engleski

Stevia rebaudiana Bertoni - A Review of Nutritional and Biochemical Properties of Natural Sweetener

Stevia as a natural sweetener with zero calories, and proven non-toxic effects on human health, recently found widespread use in the food and baking industry. Steviol glycosides that are concentrated in the plant leaves are: even 300 times sweeter than sucrose, heat-stable and well tolerate low pH-values. Th ese are all characteristics that popularize this plant in its application as a natural sweetener in consummation and everyday use. This review provides an insight into: the possibilities of applying stevia as a sweetener for commercial purposes ; biochemical and nutritional content of the stevia leaves ; the basic techniques of its cultivation, and use of stevia leaves as a basic raw material for the various stevia products.

glycoside; stevioside; rebaudioside A; processing capabilities of stevia; phytochemicals

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