%0 Journal Article
%T Stevia rebaudiana Bertoni - A Review of Nutritional and Biochemical Properties of Natural Sweetener
%A Jana £żic £żlabur
%A Sandra Vo£ża
%A Nadica Dobri£żevi£ż
%A Damir Je£żek
%J Agriculturae Conspectus Scientificus (ACS)
%D 2013
%I University of Zagreb
%X 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. These 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.g
%K lycoside
%K stevioside
%K rebaudioside A
%K processing capabilities of stevia
%K phytochemicals
%U http://www.agr.unizg.hr/smotra/pdf_78/acs78_03.pdf