum sample. After 28 days storing of the synbiotic malt beverages at a refrigerated temperature, the probiotic bacteria showed a standard viability. Moreover, samples containing probiotic bacteria had a higher antioxidant activity in comparison with the control sample. In general, the results of this research proposes that we can produce a synbiotic malt beverage with appropriate biochemical and nutritional properties by using proper probiotic strains

The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese.
In this study, prebiotic compounds consisting of inulin and lactulose (solely or in combination together) and Lactobacillus casei were used to produce probiotic ultrafiltrated Feta cheese. The survival of Lactobacillus casei and physicochemical and sensory properties of probiotic ultrafiltrated (UF) cheese concerned with different storage days (1, 15, 30, 45 and 60 days) were evaluated.
pH values for all the cheese samples were decreased significantly (P In this research work, the final synbiotic cheese containing more than 107 CFU/g viable Lactobacillus casei at the end of storage might be regarded as a probiotic product. The prebiotic compound has improved sensory and physicochemical properties as well as viability of Lactobacillus casei in probiotic ultrafiltrated Feta cheese as compared to the control.

Synbiotic ice cream contains probiotic bacteria and prebiotic compounds. It has beneficial effects on human health especially children who are the main cosumers of this product. The aim of this study was to investigate the effect of inulin on viability of probiotic bacteria and the physical, chemical and sensory properties of fermented and non-fermented synbiotic ice cream.
Synbiotic ice creams containing probiotics (Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5) were produced by fermented and non- fermented methods with added inulin (1% and 2%). The viability of the probiotics and physical, chemical and sensory properties of the samples were evaluated during 16 weeks of storage at -20 C˚.
The viability of probiotic bacteria in the samples containing 2% inulin was significantly higher than the samples containing 1% inulin. In these samples, the number of probiotics on the first day after production was 6.9 log cfu / mL and reached 6.83 log cfu / mL after 16 weeks. The addition of inulin had significant effect on overrun and melting point of the samples (p Sample with 2% inulin produced by the fermented method scored better in terms of physical properties and sample with 2% inulin produced by the non-fermented method had the highest scores in terms of chemical and sensory characteristics.

Malt extract (because of specific sensory and nutritional properties) is one of the most widely consumed beverages in the world. Enrichment of beverages with functional ingredients such as prebiotics as a substitutive of sucrose can be used to improve public health practice. So, the aim of this research is production of prebiotic malt extract in laboratory scale by replacing sucrose with inulin and investigating its physicochemical properties.
Malt with Razak and inulin alone or in combination with sucrose with specific ratios (inulin 3%, inulin 1.5%, sucrose 1.5%, and sucrose 3%) were prepared, and after pasteurization, maintained at 4 and 25 ° C for every 2 months (4 months). Then physical and chemical tests (including pH, Brix, pH and color) were done on the samples.
The Brix of samples correlated with the amount of inulin. The samples with maximum and minimum levels of Brix were inulin 3% and control, respectively. Also addition of inulin, and consequently, reducing the amount of sucrose led to decreasing the samples’ pH during storage (p-value≥0.05). At the beginning, pH in the samples containing inulin was the highest, which was decreased during the storage time. In all cases, the pH levels were not changed significantly but in the samples with inulin 3%compared to inulin1.5%, the pH levels were less decreased. Moreover, the reducing amount of inulin caused increasing the acidity of the samples. According to investigations, the increased amount of inulin was correlated with increasing the color and turbidity of the samples because of reducing light scattering. The changes of color during storage at 4 and 25 ° C were not significant (p-value≥0.05).
The results showed that addition of inulin to malt extract had no significant adverse effect on the physicochemical properties of the product. However, it could improve the nutritional characteristic of the product by production of a probiotic beverage, and thus have health effects on the public health and be an effective suitable alternative of sucrose. Keywords: Malt extract, Prebiotic, Inulin

Fortification of fruit juices with new functional ingredients including prebiotics is one of the recent progresses in the juice field. So the objective of this study was to evaluate the effect of addition of some prebiotics on the physicochemical and sensory properties of grape juice at 4 and 25°C. Prebiotic compounds (inulin and tagatose) and sucrose with specific proportions were added to the samples. After pasteurization, the samples were placed at 4°C (refrigerator temperature) and 25±2°C (room temperature) for 3 months. Then their Brix, pH, acidity, total sugar and sensory properties were evaluated with the time intervals of one month. pH, brix and acidity of all treatments did not show statistical significant differences during 90 days of storage at 4 and 25°C (P>0.05). While total sugar content of all treatments decreased significantly during this time (P<0.05) the greatest decrease was seen in the treatment with 6% of inulin at room temperature with 53% loss (decrease from 21.5 to 10.1 g/100g), while the lowest increase of transparency (65%) reported for this treatment. The results further showed that the most desirable sense of taste with 8.1 score in zero time storage period and 7.9 in the third month of storage at 4°C belonged to the control sample, and it was observed addition of prebiotics reduced the sensory acceptability from the perspective of sensory evaluators. Fortification of juices such as grape juice with new functional ingredients including inulin and tagatose with or without sucrose (short chain inulin 3%/sucrose 3% and tagatose 3%/ sucrose 3%) with respect to the sugar replacement is possible.

