sweeteners/potato

Sweet potato has been chosen as one of NASA's crops to support human beings in future space missions. One of the possible uses is to make syrup that can be used as a general sweetener. In this work a simple engineering system for converting sweet potato starch into glucose syrup was studied on a

Despite being a rich source of starch, root crops such as cassava and sweet potato have not been widely exploited for the production of high fructose syrup (HFS), which is a highly valued sweetener for the food and beverage industries. The major factors contributing to the cost of production of HFS

The gelatinization temperature (T_gel) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-starch

Palatinose (isomaltulose, 6-O-alpha-D-glucopyranosyl-D-fructose) is a structural isomer of sucrose with very similar physico-chemical properties. Due to its non-cariogenicity and low calorific value it is an ideal sugar substitute for use in food production. Palatinose is produced on an industrial

Herbal mixtures composed of blackberry leaf and natural sweeteners (dried apples, prunes, figs, raisins, apricots, carrot and sweet potato, stevia leaves and liquorice root) were developed. Their nutritive and bioactive profile, biological activity and sensory properties were determined. Formulated

Stevia rebaudiana (sweetleaf) is a perennial shrub belonging to the Asteraceae family and is widely grown for its sweet leaves. With its extracts having as much as 300 times the sweetness of sugar, this species is used in many countries for the production of sugar substitutes. However, in Italy, as

Stevia (Stevia rebaundia) is an emerging crop in the United States. Once established, the crop is grown for 3 to 5 years and is typically harvested twice per growing season. Stevia leaves contain multiple glycosides that are used as a natural noncaloric sweetener that was approved by the USDA in

Stevia (Stevia rebaundiana Bertoni) is an emerging perennial crop in the United States. The crop is grown for 3 to 5 years with two harvests per growing season. Stevia contains numerous glycosides that are used as a natural noncaloric sweetener, and in 2008 was approved by the USDA as a sugar

Stevia (Stevia rebaudiana Bertoni, Asteraceae) is the source of stevioside, a sweet, low-calorie sugar substitute. Acreage of stevia in California has been increasing in recent years. In October 1999, stevia plants in a commercial field exhibited stunting, leaf necrosis, and vascular discoloration.

Stevia (Stevia rebaudiana Bertoni; Asteraceae), an annual plant originating from Paraguay, contains glucosides of a diterpenoid (2), which is used as a low-caloric sweetener in some South American and southeast Asian countries. The main active ingredient, stevioside, is 100 to 300 times as sweet as

Rebaudioside D is a sweetener from Stevia rebaudiana with superior sweetness and organoleptic properties, but its production is limited by its minute abundance in S. rebaudiana leaves. In this study, we established a multi-enzyme reaction system with S. rebaudiana UDP-glycosyltransferases UGT76G1,

BACKGROUND Macronutrient "preloads" can stimulate glucagon-like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), slow gastric emptying, and reduce postprandial glycemic excursions. After sweet preloads, these effects may be signaled by sodium-glucose cotransporter-1 (SGLT1),

Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite

Steviol glycosides from Stevia rebaudiana leaves are used in stevia-based sweeteners for their intense sweetness and low calories. Rebaudioside D is present in leaves in minute quantities (∼0.4-0.5% w/w total dry weight), but it is ∼350 times sweeter than sucrose, and sweeter than the more abundant