BIOSWEETENER STEVIA : DIETARY INCORPORATION ON POST PRANDIAL GLYCEMIA
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Date
2004
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Diabetes Mellitus, a complex metabolic disorder has been associated
with diet for centuries. It is estimated that about 210 lakh Indians are presently
suffering from diabetes and by 2010, India contribution to the diabetic global
population would be a whopping 600 lakh. With such a huge share of the
population being diabetic, new ventures in the food industry focuses entirely on
them. All the dia prefixed products in the market, at present are sweetened with
artificial sweeteners, though equally sweet, reported to have undetectable side
effects in due course of time. Stevia, a natural biosweetener, fully plant based
could be a safer alternative. This natural sugar is calorie free and is reported to
have beneficial effect in the treatment of diabetes.
The present study was designed to assess the effect of different stevier
products, on post prandial blood glucose levels in NIDDM subjects.
Four stevier products were procured from ASR herbals, Bangalore.
Among the stevier products, stevier-whole leaf powder, the natural form
available was studied for its nutrient composition. It was found to be a good
source of protein, crude fibre, potassium and fair source of vitamins and
minerals.
The traditional sweet recipe vermicelli kheer was selected for
incorporation of stevier products. The experimental recipes were standardized
by incorporating the stevier products (i.e.) Experimental recipe I : stevier-white
powder; Experimental recipe II : stevier-brown powder; Experimental recipe III
: stevier-whole leaf powder at the levels of 0.3 g each and Experimental
recipe IV : stevier-whole leaf liquid extract at the level of 8 drops (0.5 ml) to
the kheer. The kheer with sugar was used as a control recipe.
Eight each of NIDDM and healthy non-diabetic subjects in the age range
of 35-50 years of both sexes with body weights ranging from 55-70 kg were
selected.
All the 4 stevier products were tested for glycemic response in NIDDM
subjects and for healthy, non-diabetic subjects only Experimental recipe III :
stevier-whole leaf powder was administered as it is the natural form available.
Fasting blood was drawn intravenously from both NIDDM and nondiabetic
subjects before giving the control and each of the experimental recipes.
The post prandial blood samples were drawn at ½ hr, 1 hr, 1 ½ and 2 hr
intervals after consumption of control / experimental recipes and plasma
glucose was estimated by the glucose-oxidase peroxidase method. The effect of
stevier incorporation on glycemic levels was studied with respect to control
recipe (kheer with sugar).
The present study reveals that among the stevier products, stevier-whole
leaf liquid extract showed comparatively significant hypoglycemic response
followed by stevier-brown and whole leaf powders. Stevier-white powder did
not show any significant hypoglycemic response.
The study emphasizes, the beneficial effect of incorporation of stevier
products in the treatment of type 2 diabetes.
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Keywords
BIOSWEETENER, STEVIA, DIETARY, INCORPORATION, POST, PRANDIAL, GLYCEMIA