Abstract

Irina Borisovna Krasina and Natalia AleksandrovnaTarasenko

DOI : http://dx.doi.org/10.13005/ojc/320243

This work is dedicated to the study of a chemical composition of dry leaves of Stevia. Dry leaves of Stevia contain diterpene glycosides that contribute to their sweet taste, which makes possible the use of Stevia as a sugar substitute in a production of flour confectionery products. The evaluation of amino acid composition of dried leaves of Stevia showed that their composition includes 7 essential amino acids, among them the limiting amino acid is valine.During experimental researches it was established that they are containing in a sufficient quantity water-soluble and fat-soluble vitamins in their composition. We have studied the effect of processing conditions on the degree of milling of dry leaves of Stevia. It was revealed that the pressure of 5 MPa in the contact zone of the working elements do not guarantee a product with a desired degree of milling. Milling of dried leaves of Stevia at a pressure equal to 10 MPa, allows achieving a high degree of size reduction with a simultaneous formation of the main physical and chemical characteristics of amilledproduct. It was established that granulometric composition of dry leaves of Stevia, obtained by milling in a rotor-roller disintegrator, presents the highest content of particles with a size from 5 to 30 μm, ensuring high consumer properties of the obtained biologically active additives (BAA).

Stevia; chemical composition; biological value

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