Fortification of drinks with new functional ingredients including prebiotics is one of the recent progresses in the juice field. So the objective of this study is to evaluate the effects of addition some prebiotics on physicochemical and sensory properties of orange juice. Then prebiotic compounds (inulin and tagatose) and sucrose with specific proportions were added to orange juice and pasteurized by at 90°C. Orange juice samples were placed at 4°C (refrigerator temperature) and 25°C (environment temperature) for 3 months and physicochemical (Brix, acidity, sucrose content and pH) and sensory properties of samples were evaluated with time intervals of one month. The results showed that pH, brix and acidity of all treatments didnt show statistical significant differences during 90 days of storage (P>0.05). While total sugar content of all treatments decreased significantly during this time (P<0.05), as the greatest decrease was seen in treatment I-3/S-3 at environment temperature with 33.7% lost. While reported no change in the transparency of this treatment (P>0.05). While storage of treatment at environment temperature decreased the acceptance of flavors (P<0.05). The result of this project showed that inulin in combination with sucrose and tagatose was suitable for production of functional juice with good organoleptic properties.

There is a high prevalence of chronic diseases such as type 2 diabetes in most populations. Therefore, interest in use of functional foods for the control of such diseases is of importance. The present study was designed to compare the effects of inulin and oligofructose-enriched inulin on glycemic indices and blood pressure in women with type 2 diabetes. In this clinical trial, 76 women with type 2 diabetes were randomly assigned to one of the three groups. The intervention groups received 10g/d oligofructose-enriched inulin (n=27) or inulin (n=24) and the control group (n=25) received 10g/d maltodextrin for 8 weeks. Dietary intakes, anthropometric measurements, glycemic index and blood pressure were measured at the baseline and after 8 weeks of supplementation. Data were analyzed using SPSS software (version11.5). Paired, ANOVA and ANCOVA were used to compare quantitative variables. At the end of the study significant decrease was observed in energy and carbohydrate intake, anthropometric indices, systolic blood pressure, HbA1c and serum insulin in intervention groups compared with the placebo group (P<0.05). Decrease in carbohydrate intake (16.50%), serum insulin (18.50%) and insulin sensitivity index (QUICKI) (16.70%) was significant in inulin as compared to oligofructose-enriched inulin group. Probably, supplementation of diabetic women with fructans in particular with long chain fructan (inulin) via improving food intake, glycemic indices and blood pressure contributes to the management of type 2 diabetes.

Considering the high prevalence of oxidative stress and lower total antioxidant status in type 2 diabetic patients, the aim of the present study was to investigate the effects of inulin on total antioxidant capacity, glutathione peroxidase, superoxide dismutase and catalase activities in these patients. In this controlled, randomized clinical trial, 49 women with type 2 diabetes were assigned into two groups. Patients in the intervention group (n=24) received 10g/d inulin and patients in the control group (n=25) received 10g/d maltodextrin for 8 weeks. Dietary intakes, anthropometric measurements, total antioxidant capacity, glutathione peroxidase, superoxide dismutase, and catalase activities were measured both at the baseline and at the end of the study. Statistical analyses were performed using SPSS 11.5 software, and the statistical analysis of covariance and paired-samples t-test were done. At the end of study, there was a significant decrease in fasting blood sugar (8.40%), HbA1c (10.40%) and a significant increase in total antioxidant capacity (18.80%) and superoxide dismutase activity (4.40%) in inulin compared to maltodextrin group (p<0.05). Change in glutathione peroxidase and catalase activities was not significant in inulin compared to maltodextrin group. All variables except glutathione peroxidase in the inulin group significantly increased at the end of study compared to baseline. The changes of variables in the maltodextrin group were not significant. Inulin supplementation may improve antioxidant indices in women with type 2 diabetes.

