Nutritional Evaluation and Glycaemic Response of Food Products Prepared Using Stevia ...

160 Pages·2015·6.84 MB·English

Nutritional Evaluation and Glycaemic
Response of Food Products Prepared Using
Stevia Rebaudiana

By

SUHANI ARORA
2009HS69D

Thesis submitted to CCS Haryana Agricultural University in
partial fulfillment of the requirements for the degree of

DOCTOR OF PHILOSOPHY
IN
FOODS AND NUTRITION

Department of Foods and Nutrition
I.C. College of Home Science
CCS Haryana Agricultural University
Hisar – 125004

2015
CERTIFICATE – I

This is to certify that this thesis entitled, “Nutritional Evaluation and Glycaemic
Response of Food Products Prepared Using Stevia Rebaudiana”, submitted for the degree
of Doctor of Philosophy, in the subject of Foods and Nutrition to the CCS Haryana
Agricultural University, is a bonafide research work carried out by Ms. Suhani Arora
(Admn. No. 2009HS69D) under my supervision and that no part of this dissertation has been
submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.

Dr. (Mrs.) Sudesh Jood
Major Advisor
Professor
Deptt. of Foods and Nutrition
CCS HAU, Hisar - 125004
CERTIFICATE – II

This is to certify that this thesis entitled, “Nutritional Evaluation and Glycaemic
Response of Food Products Prepared Using Stevia Rebaudiana”, submitted by
Ms. Suhani Arora (Admn. No. 2009HS69D) to the CCS Haryana Agricultural University in
partial fulfillment of the requirements for the degree of Doctor of Philosophy, in the subject
of Foods and Nutrition, has been approved by the Student’s Advisory Committee after an
oral examination on the same, in collaboration with an External Examiner.

MAJOR ADVISOR EXTERNAL EXAMINER

HEAD OF THE DEPARTMENT

DEAN, POSTGRADUATE STUDIES
CERTIFICATE –III
FORMAT FOR P. G. THESIS

“It is certified that the thesis submitted by Ms. Suhani Arora, Adm. No. 2009HS69D,
Ph.D. student of this department has been checked and found as per specification of the
format circulated by the Dean, PGS vide his Memo No. PGS/A-1/09/6926-90 dated
26.8.2009”.

MAJOR ADVISOR
PROFESSOR AND HEAD
ACKNOWLEDGEMENT

Gratitude cannot be seen or expressed, it can only be felt deep in heart and is beyond
description. Although ‘thanks’ are poor expression of debt of gratitude one feels, yet there is
no better way to express it.
With the grace of Baba Ji Maharaj I am able to carve another milestone in my
academic journey. I allide this present opportunity to express my deep sense of gratitude and
obligation to my esteemed major advisor Dr. (Mrs.) Sudesh Jood, Professor, Department of
Foods and Nutrition, CCS HAU, Hisar for her valuable and sustaining guidance, continous
encouragement, constructive and valuable suggestions throughout the course of this
investigation. I wish to convey my heartiest appreciation for patience, understanding and
round the clock help extended to me by my co-major advisor Dr. (Mrs.) Darshan Punia, Sr.
Scientist, Foods and Nutrition. I also honour and thanks this same sparke to the members of
my advisory committee Dr. R.K Sharma, Sr. Scientist, Department of Horticulture; Dr. R.S.
Dabur, Professor, Department of Animal Products Technology and Dr. Sheela Sangwan,
Professor, Department of HDFS for their timely help and valuable guidance rendered during
the course of investigation and for valuable suggestions for the improvement of manuscript.
I am also greatly thankful to Dr. (Mrs.) Pinky Boora, Professor and Head,
Department of Foods and Nutrition for timely providing all the required facilities.
With all sincerely, care, love and affection I express my heartfelt thanks to my
loveable Mom, Dad, Akash, Angel, Karan, Gulshan Chachu, Komal Chachi, My cute little
bittle AAnya, Mamta, Shweta, Kiran Di, Priyanka, Alka and Mani for precious praise, worthy
suggestions and cooperation which went a long way for their patience, moral support and
love extended during the entire course of study.
Last but not the least days come and days goes with every passing day the memories
may fade away. But for me its not just the matter of 24 hrs but for the life which I’m living just
because of you. I still can’t forget the days and memories when no one came for my help but
you gave your hand and let all my worries goes off. I don’t need any occasion to show my
gratefulness towards you because every moment of my life is a blessing of yours. Because
emotions, feelings come direct from heart only for those people which we love truly and these
should be describe straightforwardly. These are my pure emotions just for you. You will
always be my angel in heaven who will always be loved. Love you so so much and miss you
Prateek.
They say memories are golden, well maybe that is true,
I never wanted memories, I only wanted you.
A million times I needed you, a million times I cried.
In life I loved you dearly, In death I love you still,
In my heart you hold a place no one else could ever fill.
If love could build a stairway and heartache build a lane,
I'd walk the path to heaven and bring you back again.
Our family chain is broken, and nothing seems the same.
But as God calls us one by one, the chain will link again.

