Bir Biyo-Tatlandırıcı Olarak Steavia

Year 2018, Volume: 2 Issue: 2, 1 - 8, 01.07.2018

Ekin Dinçel Ayla Ünver Alçay Meryem Badayman

Abstract

Günümüzde sağlığımıza zararlı etkileri olan yapay tatlandırıcılar yerine doğal tatlandırıcılar tercih edilmektedir. Sakarin, aspartam, asesulfam-K gibi bu yapay tatlandırıcılara doğal bir alternatif olan Stevia; son zamanlarda en çok üzerine çalışma yapıldığı doğal tatlandırıcılardandır. Stevia bal yaprağı, şeker yaprağı ve tatlı yaprak olarak da bilinmektedir. Stevia’nın diğer tatlandırıcılarla karşılaştırıldığında fenilketonuri ve diabet hastaları üzerinde olumlu etkileri olduğu bilinmektedir. Sıcak ve soğuk içecek üretiminde, reçel, komposto vb. gibi kaynatılarak pişirilen yiyecekler ile pasta, kek, kurabiye gibi fırın ürünleri yapımında ve şekerleme sanayinde kullanılmaktadır. Bu çalışmada stevia’nın genel özellikleri, kimyasal bileşenleri, üretim yöntemleri, gıda uygulamaları ve sağlığa yararıyla ilgili bilgilere yer verilmiştir.

Keywords

Stevia, gıda, tatlandırıcı

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