Utilization of Stevia rebaudina & Its Health Benefits

TEJO, VINCENT KEVIN and ADIYOGA, BIONDY and ANANINGSIH, VICTORIA KRISTINA (2013) Utilization of Stevia rebaudina & Its Health Benefits. International Conference on Environment and Health "Integrating Research Community Outreach and Service Learning". ISSN 978-602-8011-53-2

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Nowadays, health become a main concern for people around the world. Many people have turned their backs around into healthy and natural food when many health issues increased every year. As a result, many people not only looking for food with good taste but also looking for food which have many functional component. There is one natural plant-derived sweetener which have many functional component known as stevia. Stevia is natural sweetener from Paraguay and Brazil and rapidly replace artificial sweeteners among food products around the world recently. Stevia have many benefits, its level of sweetness is 250 times sweeter than sucrose, zero calories, and very beneficial for many health problems like diabetics, obesity, hyperactivity, hypertension, carbohydrate cravings, hypoglycaemia, hypertension, indigestion, tooth decay, and will not affect blood glucose or insulin respons. It becomes an alternative to calorie conscious consumers who want to enjoy a sweet taste without added calories or glycemic response, adding extra pounds, and excellent treat for children to avoid tooth decay and possible hyperactivity. Then, stevia not only used as food ingredient but also used as non-food ingredient such as toothpaste and mouthwash. Related to stevia functional component, stevia leaves contain many functional component such as protein, fiber, carbohydrates, oil, phosphorus, vitamin A, vitamin C, zinc, magnesium, sodium and iron. About its safety, stevia has become GRAS or generally recognized as safe by JECFA since 2009. So, stevia has all the benefits as natural sweeteners and none of the drawbacks.

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Kristina Ananingsih
Date Deposited: 09 May 2018 22:14
Last Modified: 15 Oct 2019 07:47
URI: http://repository.unika.ac.id/id/eprint/15950

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