Place : Hisar
Dated : March, 2015 Suhani Arora
CONTENTS

CHAPTER DESCRIPTION PAGE(S)
I INTRODUCTION 1-3
II REVIEW OF LITERATURE 4-16
III MATERIALS AND METHODS 17-36
IV RESULTS 37-116
V DISCUSSION 117-128
VI SUMMARY AND CONCLUSION 129-135
REFERENCES i-vii
ANNEXURES I-IV
LIST OF TABLES

Table Description Page
No. No.
2.1 Proximate analysis of dried Stevia rebandiana leaves (g/100g on dry weight 4
basis)
2.2 Mineral contents of dried Stevia rebandiana leaves (mg/100g on dry weight 5
basis)
4.1 Moisture, ash and sugars contents of Stevia leaves and Stevia powder 38
g/100g, on dry matter basis)
4.2 Mineral contents of Stevia leaves and Stevia powder g/100g, on dry matter 39
basis)
4.3 Mean scores of organoleptic characteristics of tea 40
4.4 Mean scores of organoleptic characteristics of coffee 41
4.5 Mean scores of organoleptic characteristics of milk shake 42
4.6 Mean scores of organoleptic characteristics of RTS 43
4.7 Mean scores of organoleptic characteristics of biscuit 44
4.8 Mean scores of organoleptic characteristics of cake 45
4.9 Mean scores of organoleptic characteristics of bun 46
4.10 Mean scores of organoleptic characteristics of sweet porridge 47
4.11 Mean scores of organoleptic characteristics of carrot halwa 48
4.12 Mean scores of organoleptic characteristics of kheer 49
4.13 Proximate composition of tea (% as is basis) 50
4.14 Sugar and starch content of tea (% as is basis) 51
4.15 Mineral contents of tea (% as is basis) 51
4.16 Proximate composition of coffee (% as is basis) 52
4.17 Sugar and starch content of coffee (% as is basis) 53
4.18 Mineral contents of coffee (% as is basis) 54
4.19 Proximate composition of milk shake (% as is basis) 55
4.20 Sugar and starch content of milk shake (% as is basis) 55
4.21 Mineral contents of milk shake (% as is basis) 56
4.22 Proximate composition of RTS (% as is basis) 57
4.23 Sugar and starch content of RTS (% as is basis) 58
4.24 Mineral contents of RTS (% as is basis) 59
4.25 Proximate composition of biscuit (g/100g, on dry matter basis) 60
4.26 Sugar and starch content of biscuit (g/100g, on dry matter basis) 61
4.27 Mineral contents of biscuit (g/100g, on dry matter basis) 61
4.28 Proximate composition of cake (g/100g, on dry matter basis) 62
4.29 Sugar and starch content of cake (g/100g, on dry matter basis) 63
4.30 Mineral contents of cake (g/100g, on dry matter basis) 64
4.31 Proximate composition of bun (g/100g, on dry matter basis) 65
4.32 Sugar and starch content of bun (g/100g, on dry matter basis) 66
4.33 Mineral contents of bun (g/100g, on dry matter basis) 66
4.34 Proximate composition of sweet porridge (g/100g, on dry matter basis) 67
4.35 Sugar and starch content of sweet porridge (g/100g, on dry matter basis) 68
4.36 Mineral contents of sweet porridge (g/100g, on dry matter basis) 69
4.37 Proximate composition of carrot halwa (g/100g, on dry matter basis) 70
4.38 Sugar and starch contents of carrot halwa (g/100g, on dry matter basis) 71
4.39 Mineral contents of carrot halwa (g/100g, on dry matter basis) 72
4.40 Proximate composition of kheer (g/100g, on dry matter basis) 73
4.41 Sugar and starch contents of kheer (g/100g, on dry matter basis) 74
4.42 Mineral contents of kheer (g/100g, on dry matter basis) 74
4.43 Anthropometric measurements of subjects 75
4.44 Amount of beverages ingested 25 g of equicarbohydrate portion for 76
glycaemic index / person
4.45 Amount of food products ingested 50g of equicarbohydrate portion for 76
glycaemic index / person
4.46 Area under blood glucose curve (mg/dl) of milk shake prepared using 77
sugar, sucralose and Stevia powder for normal subjects.
4.47 Area under blood glucose curve (mg/dl) of milk shake prepared using 78
sugar, sucralose and Stevia powder for obese subjects
4.48 Area under blood glucose curve (mg/dl) of milk shake prepared using 80
sugar, sucralose and Stevia powder for diabetic subjects
4.49 Glycaemic Index of milk shake in normal, obese and diabetic subjects 81
4.50 Area under blood glucose curve (mg/dl) of RTS prepared using sugar, 82
sucralose and Stevia powder for normal subjects.
4.51 Area under blood glucose curve (mg/dl) of RTS prepared using sugar, 83
sucralose and Stevia powder for obese subjects
4.52 Area under blood glucose curve (mg/ dl) of RTS prepared using sugar, 85
sucralose and Stevia powder for diabetic subjects
4.53 Glycaemic Index of RTS in normal, obese and diabetic subjects 86
4.54 Area under blood glucose response curve (mg/dl) of biscuits prepared using 87
sugar, sucralose and Stevia powder in normal subjects
4.55 Area under blood glucose response curve (mg/dl) of biscuits prepared using 88
sugar, sucralose and Stevia powder in obese subjects
4.56 Area under blood glucose response curve (mg/dl) of biscuits prepared using 90
sugar, sucralose and Stevia powder in diabetic subjects
4.57 Glycaemic Index of biscuits in normal, obese and diabetic subjects 91
4.58 Area under blood glucose curve (mg/dl) of cake using sugar, sucralose and 92
Stevia powder in normal subjects
4.59 Area under blood glucose curve (mg/dl) of cake using sugar, sucralose and 94
Stevia powder in obese subjects
4.60 Area under blood glucose curve (mg/dl) of cake using sugar, sucralose and 95
Stevia powder in diabetic subjects
4.61 Glycaemic Index of cake in normal, obese and diabetic subjects 96
4.62 Area under blood glucose curve (mg/dl) of bun using sugar, sucralose and 97
Stevia powder in normal subjects
4.63 Area under blood glucose curve (mg/dl) of bun using sugar, sucralose and 98
Stevia powder in obese subjects
4.64 Area under blood glucose curve (mg/dl) of bun using sugar, sucralose and 100
Stevia powder in diabetic subjects
4.65 Glycaemic Index of bun in normal, obese and diabetic subjects 101
4.66 Area under blood glucose curve (mg/dl) of sweet porridge using sugar, 102
sucralose and Stevia powder in normal subjects
4.67 Area under blood glucose curve (mg/dl) of sweet porridge using sugar, 103
sucralose and Stevia powder in obese subjects
4.68 Area under blood glucose curve (mg/dl) of sweet porridge using sugar, 105
sucralose and Stevia powder in diabetic subjects
4.69 Glycaemic Index of sweet porridge in normal, obese and diabetic subjects 106
4.70 Area under blood glucose curve (mg/dl) of carrot halwa using sugar, 107
sucralose and Stevia powder in normal subjects
4.71 Area under blood glucose curve (mg/dl) of carrot halwa using sugar, 108
sucralose and Stevia powder in obese subjects
4.72 Area under blood glucose curve (mg/dl) of carrot halwa using sugar, 109
sucralose and Stevia powder in diabetic subjects
4.73 Glycaemic Index of carrot halwa in normal, obese and diabetic subjects 111
4.74 Area under blood glucose curve (mg/dl) of kheer using sugar, sucralose and 111
Stevia powder in normal subjects
4.75 Area under blood glucose curve (mg/dl) of kheer using sugar, sucralose and 113
Stevia powder in obese subjects
4.76 Area under blood glucose curve (mg/dl) of kheer using sugar, sucralose and 114
Stevia powder in diabetic subjects
4.77 Glycaemic Index of kheer in normal, obese and diabetic subjects 116
4.78 Cost (Rs./100g) of the food products prepared using sugar, sucralose and 116
acceptable level of Stevia powder
LIST OF FIGURES

