Alternative sweeteners

Stevia rebaudiana is a medicinal plant recommended to diabetic or obese patients as an alternative sweetener owing to its low-calorie property. Previous studies have found that the stevioside level is highest at the time of flower bud formation and lowest at the time of preceding and following flower bud formation. Hence, this study aims to identify the genes involved in the flowering of local S.

10p thiencuuchu 27-11-2021 9 0   Download

Stevia rebaudiana produces sweet-tasting steviol glycosides (SGs) in its leaves which can be used as natural sweeteners. Metabolic engineering of Stevia would offer an alternative approach to conventional breeding for enhanced production of SGs. However, an effective protocol for Stevia transformation is lacking.

16p vishikamaru2711 29-04-2020 6 0   Download

Jamun nectar and RTS prepared from alternative sweeteners were evaluated through microbial counts and economical analysis. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination each for nectar and RTS. The treatments were replicated three times in Completely Randomized Design (CRD). In the experiment alternative sweeteners like Erythrtol, Stevia and Equal were used for the preparation jamun nectar and RTS beverages.

9p nguaconbaynhay4 22-03-2020 9 0   Download

The investigation entitled recipe standardization and storability of jamun RTS with alternative sweeteners was conducted at the Horticulture Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during the year 2015-16. The experimental material consisted of 15 treatments of alternative sweeteners and one treatment of 100% sugar combination for RTS. The treatments were replicated three times in Completely Randomized Design (CRD).

12p nguaconbaynhay1 04-12-2019 11 1   Download

Prior to the availability of refrigeration, foods, particularly fish and meat, were preserved by salting, marinating or pickling. Through a decrease in water activity, meat and fish were protected against microbial spoilage and other deteriorative processes. It was the process of treating meat with rock salt that led to modern curing practices (Cassens 1990). Thus, meat curing, historically defined as the addition of salt (sodium chloride) to meat, is now referred to as the intentional addition of nitrite and salt to meat.

280p cronus75 18-01-2013 62 15   Download