Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated withStevia rebaudiana

Abstract

Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Antioxidant activity was measured by determining the scavenging effect on α,α-diphenyl-β-picrylhydrazyl radical. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50% stevia extract was more acceptable when comparing with all the quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of Stevia rebaudiana extract were retained after the bread making process and that the proposed bread could be suitable as functional food in human nutrition.

Optimizing Growth through Systematic Evaluation of Salinity, Putrescine, and Sodium Nitroprusside Levels in Stevia rebaudiana

“…As the world grapples with escalating concerns about sugar consumption and its associated health risks, Stevia's importance in the global sweetener market continues to grow. Numerous researchers have revealed that Stevia has a number of health advantages in addition to its sweetening properties, including anti-diabetic, anti-obesity, anti-tumor, anti-hypertensive, antimicrobial, anti-caries, and antioxidant qualities [1,2]. Nevertheless, while Stevia rebaudiana holds significant promise, its commercial cultivation encounters numerous obstacles such as suboptimal growth, restricted yields, and vulnerability to various environmental stressors, notably soil salinity.…”