Fig. No. Description Page No.
4.1 Blood glucose curve of milk shake in normal subjects 78
4.2 Blood glucose curve of milk shake in obese subjects 79
4.3 Blood glucose curve of milk shake in diabetic subjects 80
4.4 Blood glucose curve of RTS in normal subjects 82
4.5 Blood glucose curve of RTS in obese subjects 84
4.6 Blood glucose curve of RTS in diabetic subjects 85
4.7 Blood glucose curve of biscuits in normal subjects 87
4.8 Blood glucose curve of biscuits in obese subjects 89
4.9 Blood glucose curve of biscuits in diabetic subjects 90
4.10 Blood glucose curve of cake in normal subjects 93
4.11 Blood glucose curve of cake in obese subjects 94
4.12 Blood glucose curve of cake in diabetic subjects 96
4.13 Blood glucose curve of bun in normal subjects 98
4.14 Blood glucose curve of bun in obese subjects 99
4.15 Blood glucose curve of bun in diabetic subjects 100
4.16 Blood glucose curve of sweet porridge in normal subjects 102
4.17 Blood glucose curve of sweet porridge in obese subjects 104
4.18 Blood glucose curve of sweet porridge in diabetic subjects 105
4.19 Blood glucose curve of carrot halwa in normal subjects 107
4.20 Blood glucose curve of carrot halwa in obese subjects 109
4.21 Blood glucose curve of carrot halwa in diabetic subjects 110
4.22 Blood glucose curve of kheer in normal subjects 112
4.23 Blood glucose curve of kheer in obese subjects 113
4.24 Blood glucose curve of kheer in diabetic subjects 115