Keywords
dietary fiber
physicochemical properties
Physiological effect
natural sweetener fibra dietética
propiedades fisicoquímicas
efecto fisiológico
endulzante natural
physicochemical properties
Physiological effect
natural sweetener fibra dietética
propiedades fisicoquímicas
efecto fisiológico
endulzante natural
How to Cite
Betancur-Ancona, D. A., Barbosa-Martín, E., Chel-Guerrero, L. A., Castellanos-Ruelas, A. F., & Ordoñez-Yolanda, Y. (2024). Chemical and functional properties of Stevia rebaudiana Bertoni stems as an agro-industrial byproduct for potential use in functional foods. Revista Colombiana De Investigaciones Agroindustriales, 11(1), 13–22. https://doi.org/10.23850/24220582.6215
Abstract
Stevia leaves (Stevia rebaudiana Bertoni) are considered natural, harmless, non-caloric sweeteners. The stems of the stevia plant hadn’t been as researched and are considered waste or agro-industrial byproducts, yet a good source of potentially techno-functional fiber, which could be considered as a food ingredient. The aim of this work was to evaluate the chemical and techno-functional properties of stevia stems as a potential ingredient for functional foods. The stems were obtained from stevia plantations in the state of Yucatan – Mexico, and their proximal chemical composition and techno-functional profile were determined considering water and oil retention, water absorption and adsorption, and the organic molecules absorption capacity. The analytical determinations were performed in triplicate and a one-way analysis of variance was used for the statistical analysis of the data obtained. They presented a high content of carbohydrates (54.84 %), crude fiber (32.33 %), ash (6.99 %), and protein (4.46 %). The stems retained five times their weight in water and oil, with 5.57 and 5.00 g/g, respectively. Their organic molecules absorption capacity was 2.09 g/g, with 4.49 g/g for water absorption and 0.29 g/g for water adsorption. As an agricultural byproduct of stevia leaves harvesting, the stems are a functional alternative to use in food preparations with potential physiological effects.
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