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Title: :  DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS
PaperId: :  23020
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 10 Issue 2 2024
DUI:    16.0415/IJARIIE-23020
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
AKASH ABANNARI AMMAN INSTITUTE OF TECHNOLOGY
IENAIYAA ABANNARI AMMAN INSTITUTE OF TECHNOLOGY
SUDARSHAN V EBANNARI AMMAN INSTITUTE OF TECHNOLOGY
PIDATHALA SAHITYA BANNARI AMMAN INSTITUTE OF TECHNOLOGY

Abstract

FOOD TECHNOLOGY
Diabetes, Fenugreek, Stevia, Anti-diabetes, baked product, glycemic intex
This research project is dedicated to the development and evaluation of a novel functional baked product – bread – that is enriched with natural sweeteners, specifically stevia and fenugreek. These ingredients are chosen for their renowned polyphenolic compounds, which hold potential antidiabetic and antioxidant properties. The primary objective of the bread formulation is to create a product that not only meets the sensory expectations of consumers but also aligns with the increasing demand for functional foods in managing diabetes. The study encompasses a detailed and systematic process, starting from the careful sourcing of ingredients to rigorous sensory evaluations and comprehensive nutritional analyses. This thorough approach ensures that every aspect of the bread’s development is scrutinized, from its taste and texture to its impact on blood sugar levels. Preliminary findings from the research are promising, indicating that the incorporation of stevia and fenugreek not only imparts sweetness to the bread but also contributes to potential antidiabetic benefits. The polyphenols present in these natural sweeteners may go beyond merely enhancing flavour, exhibiting antioxidant properties that can further support health. As part of the project’s holistic approach, marketing strategies have been devised to educate consumers about the health benefits of the product.. This interdisciplinary endeavour bridges the realms of nutrition, culinary science, and market dynamics. By integrating insights from various disciplines The project’s outcomes contribute not only to advancing knowledge in diabetes management but also lay the groundwork for future innovations in the field of functional foods.

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IJARIIE AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . "DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS" International Journal Of Advance Research And Innovative Ideas In Education Volume 10 Issue 2 2024 Page 2107-2116
MLA AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . "DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS." International Journal Of Advance Research And Innovative Ideas In Education 10.2(2024) : 2107-2116.
APA AKASH A, IENAIYAA A, SUDARSHAN V E, & PIDATHALA SAHITYA . (2024). DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS. International Journal Of Advance Research And Innovative Ideas In Education, 10(2), 2107-2116.
Chicago AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . "DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS." International Journal Of Advance Research And Innovative Ideas In Education 10, no. 2 (2024) : 2107-2116.
Oxford AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . 'DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, 2024, p. 2107-2116. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/DEVELOPMENT_AND_EVALUATION_OF_BAKED_PRODUCT_WITH_STEVIA_REBAUDIAIANA_AND_FENUGREEK_AS_NATURAL_SWEETENER_AND_ANTIDIABETIC_AGENTS_ijariie23020.pdf (Accessed : ).
Harvard AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . (2024) 'DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS', International Journal Of Advance Research And Innovative Ideas In Education, 10(2), pp. 2107-2116IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/DEVELOPMENT_AND_EVALUATION_OF_BAKED_PRODUCT_WITH_STEVIA_REBAUDIAIANA_AND_FENUGREEK_AS_NATURAL_SWEETENER_AND_ANTIDIABETIC_AGENTS_ijariie23020.pdf (Accessed : )
IEEE AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA , "DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 10, no. 2, pp. 2107-2116, Mar-App 2024. [Online]. Available: https://ijariie.com/AdminUploadPdf/DEVELOPMENT_AND_EVALUATION_OF_BAKED_PRODUCT_WITH_STEVIA_REBAUDIAIANA_AND_FENUGREEK_AS_NATURAL_SWEETENER_AND_ANTIDIABETIC_AGENTS_ijariie23020.pdf [Accessed : ].
Turabian AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . "DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 10 number 2 ().
Vancouver AKASH A, IENAIYAA A, SUDARSHAN V E, and PIDATHALA SAHITYA . DEVELOPMENT AND EVALUATION OF BAKED PRODUCT WITH STEVIA REBAUDIAIANA AND FENUGREEK AS NATURAL SWEETENER AND ANTIDIABETIC AGENTS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2024 [Cited : ]; 10(2) : 2107-2116. Available from: https://ijariie.com/AdminUploadPdf/DEVELOPMENT_AND_EVALUATION_OF_BAKED_PRODUCT_WITH_STEVIA_REBAUDIAIANA_AND_FENUGREEK_AS_NATURAL_SWEETENER_AND_ANTIDIABETIC_AGENTS_ijariie23020.pdf
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