STEVIA; FONKSİYONEL ÖZELLİKLERİ VE GIDALARDA KULLANIM OLANAKLARI

Year 2016, Volume: 41 Issue: 6, 435 - 442, 01.12.2016

Pınar Balkır

Abstract

İlk olarak Paraguay’da hasat edilen, Stevia rebaudiana Bertoni bitkisinin yapraklarından elde edilensteviol glikozitler, sakkarozun yaklaşık 300 katı kadar tatlılığa sahiptir. Stevia bitkisi içerisinde, bitkiyaprağının kurumaddesinin yaklaşık %30’a kadarlık kısmını oluşturan on bir temel glikozit bulunmaktadır.Bunun yanı sıra kalori içermemesi ve sağlık üzerinde çeşitli olumlu etkilere sahip olması nedeniyle sonyıllarda dünyanın birçok yerinde doğal tatlandırıcı olarak kullanımı yaygınlaşmıştır. Üstelik steviolglikozitler, gıdaların işlenmesi ve depolanması sırasında tatlılığını koruma ve çok farklı işlem koşullarındastabilitesini kaybetmeme gibi özellikleri açısından üreticilere avantaj sağlamaktadır. Günümüzdedünyanın birçok yerinde stevia çay, alkolsüz içecekler, meyve suları, yoğurt, soya sütü, fırınlanmışürünler, tahıl ürünleri, salata sosları, şekerleme ürünleri gibi birçok işlenmiş gıda ürünlerinde kullanımınınyanı sıra, sofra şekeri olarak da karşımıza çıkmaktadır. Stevianın botanik özellikleri, sağlık üzerindekietkileri, yapraklarından tatlandırıcı ekstraksiyonu ve gıdalarda şeker yerine kullanım olanaklarının elealındığı bu derlemenin, yakın gelecekte ülkemizde yapılacak araştırmalara ışık tutacağı düşünülmüştür

Keywords

Stevia, steviol glikozit, steviozit, rebaudiozit A, tatlandırıcı

STEVIA; FUNCTIONAL PROPERTIES AND USE IN FOOD SYSTEMS

Abstract

Steviol glucosides, extracted from the leaves of Stevia rebaudiana Bertoni native to Paraguay, are nearly300 times sweeter than sucrose. There are eleven main glycosides in the stevia plant, which compriseup to 30% of the dry weight of the plant leave. Despite intense sweetness, non- caloric and suggestedto exert beneficial effects on human health, resulted in their wide use as natural sweeteners in variousfoods all over the world. Steviol glycosides have additional qualities that are beneficial to manufacturers.They tend to maintain their sweetness during normal conditions of food processing and storage andare stable across a broad spectrum of manufacturing conditions. Today, stevia can be found in hundreds offood and beverage products from around the world including teas, soft drinks, juices, yogurt, soymilk,baked goods, cereal, salad dressings, confections and as a tabletop sweetener. In this review, thepurpose of which is considered to highlight recent research in this area, the botanical aspects, healthconcerns of stevia consumption, the extraction methods and the use of steviol glucosides as sweetenersin foods are discussed

Keywords

Stevia, steviol glycoside, steviozite, rebaudioside A, sweetener

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