title: Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana.
abstract: Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Antioxidant activity was measured by determining the scavenging effect on α,α-diphenyl-β-picrylhydrazyl radical. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50% stevia extract was more acceptable when comparing with all the quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of Stevia rebaudiana extract were retained after the bread making process and that the proposed bread could be suitable as functional food in human nutrition.
authors: a Departamento de Ingeniería Química-Bioquímica , Instituto Tecnológico de Mérida , Mérida, Yucatán , México .
authors: Jorge C
authors: JC
authors: Ruiz-Ruiz
authors: b Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Mocochá , Mocochá, Yucatán , México , and.
authors: Yolanda B
authors: YB
authors: Moguel-Ordoñez
authors: c Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías , Universidad Autónoma de Yucatán , Mérida, Yucatán , México.
authors: Angel J
authors: AJ
authors: Matus-Basto
authors: c Facultad de Ingeniería Química, Campus de Ciencias Exactas e Ingenierías , Universidad Autónoma de Yucatán , Mérida, Yucatán , México.
authors: Maira R
authors: MR
authors: Segura-Campos
mesh_terms: D000975:Antioxidants / Q000378:metabolism*; D001713:Biphenyl Compounds; D001939:Bread / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D004040:Dietary Carbohydrates / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005504:Food Analysis / Q000379:methods; D055951:Functional Food / Q000032:analysis / Q000382:microbiology / Q000592:standards; D005947:Glucose / Q000378:metabolism; D065089:Glycoside Hydrolase Inhibitors / Q000494:pharmacology; D006801:Humans; D009753:Nutritive Value; D010851:Picrates; D010936:Plant Extracts / Q000737:chemistry; D036625:Stevia / Q000737:chemistry*; D013649:Taste; D000516:alpha-Amylases / Q000037:antagonists & inhibitors / Q000378:metabolism; D000520:alpha-Glucosidases / Q000378:metabolism
chemical_list: D000975:Antioxidants; D001713:Biphenyl Compounds; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D065089:Glycoside Hydrolase Inhibitors; D010851:Picrates; D010936:Plant Extracts; C004931:1,1-diphenyl-2-picrylhydrazyl; D000516:alpha-Amylases; D000520:alpha-Glucosidases; D005947:Glucose
keywords: Antidiabetic; antioxidant; bread; nutritional; sensory quality; stevia