The possibility of using stevia in the development of therapeutic and prophylactic food.
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Keywords:
Stevia sweetener, medical and preventive food development,Abstract
The article presents data on the possibility of the development of new therapeutic and prophylactic products for dairy and bakery basics, as well as dietary supplements with the addition of stevia.References
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2 Benkouider C. Functional foods: A global overview // International Food Ingredients. – 2004. – 5. – Р. 66–68.
3 Chambers S., Lobb A. Consumer acceptance of functional foods: Soft fruit and lamb // Developments in science & health claims, ILSI international symposium on functional foods in Europe. – 2007.
4 Monar J. The Spanish functional food market: Present and future perspectives // Functional FoodNet (FFNet) network meeting, IATA-CSIC. – 2007.
5 Anton S.D., Martin C.K., Han H., Coulon S., et al. Levels // Appetite. – 2010. – 55(1). – P. 37-43.
6 Fujita H., Edahiro T. Safety and utilization of stevia sweetener // Food Industry. – 1979. – 22(22). – P. 1-8.
7 Jeppensen P.B., Gregersen S., Hermansen K. Effects of long-term treatment with stevioside on type 2 diabetic Goto-Kakizaki (GK) rats // Potential as a new antidiabetic drug. 17-th Congress IGF 2000; abstr. 1535.
8 Pande S., Khetmalas M. Quantitative estimation of biochemical content of various extracts of stevia rebaudiana leaves // Asian Journal of Pharmaceutical and Clinical Research. – 2012. – Vol 5, Issue 1.
9 Žlabur J.Š., Voća S., Dobričević N., Ježek D., et al. Stevia rebaudianaBertoni – A Review of Nutritional and Biochemical Properties of Natural Sweetener // Agriculturae Conspectus Scientificus. – 2013. – Vol. 78 – No. 1. – P. 25-30.
10 Savita S.M., Sheela K., Sharan Sunanda, A.G. Shankar and Parama. Ramakrishna Stevia rebaudiana – A Functional Component for Food Industry // J. Hum. Ecol. – 2004. – 15(4). – P. 261-264.
11 Alison W., Sharareh H. The Effect of Stevia rebaudianaon the Growth and Survival of Lactobacillus rhamnosusGR-1 and Sensory Properties of Probiotic Yogurt // Journal of Food Research. – 2013. – Vol. 2, No. 2.
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Sinyavskiy, Y. A., Sarsenbayev, B. A., Suleimenova, Z. M., Torgautov, A. S., Basymbekov, A. M., & Mambetova, S. K. (2015). The possibility of using stevia in the development of therapeutic and prophylactic food. Experimental Biology, 60(1), 168–171. Retrieved from https://bb.kaznu.kz/index.php/biology/article/view/83
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Biomedicine
