Journal of Food Science, Volume 90, Issue 3, March 2025.Abstract A comprehensive study was conducted to assess the effects of stevia (0%–1.2%), psyllium (0%–4%), and baking method (airfryer and oven) on the physical, textural, sensory, and pore characteristics of gluten‐free, sugar‐reduced cupcakes. The formulation was optimized using Response Surface Methodology‐Central Composite Face‐Centered Design (CCFD)
Ezgi Kalkan, Medeni Maskan
wiley +1 more source
BMC Plant BiologyBackground The UDP-glucuronosyltransferase 91D2 (SrUGT91D2) gene is a crucial element in the biosynthetic pathway of steviol glycosides (SGs) and is responsible for creating 1,2-β-D glucosidic bonds at the C19 and C13 positions.
Jinsong Chen +9 more
doaj +1 more source
Ekstraksi Gula Stevia Dari Tanaman Stevia Rebaudiana Bertoni [PDF]
, 2005 Stevia Rebaudiana Bertoni adalah sejenis Tanaman perdu yang belum banyak dikenal oleh masyarakat. Didalam Industri, banyak digunakan sebagai bahan pemanis untuk produk makanan dan minuman berkalori rendah atau sebagai pengganti gula bagi penderita ...
Anggraeni, R. (R), Ratnani, R. D. (R)
core
Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage. [PDF]
, 2018 Cranberries are appreciated for their high amount of antioxidants such as flavonoids, anthocyanins,phenolic acids, carotenoids and vitamins. However, due to their sour and tart taste they request to beprocessed into sweeter dried fruits in order to be ...
Lanciotti, Rosalba +6 more
core +1 more source
Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic [PDF]
, 2016 The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design.
Baracco, Yanina Andrea +3 more
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Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins [PDF]
, 2016 The application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar.
Brennan, Charles S. +3 more
core +1 more source
Textural and rheological properties of stevia ice cream [PDF]
, 2015 Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream.
Chong, Gun Hean, Lee, W. J., Pon, S. Y.
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Stevia rebaudiana Bertoni cultivated in Portugal: a prospective study of its antioxidant potential in different conservation conditions [PDF]
, 2016 Studies with well-established cultivation conditions are of utmost importance in order to standardize the plants production and, therefore, its chemical composition.
Barros, Lillian +5 more
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Evaluación de la influencia de glicósidos de steviol sobre las características fisicoquímicas y texturales de la carne y estrés oxidativo en carpa común (cyprinus carpio) [PDF]
, 2017 Tesis de Maestría del Posgrado en Ciencias QuímicasLos glicósidos de steviol son metabolitos secundarios generados en las hojas de la planta Stevia rebaudiana Bertoni, un arbusto perenne perteneciente a la familia Asteraceae originaria de Paraguay y ...
Sánchez Aceves, Livier Mireya +1 more
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Utjecaj sladila stevie na kvalitetu aromatiziranog jogurta od jagode [PDF]
, 2011 Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its use in
Irena Jeličić +3 more
core +4 more sources