Meet Inspiring Speakers and Experts at our 3000+ Global Conference Series LLC LTD Events with over 1000+ Conferences, 1000+ Symposiums and 1000+ Workshops on Medical, Pharma, Engineering, Science, Technology and Business.

Explore and learn more about Conference Series LLC LTD : World’s leading Event Organizer

Back

Sai Prakash Chaturvedula

Sai Prakash Chaturvedula

Wisdom Natural Brands
USA

Title: Sensory, nutritional and health benefits, formulation and product development of steviol glycosides isolated from Stevia rebaudiana

Biography

Biography: Sai Prakash Chaturvedula

Abstract

The most widely used sweetener in the world is ‘Sucrose’. Several reports indicated that a high daily intake of sucrose develops metabolic disorders and health problems leading to obesity and dental caries; though no specific evidence directly related to diabetes. But high amount of sucrose found to cause weight gain and adverse effects on glucose intolerance. At present, high potency artificial sweeteners are playing a major role in the food and beverage industry worldwide. Recent studies suggest that ‘Stroke and Dementia risk linked to Artificial Sweeteners’ and these findings raised new questions about whether drinks flavored with artificial sweeteners can increase the risk of serious illness, as heavily sugared drinks have already been shown to do!

Due to growing consumer’s desire to control caloric intake more closely as well as potential implications of high potency artificial sweeteners, in recent years, a need for novel natural sweeteners has increased. This leads to the discovery of non-caloric alternative natural sweeteners. Over the past few decades, Stevia rebaudiana leaves have been the source for isolation of a large number of sweet steviol glycosides with varying molecular structures. Steviol glycosides found to possess a sensory characteristic superior to other high potency sweeteners into various food and beverage systems. An overview of ‘Sensory, Nutritional and Health Benefits, Formulation and Product Development of Stevia glycosides isolated from Stevia rebaudiana’ will be discussed