Nutritional Evaluation and Glycaemic Response of Food Products Prepared Using Stevia Rebaudiana

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dc.contributor.advisorJood, Sudesh
dc.contributor.authorArora, Suhani
dc.date.accessioned2017-06-03T03:32:26Z
dc.date.available2017-06-03T03:32:26Z
dc.date.issued2015
dc.description.abstractAn investigation was conducted to study the nutritional evaluation and glycaemic response of food products prepared using Stevia powder in comparison to artificial sweetener (sucralose) and sugar which served as control. Stevia leaves had significantly higher proximate, sugars and mineral content in comparison to Stevia powder. Results indicated that Stevia leaves had 11.16, 15.63, 5.81 and 9.82 per cent ash, total sugars, reducing sugars and non reducing sugars, respectively. Stevia leaves contained 569.68, 32.34, 3.57, 152.82, 440.61 and 1760.94 mg calcium, iron, zinc, sodium, magnesium and potassium, respectively. Whereas, Stevia powder had 3.42 (%) ash, 1.78(%) total sugars, 0.84(%) reducing sugars and 0.93 (%) non reducing sugars, respectively and contained 345.22, 6.31, 0.12, 34.92, 290.24 and 586.11 mg calcium, iron, zinc, sodium, magnesium and potassium, respectively. Various food products included beverages (tea, coffee, milk shake and RTS), baked products (biscuits, cake and buns) and traditional products (sweet porridge, carrot halwa and Kheer) were standardized and developed using Stevia powder (two levels), sucralose and sugar. Nutrient content of Stevia based products had high mineral and low sugar profile. Products were assessed for glycaemic response. The results showed, recipes prepared using sucralose and Stevia powder had significantly low GI in normal, obese and diabetic subjects. However, among beverages RTS (10 mg Stevia powder) had 25.68, 21.56 and 34.68 GI, cake (60 mg Stevia powder) had 47.25, 48.12 and 54.75 GI and carrot halwa (30 mg Stevia powder) had 35.99, 39.37 and 51.58 GI, respectively in normal, obese and diabetics subjects. Fluctuation in blood glucose level were noticed after ingestion of sugar and sucralose based products whereas, on replacement with Stevia powder in products uniformity was noticed in blood glucose level resulting in low glycaemic index. It can be inferred that incorporation of Stevia powder instead of sucralose and sugar is a best alternative and is a boon for deprived obese and diabetic patients.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810014356
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood and Nutrition
dc.subjectstevia, sugar, glucose, biological phenomena, confectionery, processed plant products, bakery products, animal husbandry, productivity, carrotsen_US
dc.these.typePh.D
dc.titleNutritional Evaluation and Glycaemic Response of Food Products Prepared Using Stevia Rebaudianaen_US
dc.typeThesisen_US
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