Diabetes mellitus is a metabolic disease characterized by hyperglycemia together with biochemical alterations of lipid profile, insulin resistance and inflammation. Considering the high prevalence of hypertension, dyslipidemia and inflammation in type 2 diabetic patients, the aim of the present study was to investigate the effects of inulin on lipid profile, inflammation and blood pressure in women with type 2 diabetes. In this controlled, randomized clinical trial, 49 women with type 2 diabetes (fiber intake<30 g/d, BMI=25-35 kg/m2) were assigned to one of two groups. Experimental group (n=24) received 10 g/d inulin and control group (n=25) received 10 g/d maltodextrin for 8 weeks. Dietary intakes, anthropometric measurements, blood pressure, serum lipids and hs-CRP concentrations were measured at the baseline and at the end of the study. Data were analyzed using SPSS software (verision11.5). Paired, independent t-tests and ANCOVA were used to compare quantitative variables. At the end of study, there was a significant decrease in systolic blood pressure (from 135.7 ± 16.2 to 125.9 ±7.9 mmHg), total cholesterol (from 192.5 ± 42.8 to 171.0 ± 39.7 mg/dl), triglyceride (from 223.3 ± 84.2 to 169.9 ± 65.6 mg/dl) and hs-CRP (from 7.9 ± 3.0 to. ± 3.0 mg/l) in inulin group compared with the maltodextrin group (p<0.04). Changes in diastolic blood pressures, LDL-c and HDL-c were not significant in inulin group compared with the maltodextrin group. A significant decrease in systolic, diastolic blood pressures, total cholesterol, triglyceride, LDL-c, hs-CRP and significant increase in HDL-c were observed in inulin group compared to baseline. Inulin supplementation may improve lipid profile, hs-CRP and blood pressure in women with type 2 diabetes.

Chocolate is one of the most popular food products، which، despite its desirable nutritional and health effects، can cause health risks/problems in consumers due to its high energy content. One way to reduce these risks/problems is to replace the sucrose with low-energy prebiotic compounds. The objective of the present study wasto explore the possibility of replacing sucrose with inulin، polydextrose، and maltodextrin in producing a low-energy dark chocolate with prebiotic properties using a Simplex Lattice Mixture Design. Sucralose (an artificial sweetener substituted for sucrose)، was used along with inulin (a prebiotic)، polydextrose and maltodextrin (bulking agents) with different ratios (0، 25، 50، 75 and 100%) to produce samples of a dark chocolate. The physicochemical (pH، water activity، and moisture، fat، and protein contents)، mechanical and rheological (hardness، viscosity and yield value)، as well as sensory (sweetness، firmness، mouth coating، and color) properties of the samples were examined. The results showed that chocolate samples containing high levels of sugar substitutes had the highest moisture content and viscosity، as well as lower hardness. Out of the 5 mathematical models tested to predict the rheological characteristics of the chocolates produced، the Casson model was found to be the most suitable. There were no statistically significant differences between the treated and control samples as regards sensory characteristics. Furthermore، the results of superimposed contour plot showed optimum ranges to be 0–6% and 11–15% for inulin، 22–38% and 64–79% for polydextrose and 21–31% and 62–77% for maltodextrin. The findings show that a low-energy dark chocolate with prebiotic functional food properties can be produced using a low-energy sweetener (substituted for sucrose) and bulking agents (to improve rheological and sensory properties). Such a chocolate can compete with ordinary dark chocolate and can be consumed by children، adults and dieters with little restriction.

Nowadays there is an increasing tendency to natural foods with low calorie and high keeping quality. Stevia is a kind of natural sweetener with antioxidant activity, zero calorie and sweetness of 250-300 times than that of sugar. Compared with artificial sweeteners it does not lead to health problems. The aim of this study was to assess the effect of using stevia sweetener on peroxide value of chocolate milk in order to have an extend shelf-life product. This study was carried out on 9 treatments with 3 replications. Stevia was substituted with sucrose in two portions of sucrose to stevia 50:50 and 0:100. Inulin, as a thickening agent, in four levels of 0%, 2%, 4% and 6%, was added to the treatments with 50% and %100 of stevia. The control sample contained no stevia and no inulin, such as commercial ones. After the homogenization process, the samples were exposed to the temperature of 74°C for 15 seconds to be pasteurized and then were cooled to 4°C. Peroxide value was measured in day 0, 3 and 5. Data analysis was implemented by ANOVA at the significant level of 0.05, using SPSS software ver. 17. Sugar replacement with stevia caused significant increase in peroxide value of samples (p<0.05). Increasing the concentration of stevia resulted in decreasing the peroxide value. Samples containing 100% stevia had lowest values of peroxide. In day 0 and 3 there were no significant difference among the samples, but in day 5 significant differences were revealed. The present study showed that stevia sweetener can have a good effect on promoting shelf-life of the product by reducing the peroxide index.