DEVELOPMENT OF BAKERY PRODUCTS USING STEVIA LEAVES

Abstract

The main goal of the study is to develop technology and formulations for a new type of functional bakery products using stevia leaves as a sweetener. With the help of the stevia herb, you can replace sugar, since it contains stevioside, which is 10-15 times sweeter than sugar. In large quantities, the taste of stevia becomes bitter.

Stevia also contains chromium, which helps the absorption of sugar in the blood. Simply put, stevia facilitates the action of insulin. Stevia contains selenium, copper, which perfectly improves skin condition.

Stevia leaves contain zinc, a trace mineral that is essential for the production of protein in the body. This component normalizes hormone production and is responsible for hair growth and health. The presence of zinc in stevia provides an immunomodulatory effect from taking supplements and products based on it. The use of this mineral is essential for the normal condition of hair, nails, skin, teeth and gums. Stevia leaves also stimulate adrenal hormone production.

In addition, it is acid resistant and compatible with a variety of fruits, even oranges and lemons. Also, this sugar substitute is partially used in the food industry to create diet sweets. This use of it in cooking is justified by the fact that it absolutely does not lose its properties when heated, unlike some other sugar substitutes.

The aim of this work is to study the use of sugar substitutes, in particular, the natural sugar substitute stevia and its processed product stevioside, and their effect on diabetic patients.